Potato SOUP and CHILI

these are a few of our favorite things (to eat) right now. First is
POTATO soup:
INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

and....

Vegetable CHILI in the crock pot
Ingredients
1 onion, diced
6 cloves garlic, minced
1 bell pepper any color, chopped
3 large carrots, grated
1 1/2 cups corn
2-3 zucchini, diced
2 cans kidney beans (or equal amt of cooked beans)
2 15 oz cans diced tomatoes
1/2 cup water
1 1/2 TBLSP chili powder
1 tsp cumin
1/2 tsp salt
1/4 or 1/2 tsp red pepper flakes

Preparation:
combine all ingredients in a crock pot low 6-8 hrs