With all this snow, I have been cooking up a storm.

I have been making batches of soup in especially large quantities.  Some are old favorites that make my tastebuds sing with joy in the memory.  Some, like this one, are merely a result of food we have on hand.  I routinely begin a soup day in strong consulation with my favorite soup book:

I bought this as a gift for B… a really long time ago.  Even she said the other week, geez, I think that might be the most use we have ever gotten out of a cookbook.  So true, this thing was worth every penny!  (and note to self, who can I buy this for??)

Chicken + Potato x 2

(adapted from the Big Book fo Soups and Stews)

serves 6

6 cups chicken/turkey stock

4 medium sweet potatoes peeeled and chopped

3 carrots, chopped

2 medium potatoes (I used russet, but I bet red would be great too!)

1 onion chopped

2 cloves garlic, minces

1 teaspoon dried thyme

1 teaspoon salt

2 1/2 cups cubed cooked chicken

salt and pepper to taste

In a large soup pot over high heat, combine all ingredients except the chicken.  Bring to a boil.  Reduce to medium-low heat and simmer while covered until veggies are crisp, approx 15-20 min.  Add chicken and simmer, uncovered for an additional 10 minutes.

Ladle into bowls with salt and pepper to taste.