Blogging and cooking are hard to do when you have a full-time job. But WHAT is more important in life than cooking and writing?

Here is Tuesday’s meal:

Bacon, Leek, and Potato Soup (this was GREAT)

Cook in stock pot until beginning to brown but not crisp:
8 slices bacon, cut into 1” pieces

Drain some of the fat off the bacon and save for another tasty dish. If I were my grandmother I would keep a jar of it by the stove but since I sit all day instead of hauling hay and building fences, I just put it in the fridge.

Add to bacon and sauté:
3 leeks, mostly white part only, coarsely chopped

Peel 4-6 russet potatoes and cut into 1 – 2” pieces. Add to leeks and bacon.

Add about 1 quart poultry stock (I used pheasant here, but not many people have that lurking in the freezer), potatoes, chopped fresh or crumbled dry sage, salt, pepper, and 2 bay leaves to pot. Cook on medium low to medium heat, covered, until potatoes are tender. Add whole milk or cream until soup is thinned to whatever consistency you prefer. (I’m a broth fan, so I add a cup or so.)