Lenten Soup Supper - Potato Cheese Soup

serves 4-6

Ingredients
4 cups cubed potatoes
4 cups vegetable broth (I like to use Better than Bouillion)
1 cup chopped celery
1 cup chopped leek (light green part only)
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups milk
2 cups shredded cheddar cheese

1.  Combine potatoes, broth, celery, and leeks in a large saucepan.  Stir in seasoned salt, garlic powder, and black pepper.

2.  Bring to a boil over medium-high heat.  Reduce heat to medium-low and cook, covered, until potatoes are tender (about 15 minutes).  Puree mixture in a blender, then return to pan.  (or use an immersion blender inside the saucepan - my preferred technique)

3.  Add milk to potato mixture and mix well.  Cook over medium-low heat, stirring occasionally, until heated through, about 2 minutes.

4.  Stir in cheese and cook, stirring frequently until the cheese is melted.

5.  Serve immediately.

Lenten Soup Supper: Creamy Tomato Parmesan Soup

serves 4

Ingredients
2 T. butter
2 cloves garlic
2 carrots
2 stalks celery
1/4 cup flour
1 14.5 oz. can diced tomatoes
2 cups vegetable broth (I like to use Better than Bouillion)
1/2 T. dried basil
1/2 t. dried oregano
1/4 cup shredded parmesan
3/4 cup heavy cream
salt and pepper, to taste

1. Melt the butter in a large saucepan over medium-high heat.
2. Meanwhile, in a food processor, finely chop the garlic, carrots, and celery.
3. Sweat the vegetables in the butter until soft, minding to not burn the garlic.
4. Add the flour and stir well to incorporate.
5. Add the entire can of tomatoes, broth, basil, and oregano and stir to combine.
6. Simmer over low heat for 30 minutes.
7. Before serving, add the cream and parmesan and stir to combine.
8. Season to taste.