A Healthy Leek Soup Recipe (52 New Foods, Around the World Week 6) February 12 2013, 3 Comments

A healthy leek soup recipe that your kids will love (but not mine)!

This week I ventured to try a simple, healthy leek soup with my kids. Classically French and easy enough for a five year old to make, I decided it would be the perfect addition to our 52 New Foods adventure in France this month. The problem was that I decided, not my kids.

Despite this being a soulfully simple and delicious dish, a healthy remake of Vichyssoise that would make Julia Child proud, my kids did not like it. Blinded by my own boldness, this recipe turned into a French food flop for my family. It was the perfect storm – a series of well-timed mistakes that kept me barreling down the path to failure. It all started with me taking control of the menu instead of letting my kids choose, a cardinal 52 New Foods rule. Be sure to read my post on our French food flop and (hopefully) learn from my mistakes so your kids won’t grow up with a fear of leek soup.

With the wisdom of 20/20 hindsight, I hope you will enjoy making this healthy leek soup recipe with your kids. If you're in the neighborhood, stop by for lunch. I’ve got loads of leek soup to share.

A Healthy Leek Soup Recipe

Prep time: 5 minutes
Cook time: 25 to 30 minutes
Yield: Makes 6 servings
Crunch a Color points: 15 white

Ingredients:

4 leeks
4 russet potatoes
2 ½ cups of low sodium chicken broth
2 cups milk
2 Tbsps butter
1 tsp Kosher salt
Chives for garnish

Directions:

1. Chop the leeks.

2. Wash the leeks. Be sure to give them a good bath to rinse away all of the dirt. Then rinse again in a sieve.

3. Peel and chop the potatoes.

4. In a stockpot over medium heat, melt the butter. Add the leeks, sautéing lightly until golden brown and fragrant. About 5 minutes.

5. Add the potatoes, broth and salt to the leeks. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes, until the potatoes are tender.

6. Working in small batches, transfer the soup to a blender. Pulse gently until just combined. You may need to add a bit of milk to the mixture to get it to blend. It’s okay if there are a few chunks of leeks and potatoes remaining.

WARNING: Do not over blend! Over blending was the reason my first version of this recipe turned into French Glue.

7. Return the potato leek mixture to the pot and add the milk. Stir gently. Simmer a few minutes more, until the soup is heated through.

8. Garnish with chives. Serve warm.

* Have you tried leek soup? What is your favorite way to enjoy this simple French dish?

Craving more easy recipes to try? Catch up on last week’s new food: A healthy, easy crepe recipe. 

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Rachael Ray's Yum-O!, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.