Potato Leek Soup

I have been "off plan" for about three weeks now. There, I said it.  I was up at my last weigh in, which discouraged me, and then I got a cold, which morphed into a raging sinus infection,  I wasn't able to run, or go to the gym, or do anything without choking and sneezing;  all the while trying to convince my nose to stop running.  I drank a gallon of orange juice, and ate home made chicken soup and crackers.  But prior to that I was buying loaves of french bread from the deli and standing in the middle of the kitchen eating them with a glass of iced tea and butter. That was when the scale went up, and no wonder.

And then, I went shopping.  While at the store, I asked the clerk if a size 2 at NY & Co. would be about a size 2 in their pants.  The sales clerk looked frankly at my waist, taking me in, and at length told me that if that what I was at the other store, it should be the same at her store.  Too late.  Obviously, I thought, while she looked me over, I look decidedly bigger than the size 2 pants I went home with, vanity sizing or not. 

Shortly thereafter, I found myself in front of my mirror in nothing but undergarments, looking at myself from a side view wondering why I still looked so fat.  I still feel fat. Almost every day. I'm 5'8, weigh 146 lbs, and have 21% body fat which according to all the charts says I'm falling a mere 1 percentage point shy of being "athletic".  You are your own worst enemy. You can talk yourself into, and out of anything. 

I talked myself into getting back on plan.  I went that day and picked up fresh fruit,and some Amazing Grass Berry Green Super Food to add to my morning smoothies. By the time I'm beach side in Costa Rica in May, I will weigh less than 140.

French bread may no longer be welcome in my home, but that doesn't stop me from cooking up divine meals.  Cooking makes me feel better. Cooking plan friendly meals makes me feel a lot better, and one of my favorite on plan things to cook (and eat!) is soup. 

With the exception of one chicken soup mishap wherein I scorched the base and left the whole pot tasting bitter, and well, scorchy tasting, I haven’t had a miss yet.  Including tonight’s creamy, stick-to-your-ribs potato adventure soup.

2 leeks, cut in half length-wise, rinsed well, and chopped small.

One head of garlic, rinsed well.

2 Tbsp Butter

5 Cups Chicken Stock

2 lbs Russet Potatoes, peeled and cut into 1/2-inch cubes

1/3 C reduced fat sour cream

2-3 Bay leaves

Salt & Pepper to taste

Rinse the head of garlic well. Chop the top third off the head of garlic. Remove all loose paper. Pop out the garlic clove tips from the chopped off third and dice.

Melt 2 Tablespoons butter in a large skillet over medium heat, and add leeks.  Saute about 5 minutes. Add diced garlic, and cook an additional minute.

Add 5 cups reduced sodium chicken broth, bay leaves, salt and head of garlic.  Bring to a boil, then reduce and simmer partially covered, for 30 minutes.

Add chopped potatoes. Simmer for an additional 20 minutes ( you may have to bring this back up to a boil and then down to simmer - I did) until potatoes are soft. Remove whole garlic cloves and any garlic paper, add sour cream, stir well, and cook an additional 5 minutes.

With an immersion blender, blend soup until it is a thick and creamy, yet chunky consistency.  Chunks are good. 

I topped my bowl with a dollop more of sour cream and a bit of cheese, but you could add scallions or bacon bits just as well.  Since I'd been cooking for 3 hours between this soup, an apple pie fritter dessert and  Steak, Pepper and Mushroom sandwiches, I wasn't up to chopping the scallions for it.  

Original recipe by Smitten Kitchen, the only tweaking I did was to reduce the butter and the potatoes, and I use reduced fat sour cream. I'm not sure any other adjustments would be fortuitous.