irish veggie soup

also called leftover soup and a staple in irish pubs.

• 1 tbs butter

• 2 cloves garlic, minced

• 1 onion, diced

• 1 leek, sliced and rinsed well

• 2 large potatoes, peeled and diced (variety doesn’t matter)

• 3 large carrots, peeled and sliced

• 3 stalks celery, diced

• 32 ounces vegetable stock

• salt, pepper, parsley

• 1/4 cup heavy cream or half and half (optional)

Heat the butter in a large pot over medium-high heat. Once melted, cook the garlic, onion, leek, and potatoes for two minutes. Cover and sweat for 8 minutes. Add the stock, carrots, and celery. Lower the heat, cover, and simmer until all vegetables are tender.

Using a blender, food processor, or immersion blender, puree the soup. You may need to work in batches.

Season to taste and add heavy cream if desired. Serve with crusty bread and too much butter.

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.