This soup has become a staple in our diets in the chilly months. A thick, creamy soup full of vegetables that sticks to our ribs and warms us from the inside out. When in doubt of what to make, we frequently make this as a quick dinner for a family of three very chilly souls.
As a bonus, it tastes so delicious that our little boy doesn’t even realize that it is full of vegetables, and I get a kick out of watching him lick the bowl obliviously.
So, if you have a finicky vegetable eater on your hands, give this soup a try.
1/4 stick butter
2 large leeks ( the whole thing except for the roots, thinly sliced into coins )
4 large potatoes peeled and cubed
1 large carrot or several small ones, peeled and cubed
3 cups chicken stock
1 cup milk
2 cups grated sharp cheddar cheese
Salt and pepper to taste
Boil all of your vegetables in water until tender then strain. Add in the chicken stock, butter, milk, and cheese. Use an immersion blender to combine all of the ingredients into a very smooth puree. Add more stock or milk until the thickness and consistency pleases you.
If your family eats meat, cook up some thick farm bacon for crumbling as an extra treat.
Ladle into big bowls, add some croutons or crusty bread; and sit down to share some hearty goodness with your loved ones.
Julia Daby is a Registered Nurse who lives happily with her husband and little boy in the Adirondack Mountains of New York. She enjoys crafts of all kinds, eating good food, reading, and being outdoors. Most important of all….she enjoys spending time with her family and friends. She has a small store on etsy where she and her twin share sewing and fiber tutorials to inspire creativity in other Mamas. She writes about life, family and creativity at Happiness Comes and We Deserve This. She also can be found at Windfall Dolls, where she and her sister give away Waldorf inspired dolls to deserving little ones.