-- "The Works" Potato Soup --

Lucas and I have been trying to make a habit of eating more at home over the past year.  During the summer it was quite easy because Lucas is an ace BBQ-er but more recently, with fall arriving (and feeling more like winter) we've been having difficulty figuring out menu ideas.

To this end, we've adopted a goal of eating soup at least once per week and usually on the weekends.

Toward this goal, we decided to try a potato/onion/bacon/cheese soup this week.  I found this recipe via the Rachael Ray Show and made some changes based on what I had on hand (didn't have an fresh bacon, or thyme, or paprika).

This is what I ended up with:

1 - Saute:
         bottom half of 3 leeks - washed and chopped thinly
         3 to 4 grated cloves of garlic
         2 tablespoons of olive oil

2 - When leeks are limp add:
         a small handful of parsley
         a small handful of chili powder and
         fresh pepper

         1 1/2 quarts of low-sodium chicken broth (1 1/2 boxes)
         6 or 8 medium to large potatos
         * (I also tossed in a handful of real bacon pieces when potatos were close to being done)

3 - Allow to boil gently until potatos are soft (this took mine about 15-20 minutes)

4 - Blend mixture in batches - Serve immediately.

Its also really tasty to add garnishes of cheddar cheese, parmesan cheese, bacon pieces and sour cream.

I forgot to take a picture while this was steaming hot - but here's a pic of a leftover bowl that's all ready for Lucas's lunch :)