soup week!

(New England Clam Chowder, via Epicurious)

In honor of Fall, this past week has been soup week at our house. I have made a different soup each night of the week and it has been delicious and fun to try out new recipes! Some fun highlights include: my first experience using cooking wine, and somehow setting the pan on fire that contained the wine the first night using it! Big flames, no damage, pretty cool! Because there are only two of us, we have been chowing soup for lunches and snacks as well as dinner. Good thing we love soup!

So far we've enjoyed:

Potato Broccoli Soup (recipe below)

New England Clam Chowder

Tortilla Soup with Chicken and Lime

and Minestrone with Basil

(check out the reviews on all of these - most have some minor tweaks that add flavor - typically using chicken/veggie broth instead of water)

So far all have been wonderful, but the tortilla has been the favorite. We have two soups left - probably the most unique and experimental of the group!

A Butternut Squash soup and a Miso soup. We'll see how they go.

Potato Broccoli Soup

3 cups cubed peeled potato (about 1 pound)

1 cup fresh broccoli

1/2 cup chopped carrot

1/2 cup water

1/4 tsp salt

1 can (14.5 ounce) chicken broth

1.5 cups milk

3 Tbs all-purpose flour

6 ounces light Velveeta, cubed

1. Combine first 6 ingredients in a large pot. Bring to a boil; cover, reduce heat and simmer 20 minutes

2. Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in pot. Cook over medium heat, stirring constantly until cheese melts and mixture thickens.

Cozy up with a bowl of one of these delightful concoctions! Happy Fall!