Potato Leek Soup

In 'Don't snub the spud! Why the humble potato is a kid superfood', I share nutrition-based reasons why the potato is such a great option for the family table, especially for kids. This simple recipe celebrates the spud in all its starchy, satiating glory. 

Nothing screams cozy comfort classic like potato leek soup. I jazzed it up with white pepper - the seed of the matured black peppercorn minus the outer layer - and the results are delicious. A little goes a long way with white pepper so be careful. It gives more bite while also being more subtle than black pepper, perfect for the delicate flavours of this simple soup. We make this about once every two weeks and serve it with a grilled cheese sandwich or chicken strips and a side of veg - dip dip! 

A note on choosing potatoes
When picking potatoes, pay attention to the starch content. Starchier potatoes like Russets are great for baking, frying and also mashing as long as you don't overwork them. Less starchy New Potatoes are better where they have to hold their shape like in salads and stews. The Yukon Gold is a medium starch all purpose potato that works in many settings. 

4 toddler servings

1 tablespoon olive oil
1 tablespoon butter
4 leeks, white and light green parts chopped
4 potatoes peeled and chopped
2 cups chicken or vegetable stock
Salt to taste
Pinch or 1/8 teaspoon white pepper

In a large pot for which you have a lid, heat the oil over medium until shimmering but not smoking. Add the leeks and sautee until translucent about 3 minutes. Add the potatoes and sautee for a minute. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are softened, about 15 minutes. Add salt to taste and the white pepper. Allow the soup to cool and blend. Add the butter and stir well. Serve with a drizzle of olive oil. Skip the salt and offer it to babies for a delicious, creamy and hearty meal. 

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