broccoli cheddar soup

a wintertime staple. add shredded cooked chicken for some extra protein. makes 6 generous servings.

• 1 onion, diced

• 3 cups broccoli, chopped small

• 3 carrots, chopped into semicircles or matchsticks

• 6 tbsp butter or equivalent

• 6 tbs AP flour

• 3 cups vegetable broth

• 3 cups milk (dairy or unsweetened/unflavored nondairy) or half and half, or some combination

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

• 1 1/2 cups shredded sharp cheddar cheese

Add the butter and onion to a large soup pot and sauté over medium heat until onions are soft and translucent. Add the flour and sauté for another 2 minutes.

Using a whisk, add the vegetable broth and combine well. Turn the heat up to medium-high and stir until the broth reaches a gravy-like consistency.

Turn the heat back down to medium and add the milk and spices. Simmer again. Add the broccoli and carrots, and simmer for 15 minutes or until the carrots are tender.

Turn heat down to medium-low and stir in the cheese.

carrot-ginger soup

feels a lot less healthy than it really is. makes 4 generous servings.

• 2 pounds carrots, peeled and sliced into 1/2'“ rounds (about 10 carrots)

• 1 onion, diced

• 4 cups vegetable broth

• 1 cup water

• 1/4 cup oats

• 1 tbs butter or equivalent

• 1 tsp ground ginger or fresh equivalent (do I look like the kind of person who has fresh ginger laying around?)

• black pepper to taste

Sauté the onion in butter until tender over medium heat, about 5 minutes. Add the carrots, ginger, and black pepper, and cook for another 5 minutes. Add the broth, water, and oats and bring to a boil. Lower to a simmer and cook until the carrots can be easily pierced with a fork - about 25 minutes.

Carefully add the soup to a blender or food processor, and puree until smooth. You can also use an immersion blender but I’m not that fancy. Add more broth here if you would like a thinner soup.

Top with croutons or paprika-roasted chickpeas.

chicken tortilla soup

Perfect for a cold day when you feel the sniffles coming on. Serves 4 but easily doubled based on the size of your Crockpot.

• 2 boneless skinless chicken breasts

• 1/2 onion, diced

• 15 oz. canned black beans, drained/rinsed

• 1 cup frozen corn (fresh or canned/drained works too)

• 14.5 oz. can diced tomatoes (do not drain)

• 3 cloves minced garlic

• chili powder to taste

• red pepper flakes to taste

• 1 1/2 cups chicken or vegetable broth

• 1/2 cup water

• to serve: tortilla chips, shredded cheddar cheese, sour cream, diced avocado

Combine all ingredients in the Crockpot. Add the chicken last so you can stir the soup. Cook on high for 3-4 hours or low for 6-8 hours.

When there is about 30 minutes left of cooking time, remove the chicken and shred with two forks. Return to Crockpot, stir, and finish cooking.

spicy potato soup

My mom used to call this snow day soup - perfect with crusty bread to dip. It freezes/reheats really well. Makes 6-8 servings.

• 1 pound lean ground beef or turkey

• 1 onion, diced

• 5 cups water

• salt and pepper to taste

• 28 ounce can tomato sauce

• 1/4 tsp. red pepper flakes

• approximately 28 ounces frozen cubed potatoes

Brown beef/turkey and onion in the same pan; drain the grease.

Add all other ingredients in a large pot with a lid. Bring to a boil, then add the beef/turkey and onion. Reduce heat to medium-low and cook for 1-2 hours until the potatoes are tender and the soup has gotten thicker.

white chicken chili

Nothing better than throwing dinner in the Crockpot and having it be done by the time you get home from work. Makes 4 large servings.

• 1 pound boneless skinless chicken breasts

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 24 ounces low sodium chicken broth

• 1 15-ounce can Northern beans, drained and rinsed

• 2 4-ounce cans diced green chiles, whatever heat you like

• 1 15-ounce can whole kernel corn, drained

• 1/2 tsp each black pepper, chili powder, cilantro

• 1 tsp each cumin, oregano

• salt to taste

• 2 tsp cornstarch

• 4 ounces cream cheese, softened

• 1/4 cup milk (or half and half; nondairy unsweetened works well too)

Add chicken and all spices to Crockpot. Top with onion, garlic, beans, chiles, corn, and chicken broth. Stir. Cook on low for 8 hours or high for 3-4 hours.

Remove the chicken, shred with two forks, and return to Crockpot. Whisk the cornstarch into the milk and add milk and cream cheese to Crockpot. Cook on high for 15 minutes. Leave on warm until you are ready to serve.