Potato Soup

Alright people, this is my best kitchen creation, and I'm sharing it with you all, so pay attention.  Make it, love it, share it.

Makes me remember:  Wonderful winter evenings with those I love most!
Tastes:  Good, just make it, then decide what it tastes like
Make it a meal:  This is a true one-dish wonder, but if you like, add a salad to balance out all the carbs.  This recipe makes enough for several meals.

To market, to market:
3 lb bag baby red potatoes
1 medium onion, diced (roughly 1 cup)
4 large carrots, diced (roughly 1 cups)
4 stalks celery, diced (roughly 2 cups)
3-4 slices uncooked bacon (or 2 Tbsp butter, if you prefer to do a meatless version)
2 Tbsp italian seasoning
1 32oz can chicken broth
8 oz sour cream
1 cup shredded colby-jack cheese (cheddar works fine too)
black pepper to taste

Wash and quarter the potatoes (you should have somewhat uniform 1" chunks), then set aside.  Wash and dice the carrots, onion, and celery, then set aside.  Cut or tear bacon into 1" pieces.
In a large stockpot over medium-high heat, combine bacon and italian seasoning.  (Or use butter and seasoning if you are making a vegetarian version.  It tastes GREAT without any meat, by the way.)  Cook, stirring constantly, for 2 minutes, until bacon starts to sizzle.  Add celery, onion, and carrot, and continue to cook about 5 minutes longer, stirring frequently.  Add potatoes, broth, and enough water to cover the potatoes by about an inch.
Adjust heat as needed to maintain a steady boil and cook for 45 minutes.  Stir occasionally to prevent sticking.  When the potatoes are very tender, remove from heat and let sit for 10 minutes.  (Cooling slightly before adding dairy products will keep the soup from separating.)  The soup should thicken as it cools.  Stir in the sour cream and cheese, then salt and pepper as needed.

Roasted Butternut Squash Soup

Makes me remember:  Crisp autumn evenings spent with family and friends
Tastes: Mellow with a subtle spiciness
Make it a meal:  Since this soup is thick and filling, a simple garden salad is all you need to complete your spread, but carb lovers may want some crusty french bread too!

To market, to market:
1 large (or two small/medium) butternut squash
1 medium onion, diced (you should have about 1 cup onion)
3 Tbsp butter
12-16 oz low sodium chicken broth
2 tsp ground nutmeg
(salt and ground cayenne pepper)
2 Tbsp (plus some for garnishing) fat-free sour cream

Wash the butternut squash, then stab a few holes in it.  Put it on a foil-lined pan or dish in the oven, and roast for 1 hour at 350 degrees (you should be able to squish it just a bit when it is ready).  Remove from oven, let it cool till you can handle it, then cut off the top and bottom inch of the squash.  Split it lengthwise in half, scrape out and discard seeds and strings.  Scoop the pulp out with a spoon and place in a stockpot with the butter, onion, and nutmeg.
Cook on medium-high heat for 5 minutes, stirring frequently, then reduce heat to low, add broth, cover and continue to cook for 20-30 minutes.  Stir occasionally.
Remove from heat, blend with an immersion blender (or regular blender, just be careful as it is HOT) till creamy, add sour cream and salt and pepper to taste.  To serve, ladle into bowls, add a swirl of sour cream, and dust with nutmeg.  Enjoy!