MomSlay Monday: I’m Back…💫

Hey friends… it’s been a minute! Today is officially my first day back to blogging, and I’m so happy you’re here. This time I’m showing up twice a week. Every Monday will be MomSlay Monday… a little bit of what I wore, what’s for dinner, and what’s going on in our house. Then on Thursdays, I’ll be back with Real Talk Thursday, where we get into the stuff from the heart.

So grab your coffee (or your tea, no judgment), because we have some catching up to do.

What the Harrell crew has been up to:

Elle is a Senior and is SO excited for college. We’ve been touring campuses, and watching her picture her future has been one of the sweetest parts of my year. I’m trying to be cool about it… I am not cool about it.

Maveric (8th grade) and Jagger (6th) are officially part of Kappa League! I’m so proud of these boys and the young men they’re becoming.

Axel (4th) grade has his own room! We took the movie room on the third floor, which nobody ever used, and turned it into his own space. He acts like he just got the keys to a penthouse, and honestly, I get it.

And me?

I just wrapped my very first week in my new role at work! The promotion is officially real, and I’m still pinching myself a little. New title, new responsibilities, new rhythm… and for the first time in a long time, I feel like my head is above water.

Pilates is still my heart, and I’m still building… just at a pace that lets me breathe. Turns out I can grow in more than one direction at a time.

What’s for Dinner: Potato Cheddar Soup

It’s officially fall, which means soup season is here (and honestly, soul season too). The first soup my family requested was potato cheddar. I make it with turkey bacon instead of pork, and nobody has complained yet.

Serves 6

• 6 slices turkey bacon
• 1 tbsp olive oil
• 3 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ cup flour
• 4 cups chicken broth
• 2 lbs Yukon Gold potatoes, peeled and diced
• 1 cup milk or half-and-half
• 2 cups shredded sharp cheddar
• Salt, pepper, and a pinch of paprika
• Green onions and sour cream for topping

1. Crisp the turkey bacon in olive oil over medium heat. Turkey bacon doesn’t release much grease, so the oil helps. Set it aside and chop it.
2. In the same pot, melt the butter and cook the onion for about 5 minutes. Add the garlic for 1 minute.
3. Stir in the flour for 1 minute, then slowly whisk in the broth.
4. Add the potatoes and simmer for 15 to 20 minutes, until they’re fork tender.
5. Mash about half the potatoes right in the pot so the soup is creamy but still chunky.
6. Lower the heat, stir in the milk, then add the cheese a handful at a time. Don’t let it boil.
7. Season to taste, then top with the turkey bacon, green onions, and a dollop of sour cream.

Mom tip: Shred your own cheese. Bagged cheese has a coating that can make your soup grainy.

Your turn…

What’s the first soup your family asks for when the weather turns? Tell me in the comments. I’m building my fall soup lineup and I need ideas!

See you Thursday… XO, Meka