Potato Leek Soup

This is a great soup for a cold day.  While I do add some cream and milk, I significantly reduced it from the many cups required in recipes by Emerald and Paula.  I think over all it is still very hearty and filling, while being healthier and really tasty.  Randin said this was better than any soup he has ever had at a restaurant, so I highly recommend you all make it!

Potato Leek Soup

2 tablespoons butter or olive oil
2 leeks, washed and sliced

2 cloves garlic, diced
salt to taste
1/4 teaspoon chile powder
6 cups vegetable broth (enough to cover leeks and potatoes)
2 large potatoes, peeled and cubed
2 bay leaves
freshly-ground pepper to taste
1/4 cup low fat milk
2 tablespoons cream

1. In a large pot, heat the butter or olive oil over medium heat.

2. Add the sliced leeks and garlic and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
3. Add the chile powder, and stir for about 30 seconds, cooking them with the leeks to release the flavor.

4. Add the potatoes and bay leaf.  Add enough vegetable broth to swathe the mixture.
5. Cover and simmer until the potatoes are tender. It could take anywhere from 15 to 30 minutes.

6. Pluck out the bay leaves and puree the soup with your immersion blender (or blender).  Add pepper and more salt if necessary. 

7. Add milk and cream and serve. 

I garnished mine with some feta, fresh cracked pepper and sour dough bread

Tomato Soup

 This is a delicious meal that you can whip up in no time.  I suggest either adding some milk or cream to the soup, or serving with a grilled cheese so you have some fat in your meal and can absorb all the good for you Vitamin A in the tomatoes!  Plus, who doesn't love a grilled cheese with soup!?

Tomato Soup    

1/2 cup onion or shallots diced
1/2 cup red pepper diced
1 jalapeno diced
4 cloves garlic, diced
32 ounce can of diced tomatoes
1.5 tablespoons Italian seasoning
1/2 teaspoon salt
cracked pepper to taste
1 tablespoon olive oil

1. Sauté onions, peppers and garlic in the olive oil until softened, about 5 minutes.

 

2.  Add tomatoes, Italian seasoning, salt and pepper and bring to a boil.  Turn down the heat and let it simmer for about 10 minutes on low.

3.  Use your immersion blender or regular blender and puree the soup.  Taste for seasoning and let simmer an additional few minutes. 
4. Serve!

 
If you want a creamier soup, add 1/2 cup cream (or soy milk works too) to the pot just before serving.  However, I think it tastes great without it.

Butternut Squash Curry Soup

This recipe I loosely learned from my old roommate in Steamboat Springs, Dave Gale.  It has evolved a lot over the years, but the basic principle of using butternut squash, broth and curry is the same.  This recipe is easy to alter and change.  I start with butternut squash and then use whatever other vegetables I have on hand.  Sometimes I have everything below, sometimes I use more potatoes, sometimes I used almost all squash.  There is no perfect combination, just throw your root vegetables into a pot and add enough broth to cover it and put some curry in.  I've also added gram masala and anything else I think might taste good that day.  I haven't ever found a bad combination so I know you'll all love this recipe too.  So get out your blender and start cooking!

Butternut Squash Curry Soup

1 lb cubed butternut squash (about half a butternut squash)
1 potato,  cubed
1 sweet potato, cubed
1 or 2 carrots, diced
1/2 onion, diced
1 red pepper, diced
3 cloves garlic
1 jalapeño, diced (optional)
4-6 cups of vegetable broth

2 teaspoon curry powder
a few cranks of cracked pepper
Salt to taste
a dash of cayenne powder (to whatever spice level you prefer)
olive oil

Directions

1. Add some olive oil to a pan and sauté garlic, onion, red and jalapeno pepper until soft, about 3 minutes.

2. Add squash, potato, sweet potato and carrot, and then add enough vegetable broth to cover all ingredients and bring to a boil.
3. Reduce heat to a simmer and let cook for 20 minutes or until potato and squash cubes are very soft.

4. Using an immersion blender (or a blender), puree the mixture until  you reach a smooth consistency.  Add seasoning  and allow to simmer for an additional 5-10 minutes.
5. Enjoy!

I like to add a few crumbles of goat cheese or feta to the top of mine and eat with a crusty roll.

White Bean Chili

White Bean Chili
This is a great recipe I got from my friend Kristin Scott and doctored a little to make vegetarian and kick up the heat level.  You can tone down the heat by omitting the jalapeño and cayenne pepper.  It is a nice change from the traditional tomato based chili.  You can also add shredded chicken to it when you add the beans if you have any die hard meat eaters coming to dinner.

Ingredients
1 tablespoon butter or margarine
1 onion, chopped
3 carrots, chopped
4 garlic cloves, minced
1 red pepper, diced
1 jalapeño pepper, diced
24-ounces vegetable broth
2 teaspoon ground cumin
1 teaspoon cayenne pepper
3 (16-ounce) cans white beans, rinsed, drained, and divided in half
1 (4.5-ounce) can chopped green chilies
2 tablespoons corn starch
1 can corn
3 tablespoons fresh lime juice

Optional Toppings: shredded cheddar cheese, sour cream, avocado, tortilla chips, crusty bread

Preparation

Melt butter in a large Dutch oven over medium-high heat; add onion, carrot, garlic, red pepper and jalapeño, and sauté 10 minutes. 

Stir in broth, cumin and cayenne pepper.

Bring to a boil; reduce heat, and simmer, stirring occasionally for about 20 minutes. Stir in 1.5 cans of beans, the green chilies, corn and continue simmering.

Mash the remaining 1.5 cans of beans in a small bowl. Whisk together corn starch in a bit of water, and stir into beans. 

Gradually add bean mixture to the soup (see above), and thoroughly mix it into the soup until well incorporated. Cook 10 minutes or until thickened. Remove from heat, and stir in lime. 

Serve with desired toppings and enjoy!