Wednesday, 10 May 2017


This week has been a mess. Curtis has been working long days finishing up special projects and tackling the usual day-to-day busyness of the farm life. I experienced my first bout of food poisoning and the long (let me repeat, looonng) time it takes to bounce back to normal. Sutchi had a little surgery that has caused us all a little stress and concern. It's Sunday night and we're all still hanging on, eager for a new week to start and this past one to be just that - one of the past. It hasn't helped that the sunshine hasn't paid us much of a visit either. He's been hiding behind rain clouds and cool winds and apparently not wanting to show face. 

But then, this morning, in the early hours of the day, he peeked through the slit in the curtains of my bedroom window. Sunshine? Is that you?

It was. And that little glimmer of light was enough to re-energize this family today. We mowed the lawn, went to church, bought some groceries, played some catch, and made some food. Comfort food. This comfort food.

I wanted to share this recipe while I still had it fresh in my mind. Soup is so comforting, especially when it brings back childhood memories of Saturday afternoons at Grandma and Grampa's house. This recipe is so nostalgic for me for that very reason. This is my Grandma and Grampa's famous cream of potato soup, but with a healthier twist - no dairy. Win - win, friends.

Want to make some?

1 medium yellow onion, chopped
2 cloves of garlic, chopped
2 tablespoons of olive oil
1 tablespoon of dijon mustard
1/2 teaspoon of ground black pepper
1/2 teaspoon salt
1/4 teaspoon of dried dill
pinch of ground nutmeg 
4 cups of vegetable broth
3-4 medium sized potatoes, peeled and chopped
1 cup of unsweetened almond milk

 Saute the onion and garlic in the oil in a large pot on medium heat until the onion is soft and translucent, approximately six minutes. Add the mustard, pepper, salt, dill, and nutmeg. Stir. Add the vegetable broth, increase heat to high, and bring to a boil. Add the potatoes, cover, turn to low and cook for 25 minutes. Process in a food processor or blender until smooth. Transfer back to pot. Stir in the almond milk and continue to stir until heated through.


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