On a cold winter's day (or night), nothing beats soup.  

Seriously, nothing. And so much the better if the soup is pretty easy to make, doesn't require a lot of ingredients and takes little time to make. These days, I haven't the patience I normally do to spend looming over my stove. I get tired! 

So I have been looking for new recipes to satisfy my ever-present desire for hot soup and currently, my impatience at cooking.

In my trusty Cornerstone Cooks cookbook, I found a recipe for Gold Chicken Potato Soup that served 2. What? Seriously? Just 2? And yes, it did appear to contain the ingredients for soup that would just serve 2. So I took the liberty of slightly altering the recipe and it has since served my family of 4 for one meal and provided several bits of leftovers (see above picture).

What I like about this recipe is that is has a sort of peppery heat that just soaks into your bones and if you happen to be a bit stuffy, clears you right up. Without being too hot for your kiddos.

In a dutch oven, heat the olive oil over medium heat and then dump in the chopped onion. Saute until the onions are soft.

Add the water, potatoes and bouillon and bring to a boil.

Reduce the heat, cover and simmer for about 10 minutes (until potatoes are tender).

At this point, if you wanted to, you could use an immersion blender to blend up the soup for a creamier texture...I didn't feel like messing with this when I made it. 

Stir in remaining ingredients minus the parsley and heat through. Add parsley as a garnish prior to serving.

The end result: a delicious, easy, healthy meal that warms you up!