I really, really thought I was going to have more time to write when the kids got back to school, but I seem to have less time than before.  I try to write late at night after the kids are in bed, but lately I keep falling asleep when I’m reading bedtime stories, much to the chagrin of my kids.  I mean I’m actually falling asleep during the story.  My sons have been known to pry open my eyes, poke me and yell, “Wake up!” or ” Mommy, keep reading!”  So, I have been remiss in the frequency of my posts.  But today, I’ve made some time. 

Here are two potato recipes that the kids love.  One is a fairly quick and very easy soup recipe, the other, scalloped potatoes, takes more time both in preparation and in baking.   But they are favorites within my immediate and extended family.   My husband is often requested to make the scalloped potatoes at family holiday gatherings. 

Potato Leek Soup  

3 large potatoes (russet or similar)

3 leeks (whites only)

3 cups chicken broth

1/2 cup cream

salt and pepper to taste (careful with the salt since the broth probably has enough)

Cut the leeks lengthwise then stand upright in cold water to wash.  Once fully rinsed, chop and place in sauce pan.  Peel and chop potatoes then add to leeks.  Add broth.Simmer until potatoes are soft (about 25 minutes).  Take off heat and add cream.  Season with fresh ground pepper and, if needed, salt. Use immersion blender to purée (standing blender will work too).   

Serve.  Can chill and serve cold too (Vichyssoise).

My eldest loves this so much he squealed when I showed it to him.  He could barely wait for a taste. 

His enthusiasm led my middle son’s curiosity to try it as well which then spread to my youngest, who normally stays away from creamy soups.  They all loved it.  Sometimes peer pressure is a good thing.

Scalloped potatoes to follow…