What is this planing ahead of which you speak?

Well, today it consisted of making soup after dinner today, so we can have soup for dinner tomorrow as soon as we get home.

Potato leek soup. Very easy.

~2 tbsp olive oil
~2 tbsp butter
bunch of leeks, white parts minced, greens saved for stock or composted
potatoes, 6 to 12, depending upon size
4cups stock
salt & pepper to taste
~1 to 2 cups, depending upon how many potatoes you used

Saute leeks in butter and olive oil. Add sliced potatoes and hot stock, bring to a boil. Simmer 30 minutes. Add salt & pepper. Run through blender. Eat.

See? Easy.

Now we’ll have soup for dinner tomorrow, which should go well with the cold and snowy weather we’re having.

I don’t understand why I never made soup for years and years. As long as you’ve got good stock, it’s quite easy. Our only problem is that Grandmom can’t eat our favorite soups: broccoli cheese and corn chowder. Which are also the two easiest soups to make. But, I just put eight cups of potato soup in the freezer, so that means she can just eat that next time I’m on the mood for corn chowder…

Which may be very soon, because the more I think about corn chowder, the yummier it sounds.

Mmm…. soup.