Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our December challenge today with our potato soup recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is December 31!
- For a bonus entry, send a picture of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card.
In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.
‘Tis the season for all things cozy and comforting, so this month, we’re making the ultimate cold weather comfort food: Creamy Potato Soup!
You can make this soup 3 ways:
- Classic – Make an ultra-rich and creamy soup with all-purpose flour and heavy cream.
- Dairy-free – Use vegan butter and replace the cream with your favorite unsweetened plant-based milk (I like almond). The milk will be thinner than cream, so start with just 2/3 cup and add more as needed to reach your desired consistency.
- Gluten-free – Replace the all-purpose flour with a 1-to-1 gluten-free flour blend. I like King Arthur!
I treat this recipe like a loaded baked potato in soup form, meaning that I pile my bowl with as many toppings as I can possibly fit. I love it with a dollop of vegan sour cream, shredded cheddar cheese, and chives or green onions. If I plan in advance, I make vegan bacon bits to sprinkle on top too.
Do you have any favorite toppings? Let me know in your entry!
Get the recipe:
Enter the December Challenge
Want to enter? Here’s what you need to do:
- Make my potato soup recipe sometime in December.
- Comment on the potato soup blog post by December 31.
- For a bonus entry, send a photo of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
- Sign up for our email list to find out about next month’s recipe!
I’ll randomly select a winner and share some of your photos in early January.
Last Month’s Recipe
Last month, we made my classic stuffing recipe to celebrate Thanksgiving. Thank you SO MUCH to everyone who joined in! It means the world that you make and trust our recipes for holidays and special occasions. Whether you served the stuffing at a Friendsgiving, Thanksgiving, or regular November dinner, I hope you absolutely loved it.
Special shoutout to Gail and Jenny, who both replaced the celery with fennel. I can’t wait to try that next year!
Here are some of your photos:
And congrats to our winner Laurie!
To Recap
Enter the December Cooking Club Challenge by…
- Making my potato soup sometime in December.
- Leaving a comment on the potato soup blog post by December 31.
- Sending a picture of your soup to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!