Sunday, March 11, 2018

#SooperSunday: DST Edition, and I’m Feeling Cranky

Only the government could steal an hour from you in March and pay it back 8 months later – without a minute of interest – and expect you to be grateful. Well I’m not grateful, I’m cranky; and if history is any gauge I will be cranky for the better part of a week as my biorhythms slowly adjust to this government mandated jetlag.

circadan4My complete circadian rhythm cycle: Cranky

So I’m just making a really simple soup today for #SooperSunday. It’s sort of like a spring tonic except it’s clearly not spring yet and hence NOT TIME TO SPRING FORWARD!

Anyway, here it is: Sweet Potato Leek Soup. It’s easy, delicious and most likely good for you: everything government is not.

Sweet Potato and Leek Soup

  • 1 Tbsp olive oil
  • 2 medium uncooked leek(s), (about 3/4 pound), cleaned and sliced (white and light green parts only)
  • 1 clove(s), medium garlic clove(s), minced
  • 3 medium uncooked sweet potato(es), (about 1 1/2 pounds), peeled and cubed
  • 6 cup(s) chicken broth
  • 1/4 cup half-and-half (or more, or heavy cream if you feel your disrupted circadian rhythm deserves it)
  • 1/8 tsp ground nutmeg, or to taste
  • 1/4 cup(s) chives, fresh, chopped


Heat the oil in a large nonstick saucepan over medium heat. Add the leeks and garlic and cook, stirring frequently, until the leeks are tender, about 6 minutes. Add the sweet potatoes and broth; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are fork-tender, about 25 minutes.

Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a blender or food processor and puree. (OR: IMMERSION BLENDER!) Return the soup to the pan. Stir in the half-and-half and nutmeg; return to a simmer. Serve sprinkled with the chives.


Leeks often contain sand in between their layers. Here’s how to clean them: Trim away most of the dark green tops and the roots, leaving the root end intact to hold the layers together. Slice the leek lengthwise to within a half inch of the root end. Hold the leek by the root end, fan open the layers, and rinse thoroughly under cold running water.


If you use fat free half and half (oxymoron if ever there was one) this is a Weight Watcher’s approved recipe, if you care. All I know is that it’s easy and delicious. In order to fight off the jet lag however I think I’ll serve it with pulled pork sliders.

I’m pretty sure you can use vegetable broth instead of chicken, if you don’t want to disturb your chicken’s circadian rhythms. 


Take my cigarette and the chicken gets it. I’m not kidding, I haven’t had my nap yet and I’m a little cranky.

Linked By: Larwyn’s Linx on Doug Ross@Journal, and BlogsLucianneLoves, and Free Republic, Thanks!