Tuesday, December 5, 2017

Potato Leek Soup

Hey y'all!!!  Long time no see!  =)  I am back to blogging and can't wait to share recipes, our flood experience, recent trips, and life lessons we've learned since my last post!  

We just got back from an amazing vacation to DisneyWorld that I can't wait to tell you about and share some tips I learned!  First things first though...food!!  =)  We had some amazing dishes while we were there and I was pleasantly surprised how they cater so well to those of us who have food allergies!  There were tons of delicious gluten free options!!  

One day we went to eat at Be Our Guest and Kyle and I ordered the Potato Leek Soup.  It was SO GOOD and once we got home and knew some cooler weather was coming we wanted to try to replicate it!  It turned out to be so good and although it takes some extra work with chopping and blending, it didn't take long at all.  If you have a Vitamix I'm sure it will be super quick and easy for you!  Lucky!!  =)  

 Terrible lighting but enjoying our food at Be Our Guest. 

We love Beauty and the Beast!!  

So here you go... Creamy Potato Leek Soup perfect for Soup Season!  Let me know how you like it!


  • 6 large leeks, washed and dark green parts/roots removed, chopped
  • 6 large Yukon gold potatoes, peeled and chopped into 1-inch pieces
  • 2 medium yellow onion, chopped
  • 8 1/2 cups vegetable broth
  • 1/2 cup whipping cream
  • 6 tbsp. butter
  • 4 cloves garlic, minced
  • 4 tbsp. chives, chopped
  • 1 tsp. salt (or to taste)
  • 1 tsp. black pepper
  • 1/2 tsp. cayenne (optional)


  1. Melt butter in 3-quart pot over medium heat.
  2. Add garlic, onion, and leeks. Cook until softened (about 5 minutes).
  3. Add potatoes, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften (about 5 minutes).
  4. Add broth, stir and bring to a boil. Reduce heat to a slow simmer. Cook until potatoes are completely soft (about 10 minutes).
  5. Either use an immersion blender, or ladle soup into a big food processor or blender. Blend until pureed and return to pot. You may have to work in batches, depending on how big your appliance is.
  6. Once pureed soup is returned to pot, reduce heat to low and stir in cream. Cook for an additional 3-5 minutes or until hot.
  7. Top with chives and serve.

Cayenne pepper will make the soup spicy so that is optional!  We didn't use any but we did decide we would add some cooked and crumbled bacon next time for extra flavor.

Wednesday, June 28, 2017

Mason Jar Eggs

I'm from the south so I was born to love Mason Jars!  😃 
Then I learned this favorite cup of mine has another use that makes my sandwiches and burgers far less mess!  =)  

The perfect circle egg!  

Have you tried this?   Comment below and let me know how it goes for you!  

Saturday, June 24, 2017

Cinnamon Coffee

I used to hate coffee...hated it!

But for some reason the actual process of drinking coffee and having something warm in your hand was so relaxing that I fell in love with the habit of coffee instead of the coffee itself.  Does that make sense at all?!

So I started drinking coffee but only if it was FULL of creamer and sugar!  I quickly realized I couldn't continue drinking it like that and wanted to wean myself off the sweetness and towards black!  BLAH!!  It was a process but you can absolutely teach yourself!

You just start using less and less of each and before I knew it I didn't need creamer, just sugar, then less sugar, then I switched to 2 packets of stevia, then 1 packet!  

Now I always drink black coffee with stevia!  Occasionally I doctor it up to a not so healthy version for fun but I honestly don't like the super sweet anymore!  

One of my favorite healthy ways to change it up is Cinnamon Coffee!

Put a cup of hot coffee, 1 packet of Stevia, 1tsp. of MCT oil and Vanilla, 1/2 tsp. of cinnamon with it and BLEND so it's frothy!  Enjoy!!  So yummy, still healthy, and you get all the benefits of MCT Oil and Cinnamon!  Winning!!!

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