Karen Symington Muendell of Yorktown Heights says “This is my 6 year old son Devon’s favorite soup. His 4 year old brother Kyan slurps it down, too! I always give my children the same food I eat, so they will develop a taste for different things and eat dishes most kids would never try.”
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The recipe, after the jump.
Makes 4 to 6 servings
3 small or 2 medium sized leeks
1 small potato, peeled and diced *(I like Yukon golds)
2 cups quartered artichoke hearts, cooked (frozen is ok to substitute, but canned won’t work in this recipe)
1 garlic clove, minced or put through a press
2- 1/2 cups vegetable stock
teaspoons tablespoons Greek yogurt, plus more for garnish
Salt and pepper
Fresh chives* (for garnish)
Heat olive oil to coat bottom of medium saucepan.
Cut off green tops of leeks, discard. (Or compost!) Slice white parts in half, lengthwise, then cut into half-circles. Put in a colander and wash thoroughly.
In hot pan, put potato, leeks and artichokes. Cook about 5 minutes at medium-low heat as not to burn leeks.
Add garlic, sautÃ© one minute, and then add stock.
Bring to a boil then simmer about 15-20 minutes or until potato is soft.
Off the heat, add 2 teaspoons Greek Yogurt.
Using a stick blender, puree the soup. (You may use a regular blender, but take care to put a towel on top, only fill halfway, and pulse slowly so it doesn’t explode out the top.)
Add salt and pepper to taste.
Pour into serving bowls and put a small dollop of yogurt on top and sprinkle with chopped chives.