Potato Soup with Bacon

Potato Soup with Bacon

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

5-6 small russet potatoes, peeled and cut into pieces
1/2 yellow onion, chopped
2 cloves garlic, chopped
5 slices bacon
1/4 cup dry white wine
1 (14 oz) can chicken stock
1/4 – 1/2 cup heavy cream
Salt and pepper
1 tsp red pepper flakes
Sharp cheddar for topping, shredded

Preparation:

1. Place chopped potatoes in a large pot. Cover with water, salt and boil until potatoes break apart easily when stuck with a fork. Drain and set aside.

2. In the same pan, cook bacon until crisp. Place cooked bacon on a paper towel to drain.

3. Drain bacon fat, leaving about 3 tbs of fat in the pot. Cook onions and garlic in pot until translucent. Add wine, making sure to stir to get the bits off the bottom of the pot. Cook until most of the liquid evaporates.

4. Remove pot from heat. Add potatoes and mash. Add stock and cream and stir. If it’s not soupy enough, add more cream or water. Season with pepper and red pepper flakes (if desired). Return to heat until heated through. Chop/crumble bacon. Serve soup in bowls with cheese and bacon on top.

Recipe is an original.

I ended up with a very large bag of potatoes in my kitchen and my first thought was to make soup! Potato soup was always one of my favorite things my mom would make growing up and I wanted to try to make my own. This was an experiment that turned out well. I just added stuff as I went along and it worked! The soup was nice and rich and still tasted like potatoes. This would also be good with sour cream, scallions and all kinds of things as a topping. My mom also told me her technique for making this, which I will try next time. She boils the onions with the potatoes and makes sure the potatoes are barely covered with water. Then she uses the water instead of stock and doesn’t have to drain the potatoes. She said to keep checking on the water level to make sure the potatoes don’t burn. I will definitely try this the next time I make soup, which may be soon since I have so many potatoes! I am very proud of this recipe and I definitely recommend giving it a try!

Taco!

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Curry Roasted Butternut Squash Soup

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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients:

3-4 lbs butternut squash, halved lengthwise and seeded
2 cups chicken stock
2 Macintosh apples
1 yellow onion
3/4 tsp curry powder
3/4 tsp cinnamon
Salt and pepper
Olive oil

For Topping:

Scallions, white and green parts chopped
Cashews, chopped
Toasted sweetened coconut
Bananas, diced

Preparation:

1. Coat inside of squash, apples and onions in olive oil and season with salt and pepper. On a cookie sheet lined with foil, place squash inside facing down and scatter apples and onions around. Roast for 40 minutes at 425 degrees. Remove from oven and allow to cool slightly. Scoop out insides of squash.

2. Heat chicken stock in a pot. Add vegetables to stock. Use immersion blender until smooth.

3. Add curry, salt, pepper and cinnamon and stir. Heat through. Serve hot with toppings.

Recipe adapted from Ina Garten at FoodNetwork.com

I decided to buy a butternut squash a few days ago and see what I could do with it. Adam’s mom told me about roasting them and using them in soup so I did some research and found Ina Garten’s recipe online. It. Is. Amazing. The soup was the perfect consistency and so easy to do with the immersion blender. The flavors were excellent. The onion and curry gave a nice spice while the apples and squash and cinnamon gave it a good sweet flavors. The toppings were an excellent idea. I was thinking of ignoring them but when I read the reviews of the recipe I knew I needed to try them. The reviewers were right. The onions give flavor and crunch, along with the cashews. The coconut adds a little more sweet and the banana gives a smooth texture and a taste that goes well with curry. Overall this was an excellent dish that I will certainly be making again. Especially because it gives a good serving of vegetables in a tasty way! Keep in mind that butternut squash are ridiculously difficult to cut. But it’s worth it. You can also peel and slice the squash and roast them along with the apples and onions. I found just slicing them in half and scooping out the insides to be pretty easy. Definitely give this one a try!

Taco!

PS: I’m now using Instagram and tend to post pictures of my food in process. Feel free to follow me at srice22.

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Creamy Tomato Basil Bisque

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Creamy Tomato Basil Bisque with Parmesan Manchego Crostini

Serves 5-6
Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients:

1 large yellow onion, chopped
1 sweet red pepper, chopped
2 (14 1/2 oz) cans diced tomatoes
2 medium plum tomatoes, chopped
2/3 cup basil, chopped
3 tbs sugar
1 1/2 cups cream
Salt and pepper
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