Soup of the Week - Leek Potato Soup

I'm always on the lookout for easy soups because I love them particulary in the winter months. My friend Tony shared this recipe with me. I adapted it a little bit to come up with this rich soup.

Leek Potato Soup

1 lb leeks, cleaned & dark green sections removed
3 tablespoons butter
Salt to taste
3 to 4 small Yukon gold potatoes

32 oz chicken broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon pepper
2 cups of cheese
6 slices of cooked, crumbled bacon
1 tablespoon snipped chives

Chop the leeks into small pieces. Melt butter. Add the leeks and salt to taste. Saute for 5 minutes. Add the potatoes and the broth, bring to a boil. Reduce heat, cover and simmer until potatoes are soft.

Puree the mixture until smooth. Stir in heavy cream, buttermilk, pepper, cheese, and bacon. Heat, but do not boil. sprinkle with chives.

Soup of The Week - Onion Tomato Soup

Tomatoes and herbs spark the taste of this savory soup. It tastes especially delicious when it's cold out.

Onion Tomato Soup

2 cups thinly sliced onions
4 teaspoons of EVOO (extra virgin olive oil)
2 2/3 cups tomato juice
2 cups water
2 tablespoons minced basil
2 teaspoons oregano
1 teaspoon sugar
1 teaspoon celery salt
2 cups diced tomatoes

In a large saucepan, saute onions in oil until tender. Add the tomato juice, water, basil, oregano, sugar, and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.

Soup of the Week

Sunday late afternoons are meant for making soup. Each Sunday I prepare a different soup that will get me through the next five days of lunches. Nothing is more comforting than a delicious bowl of soup.

Zippy White Chili

This chunky chicken chili doesn't require any fancy preparation or exotic ingredients. I like to serve the zesty mixture over crunchy tortilla chips.

1 lb boneless skinless chicken breasts cut into cubes
1 small onion, chopped
1 3/4 cups chicken broth
1 can (4 oz) chopped green chilies
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon minced fresh cilantro or parsley
1/2 to 1/4 teaspoon cayenne pepper
1 can (15 oz) white kidney or cannelini beans, rinsed and drained
Tortilla Chips (optional)

In a saucepan coated with nonstock cooking spray, saute chicken and onion until juices run clear; drain if desired. Stir in broth, chilies, garlic powder, oregano, cilantro/parsley, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 mintues. Stir in beans, cook 10 minutes longer. Seve over tortilla chips.