Cheddar & Bacon Potato Soup

I made this tonight and it was so yummy I have to share! I like potato soups and this was one I pulled together in honor of this super cheddar cheese my aunt got us for Christmas (raw artisan cheddar from a small farm in Vermont!). Anyway, if you're not afraid of fat, give it whirl!

Ingredients:
8 slices of bacon chopped into 1/2" pieces
1 onion finely diced
3 Tbs flour
4 medium potatoes, chopped
1 bay leaf
3-4 cups chicken stock or water
1 1/2- 2 cups sharp cheddar, shredded (the better the cheese, the better the soup!!)

1) Cook chopped potatoes in a separate pot until they are just cooked through (still nice and firm). If you want a smooth soup, puree the potatoes now. If you like it chunkier, then leave them be. Set aside.

2) Put the bacon into a hot pot and turn heat to medium-low. Render the fat out of the bacon by cooking it on med-low til the bacon is crispy and there's a lot of fat in the pan (about 10-15 minutes). Add chopped onion and cook til onion is soft & clear. Add flour and cook for another minute, stirring often.

3) Add broth and bay leaf and cooked potatoes, bringing soup to a boil. Turn heat to low and simmer for 5-10 minutes. Add shredded cheese, stirring until smooth and completely melted. Remove bay leaf and enjoy!

Chicken and Vegetable Soup

Another  slow-cooker recipe I haven't tried, but will soon. It looks perfect for this time of year!

6 scallions

2 ribs celery

1 zucchini

1 carrot

2 medium potatoes

1 large tomato

2 chicken thigh fillets

2 T. butter

8 c. chicken broth

salt and pepper

2 oz. green beans

1/2 c. fresh or frozen peas

2 T. chopped parsley

1/4 c. uncooked rice

1. Finely chop the scallions and celery. Finely dice the zucchini, carrot, and potatoes> Core, halve, seed, and chop the tomato. Skin the chicken thigh fillets, trim away any fat, and finely dice the meat.

2. Heat the butter in a large frying pan over medium-high heat. Add the scallions, celery, zucchini, and carrot; cook, stirring frequently, until the vegetables have softened, about 5 mintues.

3. Transfer the vegetables to a slow cooker and pour in the broth. Add the potatoes, tomatoes, and chicken meat. Season to taste with salt and pepper.

4. Close and cook on Low for 8-10 hours. About 4 hours before serving, dice the green beans and stir them in along with the peas, parsley, and rice.

5. Ladle into bowls and garnish with chopped chives. Serve with lots of good crusty bread.