Trying to figure out what to cook on a daily basis for some can actually challenging, frustrating call it what you will and I do completely understand, so maybe this little tip just might help out. During each season we eat food that best describes the season like for instance during Summer it’s Salad season, Autumn it’s Vegetable Season and Winter iit’s Soup, Stew Season.
As an ex Entrepreneur for many years, which meant many hours away from home and cooking, I started out making meal plans ahead of time, for instance the store would be closed on Sundays, so I would cook for 3 days and put the food in the freezer. Start small by planning your meals in advance and not for the whole week, usually on Saturday afternoon I would sit with a cup of coffee and write down the 3 recipes that I wanted to make, once I was done I would head over to the market pick up my ingredients and Sunday start to cook. I would always make simple recipes so that I would not have to spend too much time in the Kitchen on my day off. 🙂 I know that there are many Meal Plans out there and you can choose what you wish but this is just a little thing I used to do and wanted to share it with you. 🙂
I took Charlie for a walk around noon, there was Sun on one side of the sky and on the other I saw two rainbows one on top of the other. I have never seen anything like this before, while trying to take a photo of what I was looking at from out of nowhere it started to rain, and I mean it was coming down hard…we were right in the middle of the park, I found shelter but we were both already soak and wet. 🙁 We returned home from our short walk, dried up and then I headed into the kitchen to made this pretty delicious little bowl of Potato soup to warm up from the chilly and rainy weather.
POTATO & LEEK SOUP
- 3 cups Potatoes
- 1 Leek chopped
- 1 cup Bacon optional
- 1 1/2 cup Corn
- 3 cups Vegetable Broth
- 1/2 tablespoon Butter optional
- 1/4 cup Olive Oil
- Red Pepper Flakes optional
- Add olive oil, butter into a large cooking pot and simmer for 5 minutes on medium heat. Toss in chopped leek and sauté.
- Continue by adding bacon and sauté for 10 minutes before adding in the potatoes.
- Add in potatoes and give it a good stir.
- Continue by adding in the corn and vegetable broth, salt, pepper.
- Boil for 1/2 hour on medium heat, soup should be ready when potatoes are cooked. Use a hand blender to blend the ingredients together for a more pureé taste. I don’t really like this soup to be so velvety so I don’t pureé it completely. I like the taste of potato and corn in each spoonful of soup, but this is up to you.