soup peddling.

it is still in the 80s and 90s here.  i have resigned myself to the fact that it will be this way for a while, and that's ok because the 80s are SO much nicer than the 100s, and at least we have something that resembles a breeze most days. 
but, even though the temps don't reflect it in texas, it is fall.  my favorite time of year.  and this time of year makes me want to make and eat soup.  it's easy and filling and comforting and great.  and i love that you can throw a bunch of random stuff in it when you need to get rid of something. 
monday night, emme and i made tortilla soup together and it was delicious.  she also loved helping, and was so excited to eat the soup that she helped make.  yesterday, i threw ingredients for a crockpot potato soup together (though i modified a bit).  it also turned out great!  ek was especially thrilled about watching the immersion blender do its thing, even though she kept telling me it was "too loud, mama".  recipes below - both of these are keepers, i think.  they are both really quick, really easy, and really tasty (for adults and kids). 

tortilla soup:
- 4-6 cups of chicken broth (i used 4 cups of chicken broth and 2 cups of water because i didn't want to open another carton...)
- 1 rotisserie chicken, culled
- 1 small onion (i used a purple onion)
- 1 tbsp garlic
- coconut oil
- 1 large zucchini, sliced
- 1 can of ro-tel, drained
- 1 can of corn, drained and rinsed
- 1-2 tbsp of cumin
- kosher salt to taste
- avocado, cheese, tortilla strips, lime (for garnish)

* saute onion in coconut oil in the base of a soup pot/dutch oven.  add the garlic, then zucchini and stir until relatively tender - about 5-7 minutes.  add corn and ro-tel and stir to mix.  add broth and bring to a low boil/simmer.  add salt and cumin, then stir in chopped chicken.  let everything mingle and cook for 10-30 minutes (however long you want, really, without evaporating all the liquid), then serve in bowls and garnish with whatever you like. 

crock pot potato soup:
- 5 lbs of potatoes, unpeeled, cut into 1-inch cubes (i used yukon gold, but i bet you could use whatever)
- 8 cups of chicken broth
- 2 leeks, white and light green parts, sliced thin - OR - 1 large onion
- 1-2 tbsp garlic
- salt and pepper to taste
- 16 oz (2 blocks) of cream cheese

* put potatoes, garlic, leeks or onions, salt and pepper into your slow cooker.  stir everything around a little (it will be really really full) so the onions/leeks aren't resting on the bottom.  pour in all the chicken broth.  leave in slow cooker for 5 hours on high, 10 hours on low.  add 2 blocks of cream cheese and wait about 20-30 minutes for it to soften/melt.  whip out your immersion blender and blend away.  garnish with grated cheddar cheese, bacon, or chives, if desired.