Potato Soup

It's faaaaaaall! I can tell because the mountains are orange and yellow. I can also tell because it's starting to get chilly. Today I bring you potato soup. SUPER EASY potato soup. I'll bet you didn't know that I have an affinity for soup... did you? Yeah, I'm sure there is absolutely no way you could tell that. This soup is ultra filling, and very easy to make. The instructions seem very intense, but it's very simple and easy. It stores pretty well in the fridge too. This is one of those things I just eyeball when I make. Sometimes I make a giant batch, sometimes I cut it down and just make enough for two. I'm going to give you the larger version, but go ahead and add or subtract based on your needs.

Ingredients
About two pounds of potatoes... I used 7 sm/med red potatoes
5 to 6 cups milk
Salt and Pepper
1 small onion, finely diced
2 cloves garlic, finely diced
1 Tbsp butter
1 Tbsp oil
2 Tbsp flour
1 c shredded cheese
1/2 c sour cream or greek yogurt

to garnish
cooked and crumbled bacon or sliced deli ham
chopped green onions
shredded cheese
sour cream


Scrub your potatoes clean then chop into fairly small pieces. The smaller pieces mean they will cook quicker, but also that they will be easier to mash. Boil potatoes until done, a fork will pierce them easily. While your potatoes are boiling, place your onions in a non stick pan. Carmelize the onions on medium/low heat until the are almost done. Just moments before they are finished add your garlic. Continue to cook until the garlic becomes fragrant. Remove from heat and remove the onions from your pan. In the same pan add your oil, butter, and flour. Stir constantly until it develops a light brown color, about five to seven minutes on my stove. This is your thickener, but it will also add a little flavor. Drain potatoes and put back into your pot. To a clean pot add the flour and butter mixture, and your milk. Whisk together well. Add salt and pepper to taste. Heat until boiling. While waiting for milk to boil mash potatoes with onions and garlic. Boil your milk about 7 minutes until beginning to thicken, stir occasionally. At this point add in your potatoes and let simmer between 5 and 10 minutes. Remove from heat and stir in your cheese, then sour cream. Serve warm with loads of toppings.


Get your potatoes in the water. Boil well.

Carmelize your onions.

Flour and oil

Stir well. Cook until tan.

Add your mashed potatoes into the milk mixture.

Simmer.

Add your cheese.



Cover with toppings and serve.

What do you think? Do you love soup too? I want to hear your thoughts. Thanks for reading!

Chicken Noodle Soup

Another soup for you today! You know how I feel about using what I already have on hand. That's no different with this soup... other than the fact that I usually use one of those pre-made rotisserie chickens. If you want to go to the trouble of cooking up a bunch of chicken then by all means, go for it. But.... this is a lazy meal for me. :)

2 boxes of chicken stock
1 medium to large onion, diced
3 small potatoes, diced
4 medium carrots, diced
4 celery stalks, diced
3 cloves garlic, finely diced
1 whole rotisserie chicken, meat pulled off bones in small shreds
1/2 pkg egg noodles
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/8 tsp dried marjoram
Salt and pepper to taste

In a large stock pot sautee garlic, onion and spices in olive oil. Leave out the salt for now if you're using a prepared chicken, you don't want to have it be too salty. Add in your carrots, celery, potatoes, and chicken. Add in all your stock, and any water needed to cover your ingredients. Simmer for 30 - 40 minutes until your vegetables are tender. If using noodles add these in and cook according to package directions. You can make this with homemade noodles if you'd like. You can also add in a few tablespoons of cornstarch if you'd like a slightly thicker soup. Enjoy!

Split pea soup

I am on a soup kick. It's true. I feel like soup is sort of an unsung hero. I've yet to make a soup that is difficult or ultra time consuming. Granted they simmer for quite a while, but actual prep time is little to none usually.

For most people, the words "split pea soup" will either make your mouth water, or disgust you. If you've ever had it, the mouth watering will start. If you've never been able to experience it then comes the disgust. It doesn't look like the most appealing soup ever... it is green and chunky after all... but this is one case where looks ARE deceiving. Try it. You'll like it.

2 1/4 cups dried split peas
2 quarts cold water, you can substitute chicken or vegetable stock
1 1/2 pounds ham bone
2 medium onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 large potato, diced
1 large clove garlic, finely diced

In a large pot or bowl, cover peas with cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, drain. In your cooking pot add the peas, water or stock, ham bone, onion, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Make sure that you use a pot big enough to really be able to stir the peas around with the onions and ham. Remove bone, cut off meat, dice and return to soup. TASTE!!! If necessary add your salt. Add garlic, celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender. The peas and potatoes make this thicken up quite a bit. By the time you're done this will be almost like a stew. If you would like it to be thinner, just add more water or stock at the end of cooking.






Serve with biscuits.... :D