Being the cold, rainy, dreary day that was yesterday, the last thing I wanted to do was workout. I just wanted to snuggle up on the couch with some hot cocoa and Big 10/ACC Challenge basketball. Alas, I pounded out a quick 5K and my desired lazy evening was truly more enjoyable. 😉
My complete laziness didn’t last long and I started unpacking some of our Christmas stuff. I guess Christmas music on my way home from work put me in the holiday spirit! I got a little giddy when I ran across some Christmas items I stole during a game of Dirty Santa last Christmas Eve. Other than our tablecloth tradition, my family has started playing Dirty Santa instead of the adults all exchanging gifts. It’s a blast!
Last year for Christmas, Mr. P and I got a treadmill as a joint gift and it was the best gift/investment we’ve made. We’ve put over 1,000 miles on the treadmill even with outdoor running, hockey, and other activities. It gets a lot of use! This year, we’re considering adding an elliptical to our home gym, however there is a brand new YMCA opening up 2 miles from our house in June 2011. I miss group exercise classes and know I’ll want to join. I’m trying to convince Mr. P that
we I will utilize a treadmill, elliptical, and gym membership. 🙂
I digress. Dinner! After unpacking our Christmas stuff, I knew a comforting soup would be the ideal thing to go in my Christmas dishes, and so that is what I did 🙂 You gotta love when dinner plans itself.
Creamy Potato Leek Soup adapted from Foodologie
1 Tsp olive oil
3 leeks, sliced, white part only
3 garlic cloves, minced
4 medium Russet potatoes, peeled and diced
4 cups low-sodium vegetable broth
1/2 1/4 cup heavy cream + 1/4 cup half and half
salt and pepper, to taste (about 1/4 tsp each)
Heat oil in a large 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, about 25-35 minutes.
In a small bowl mix cream and half and half with a bit of the soup, add mixture to the rest of pot. Add salt and pepper. Blend until smooth with an immersion blender or blender. Serves 4.
Nutrition Information (per serving): 282 calories; 10 g. fat; 25 mg. cholesterol; 310 mg. sodium; 41 g. carbohydrate; 5.5 g. fiber; 6 g. protein
Result: This was absolutely delicious! Next time, I think I will substitute all half and half or low-fat milk for the heavy whipping cream — it was plenty creamy and you can shave an additional 20 calories/serving with that change. The soup was super easy, came together in 35 minutes from start to finish, and most importantly, it got a thumbs up from Mr. Prevention. 🙂
Question: What’s on your wish list this holiday season?