It’s been a while since I posted anything to my unsweetness blog. In my admin page I have many drafts with great recipes that I enjoyed, but unfortunately I never got to publish them.
I have to get this one out. Here is a short background story. Since Macrobiotic Millet recipe I fell in love with the simple but flavorful vegetable called leek and basically replaced onion in every dish with it. Since then i wanted to try leek and potato soup. And as you can see I waited looong time to make it.
Maybe it’s because I underestimate soups. I mean, who wants to go through all the peeling, chopping, cooking, dish washing and only end up with soup, right…?
Well arrival of my little baby angel Arianna (she was the main reason for my blog absence), had finally gave me the final push to make this soup. I’m the first time mom so when I started breastfeeding, I blamed everything I ate for Arianna’s crying. There are a lot of articles on the internet that tells you what breastfeeding moms should not eat (almost everything) and articles about what we should eat are vague and general. The bottom line is, no one can know for sure because every baby is different. I tried eliminating a lot of different foods (milk and dairy products, onion, garlic, peanuts, chocolate, wheat, potatoes …) at one point I ate only spinach salad (for the iron). But I missed warm cooked meal so I decided to make this soup. The left over spinach came in handy when I got the genious idea to add it into potato and leek soup!!!
Please make it, you won’t regret it. Just not when you are breastfeeding your newborn. Lol. It gave my baby horrible gas and made me feel pretty guilty. It was well intended though. For a really great soup for breastfeeding moms please check out this incredibly simple soup. Courtesy of my mom and her internet research.
Potato, Leek and Spinach Soup
2 medium red potatoes
2 cups of chopped spinach
3 tbs of butter
3 cups of water
1 cube of vegetable bouillon
1/2 tsp of thyme
Chop leeks and sautee them in butter until translucent then add thyme, bouillon and water. Bring water to boil.
Add small cubes of potatoes and let it cook for about 10 minutes (smaller the potatoes shorter the cooking time). When potatoes are almost done throw in chopped spinach and let it cook for about 2-3 minutes.
Turn off the heat. Transfer half of the soup to a blender and blend. Mix it together with unblended soup. This way you’ll have creamy/solid soup. First I didn’t think I’ll blend my soup partly, because of laziness but I’m glad I did. …Maybe I should get the hand blender…