Awesome Potato Soup

I found this recipe from reading a friends blog that was talking about a recipe from another blog. Nice! Guess what . . . it is delicious! Eat it with some crusty bread.


5 lbs russet potatoes, peeled and cut in uniform pieces
1 onion quartered
2-3 quarts low-sodium chicken broth
2 chicken bouillon cubes
1 pint heavy cream
1/4 cup unsalted butter
1 tablespoon minced garlic
1/4 lb good ham
1/2 lb sharp cheddar cheese

Add potatoes, broth, onion, garlic, bouillon and ham to crock-pot and cook on high until potatoes are tender, about 4-6 hours. When potatoes are done remove the ham and one cup of potatoes, then take an immersion blender or a hand blender and blend the entire mixture until smooth. Chop up ham and potatoes and return to soup (you can choose to puree the entire mixture but I like it a little chunky). Taste for salt. Add pepper to taste. Add cream, butter, and cheese.

I have also added 1+ cup of hot, cooked vegetables (like corn, peas, or beans) at the end with the cheese to add more texture.

Be aware this recipe makes a ton of soup . . . you could easily serve ten people and still have leftovers. I haven't tried to half the recipe but I'm sure it would taste the same.

New England Clam Chowder

The best clam chowder I have ever had is from the Market Street Grill in Salt Lake City. If you are in that city you really should get some. It is perfect! The only thing I have considered adding is some thick coarsely chopped bacon . . . because we all know bacon makes almost everything better.

I found their recipe by chance in a random cookbook created by Salt Lake City local chefs. It makes a ton of chowder, so make it for a big dinner or plan to eat it for days.



1 cup potatoes, diced
1 cup celery, diced
1 cup onion, diced
1 cup green pepper, diced
1 cup leeks, diced
3/4 cup chopped clams
3/4 tsp ground black pepper
1 1/2 tablespoons salt
3/4 tablespoons whole thyme
6 bay leaves
1 tablespoon Tabasco
3/4 cup Sherry wine (optional)
2 cups water
3/4 cup clam juice
3/4 cup butter
1 cup flour
2 quarts half & half

In a large saucepan combine all ingredients except butter, flour, and half & half. Simmer together until potatoes are thoroughly cooked. In the meantime combine melted butter and flour in oven-safe dish and bake at 325 for 30 minutes.

Stir butter-flour mixture into chowder and cook, stirring until thick. Mixture will be slightly less thick then cookie dough. Remove from heat and stir in half & half until blended. Heat to serving temperature, stirring occasionally and serve immediately. Makes 12 servings.

Tortilla Soup

This one is adapted from Martha Stewart. I generally make this with leftover roasted/rotisserie chicken so I make it a little different from her original recipe. My way is easier but her garnishes add such fresh flavors! This is the way I make it.



1 1/2 cups of leftover chicken, shredded (the original recipe calls for 4 skinless chicken thighs)
2 quarts chicken broth
1-15 oz can diced tomatoes, undrained
1 onion, diced
1 clove garlic, minced
1 jalapeno chili, diced (keep the seeds if you want more heat)
6 corn tortillas
3 tablespoons canola oil
course salt, to taste

Preheat the oven to 400 degrees. In a large pot, saute the onion, garlic, and jalapeno in butter. Stir in broth, tomatoes and salt (I generally add between 1/2-1 tsp). Bring to a boil, reduce heat and simmer 15 minutes. Add chicken and heat until hot.

While soup is simmering, brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise into 1/2 inch strips. Place the strips on a rimmed cookie sheet; bake, tossing occasionally, until golden, 15-20 minutes.

Divide the soup among serving bowls and add the tortilla strips. Garnish as desired. Makes 4 bowls.

For the Garnish
1 cup shredded Monterrey Jack cheese
4 large green onions, diced
1 green bell pepper, diced
1 avocado, peeled, pitted, diced
1/4 cup cilantro sprigs
1 lime, cut in wedges
Sour cream

Grilled Cheese and Tomato Soup

This meal is perfect because grilled cheese is perfect! I found the grilled cheese recipe online from Gotham Caterers. The lid idea is great!

2 slices bread
butter, softened
1-2 slices cheddar, swiss, gouda, munster, or havarti cheese (whatever you prefer or have on hand)

Heat a pan over medium heat and allow it to get hot before you cook. Meanwhile, butter each slice of bread on one side with butter. Once the pan is hot, place the buttered side of the first slice of bread down. Top with one or two slices of cheese, then top with the second slice of bread, butter side up.

Immediately place a lid on top of the skillet to help melt the cheese while the first slice of bread turns golden brown. After about two minutes, flip the sandwich to toast the second slice of bread. If the cheese still needs to melt a bit more, cover the pan with a lid again. If the cheese is melted to your satisfaction, at this point you may finish the cooking process without the lid.


Honestly, I generally use Trader Joe's "Organic Creamy Tomato Soup" or "Organic Tomato & Roasted Red Pepper Soup" but this is a tasty recipe if you want to make your soup homemade.

2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
5 fresh basil leaves, minced
1 teaspoon sugar
1 cup whipping cream
1/2 cup butter

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Chicken Noodle Soup

I adapted this recipe from "The Art of Simple Food" by Alice Waters. It is such a fabulous and easy soup.



2-4 boneless skinless chicken breasts, cooked and shredded (I usually use leftovers)
2 quarts chicken broth
1/2 small onion, diced
2 carrots, diced
2 stalks of celery, diced
1 parsnip, diced
4 oz fettuccine noodles
1 teaspoon fresh dill, chopped
salt

Combine chicken broth, onion, carrot, celery, and parsnip. When vegetables begin to soften add fettuccine and cooked chicken. Simmer until vegetables are desired texture, noodles are cooked, and chicken is warm. Add salt as desired. Just before serving stir in dill.

Taco Soup

I love this soup. It is quick and easy and can be personalized to the individuals tastes with the various toppings.



1 lb ground beef
1/2 cup onion, chopped
3 cups water
1-26 oz can stewed tomatoes, undrained
2-16 oz cans kidney beans, undrained
1-16 oz can tomato sauce
1 envelope taco seasoning mix

cheddar cheese, grated
tomatoes, chopped
avocado, chopped
green onion, chopped
sour cream
corn chips

In a large saucepan brown ground beef and onion; drain off excess fat. Add the water, stewed tomatoes, kidney beans, tomato sauce, and taco seasoning. Simmer, covered for about 15 minutes. Serve. Top with desired toppings.

Beef Stew

On a cold morning you can throw this into the crock pot and for dinner enjoy a really warm and yummy stew curled up in front of the fire . . . too cliche? Maybe, but this stew is good. I love it with corn bread or drop biscuits.



1 pounds beef stew meat
2 carrots, chopped
1 onion, chopped
3 potatoes, chopped
2 ribs celery, chopped
28 oz can whole tomatoes plus juice
3-4 cups beef or chicken broth
3 tablespoons minute tapioca
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 10 ounce package frozen sweet peas

Put all ingredients except peas into a crock pot and stir well. Cover and cook on low for 5-6 hours. Turn to high and add frozen peas and cook an additional 30 minutes.