Well the last 36 hours have completely sucked.  Woke up early Sunday morning with plans to run before church only to start feeling nauseous, really really nauseous.  “Oh no, food poisoning!”   It wasn’t.  But it was some crazy 24 stomach flu.  Alka seltzer and dayquil were my best friends yesterday.  Woke up today without the sweats, chills, fever or all over body aches.  Still felt out of it enough to spend most of the day in bed but by early afternoon I rejoined the living.  But there was no way I was cooking.  Early in the morning I had enough where with all to take some potato leek soup out of the freezer and then this evening picked up a take and bake pizza from down the street.  This is not that old kind of take and bake – Zaw is better.  It is made to order from seasonal, organic products.  And the crust, which is thin and crispy the way I like it, is available in white, wheat and gluten-free. No special tools needed, just an oven and your hands.  Pizzas come on baking paper atop a cardboard disk, which is use to get the pizza in and out of the oven.  425°, 10 minutes, a couple of minutes to cool and you’re good to go.  And for those in the neighborhood of their five locations, they have bike delivery. My very favorite is the arugula patch but since it was meatless monday got the marg + rita.    The soup is comprised of simple ingredients, so easy to make and full of flavor.  Glad to be able to eat again today. Now heading back to bed.

Potato Leek Soup
serves 8

2 tbsp olive oil
2 onions, finely chopped
Kosher salt + fresh ground pepper
3 garlic cloves, finely chopped
6 sage leaves, finely chopped
2 lbs leeks, cleaned {I slice then soak them in a water bath} and finely sliced
5 cups hot vegetable stock
2 lbs potatoes {I use yukon golds}, roughly chopped
2/3 cup heavy cream

Heat the oil in a large soup pot, add onions and cook over low heat for 6-8 minutes until soft.  Season with salt and pepper {you can use a good quality white pepper if you don’t what the dark specks, but they don’t bother me} then stir in the garlic and sage.  Add the leeks, stirring well, and cook for 10 minutes or until the leeks start to soften.  Add the stock; bring to a boil.  Add potatoes and simmer for about 20 minutes or until potatoes are soft. Puree the soup {I use a stick blender} until smooth.  Just before serving, salt and pepper to taste and stir in the cream.