Potato and Leek Soup

Leeks have a very sweet and mild onion flavor. I do not find them to be over powering in this soup. Very delicious and easy to make. Many recipe have you blend the soup. That is not how I made mine, but feel free to be creative. Enjoy!

4 servings

2 large leek bundles
2 strips bacon, chopped
1 tablespoon olive oil
pinch of salt
8 cups chicken broth or stock
1 pound potatoes, peeled and diced
1 teaspoon salt
dash of ground black pepper

Spice Packet
2 sprigs thyme
1 tablespoon whole black peppercorns
2 bay leaves
1 coffee filter

Lay coffee filter flat on work surface. Place thyme sprigs, whole peppercorns and bay leaves in the center. Fold filter in half and staple to shut. Roll ends and staple. Set aside.

Soup
1. Cut green woody stems and roots off of leeks and discard. Cut leeks in half, lengthwise. Rinse very well to remove sand. Chop and set aside.
2. In a large pot, heat oil and cook bacon until light brown.
3. Add chopped leeks and a pinch of salt. Stir frequently until wilted.
4. Add chicken broth, potatoes, salt, ground black pepper and spice packet. Bring to a boil.
5. Reduce heat to medium and cook for 20 minutes, stirring occasionally, until potatoes are tender.

Cheesy Cauliflower Soup

This is a really good on a cool night. Don't let the cauliflower scare you away. The other ingredients do a great job of flavoring this soup.

Serves 4

1 large head of cauliflower, staulk removed and florest chopped into large pieces
8 cups chicken broth
4 tablespoons margarine
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
3 cloves garlic, minced
dash salt and pepper
3 tablespoons flour
1 cup shredded cheddar cheese

1. In a large pot, bring cauliflower and chicken broth to a boil over high heat. Cook for 15 minutes. Spoon cauliflower into a boil and chop with fork, do not mash. Reserve cooking liquid.
2. In a medium saucepan, heat butter on medium heat. Add carrots, celery, onion, salt and pepper. Saute for 5 minutes, stirring frequently. Add garlic and saute for an additional 2 minutes. Stir in flour and cook for 1 minute.
3. Add saute mixture and half of caulflower back into broth. Bring to a boil and cook for 10 minutes, whisking often.
4. Add cheese and whisk until blended.
5. Add remaining cauliflower and serve.

White Chicken Chili

The flurries are falling and this meal is perfect to welcome the snowy season. Enjoy!

Serves 4

2 tablespoons olive oil
1 cup diced green pepper
3/4 cup diced red onion
2 jalapeno, seeds removed and diced (optional)
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
dash salt and pepper
2 tablespoons flour
6 cups chicken broth
2 cans great northen beans, drained and rinsed
4 oz. can diced green chilies
3 cups cooked chicken, shredded
1/2 cup sour cream

Mash half of the beans and set aside. In a large pot, heat oil on medium high. Add green pepper, onion and jalapeno (if desired). Saute 3 minutes, until tender. Add garlic and spice and saute for 1 minute. Whisk flour into vegetable mixture until dissolved. Cook for 1 more minute. Add broth, mashed beans, whole beans, green chilies and chicken. Bring to a boil. Reduce heat to low and simmer. Spoon out 1/2 cup cooking liquid into a bowl. Whisk sour cream until smooth. Add back into soup, stirring frequently. Simmer for 20 minutes.

Timesave Tuesday - Chicken Noodle Soup

Chicken noodle soup can be a lengthy process. This recipe will have a meal on the table in less than 25 minutes. Enjoy!

Serves 4

1 pound boneless skinless chicken breast, diced into bite sized pieces
4 cans low sodium chicken broth (8 cups)
4 large carrots, diced
1 meduim onion, diced
2 tablespoons dry parsley

8 ounces (4 servings) pasta, any variety you have around

pepper to taste

Coat large frying pan with cooking spray. Toss in chicken and season with salt and pepper. Cook on medium until no pink remains, stirring occasionally. Do not let chicken brown.

In a large pot add broth, carrots, onion, parsley and pepper. Bring to a boil. Reduce heat to medium-high and cook for 10 minutes. Add chicken and pasta. Cook per directions on box. Serve when pasta is tender.

Japanese Onion Soup

I had this at a restaurant years ago and was able to recreate it. It is a very simple soup to have along with your favorite asian recipes. Enjoy!

Serves 4

1 can chicken broth
1 can beef broth
1 large carrot
1 stalk celery
1 large onion
4 cloves of garlic
2 tablespoons soy sauce
1 teaspoon ginger powder
1 teaspoon onion powder

Coarsely chop vegetables and garlic. Keep in mind that everything will get strained before serving. Put all ingredients in a medium sauce pan and heat until boiling. Reduce heat to medium-low, cover and simmer for 45 minutes. Strain and serve. I put it in large coffee mugs so it can be sipped. Garnish with green onion, if desired.

Cabbage Soup

Okay now don't knock it before you try it! I kow the cabbage can turn some people off, but after simmer all afternoon with different vegetables, it turns into a soft flavorful ingredient. Not to be confused with the "cabbage soup diet", this soup does contain meat. But it is loaded with fiber and one heaping serving only contains 520 calories (made exactly how I do it). Enjoy with your favorite grilled cheese sandwich or alone. It is also excellent reheated the next day. Enjoy!

Serves 4

1/2 head of cabbage, shredded
8 cups beed liquid - 8 cups water with 8 beef bouillon or 8 cups low sodium beef broth
2 large carrots - chopped
4 stalks celery - chopped
1 medium onion - chopped
2 cups fresh or frozen green beans
1 green pepper, chopped
1/2 cup tomato paste
8 oz polish, smoked or kielbasa sausage (I use EckrichTurkey Smoked Sausage - 1/2 the fat)
1/2 teaspoon black pepper

Mix all ingredients into a large crock pot. The liquid will not completely cover vegetables but as they cook down it will. Turn on high and cook for 6 hours, stirring occasionally.

Homemade Potato Soup

This is actually my husbands aunts recipe but I tweeked it a bit to make it my own.

6 large russet potatoes, peeled and cut into 1 inch pieces

3 stalks of celery, chopped
1 large carrot, chopped
1 medium onion, diced
5 srips bacon, cooked and crumbled
1 can chicken broth
2 chicken bouillon cubes
1 cup light sour cream
1/4 cup flour
1 cup milk
1 teaspoon garlic powder
salt and pepper to taste

Place the potatoes in large pot. Add just enough water to cover. Salt water and bring to a boil. Reduce to medium and stir occasionally until fork tender. While potatoes are cooking, place remaining diced vegetables in 1 cup water, with 1 chicken bouillon. Bring to a boil and reduce heat to medium. Cook until vegetables are tender. Once the potatoes are tender and liquid is reduced, add the broth and 1 chicken bouillon. Stir to slightly mash the potatoes but still leave lumpy. Now add the cooked vegetable mixture, including its liquid. In a bowl, stir together milk, flour and sour cream. Add to soup stirring constantly until blended. Add garlic powder, bacon, salt and pepper. If you want a thinner soup, at this point add an additional can of chicken broth. Heat all the way through and serve. If desired, you can top with cheese, sour cream, green onion, crackers, bacon, etc. Enjoy!