Potato Leek Soup

Potato Leek Soup

Ingredients:

• 2 potatoes, skinned, chopped
• 3 leeks, white part only, split
• 1/2 large onion
• 1 stalk celery, chopped
• 1/4 cup butter (1/2 a stick)
• 1 tsp salt or TT
• 1/2 tsp fine black pepper
• 1 & 1/2 tsp ground thyme (or 1 tbsp fresh)
• 1/2 cup heavy cream or cream cheese (optional)

Directions:

Dump everything except heavy cream in the Ace Blender and cook on Soup 2 (smooth).

I skipped the dairy on this one and added a dash of paprika and oyster crackers. lol
Enjoy!

Ace Blender Tomato Basil Soup

Tomato Basil Soup

Ingredients:

4 medium tomatoes, cut in quarters, stem part removed
14 oz chicken broth (I make this using Better than Bouillon's Chicken Base)
1 celery stalk, sliced up
1/2 large onion, chopped
2 tbsp fresh basil (chopping isn't necessary)
1 tsp minced garlic
1/2 tsp sea salt
1/2 tsp fine black pepper
cream cheese to finish
butter or olive oil for sautee (optional)

 

 

Variations:

For vegan variation, replace chicken broth
with veggie or mushroom broth, and replace cream cheese with cashew yogurt.

For easy ingredients variation, you can use 14.5 oz can of diced tomatoes instead of fresh, 14.5 oz can of broth, and 1/2 cup frozen chopped onions. Milk and a bit of butter, or plain yogurt, or evaporated milk (whatever you have on hand) can replace cream cheese.

Directions:

I had extra time so I sauteed the celery and onion in butter but you don't have to do that.

Place all ingredients except cream cheese into Ace Blender. Press Soup 2 (for smooth). It will start the cooking process and take about 20 minutes.

When done, add cream cheese and pulse for a few seconds.

Ta da!