I had a dream chicken fingers were chasing me...

So, unfortunately the meat cravings still persist especially my love for chicken fingers( all of those who know me well, know me and chicken fingers are pretty inseparable). Trying to narrow down the root of these "cravings"( oh yes, I went Dr.Phil on my own ass) my conclusion to my meat cravings is definitely convenience. Coming home from class, getting ready for work its so simple to just throw chicken fingers, a chicken breast, etc in the oven and 30 mins later it is done and ready to go in ma bell-ay. So the new challenge? Prepping food! Having things in the freezer ready for me to take out, whatever it takes to make it a little easier.

So whats the highlight to this daunting challenge? Well for one decreased preservatives( Legit people, its disgusting to see the ingredients you are putting into your poor little body- worse when you google it! The amount of things with animal stomachs/ skins is enough to turn me off from many products- no worries I'll save that subject for another day:)) Another reason is that, I'll be saving myself the pain of getting home from class starved and have to wait an hour and a half for a decent meal. Sara+no food= stay the fuck away. So basically prepping food will help me be a happy camper :)

On that note, I will now go into my delectable soup that I made from scratch! So the last week has had pretty terrible rainy weather/ cold- so I was craving a soup and my fantastical roommate, Brittany had tried this soup and I loved it! And of course, I love all ya'll and wanted to share the love, so here it is :)

Leeks smellin' mighty delicious*Drool*

No my happiness did not just come from soup, I also ate a slice of toasted bread with vegan butter

* drool* aha

Potato & Leek Soup

4 Medium Yukon Gold Potatoes, peeled and diced
2 Large Leeks, light green and white parts
2 Tablespoon Olive Oil

4 Sprigs Fresh Thyme, 1 teaspoon dried

1/2 Sprig Fresh Rosemary, finely minced, about 1/2 teaspoon

2 Bay Leaves

6 Cups Vegetable Stock or Water

1 teaspoon Salt, or to taste

1/4 teaspoon Freshly Ground Black Pepper or to taste

1 Cup Unflavoured Soy Milk

Instructions

Rinse the leeks well then thinly slice
Peel and dice the potatoes
In a large stockpot, heat the oil over a medium-high flame.

Add the leeks to the oil and sweat until they are softened, about 3-5 minutes.

Pour over the wine and sauté for an additional minute.

Add the potatoes and stir well to prevent sticking.

Add the stock, salt, bay leaves, rosemary and thyme.

Bring the soup to a simmer and cook until the potatoes are soft, about 20 minutes.

Add the pepper and remove the bay leaves and thyme stems.

Then blend with a hand immersion blender or a food processor until smooth.

Once slightly cooled, stir in the soy milk.

Adjust salt and pepper, if necessary.

Garnish with truffle oil, chives, smoked gouda or toasted garlic… you name the taste.

Chef Sara Suggestion:A little suggestion for those who love garlic, go garlic happy! I was out of garlic powder, but I know from past experience making potato soup that it picks up the garlic really well!:)

** Also, just wanted to add that a lot of the herbs like tyme, bay leaves etc I didn't use because I'm not freaking martha stewart and have these things handy! Use what you have-it'll be delicious:)

Oh and also, you are going to have SO much left over! I froze some, and also kept some in the fridge- just in case of a " I need food asap" emergency.