Get them while they’re hungry with a hearty cup of soup.
It’s back to school and the single most important meal of our day is the after school snack. When my kids get home from school, they’re both ravenous and moody. I’ve learned through the school years — 12 of them actually — that kids need something to eat that’s not only tasty but healthy. I’ve found that a handful of goldfish or popcorn will only worsen their moods as blood sugars stay uncontrolled. So my children will be served some hefty after school snacks with soup being their all-time favorite. And don’t forget! Soup and chili can be made in large quantities (with friends of course!) and frozen for a quick no effort re-heat.
As you nourish their bodies, watch as their minds sharpen and moods relax. Soup is satisfying for kids’ bellies and a mother’s peace of mind. Plus, this “souper” snack will buy me a bit more time until I have to serve them dinner. Today’s soup du jour is potato leek. And though it’s hot and humid out, they’re sure to slurp every last morsel.
Potato Leek Soup
Makes approximately 2 1/2 – 3 quarts
3 tablespoons olive oil
2 tablespoons butter
6 potatoes, peeled and sliced
2 large leeks, green parts trimmed
1 onion, peeled and chopped
2 large garlic cloves
Salt and pepper to taste
¼ cup whole milk
In a soup pot, heat the olive oil with butter. Add the garlic, onion and leeks. Sauté for approximately 10 minutes until the veggies begin to soften. Add 6 cups chicken stock and potatoes. Cook on a medium high heat for twenty minutes until the potatoes are tender to the touch of a fork. Puree in a blender or use an immersion blender to blend the soup to your desired consistency. I like the soup on the thick and chunky side but you can add more or less stock to your specific taste. Season to your taste with salt and pepper. Add milk just before serving.