Here is a great potato soup recipe that is fairly healthy. I love potato soups, but always feel bad adding tons of cheese knowing all of the cholesterol and fat in cheese. So this is a nice alternative that still has a great flavor.
Potato Leek Soup
Makes about 6 cups
- 1 bunch leeks (about 4) dark green stems removed
- 1/2 large white onion, chopped
- 2 russet potatoes, peeled and cut into cubes (I did not peel the potatoes)
- 1 tbsp flour
- 1 tbsp butter
- 4 cups fat free chicken stock (or vegetable broth for vegetarians)
- 1/2 cup 2% milk (I used skim.)
- salt and fresh pepper or any spices you like, to taste (I added a french herb blend)
- crumbled bacon (optional)
Wash leeks very carefully to remove all grit. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding milk and adjusting herbs, pepper and salt to taste. Top with bacon and serve.
It seems our family enjoys parmesan. My kids would like “green cheese” (because our container is Kraft green) on top of anything or just straight up eaten with a spoon. Of course, baked on to chicken or potatoes, they won’t touch. Anyway, these are very enjoyable and probably kid friendly for most kids. I served with corn and green beans as you can see in this picture.
- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized
- salt and pepper to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
We love these chicken nuggets!
Parmesan roasted potatoes
3-4 medium red potatoes, cut into small wedges (I used small yukon gold potatoes.)
3 TBS olive oil
1/3 C parmesan cheese
1 1/2 tsp garlic salt
1 tsp paprika
sea salt to taste
Preheat the oven to 425 F. Wash and dry the potatoes then cut each potato in half length wise, then cut each half into 4 or 5 wedges measuring an inch or less.
In a small bowl, combine the parmesan, garlic salt, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat. Dump onto a cookie sheet and arrange in a single layer.
Bake for about 25 minutes then remove from oven and turn over all the potatoes. Put them back in the oven for another 10 or 15 minutes until they’re sufficiently crispy and divine.
The smaller you cut these, the crispier they will be!