Farewell To Soup

Well, it's official. I went out tonight with a short sleeve shirt and I was not even the slightest bit chilly. Winter in the desert is over. Before long I will not be able to touch the steering wheel in my car and risk 2nd degree burns from the leather seats. The end of cold weather also means the end of yummy soups and instead prepping the grill. I would usually post my favorite soups at the beginning of winter but I was not blogging so I thought I would post them as a farewell instead.

Creamy Potato Soup

3Tbsp. Butter
2 cups chopped onion
1 large clove garlic minced
4 potatoes or 2 large baking potatoes
1 large carrot chopped
3 cups chicken or veggie stock
1 tsp. dry dill or 2 Tbsp chopped fresh
4 oz. cream cheese
1 1/2 cups milk
1 cup grated sharp cheddar cheese
salt and pepper to taste

In a large soup pot, saute the onions and garlic until the onions are translucent. Add potatoes and carrots and saute for 5 -10 more. Add the stock and dill and simmer until the vegetables are tender.
Puree the vegetables with the cream cheese and milk in your blender or food processor . Return the soup to the pot, season with salt and pepper. Stir in cheddar cheese and reheat. Yum!

Sausage Bean Soup

2 Tbsp olive oil
3 garlic cloves minced
1 medium onion chopped
1 pound chicken or turkey Italian sausage, casings removed
1 can Cannellini (white kidney beans) drained and rinsed
1 can great Northern Beans, drained and rinsed
1 can red Kidney Beans, drained and rinsed
2 cans diced tomatoes with Italian seasonings
1 can chicken broth
3/4 tsp. dry rosemary

Heat the oil in a pot over medium heat. Add garlic and onion, saute for about 5 minutes. Add the sausage and break it up into small pieces. Cook and stir until browned.
Stir in the beans, tomatoes with their juice, and broth. Season with the rosemary and black pepper. Bring to simmer and cook for 10 minutes. Serve or let simmer and stir occasionally until you are ready to serve.