Potato Soup Revisited

The weather around here has finally been getting warmer and I am very excited for summer and the cookouts that go along with that. So you're probably wondering why I am posting a soup recipe.... Really I just had a craving for potato soup.

A while back I posted a recipe for Potato Soup that was pretty good. But today I decided to see if I could tweak the recipe to come up with a new and better flavor. I think I really hit the mark with this one. The flavor was perfect.

Potato Soup

5-6 russet potatoes, cut into bite size chunks
2 tbsp butter
2 tbsp olive oil
1/2 cup shredded carrots
1/3 cup celery, diced
1 small onion, finely chopped
3 garlic cloves, minced
1/2 tsp rubbed sage
1/2 tsp dry thyme
1/2 tsp parsley
1/2 tsp oregano
kosher salt and pepper to taste
1/2 cup white wine (I used Pinot Grigio)
2 cups chicken broth
1 1/4 cups milk divided
3 tbsp flour
2 cups shredded cheddar cheese

Boil the potatoes for about 8-10 minutes. While the potatoes are boiling heat the oil and butter in a stock pot over medium heat.

Chop the vegetables and drop into the hot oil/butter. Cook the vegetables until the onions are translucent (about 3-4 minutes).

When the potatoes are done remove from heat, drain the water, and put back into the pan. Lightly mash the potatoes so some are mashed and some are left intact.

When the vegetables are translucent, add the spices then the white wine. Let the wine cook down for 1 minute.

Next add the chicken broth and potatoes and bring to a simmer.

Combine 1/4 cup of milk with 3 tbsp flour, mixing well to make sure there are no lumps. Add to the simmering broth.

Next add the milk and shredded cheese.

Let everything simmer for a few minutes, taste testing to see if you need any more salt or pepper.

Italian Potato and Sausage Soup

OK, I'll admit it. I totally stole this idea from my friend Amber today. We were chatting and I asked her what was for dinner and she said Zuppa Tuscano. So I asked her to show me the recipe and then I ran with it :) I'm sure she won't mind. The recipe she showed me looked good, but I didn't print it out so I just sort of had to wing it. Below is the combination of what I remembered from her recipe and what I just made up. Thanks Amber it was great! Perfect for a cold winter day.

Italian Potato and Sausage Soup


1 lb mild Italian sausage
1-2 tbsp olive oil
1 tsp red pepper flakes
2-3 strips bacon
1 shallot finely chopped
1 quart chicken stock
2-3 russet potatoes cut into bite size chunks
1/2 cup heavy cream
1/2 cup milk (or just use half and half instead of heavy cream and milk that would be the smart thing to do)
1 cup chopped Kale
Salt and pepper to taste

In a dutch oven or stock pot heat 1-2 tablespoons of olive oil. When the oil is hot add the sausage and brown. Once brown remove the sausage from the pot and set aside on a paper towel to drain. Now to the pot add the bacon and shallots. When the bacon is ready remove it from the pot and crumble it over the sausage, leave the shallots in the pot. To the shallots add the chicken stock and bring to a boil. Then add the potatoes and let cook for 15 minutes or until fork tender. Next return the sausage and bacon to the pot and add the heavy cream and kale. Season to taste with salt and pepper and let cook for another 2-3 minutes. Serve hot with fresh grated Parmesan cheese.

Stuffed Pepper Stew

I love stuffed peppers but I never think to make them. This recipe was so easy that I had no choice but to make it. I actually got it from a woman I work with. She was heating up leftovers one day for lunch and they looked and smelled so good. Of course having a total food addiction I had to ask her what it was and subsequently steal the recipe. I am so glad I did because this turned out to be a quick and delicious week night meal. Just a warning, this makes a TON. I didn't think to cut it in half but I definitely will the next time I make it. This could easily feed a family of six!


Stuffed Pepper Stew
(This is a Rachael Ray recipe but I'm not sure which cookbook it comes from)

2 tbsp EVOO
1 1/2 lbs ground sirloin
salt and pepper to taste
1/2 tsp allspice (I omitted and used a tsp of chili powder)
4 cloves garlic
1 lg onion cut into bite size pieces
3 green peppers, seeded and cut (I used red and yellow)
1 bay leaf
1 quart chicken stock
1 28 oz can crushed tomatoes
1 cup orzo pasta
12-15 basil leaves,torn
Grated Parmesan to top

Heat medium soup pot over medium high heat with EVOO. When oil is hot add onions, beef, salt, pepper and allspice (or in my case chili powder). Brown the meat for about 5 minutes then add garlic, peppers and bay leaf and cook 7-8 minutes or until veggies are tender. Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente. Turn off heat and fold in basil. Serve in shallow bowls with grated cheese on top. *I topped with cheese and put under the broiler until the cheese was bubbly and starting to brown.

White Chicken Chili

This is one of my all time favorite meal. Don't get me wrong, I love regular chili, but there is just something about a chicken chili. Yum! This is Ava's recipe and it takes no time at all to put together.

White Chicken Chili
Recipe courtesy of Ava

4 cups cooked chicken, cubed or shredded
1 cup onion, chopped
3 cloves of garlic, chopped or minced
1/3 cup olive oil
6 cups HOT chicken broth
2 tsp pepper
1 cup flour
7 tsp fresh cilantro (1-2 tsp dried)
1 1/2 Tbsp Cumin
1/4 tsp baking soda
2 tsp Tabasco
1 4oz can chopped green chilies
3 cans navy beans
2 jalapeno peppers, seeded and chopped

In a large pot cook onion and garlic in oil until onions start to sweat.
Add chicken and cook together for 3 minutes.
Add HOT water.
Add flour slowly, stirring constantly (a whisk works best) until thick
Add the rest of the ingredients, stir well, and simmer for 15-30 minutes.

Cheesy Potato Soup

As you could probably tell from previous posts I am SO ready for fall. I have actually already decorated my house and I am transitioning into my fall cooking. Tonight felt like a soup night. What I really wanted was a nice rich potato soup. I searched online and found about a million recipes, of course none of them seemed to have all of the elements I was looking for. So I decided to just wing it. Here is what I came up with, I think it was pretty darn good.

Cheesy Potato Soup
Recipe courtesy of me :)

5-6 baking potatoes, peeled and cut into bite size pieces
2 cloves of garlic
1 small-medium onion, chopped
1 carrot, shredded
1 big or 2 small celery stalks, cut into tiny pieces
1/2 stick butter
32 oz HOT reduced sodium chicken broth
2 cups milk
1 1/2 cups shredded cheese
1/4 cup of flour, divided
2 tsp salt
1 tsp black pepper
1-2 tsp dry rubbed sage
1-2 tsp dry parsley flakes

Start by boiling potatoes with one clove of garlic, roughly chopped. While the potatoes are cooking start preparing your veggies. In a big stock pot melt the butter. Then add the onions and one clove of chopped garlic to the butter and saute for 1 minute. Add the carrots and celery and cook for another 3-4 minutes or until the onions are translucent and celery tender. Season the veggies with salt, pepper, sage, and parsley. Add 1/8 cup of flour and create a paste. At this point the potatoes should be finished (about ten minutes) drain them and set aside. To the paste in the stock pot add the hot chicken broth. Next stir together 2 cups of milk and 1/8 cup of flour until no more flour chunks remain. Add the milk slowly to the stock pot and return to a simmer. After a few minutes add half of the drained potatoes. The other half of the potatoes should be lightly mashed then added to the pot. Finally add the cheese. Let the cheese melt and all of the ingredients simmer together for about 15 minutes then serve!

*I topped my soup with some crumbled bacon.

What's that smell?

I have to say that I am a pretty lucky girl, pretty much anything I make Jesse will try. He doesn't always love it but he will always eat it. Usually I can tell he doesn't like something because he won't eat all of it and he certainly won't go back for seconds. Tonight.... he wasn't quite as subtle. LOL. Let's just say Jesse doesn't like gruyere cheese and he REALLY doesn't like french onion soup. I on the other hand, loved it!! Too bad I probably won't be able to make it again :( Seriously though, this is a great recipe. Here it is for all of the stinky cheese lovers in the world. Now I better go order a pizza....

French Onion Soup
Recipe courtesy of Tyler Florence; Ultimate Bistro Episode

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Mexican Bean Stew

I served this bean stew with cheese and salsa quesadillas and topped with a little sour cream and manchego cheese. It was a very hearty meal and the left overs can be easily frozen.

INGREDIENTS
1 cup dried pinto beans
1 cup dry black beans
1/2 cup dry red beans
1/2 cup navy beans
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, crushed
2 teaspoon ground cumin
1 teaspoon chili powder
1/4 tsp red pepper flakes
1 (14.5 ounce) can crushed tomatoes
1/4 teaspoon ground cinnamon
salt and pepper to taste
cayenne pepper to taste

DIRECTIONS
Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin, chili powder, red pepper flakes and cinnamon. To the beans add the onions, garlic and crushed tomatoes. Simmer for 30 minutes. Season with salt, pepper and cayenne to taste before serving.

Make sure to soak your beans SEPARATELY, other wise the black beans will give the pinto beans and navy beans a gross color.