4 cups chicken stock, plus more if needed

2 large cloves garlic

1 t. onion powder

2 cups shredded sharp cheddar cheese, or a mixture of sharp cheddar and smoked gouda

1/2 cup chopped fresh chives or a few tablespoons dried chives

Salt and freshly ground black pepper

2 cups heavy cream or 1/2 and 1/2

Sour Cream (if desired)

1/2 cup crumbled sharp cheddar cheese (for garnish)

Place the potatoes and 3 cups stock in small stockpot. The stock should just cover the potatoes, if it doesn’t, add a little water. Cover and simmer until potatoes are just tender.

Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic and onion powder. Blend until creamy.

Return the potato puree to the pot and stir in the shredded cheese, remaining chicken stock and the chives, bring to simmer. Add water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you.  Stir in the cream and heat through. Season with salt and freshly ground black pepper.

Ladle into bowls, garnish with a dollop of sour cream and the crumbled cheese.

Adapted from Slow Cooker cookbook. Original recipe calls for placing the cut potatoes in slow cooker, covering with chicken stock and cooking on high 2 hours. Follow instructions above for pureeing potatoes and then return to crock pot, add remaining ingredients and cook on high another 30-45 minutes to heat through.

Saute shallot and garlic in butter in a 3 qt. heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock and water and simmer, uncovered, until squash is very tender, about 20 minutes.

Puree soup in 2 batches in blender (use caution when blending hot liquids!) until very smooth, about 1 minute per batch. Return to clean pot, and stir in the heavy cream. Heat through, but do not boil. Season with salt and freshly cracked pepper. Serve warm with a dash of nutmeg and a small dollop of sour cream.

Absolutely delicious served with crusty bread and seasoned, sauteed shrimp.

Combine all ingredients. Cook in crock pot on low all day, or high for 2-3 hours.

Add and cook until fragrant:
2 tsp. cumin
2 tsp. oregano
salt and pepper
1/2 tsp. dried crushed red pepper

Set aside onion mixture.

Saute 2 pounds diced chicken breast in butter
Add onion mixture to cooked chicken.
Add:
3 (15oz) cans white kidney beans
3 cups chicken broth
2 cups half and half
2 cans diced green chilis

Make a small amount of roux and whisk into simmering soup. Cook a few minutes, add 1 cup sour cream and monterey jack cheese to taste.