Creamy Potato Soup

From Deceptively Delicious by Jessica Seinfeld



Ingredients:
Nonstick cooking spray
2 teaspoons olive oil
1 small onion, chopped (I omitted.)
1 clove garlic, cut in half
2 (14 oz) cans reduced-fat low-sodium chicken broth
2 pounds potatoes, any kind, peeled and chopped
1/2 cup cauliflower puree (Not pictured)
1 1/2 cup butternut squash or carrot puree (I used butternut squash.) (Not pictured)
1 cup lowfat buttermilk
1/2 teaspoon salt
1/4 cup shredded reduced-fat Cheddar cheese (optional)



Directions:

Coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion, and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown, 5 to 6 minutes. (Be careful not to burn the garlic!)

Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.



Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. (I left some of the potatoes unblended in my soup.) Ladle into bowl and sprinkle with cheese, if you like.



Verdict:

Laura - Thumbs Up - This tastes like a big bowl of mashed potatoes. It is very, very creamy. I loved it!!! Next time I make it I'll add some turkey bacon bits to the top.

Randy - Thumbs Down - Randy does like soup.

Nathan - Thumbs Down - Nathan was not interested in eating it. He was eating his new favorite thing, carrots and ranch. But, as you know with a two year old, his favorite thing will change by tomorrow. So, when I tried to spoon in some soup, he wasn't having any of it.

Leftovers: The leftovers were great. I had some for lunch and can't wait to eat some more tomorrow.

Creamy Broccoli Cheese Soup

It's cold and windy out today. My family has been sick the past two weeks, so homemade soup sounded like the perfect meal.

From Rachael Ray 365: No Repeats



Ingredients:
2 tablespoons extra-virgin olive oil
4 slices bacon, chopped (I omitted this.)
1 large yellow onion, chopped (I omitted this.)
3 garlic cloves, chopped
1 tablespoon fresh thyme leaves, chopped
Salt and Pepper to taste
2 10-ounce boxes frozen chopped broccoli, defrosted
1 quart chicken stock or broth
1/2 cup heavy cream or half-and-half
1 cup shredded sharp cheddar cheese



Directions:

Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3 to 4 minutes. Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic and thyme to the pot and season with salt, pepper. Cook, stirring frequently, for 4 to 5 minutes, or until the onions are tender. Add the broccoli and continue to cook until the broccoli is heated through, 2 to 3 minutes. Transfer the onions and broccoli to a blender or food processor with 1/2 cup of the chicken stock and puree until smooth. Add the pureed broccoli back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream, bring to a simmer, and cook for about 8 to 10 minutes.



Stir in shredded cheese. Transfer soup to a serving bowl and top with some more shredded cheese.

Makes 4 servings.

Verdict:

Laura - Thumbs Up - This soup was very easy to make. I loved that it was homemade and not from a can. It felt great on my sore throat. It was good, but I need to work on the recipe a little. Next time, I won't puree all the broccoli.

Randy - Thumbs Down - Randy doesn't like soup, BIG SURPRISE! He wouldn't even give it a try. (I have seen him eat soup before.)

Nathan - Thumbs Sideways - Nathan had a couple of spoonfuls. Soup is hard for a two year old to eat. I think if it was more chunky, I could strain out the broccoli and he'd be able to eat it better.

Leftovers: I stored the leftovers in the refrigerator and I've been eating it for lunch. It's good, but I wish it was a bit thicker.