Simple Low Fat Potato Leek Soup

I made this up on the spur of the moment today for Patrick's lunch. It has almost no fat, but it sure tastes like it does. Yukon gold potatoes are fantastic because not only are they waxy, (holding their shape) they have a subtle buttery taste and come complete with fiber!

1/2 large chopped onion
3 cloves chopped garlic
3 ribs celery, chopped (I use the inner most tender ribs)
3 leeks sliced (white parts only)

Season with salt & pepper.

2 cups chicken
2 cups beef broth
5 diced Yukon gold potatoes

Put a lid on pan and cook until potatoes are fork tender.

Blend 2 cups of mixture until smooth and pour back into pot.

Add two 8 oz cans evaporated skim milk.

Season with salt & pepper. Heat to ALMOST simmering.

Broiled Sourdough Herb Toasts

One loaf crusty sourdough baguette. (Day old if you can swing it.)
4 tablespoons (half a stick) of unsalted butter, softened
2 tablespoons chopped fresh dill
kosher salt
fresh cracked pepper

mix dill with butter and salt and pepper to taste. slice the bread on a bias into 1/4" wafers. spread a thin layer of the herbed butter on each wafer and slide under a preheated broiler until brown and crispy. try to leave some for the guests, will you? I know they're fantastic.

Tuscan Tomato Soup

Handsdown my favorite soup of all time. I long every summer for this soup, but after finally trying it with canned tomatoes and with the easy availability of fresh herbs all year around, I'm going to be enjoying it all the time. Although I've not yet made them for PJ, this soup is delectable with broiled sourdough herb toasts.

2 medium yellow onions, chopped to a 1/4" dice
2 carrots washed and. chopped to a 1/4" dice
2 rib celery, washed and chopped to 1/4" dice
2 tablespoons olive oil
1 bunch fresh basil, chopped into thin strips
12 fresh tomatoes, peeled and seeded or 2 quarts canned diced tomatoes
kosher salt

Sweat onions, carrots, celery over low heat with olive oil until tender, about 10-15 minutes. Do not brown. Add tomatoes and half the fresh basil. Cover. Simmer for 20 minutes. Season with salt and pepper to taste. Add remaining fresh basil. Serve hot, chilled or somewhere in between.

Serves 4.