The kids take the lead in this episode of Emma’s eats! In this “In the Kitchen”, we’re cooking a classic: Potato Leek Soup! While it may not be the first things kids think of, and has greens showing in it, when the kids help cook dinner they are more likely to try it – and like it! It was a hit with the whole family!
What “non-traditional” recipes do you try that your kids love?
Aunt Letty’s Potato Leek Soup
- 2 leeks sliced in half-moons – use the top down including the light green part (tips on how to cut and wash your leeks below)
- 1/4 cup sliced green onion (both parts of green stems and the white bulb)
- 8 to 12 slices of Canadian Bacon, diced (or any bacon of your choice – peppered bacon would be great!)
- 6 or so red or new potatoes, cooked and quartered OR 1-2 cans of “fresh cut” Del Monte Canned sliced potatoes (we love golden potatoes because of how soft they get)
- 6 tablespoons butter (you could also use oil)
- 6 tablespoons of flour
- 8 cups milk, half and half, or combination of both (we did a combo of both, more half and half than milk)
- salt & pepper to taste
How to cut your leeks: cut in half, lengthwise and then wash thoroughly before slicing. To wash them, make sure to get water in between each layer. You can also cut them and then throw them in a bowl of water again to make sure you get them extra clean.
Directions:
Sauté leeks, onion, and bacon in butter (or oil) until tender – about 5-10 minutes. Stir in flour gradually and cook for two or three minutes to eliminate raw flour taste. Add milk/cream, salt and pepper, and potatoes. Cook until thickened – add more cream/milk if it’s too thick.
Enjoy!
Emma's Eats & Seeks 