Leek and Potato Soup

AHHHHHH-mazing!! Another new recipe this week from my beautiful new cookbook. It's hard to believe that this yummy and flavourful soup only has 5 ingredients! (Six if you make it the way the recipe calls for.) Another bonus is that you can make this soup in under 30 minutes!

Made this for lunch yesterday, and it was a hit with all four of us! I was thankful I had made a double batch! Levi (13mths) had already had his lunch...and then saw us having our soup...so I decided to give him a taste and he cried when I didn't give him more! Needless to say he ate an entire bowl of this filling soup, AFTER he already had eaten lunch! Those of you who have met Levi...or have tried to pick him up...are not surprised by that:)

Why didn't I add the milk at the very end? We were so hungry and excited to try the soup that I just full on forgot! I realized half way through eating mine what I had done. Jay and I both agreed it doesn't need the milk added at the end, but possibly a bit extra broth...this soup thickens a lot as it sits. Like most things we eat in our home, we sprinkled the soup with fresh parmesean right before eating...and a little pepper too:)

ENJOY!

Leek and Potato Soup

3 Tbsp butter
2 cups sliced leeks, white parts only
3 cups chicken or vegetable broth
2 1/2 cups peeled and diced Yukon gold potatoes
1/2 cup quinoa
1/2 cup milk of choice (we skipped this step)
salt to taste (we didn't add any)

Melt the butter in a large pot and saute the leeks until tender, about 8 minutes. Add the broth, potatoes and quinoa to the pot, bring to a boil. Cover, reduce to a simmer and cook until the potatoes and quinoa are tender, about 15 minutes. Puree the cooked mixture with a hand blender or cool slightly and puree in 2 batches in a blender or food processor. Return the puree to the pot and stir in the milk. Heat on medium but do not boil. Remove and serve!