I’m writing this covered in face paint. I painted a lovely rainbow on Lexie’s face.
She did this.
Don’t we look nice! It’s a typical January evening – cold, dark and wet so at least we look bright for her supper! Tonight I made my staple leek and potato soup. It’s easy, uber healthy and right now she loooves dipping toast into things.
I love this soup with lots of baguette and cheeses but Lewis isn’t at all keen on it. One boxing day I made a flask of it with wholemeal cheddar cheese sandwiches for a long walk in Richmond park. He huffed: “I like you because you’re Spanish and make manchego and serrano ham baguettes! This is like school packed lunch!” I was gutted!
Leek and potato soup
Prep time: 5 mins
Cooking time: 20 mins
- 2 small leeks or 1 big leek
- 1 fluffy potato like a maris piper – medium sized
- 1 bay leaf
- 1 chicken stock cube
This soup is very quick to make and is so healthy. I’ve made it before sauteing the leeks in butter and olive oil but it didn’t taste as nice. Wash and chop the leeks and put into the saucepan. Peel and chop the potato and add to the pan. Add a bay leaf and one stock cube, we use Kallo organic or Knorr. For babies just starting to eat you can leave the stock out or buy special stock cubes for babies with less salt. Top up with water so the potatoes are covered, bring to the boil then simmer for 20 minutes. Once the potatoes start getting mushy, take the bay leaf out and juzz the soup in a blender. Voila – serve with buttered toast or a yummy cheddar cheese toastie.