By the end of the day when it’s time to prep for dinner your tired, you’ve been cleaning, running errands, and mommying your butt off…so Im sure you want something quick and easy for dinner!! I’ve got the perfect solution to feed everyone in your family including baby!! This is a quick and easy peasy recipe that anyone, even beginners in the kitchen can make. And the best part is there isn’t much clean up after and the leftovers are great for freezing to have at a later date… 

For this recipe you will need: 

• 1 Leek
• 3-5 golden russet potatoes 
• (Optional) About 1/2 cup pre-diced butternut squash (I buy pre-cut in the produce section)
• 1/2 cup heavy whipping cream
• Green onions (for garnish) 
• 1 cup milk
• Salt and pepper to taste

    To begin rinse your veggies. And dice the potatoes, chop the leaves off the leeks and slice the remaining bottom of the Leek. Add these to a one large pot along with the butternut squash and fill with water until all the veggies are submerged. Now let it boil until all veggies are mostly soft.

    Next, drain the water. And you can use a hand masher, or a blender for the next step.  You will toss the cooked veggies in your blender or food processor then add the cream, milk, salt&pepper and blend!! That’s it. Pour a bowl of your creamy potato leek soup and (optional) toss some finely chopped green onions or chives on top and serve. 

     I hope that you and your family enjoy this quick fix!!! And now you can have a more free time to relax since this dish does the work itself!! It literally takes about 5 min to prep, boil for about 30 minutes on high , then blend!!! Super simple and everyone can enjoy…buon apetite’