Potato Leek Soup

This soup is like a nice warm hug on a cold day. With mild seasoning it is a good choice for anyone suffering a lot of heartburn, something very common for those in their second trimester. Second trimester is also a time when your baby’s taste buds have developed enough that they can taste the food mom is eating! So let’s give the little one something yummy to try…

Ingredients
5 medium potatoes cubed and cleaned
3 large leeks, cleaned with green stalks removed, cut into large pieces
4 carrots, cleaned, ends trimmed and cut into chunks
8 cups home made stock, or 4 cups store bought with 4 cups water
2 cloves garlic, minced
Salt and Pepper to taste
1/2 cup milk or cream

In a large stock pot bring carrots, leeks, garlic and potatoes in stock (or stock and water) to a boil. Reduce heat to a simmer and cook until very tender, about 40 minutes.  Allow liquid to reduce to about half.

Add milk and puree soup using a hand mixer or a blender. Return to pot and add salt and pepper to taste.

For an added dose of colour and vitamins try adding a couple handfuls of spinach to the veg half way through it’s simmering.

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