Thursday, November 8, 2012


In my quest for 
gluten free recipes,
I have branched out
and am trying some
new things. 

Last night,
I made Potato Leek Soup
for dinner and served
it with cornbread.
I garnished it with 
ham, cheese and onions.
It was delicious!!      

  • 3 large leeks, cut lengthwise, separate, clean. 
  • Use only the white and pale green parts, chop.
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups chicken broth (or vegetable broth for vegetarian option)*
  • 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  • Marjoram - dash
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • Tabasco sauce or other red chili sauce
  • Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield: Serves 4-6.

Another great recipe that
I have tried recently


I'm also very excited over
that I really like.
It is available at Trader Joes
and other places.

Blessings to all who visit here,


  1. Your potato leek soup looks delish. I am going to try it this weekend.

    Thank you,

  2. You have our mom drooling already, Miss Lynn! Those caramel apples look so delicious!

  3. It all looks very good Lynn. Wanna come here and fix it for me?? LOL


  4. YUM!!!! I'm with Diana! Want to come make me dinner? :P