Baked Potato Soup

This is another recipe that I got from Pinterest.  The original pinner pinned it from Pearls, Handcuffs & Happy Hour.

I threw it in the crock pot this morning, and it made a great lunch.

A few adjustments I made/ideas for next time:

- I used a 32 oz. carton of  stock instead of 3 cans.  (could use veggie instead, to make it vegetarian-friendly)

- Next time, I might try cream of celery or cream of broccoli soup instead of cream of chicken.  (thinking of my vegetarian friends)

I didn't have time to cook some bacon to put on top, but I did add some cheese and scallions.

Delicious!

Caitlyn's Awesome Butternut Squash Soup

Here's another soup recipe.  I can't take the credit for this one, as it's adapted from a recipe that I got from my friend Caitlyn.  I served this for Thanksgiving last year, in place of the usual mashed squash.

Here's what you'll need:

1 butternut squash cut into 1/2 inch cubes, no skin
water
butter (I used butter, but Caitlyn's recipe called for vegan margarine.  Use whichever you prefer)
1 onion, chopped
2 cloves of fresh garlic, chopped
lots of spices
salt

1. Saute garlic and onions in a generous amount of butter
2. add more butter or water as needed until the base of the soup is brown
3. measure out the cut up squash and add the same volume of water to boil.  Add both to the sauteed onions and garlic
4. When you can stick the squash with a fork (like making mashed potatoes from scratch), blend your soup until smooth.  Immersion blenders work great!
5. add your spices!  Suggestions: cinnamon, cumin, cardamom, nutmeg, coriander, chili powder)
6. You can also add a tiny bit of cream, but since this soup is naturally very creamy, you may choose to leave it out)

Substituions/addtions/suggestions: pumpkin, apples, potatoes

Crock Pot Chicken Soup

1 lb chicken, cut into bite size pieces (I liked the "stir fry pieces" purchased at my local stop and shop)
4 cups chicken stock
1 cup white wine (any white wine will do.  If you don't want to use up your regular wine, cooking wine is great.  I used Holland House white cooking wine with lemon, because I wanted extra lemon flavor)
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onions and peppers
1/2 cup rice
a few shakes each of ground ginger, cumin, cardamom, coriander, and lemon pepper

Cook in the crock pot on high for 3-4 hours or low for 6-8 hours

Feel free to play around with different veggies and spices.  The ones listed above worked well for me, but experimenting with different flavors is fun.