Last week, we had beautiful weather and we were looking for some family fun activities.
The kids and I were on our own, as my husband worked all weekend. I love teaching my kids about nature and where our food comes from. Who doesn’t love a good pumpkin patch?
As a child, I don’t remember going to any pumpkin patches or apple orchards. As far as I knew, our food came from the store.
I have tried to grow a garden, in the past. Let’s just say, that is not my purpose and I fully support for those that have perfected their art!
After 3 hours of slides, playing in the corn, picking out a pumpkin and riding the little tractor train, neither kid was wanting to go home.
And – yet, they were both asleep before we got out of the car.
We came home and I was feeling like I wanted some comfort food. I have found myself in a big food rut and I am digging my way out! I don’t know what it is about fall and cooking, but I am always inspired to cook in the fall. Why can’t I be that inspired in March?
When I was growing up, I remember my mom always making potato soup; although, it was a bit different than you found at the store or local pub. I remember it being really thin base, and we would load up on the Saltine crackers.
As I have learned to cook, I have adapted my own potato soup to be more thick and I try not to use crackers – they are just a filler, anyway.
A few years ago, I gave up the cream of soup I used to make creamy soup with. I prefer my soup without the BPA, thanks!
But I have had trouble finding the right consistency of not too thick, but not like water, either. This soup was so simple and easy, anyone can make soup from scratch!
I had some baked potatoes, leftover, that needed to be used up, along with some zucchini that was about to go bad, if I didn’t cook it soon. If you don’t have zucchini, it would be great with broccoli or asparagus, too.
I remembered I had Herbalife soup mix in the cupboard. I love adding this soup mix to my soups. It gives it more protein and a perfect consistency and flavoring.
1 medium onion
2 cloves garlic
1 tablespoon butter or coconut oil
1/2 pound of turkey bacon
5 medium potatoes, baked
2 medium zucchini, sliced
1 cup water
1 cup almond milk
2 packets Herbalife soup mix
Sautée onion and garlic in the butter. I put the turkey bacon in the oven to cook.
Add in soup mix, water and milk. Then, add in potatoes and zucchini.
Cover and cook on medium-low heat for 15 minutes or until zucchini is tender.
Makes enough for 4 servings.
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