Healthy Potato Soup

This is sooo good that I ate it up before taking a pic! Very easy and you can customize it to your liking!
Ingredients:
4 large potatoes, cubed
2 carrots, chopped
1 onion, chopped
2 celery stalks, chopped
2 spicy peppers, finely chopped (optional, I like spicy)
1 container of low sodium chicken stalk
2 cups of water
1 can nonfat evaporated milk
Cayenne pepper (optional)
chedder cheese (optional)
Turkey bacon, chopped (optional)

In a crockpot combine the potatoes, carrots, onion, celery, peppers, chicken stalk, water and cayenne pepper. Cook in high for 3-4 hours. Stir in evaporated milk, and cook on low for 30 minutes. This is optional but I think makes the soup, take an immersion blender and blend the soup to create a thicker consistency. When ready to eat, sprinkle the cheese and crispy turkey bacon and enjoy! If you have any leftover, freeze and save for later.

Cabbage Carrot Potato Soup

We DID have a lot of cabbage...  And, I love soup...  So, this was a no-brainer.  And, it's super easy and delicious.

Ingredients
2 Tbsp olive oil
1/4 of a medium head of cabbage, cut into cubes
4 carrots, peeled and sliced thin
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1/4 yellow bell pepper, diced
1/4 orange bell pepper, diced
1/4 white candy onion, sliced thin
2 large red potatoes, halved and thinly sliced
2 Tbsp minced garlic
6 cups chicken stock
1/4 tsp dried thyme
1/4 tsp fresh chopped sage
1/4 tsp fresh chopped garlic chives
1/4 tsp fresh chopped flat leaf parsley
Salt & Pepper to taste


Instructions
Put a large soup pot on the medium high stove and add the olive oil to heat as it coats the bottom of the pot.


Add the chopped vegetables and sautee them until the potatoes and onions start looking tender and translucent, and the carrots have softened.

Add the chicken stock and remaining seasonings, and allow to simmer together for about 20 minutes.


You can serve this hearty vegetable soup just like it is.  Or you can blend it for a creamier consistency.  I blended it with a handheld immersion blender, and just left a bit of chunkiness.  Serves 6.

I topped it with grated parmesan and croutons made from whole wheat toast.  It was delicious, and it holds for leftovers.  So good for you!  We'll make this one again for sure!

Creamy Potato Leek Soup (PLUS)

So, @markphilip tells me this is probably the best soup he has ever eaten in his life.  I can tell you that he doesn't love soup the way I love soup.  So, I deem this a winner.  (He doesn't know what leeks are, but he now loves them!) 

SO, Here we go...  Thanks to Menaka for the extra pressure to post the recipe!  :)  I love you!

Creamy Potato Leek Soup (PLUS)

 3/4 pound bacon, cut into 1" pieces
5 small to medium sized red potatoes, cubed
3 cups chicken broth
2 leeks, cleaned, cut in half and sliced
1 Tbsp minced garlic
2 leaves of Swiss chard
1/2 cup heavy cream
1/2 cup buttermilk
Cracked black pepper to taste
Shredded cheddar jack cheese


Start by frying the bacon pieces over a low-medium heat.  You'll want to not rush it, to give you time to chop the other things.  Stir occasionally to keep the bacon cooking evenly.

In the meantime, peel the potatoes and dice them into small cubes.  Put the potatoes into a large pot with the chicken broth.  Cook over medium high heat until it begins to boil.  After it reaches boiling, cover the pot, and reduce the heat to a simmer until the potatoes are soft. 

Keep stirring the bacon, and start cleaning and chopping the leeks.   If you haven't worked with leeks, they are notorious for storing mud between the leaves.  So, first cut back the dark green parts to where they really start to fade to a yellow.  If it's green, it is too tough to eat so cut it off.  When you cut off the extra leaves, cut off the roots on the end, and then make a long cut through the middle to about an inch from the root origin.  Run it under water to really clean out between all the leaves.  Make sure you get all the dirt out in the running water.  Then, slice the leeks in thin slices from one end to the other.

When the bacon is done, set aside about 4-5 tbsp of the bacon grease.  Remove the bacon from the pan, drain the remaining grease from the pan.  Add the leeks and the bacon grease you set aside back to the pan.  Saute over low-medium heat for five minutes.  During that time, chop the two leaves of Swiss chard into one-inch squares.  After five minutes, add the garlic and Swiss chard to the leeks and simmer for another 5 minutes.

When the leeks and Swiss chard are tender, add them to the potatoes and chicken broth.  (I used an immersion blender to blend about half of it into a creamier texture.  I like soups that have both some texture but also creaminess.  The flavor doesn't require it, so you don't have to do it.  If you like it that way, but don't have an immersion blender, put half into a blender and then add it back in when you've blended it.) 

I added the bacon (reserving a few pieces for garnish) and simmered it while I made a salad at this point, but it's pretty much ready to go.  Add the cream, buttermilk, pepper and cheese to taste.  You do not need salt - you will get plenty from the bacon. 

Garnish with bacon and cheese, and serve.

You will love this soup.