I have been obsessed with making soups lately. I guess that is just an inherent to-do that comes with the changing of the seasons. I want to get in my cozy sweater and slippers and slurp something warm. This soup does just that. Its got just a tiny mild amount of spice to warm you up. The warm flavors, the creaminess from the potatoes, and just a hint of protein and richness from the chicken. It was so simple to make, and so simple to devour. I hope you enjoy!

Ingredients: 
1 tablespoon olive oil 
1 leek, diced
1 onion, diced
salt and pepper
3 garlic cloves, minced
1 1/2 tsp curry
1 tsp turmeric
1/4 tsp lavender
4 cans stock 
2 carrots, diced
3 pound bag red potatoes
1 chicken breast, grilled or baked, then cut into 1/4 inch cubes

Directions: 
Warm your oil in a large dutch oven pot, leek, onion, salt and pepper and saute until softened. Add your garlic and cook for 30-60 more seconds. Then add your curry, turmeric, lavender, and stir until fragrant. Add in your stock, then your carrots and potatoes. Bring to a boil then reduce to medium heat and simmer until your potatoes are fork tender. Use an imersion blender until you have reached your desired smoothness. Add your chicken to the soup and stir until warmed through. Serve with bread or pita chips for dipping. 

This soup has a warm creamy vibe with just a slight hint of spices. It is the perfect way to cozy up this fall. 

Peggy has so many wonderful dishes in her repertoire. Her leek and potato soup has to be my absolute favorite. I could drink gallons of this like a diesel truck drinks fuel. If I could fill a swimming pool with this soup, I totally would. Its creamy and full of amazing comfort flavors. I just want to keep saying "this is sooooo delicious!" the entire time I'm eating this soup. It's the perfect cozy fall soup. 

Ingredients: 

3 tablespoons butter

2 slices bacon, chopped

2 large leeks, (the white part only) chopped

2 pounds potatoes, peeled and chopped

4 cups chicken stock

2 bay leaves

4 sprigs of thyme 

15-20 peppercorns (can sub pepper to taste)

1/2 cup white wine

1 cup heavy cream (can sub whole milk)

Directions:

In a heavy pan, melt your butter and add your bacon. Cook bacon until crisp and all the fat is rendered off into the pan. Add your leeks and potatoes to the pan and cook until your leeks are soft. Add your wine, stock, bay leaves, & thyme.  Tie your peppercorns in a cheesecloth bundle with the green parts of the leek and add that to the pot too. Simmer until the potatoes are very soft. You can then blend the soup with an emersion blender until its creamy with just a few chunks. Remove from heat and cool slightly before adding your cream (so your cream doesn't curdle) or temper your cream before adding it to the hot soup. Reheat slowly and salt and pepper to taste. 

Serve with bread, or the Nelson favorite is to pair this soup with crab. 

I've said it once, but I will say it a million times. This soup is sooooooo good. Creamy, full of comforting flavors, and the perfect velvety texture. Make this today and I dare you not to fall in love with it. 

This recipe is brought to us by Mike and Peggy's son Quentin. Quentin caught the cooking gene from his mother and loves to be in the kitchen. He whipped up this shepherds pie recipe from his imagination and boy is it good!

Ingredients:

12 oz ground beef (85-90% lean)

1/2 bag frozen peas

1/2 large onion, diced

1 package of good brown gravy mix

1 cup of water

1/2 cup red wine

3-4 pounds of potatoes

Fresh rosemary

1-3 bay leaves

and dried thyme

Rosemary mashed potatoes:

Boil and mash 3-4 pounds of potatoes.  Add 1/2 stick of butter and about a cup of milk.  You want to make these potatoes slightly on the wet side so add however much more milk you need to. Add 1 tbs finely diced fresh rosemary and salt and pepper to taste.

Filling:

Add 3 tbs of olive oil to a hot pan.  Add 1/2 of a diced onion and cook for a few minutes until soft.  Add ground beef and brown thoroughly   Add red wine and reduce for a few minutes and then add the water and gravy mix. Add the bay leaves and thyme and bring to a simmer. Simmer down until gravy has thickened a bit. You can strain any extra grease off the top of the meat if needed. Cover the meat mixture with your frozen peas. Then cover your peas with your mashed potato mixture. 

Step 1

Step 2

Step 3

Bake at 350 for 20 minutes.  Turn oven to broil and broil for 3 minutes to add a little golden color on top. 

This delicious dish should serve 4-5 people. Not only is this savory and hearty, but even little ones love it!