baby, toddler & family food: potato and leek soup 1 meal 3 ways

This is one of my favourite soups, and there's no reason why the whole family can't enjoy it too.

Harry had the toddler version with pasta and broccoli for lunch, then we snuggled on the couch Harry crawled all over me as I snuggled under a blanket on the couch. It is such cuddly couch and soup weather at the moment. My favourite.

Ingredients 

1 knob of butter

1 leek, finely chopped 

1 small brown onion peeled, chopped

1 clove of garlic peeled, chopped

3 large potatoes peeled, diced

2 cups of reduced salt chicken stock (homemade is better) 

½ cup thickened cream

Dash of Worcestershire sauce

1/2 cup pasta, cooked 

Crusty bread, to serve 

Method 

1/ Melt butter in pan over medium, add leeks, onions and garlic. Saute until soft 

2/ Add potatoes, stirring well. Add stock, bring to a boil and simmer partially covered, for 20 mins (or until potatoes are soft)

Baby 

- Remove a few cubes of potato and a small scoop of liquid. Fork mash the potato, adding the stock until you reach desired consistency  (always test each food individually before giving whole meals to your baby) 

Toddler 

- Allow soup mixture to cool slightly, then puree, leaving a slight texture. Return pot to the cook top, reduce the heat to low, add the cream and worcestershire sauce and stir through until completely combined

- Remove and unseasoned portion of soup for your toddler, stir through the cooked pasta and any other vegetables, I used steamed broccoli. Or serve with toasted 'dipper' bread fingers 

Family 

- Allow soup mixture to cool slightly, then puree, leaving a slight texture. Return pot to the cook top, reduce the heat to low, add the cream and worcestershire sauce and stir through until completely combined. Season the remaining soup with salt and pepper and serve with crusty bread or croutons