Tuesday, February 16
I haven’t mentioned my Eat Less Meat Challenge lately, so thought it was time for a quick update…along with a recipe! The challenge is going very well! We’ve definitely been eating less meat overall and we are not feeling deprived one bit. I think knowing we can still eat meat occasionally really makes the whole challenge realistic for us, and we still feel like we’re making a difference. I’m so happy that I set this resolution and, for those of you who have joined along in the challenge, I hope you’re having an equally positive experience!
Last week I made Creamy Potato Leek soup, adapted from an Emeril Lagasse recipe. Our whole family enjoyed the soup, especially our 2 year old! The soup has a nice creamy texture without having to use cream. It’s a nice mild soup yet still full of flavor. I love leeks and pretty much love any soup that has them in the recipe. Without further ado…Creamy Potato Leek Soup (without the cream!)Adapted from an Emeril Lagasse recipeAuthor: Jane MaynardRecipe type: Main Dish, SoupIngredients
- 3 tablespoons butter
- 2 leeks, cleaned and chopped, white and green parts
- 2 minced garlic cloves (I used my garlic press)
- 6 cups vegetable broth
- Appx 1½ pounds russet potatoes, peeled and quartered
- Salt and pepper to taste
- ⅓ cup chopped fresh parsley
- Melt the butter over medium-low heat in a large pot. Add leeks, cook while stirring until tender, 3-5 minutes. Add garlic and cook for 30 seconds. Add vegetable broth and potatoes. Cover and simmer over medium-low heat until potatoes are tender, ~30 minutes.
- Blend soup in batches in a blender until smooth. Return to pot and add salt and pepper to taste. Garnish with chopped fresh parsley. Makes 4-6 servings.
Tuesday, February 17
One thing that has been so fabulous about having this blog is “meeting” all of YOU! I love the sense of community and the many friends that I’ve picked up along the way, friends I’ve never actually met in person.
Lucky for me I had the chance to meet three of my dear blogging friends last week! Marie from Make and Takes, Allison from Petit Elefant and Lindsey from Cafe Johnsonia. I knew they’d be amazing women, but they exceeded my expectations. If you haven’t been to these ladies’ blogs, go check them out here and here and here. You’ll love them.
Lindsey was gracious enough to host our get-together at her home, complete with all of our kids in tow. Which was a lot of kids, by the way. Lindsey is a fantastic cook (hence her food blog) and made some delicious Sausage Potato Soup (with secret ingredients!!) and homemade Wheat Bread. It was HEAVEN. In the spirit of recipe sharing, Lindsey shared her soup recipe with me, which you can get below! (Update: I have modified the recipe over the years, adjusting the amounts of ingredients as well as building out the directions in more detail.)Sausage Potato SoupFrom Lindsey Johnson (I have modified the recipe a bit over the years from what Lindsey originally sent over, so this is my version below)Author: Jane MaynardIngredients
- 1 large or 2 medium potatoes, cut into bite-sized cubes
- 1 pound bulk pork Italian sausage
- ¼ onion, chopped
- 7 cups chicken stock
- 1 cup cream
- 2 tablespoons butter
- 1½ tablespoons vanilla extract
- 2 tablespoons balsamic vinegar
- freshly ground black pepper
- Add a swig of oil to a frying pan and heat over medium heat. Cook onions for a few minutes then add the sausage and cook until no longer pink. Let the sausage stay in larger chunks rather than totally breaking it apart as it cooks. Drain off excess fat.
- While the sausage and onions are cooking, bring chicken stock to a boil in a large pot. Add potatoes, reduce heat to medium-high and simmer until potatoes are just turning tender.
- Add the cooked sausage and onions to soup. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving. Sprinkle pepper over the top, taste and add more salt and/or pepper as needed.