Homey Lentil Potato Soup

An unexpected cold snap came through yesterday.

That calls for an easy, quick soup

to warm our bellies.

Homey Lentil Potato Soup

Sautee 1/2 large yellow or sweet onion in olive oil.

One potato per person is cut up...

and stirred into the pot.

Cook for 5-8 minutes.

Add 1 C of lentils.

Cover with water or veggie broth.

Add a bay leaf, 1 t salt, and 1 t thyme.

A few red pepper flakes can be added if desired.

Bring to the boil, turn down to a simmer

and cook 30-45 minutes

until lentils are tender.

It tastes even better the next day.

Enjoy!



Vegan Cream of Potato Soup

I love me some potatoes.

Baked, mashed, sauteed, or pan-fried,

they are this gal's belly filler.

Using the crockpot more this winter seems like a good idea.

It makes cooking something homemade and wonderful

for my family so effortless.

With the onset of cooler weather,

potato soup hits the spot.

I've posted a similar recipe,

but this one is a bit "creamier"

with the addition of rice milk,

corn starch and a handheld blender.

Cream of Potato Soup

6-8 medium yellow potatoes

1/2 large onion

1 bay leaf

1 t red pepper flakes

1 t salt

2 cloves garlic

1 T olive oil

1/4 C rice milk (or alternative)

1 T corn starch (for thickening)

Place all ingredients in crockpot

(except milk and corn starch).

Place on "low" setting for 6-8 hours.

Remove bay leaf and some of the potatoes.

Using a hand blender, puree the remaining ingredients

until the consistency is smooth.

Combine corn starch with 2 t cold water

in a small bowl and mix until smooth.

Add to liquid ingredients in crockpot.

Add rice or alternative milk.

Return potatoes to pot.

Enjoy!

Crock Pot Comfort

Being under the weather last week made me appreciate

being healthy enough to cook for my family tonight.

Even though the crockpot did all the work!

The garlic and onion are both helpful in healing

and the warmth sure feels good goin' down!

We are due for rain tomorrow and then cooler days.

A perfect forecast for soup.

Potato Soup

6 white potatoes, peeled and diced

1 C chick peas

1/4 of an onion, diced

3 cloves garlic, left whole

1-2 t salt

1 bay leaf

1 sprig rosemary

4 T extra virgin olive oil

Place all ingredients in crock pot and cover with 4 C water.

Cook on high 6 hours.

Fish out rosemary sprig (if you like) and bay leaf.

Add drizzle of olive oil to finish.

Serves 6-8.