Creamy Potato Leek Soup: The Cure for the Forgetful

I have a tendency to be very forgetful.  Aside from the little things like forgetting to pick up shoes or forgetting to shave my legs, there are the more important things in life like remembering to pick something up for a friend (sorry, Sara!!!!).

Consequently, I’m a fan of reminders.

I remind myself to sleep, exercise and eat well by leaving notes for myself.

I sometimes forget to eat protein.  So then I make up for it… 1 cup milk + 1 scoop protein powder + 1/2 cup mango chunks… blend, blend, blend…

I, apparently, also need a reminder to wash my travel mug daily so as not to depend on jars for transporting beverages.

I definitely don’t need a reminder that ugly omelets

made with egg beaters, cheddar cheese, mushrooms, onions, oregano and paprika have tons of protein too.

Next I need to find a way to remind myself that produce doesn’t last forever.

So if you’re forgetful like me and have a few leeks sitting in the back of your fridge for nearly a month, here’s something to save the day.

Creamy Potato Leek Soup

1 tbsp olive oil
3 leeks, sliced, white part only
3 garlic cloves, minced
4 small potatoes, peeled and diced
1 tsp dried thyme
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste

Heat oil in a pot.  Add leeks and garlic, cook until leeks are tender about 10 mins.  Add potatoes and thyme, cook for 10 more minutes, add broth and simmer until potatoes are tender.   In a small bowl mix cream with a bit of the soup, add mixture to the rest of pot.  Add salt and pepper.  Allow to cool then blend and reheat if necessary.

Serve with goat cheese!

Don’t forget to make this ASAP!

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