Scones and soup.
I’m not sure what kind of combo that is and it’s not a super cold cuddle alert kind of day but it is a lazy Sunday.
Clean, straighten up and cook, not necessarily in that order.

Hubby made these great scones last weekend and decided they were so easy he would do it again.
He found a recipe in the Vitamix cookbook for Pb and chocolate chip scones. It has a handful of recipes and turned out quite tasty. We paired them with sliced bananas and a glass of milk (coffee for the grown ups).

I’ll post the recipe in another post for your viewing pleasure.

After a quick clean up of the kitchen and the girls tornado of a bedroom I started on the soup of the day: Creamy Potato Leek.

This easy recipe makes for a great side to a piece of fish or fresh salad or just a hearty warm up on a chilly day.

You will need:

4-6 medium potatoes, peeled and cubed
2 tablespoons chopped or dry parsley
1/4 tsp pepper
1 1/2 tsp salt
1 clove minced garlic
1 (32 oz) container of vegetable broth
2 leeks chopped
2 tsp butter
1 1/2 cup heavy whipping cream

In your stock pot over medium heat combine your vegetable broth and potatoes. About 20 minutes or until the potatoes are tender.
Add in the salt, pepper, parsley and garlic. You can sub dry garlic or garlic powder if you like.

In a skillet take your chopped leeks and butter and sauté until tender. Do not brown them as it will darken the soup color.
Add the leeks and heavy creamer to the potatoes and stir well. Continue cooking on med/low for another 10 minutes.
Serve with love…