Food Blogging or Home Baking

Where has the first week of March gone? I feel like I no sooner plan what I am doing for the week, get organised in the kitchen, bake what I want to share with you, take a few photos to show and then other things get in the way – like my home baking business 🙂 As the home baking is the main part of the business – although I would like the blogging to take a front seat the customers come first in any business so everything has to stop so I can fulfil orders of which there have been quite a few this last week. I’m not complaining but I really wanted to share a recipe for my homemade Leek & Potato Soup which I made on Friday to celebrate “St.David’s Day”. A bit late I know but “better late than never” don’t they say.

My recipe for Leek & Potato Soup is really quick and easy to make. I love making soup usually from any vegetables which I find in the fridge which are starting to turn and need using up rather than thrown away. There is nothing as homely as a bowl of homemade soup and it is a welcome treat on those horrible gloomy dark days and nights which we have so much at this time of year. 

A savoury recipe for a change how cool is that – I don’t just bake lots of sweet treats as you can see. 🙂 Since the 1st of March – “St. David’s Day” – I have been doing lots of chocolate work in preparation for “Easter” and the Easter Treat Boxes which I am going to offer for sale to my customers who can collect. This Treat Box will include a Chocolate Rabbit, Chocolate Lollies, Mini Chocolate Eggs and a Marshmallow Pop. Lots of yummy chocolate treats for your little ones to enjoy. 🙂 I will be adding this later in the week to the webshop etc so that my customers can start ordering in advance. 

Easter Treat Box
Easter Treat Box

A Leek and Potato Soup Recipe.

Recipe by V.DaleCourse: Healthy and special diets, Recipes, Soups and SaucesCuisine: Savoury, SoupDifficulty: Easy


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A simple soup to add to your meal times that the whole family can enjoy!


  • 4 new potatoes

  • 2 leeks

  • 500ml water

  • 1 vegetable stock cube

  • salt and pepper to taste


  • Prepare the vegetables first.
  • Wash the potatoes and cut them in half before placing in a pan.
  • Split the leeks lengthwise so that you can check there are no bits of grit inside the layers before slicing into chunks and placing in the pan.
  • Add the water followed by the stock cube
  • Boil the vegetables for 10 – 15 minutes until the potatoes are softened
  • Allow to cool then blitz the soup with a hand blender and check the seasoning before reheating to serve with warm crusty bread or in my case warm Cheese Scones.


  • Nutritionally, one bowl of soup contains 232 calories, 0.5g total fat (1% daily total fat), 53.1g total carbohydrate (19% daily total carbohydrate), 7.9g fibre (28% daily fibre). (based on a 2000 calorie diet).

As you can see there are not many ingredients in this recipe as when I make soup I like to be able to taste the vegetables and not much else. I don’t tend to add loads of herbs and spices unless I think the recipe would benefit from it. The vegetable stock cube alone provides plenty of salt and adds additional flavours to the soup. You can really taste the leeks in this soup and the potato acts as a natural thickener for the soup. I think this is one of my favourite flavour of soups and one that my most of my family eat on a regular basis. Perfect for a cold winter’s day when it is blowing a gale outside. 

From the nutritional information table, you can see that the Leek & Potato Soup is low calorie, low fat, carbohydrate and sugars. The sodium content is quite high but that is due to the addition of the stock cube. To cut down on the salt content you could always use half a stock cube as I think you do need some stock in the soup to add a bit of flavour. A healthy option for a lunch time treat don’t you think? This is the standard soup method I use when making many of the homemade soups which my family enjoy. You can be adventurous as you like with this easy to follow recipe and I promise you will be delighted with the results.

There are plenty of Foodie Days this week which I am really going to try and bake something for as I want the children to celebrate these special days such as “Shrove Tuesday” as my son informed me this morning or “Pancake Day” which is tomorrow for those who don’t know. My children love pancakes and they don’t need a special day to celebrate pancakes but I am sure they will want pancakes for breakfast and tea tomorrow. 🙂 

My plans for this today are quite varied:

  1. I need to add the Easter Treat Boxes to the webshop.
  2. Stay awake later at night to finish off some work as I am starting to get behind.
  3. Add the Friday Treat Box for this week as it is a really nice one.
  4. Prepare for the orders which I have to bake at the end of the week week
  5. Find time for the children this week – not just homework time!

As for the rest of the week I have plenty to keep me going as there are other Foodie Days which I intend to celebrate are “National Pound Cake Day” which is today actually, “National Oreo & White Chocolate Cheesecake Day” which is on the 6th March and I will be adding Mini Oreo & White Chocolate Cheesecake to the treat box this week. On the 7th Marc it is “National Cereal Day” so I will be making a no bake treat using Rice Crispies which will be added to the treat box too. As you can see there is a lot going on in my head and my kitchen this week but as the week progresses I will share some of the bakes and my ideas in more detail with you.