Veggie-full, flavorful, and versatile!
In a medium saucepan combine the cubed russet potatoes and 1 cup of the chicken stock. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly.
Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
Meanwhile, wash leeks and chard. Cut leek into thin slices and chop swiss chard into fine pieces.
In a large saucepan, cook leek, chard, and celery in butter for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, paprika and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. Top with Organic Valley shredded Jack or Cheddar cheese.
Ladle into a reuseable insulated thermos for a hearty veggie-full lunch. Top soup with Organic Valley Cheddar or Pepper Jack cheese. Serve with crusty whole grain bread and Organic Valley Butter. For extra protein add 1 1/2 cups cubed pre-cooked Organic Valley Boneless Ham!
Other suggestions include serving with whole grain pretzels, meaty sammy, or protein salad.
Kids in the Kitchen:
For sanity's sake, Sunday is the official SOUP DAY. We chop and chat as we prepare hearty soups to nosh on throughout the week. The wee ones (2-5) can scrub the spuds and wash the other veggies. Older sous chefs (5 and up) may enjoy chopping the veggies and sprinkling the spices.
Ask your kids to help add spices! "Does the soup need more pepper?" "Shall we add some fresh garlic?" Experiment, have fun and let them taste the soup throughout the process.