Spud Special Soup

I got this recipe from Keeper of the Home

Spud Special Soup
3 Tbsp butter
1 large onion
1/2 cup thinly sliced carrot
1/2 cup diced celery
1 garlic clove (or more, if you like it, which I do!!)
4 cups diced potato
2 cups chicken broth
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley flakes
2 cups milk ( you could also use yogurt in a pinch-I used soy milk)
(My own addition to this recipe is chopped sausage-I have used smoked and breakfast)
1/2 cup grated cheese for garnish
Put first 5 ingredients into a large pot and saute veggies until onion is soft and clear.
Add potato, chicken broth, salt, pepper and parsley (and sausage, if desired). Bring to a boil. Cover and simmer slowly until all cooked, stirring occasionally. Stir in milk at the very end, after turning off the heat (do not allow it to boil once the milk has been added).
Garnish with cheese. Serves 4-5.


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Pork & Cider Stew

INGREDIENTS
2 medium sweet potatoes (1 1/4 lb), peeled and cut in 3/4-in. pieces
3 small parsnips or carrots, peeled and cut in 1/2-in.-thick slices
1 cup chopped onion
2-lb boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 tsp salt
1/2 tsp each dried sage and thyme
1/4 tsp pepper
1 cup apple cider

PREPARATION
1. Layer sweet potatoes, parsnips, onion, pork and apple in a 3 1/2-qt or larger slow-cooker.

2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.

3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.

Taken from Woman's Day Magazine

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Food Friday-Crockpot Potato chowder

Potato chowder**

One package of box scalloped potatoes – can be cheesy, or whatever you like best.
One cup of diced ham. I like a bit more.
Four cups chicken broth.
One or two stalks of diced celery.
One diced onion – whatever size you like.
1/8 teaspoon pepper
2 cups half and half (I use lowfat)
1/3 cup flour

Mix potatoes, sauce mix, ham, broth, celery, onion, pepper in crock pot. Cover and cook on low heat 7 hours. Mix half and half with the flour, gradually stir flour mixture into chowder until blended. Cover and cook on low one more hour stirring occasionally until thick.

My 2 year old slurped this up and said "ahhh!" after almost every bite.

**Compliments of the Flylady.com website**

For more recipes, check out Gayle's website.

Food Friday-Crockpot Cream of Tomato Soup

Crockpot Cream of Tomato Soup

2 tablespoons olive oil
1 large chopped onion
3 crushed garlic cloves
2 minced carrots
2 pounds peeled and diced tomatoes (reserve and add all juices)*
4 cups chicken or vegetable stock or broth
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon lemon juice (I add more)
Salt
Pepper
2-4 tablespoons freshly chopped herbs (basil, oregano, rosemary, thyme, marjoram, savory, Italian parsley, mint, lavender) or 1-2 teaspoons dried herbs or spices (Italian spices, basil, oregano, marjoram, thyme, cumin, curry powder, nutmeg)**
1 cup heavy cream (I use light cream...I've even used soy milk)

In a skillet, add the oil and sautee the onion until soft. Add it to the crockpot with the carrots and garlic. Add the remaining ingredients except for the herbs and spices and cream. Cover and cook on low for 8-12 hours. Add the herbs and adjust seasoning. Cool slightly and puree in small batches. Return to the crockpot and add the cream. Reheat until piping hot, or else cool and chill before serving.

* You can used canned tomatoes but they just aren't as good.

**I add the curry powder for the entire cooking time and I also add Italian seasoning. Then when it's done I take a hand held blender and blend in the cream.

***This freezes well even with the cream. Just be sure to reheat it slowly.