Since the week after this will include at least one day of absolute unhealthy gluttony (if not more) J and I decided to make this week’s dinners lighter fare for our digestive systems. Every dinner this week will be of the soup species, and many lunches also – as we will probably have many leftovers. We will be freezing some portions of this soup for meals later this winter as things get busier during play and holiday season.
If you need other, more hearty meals than soup for your family, check out Org Junkie for more ideas…
Monday: Roasted Tomato Corn Chowder with Rustic Bread
Tuesday: Beck’s Butternut squash Soup with leftover Rustic Bread
Wednesday: Heart Healthy Minestrone with sourdough toast
Thursday: Potato and Vegetable soup with Gouda with crescent rolls
Friday: Chicken, Vegetable, and Barley soup with cornbread
Potato and Vegetable Soup with Gouda (Crock Pot recipe)
- 9 medium Yukon Gold Potatoes
- 1/2 c water
- 5 oz baby spinach leaves
- 2 cans low sodium chicken broth
- 1 small red onion
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 2 1/2 c smoked Gouda cheese, divided
- 1 c evaporated milk
1) Peel and cube potatoes. Finely dice the red onion.
2) Combine the potatoes, chicken broth, water, onion, spinach, salt, red pepper flakes, and black pepper in the slow cooker. Cover and cook on LOW for 8-10 hours or until potatoes are tender.
3) Slightly mash the potatoes in the slow cooker; add 2 cups of the Gouda and the evaporated milk. Cover; cook on HIGH for 15-20 minutes or until the cheese melts.
4) Pour the soup into bowls. Sprinkle 2 or 3 tsp of the remaining Gouda in each bowl and serve.