Hurricane Soup!

In preparation of several rainy days we made some hurricane soup! The perfect rainy day meal. It was a hodge podge type deal with no real measuring, a cheap and healthy version of a potato leak soup. We had a lot of extra salt potatoes leftover from my family being in town. We decided it would be healthier to cook them in the soup instead of boiling them in super salty water and smothering them in butter. But less delicious? Most definitely. Instead of cream/half and half we used chicken broth and skim milk. To get the creamy texture we pureed half of the soup and mixed it back in. We used three strips of bacon, cooked on the George Foreman Grill to limit the grease. Over all it was a good compromise, you can tell that it's a healthy soup but the taste is still pretty good. I did add some shredded Yancy's Fancy Horseradish Cheese which really gave it an extra kick.

Hurricane Potato Soup!

(from the kitchen of Jenni and Kevin!)

Ingredients:
Potatoes
1 small onion
1 leak
2 pieces of celery
Some chives
2 pieces bacon
Chicken Broth
Milk
Salt and pepper to taste
Shredded cheese for garnish
Directions:
1. Dice all your veggies, we left the skins on the potatoes. Combine liquids and veggies and bring to a boil. Reduce heat, add salt and pepper and simmer for 20 minutes or until veggies are soft.
2. Put half of mixture in a blender and puree. Return to pot and stir in bacon bits.

Stay safe and dry!