In the kitchen

So I am having a not so secret love affair with streusel. Feeding my obsession (literally and figuratively) this weekend I made a Meyer Lemon Coffeecake. And proceeded to eat way too much of it.

It was so frigid on Sunday night, I made soup too. Absolutely delicious. But not that photogenic, so a recipe sans photos will have to suffice. Please note that if by chance you make both of these in the same day, you may want to have some elastic waistband sweatpants at the ready. Seriously.

Potato, Bacon and Leek soup
1 T olive oil
3 leeks, trimmed and chopped
1.5 T finely chopped sage
6 pieces of bacon, chopped
3 potatoes, peeled and chopped
7 cups beef stock
1/2 cup cream (optional but highly recommended!)
sea salt and black pepper

Heat the oil over medium heat. Add leeks and cook for 10-12 minutes. Add sage and bacon and cook until bacon is golden, around 6 minutes. Add potatoes and stock and simmer for 15-20 minutes. Once the potatoes are tender, take a potato masher and mash up the soup. This will make it thicker, but still leave nice pieces of potato. Stir in cream, add salt and pepper and serve. Recipe is courtesy of the Donna Hay Modern Classics cookbook.