Yep, this food blogger officially ran out of batteries last night!  Right as I was about to take dinner pics too!

Our lunch kept us full for the longest time, so we didn’t feel like anything huge.  I ended up making potato soup simple style:

  • One 27 ounce can chicken broth
  • 1/2 cup skim milk
  • 1 tablespoon smart balance
  • 1 tablespoon flour
  • about 20 diced baby carrots
  • 1/4 cup parmesan cheese
  • Italian seasoning
  • salt and pepper to taste

Peel and dice potatoes.  Put them in the stock pot with the chicken broth.  Add diced carrots, Italian seasoning, salt and pepper. Cook until potatoes are tender, about 30 minutes.  In a separate pot, melt smart balance and add flour when melted.  Pour in milk until it becomes thick.  Add paremsan cheese and stir until melted.  Add this mixture back into the potato soup.  Using a whisk, gently crush potatoes.   I diced up some pancetta and pan fried it and sprinkled it on top.  So good!

Hannah and I are just about to get ready for our trip downtown today!  We are picking my sister up and taking the L downtown to Water Tower Place!  We are so excited to meet Roni from and   We have been following her blog for more than a year – AND she introduced me to spaghetti squash, which I LOVE!

I’ll be posting our whole Chicago trip tonight!  Happy Sunday!