While I was shopping at our local Italian market yesterday, I noticed these hearty, green leeks in the small produce section. For some reason, my palate inspired me to make potato and leek soup with a Mediterranean kick. (I also knew I had some cream on hand at home as well as a huge bag of potatoes that needed to be used!) I made a huge pot to feed my whole family. My husband and I will eat the full adult version, my toddler son will have a somewhat modified version sans the fontinella cheese and lower in sodium, and my twin baby daughters will have a lower sodium, no cream, pureed variety.
Be sure to slice and separate the leeks before they go for a soak. This will ensure that you get rid of all of the hidden grit and sand.
I like to add a bay leaf to this soup as well. It gives it that rich Mediterranean flavor.
For the babies in the house, be mindful of dairy based on their age and be careful not to add additional salt to taste until you have removed their portion of soup to be pureed.