Sunday Supper

We are fortunate enough to live just blocks away from an awesome farm stand run by Kruger Farms. Each weekend, the farm stand is my first stop before heading to the grocery store. Their produce is typically a third to half the price of what I would pay at Freddy's, and I always leave with a full bag of local and mostly organic fruits and veggies that has yet to cost me more than 15 bucks!

This weekend I picked up some beautiful leeks, squash, apples, potatoes, onions, lettuce, cauliflower, and pears. The best part is bringing it all home and deciding what to make with it.

On the menu tonight... Potato Leek Soup.

For those who are interested, here is the recipe.

Potato Leek Soup

1 large leek/2 medium sized leeks (chopped)

1 medium onion (chopped)

2 Tbsp of butter or olive oil

7 medium potatoes (peeled and sliced thinly)

6 cups of vegetable or chicken stock (I used chicken)

1 bay leaf

1 can of evaporated milk (the recipe called for cream, but this is how I made it 'healthier')

Sautee the onions and leeks in the butter until they are wilted and tender. Add the sliced potatoes, bay leaf, and the 6 cups of stock and simmer until the potatoes are done. Then take a potato masher and break up the potato slices. Add the milk stir and let simmer for another 10-15 minutes. Enjoy on its own, or with a dollop of sour cream.

Both Kevin and Clara loved this soup, and for those of you who know how picky a 16 month old can be, that says a lot.