Since it's rainy and cold out, I thought I share (all the while my lentil soup is simmering...mmmm)
Saute the following in olive oil for five minutes:
4 carrots cut up
2-3 diced celery
1/2 - 1 chopped onion
Then add and saute another minute or two:
3 cloves garlic chopped
Add everything else below, heat to a slow boil, then reduce heat and simmer 45 minutes.
4-5 red potatoes
1 can diced tomatoes
3-4 cans chicken broth
1-2 cups water
1 cup lentils
Add salt to taste AFTER cooking. (If you add it while cooking the potatoes and lentils will absorb the salt and stay hard).
Serve in individual bowls, topped with grated parmesan cheese and crusty french bread. Mmmm!
Baked Potato SoupEarly in the day bake & let cool:
6 - 7 medium potatoes
4 1/2 TBSP butter
3 TBSP flour
6 cups chicken stock
1/3 cup cornstarch
1 3/4 cup instant mashed potatoes **sometimes I omit this and just bake a couple extra potatoes and squish them up in my hands to add at this point as "mashed potatoes"
1 1/2 tsp salt
1/2 tsp pepper
3/4 tsp basil
1/4 tsp thyme
1 1/2 cup half and half
Bake potatoes early and let cool. Melt butter in large saucepan. Then add flour, stir well, then add chicken stock, water, cornstarch, mashed potatoes and spices to the pot.
Bring to a boil. Reduce heat and simmer for five minutes.
Peel baked potatoes and chop into chunks. Add chopped potato and half & half. Bring back to a boil, simmer 15 minutes.
Garnish with crumbled bacon, shredded cheddar, and onion greens. Serve in homemade bread bowls or with fresh french bread. One of our family favorites!