- In a medium saucepan, combine the cubed russet potatoes and the 1 cup of chicken stock. Bring to a boil; 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 boil; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mix, 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 Cheddar or Pepper Jack cheese.

For extra protein: add 1-1/2 cups cubed pre-cooked Organic Valley Boneless Ham!

Serving Ideas: Ladle into a reusable 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.

Kids in the Kitchen: For sanity's sake, declares Sundays official FAMILY SOUP DAY. You can chop and chat as you prepare hearty soups together to nosh throughout the week. Younger kids (2-5) can scrub the spuds and wash the other veggies. Ask your older kids to help add spices! "Does the soup need more pepper?" "Should we add fresh garlic?" Experiment, have fun and let them taste the soup throughout the process.

Per Serving (excluding unknown items): 299 Calories; 9g Fat (28.2% calories from fat); 8g Protein; 46g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol; 1477mg Sodium.

Serving Size: 4