Angel provided the link for this tasty and easy recipe, and couldn’t resist to share it with you. Thanks Angel and Nell!

Originally posted at Nell’s blog

Made this last night, it was scrumptious! My middle child is beginning to be a bit more finicky in his foods, I’m not a short order cook, so he either eats what’s offered or waits till the next meal. He eats soup mostly through a straw and this one he loved! He ate 2 bowls full and even tried using his spoon quite successfully.

1 stick butter (half of a cup) divided
4 leeks, washed and chopped
1 large onion, chopped fine
3 cups peeled and diced potatoes
7 1/2 cups chicken stock (i used 8 bouillon cubes and 7.5 cups water)
salt and pepper

Melt half of the butter in a large soup pot, add the leeks and onion and cook gently till they are softened but not browned, about 7 minutes or so. Add potatoes and cook for 2-3 minutes before adding stock. Cover and simmer for 30-35 minutes or until the potatoes are tender.

Remove soup from head and puree completely using a hand blender or traditional blender. Taste and add any necessary salt and pepper (i only added pepper to mine, it was salty enough already). Chop up remaining butter and stir into soup. Serve with fresh crusty bread!

For more tips and recipes, check Nell’s blog