I have pretty much recovered from the Swine Flu and the strep throat my body decided would be a funny addition to the summer of hell. I am still a little tired and taking a few of the supplements to fight the good fight.....it hasn't helped that it was my birthday and our college reunion this past weekend....stealing the extra sleep I probably still need....the kids haven't been 100% either and with the stress and viral level of this summer I am not surprised.
I haven't felt like cooking. I haven't been inspired. I have been counting down the days until the kids are back to school and I can actually have two minutes of my own thoughts, uninterrupted.
I have resorted to comfort foods. Not necessarily wintery heaviness but the easy meals that you know will be eaten, don't challenge my brain and don't make a huge mess of the kitchen.
Last night was another solo parenting night and both kids had been running on and off again fevers. I just couldn't imagine anything fancy, rich or particularly heavy. I also knew that an early bedtime was needed. The decision was easy when I found leeks on sale at the market.
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 2 Tbsp butter
- 2 cups water
- 2 cups chicken broth (or vegetable broth for vegetarian option)*
- 2 lbs potatoes, diced into 1/2 inch pieces (I don't peel my potatoes)
- Marjoram - dash
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- Salt & Pepper
- 4-6 slices of bacon, crispy and chopped
- Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not burn
- Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Using a hand blender, puree to your preferred texture. Add marjoram, parsley, and thyme. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
- Serve with crumbled bacon on top