Sometimes, the simplest of menus are the best, especially when you have limited time to prepare a meal but still want to have something that is homemade. I often make potato soup, but haven’t made this variation in quite a while. Cutting up the leeks and potatoes only takes a few minutes and the components simmer away while you are engaged in other activities. Then, you pass about half of the ingredients through a blender for a quick puree and mix it back into the “chunkier” vegetables in the soup pot. In less than an hour, dinner is served.

Soup of leeks and potatoes with herbs cooked with filtered water
Cornbread muffins

Apple wedges with cheddar cheese