4 slices bacon, diced
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk, or more, as needed
3 russet potatoes, peeled and cubed
2 green onions, thinly sliced
1 cup shredded cheddar cheese
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with green onion, cheese and bacon, if desired.
Cream Soup Substitute
Ingredients: 2 Tablespoons butter, 3 Tablespoons flour, 1/2 cup chicken broth, 1/2 cup milk, 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a sauce pan, melt butter over medium to low heat. Whisk in flour and let cook for 1 to 2 minutes. Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.
Vegetable Stock
2 quarts water, 2 carrots, 2 large onions, 2 celery, teas salt, 1/4 teas rosemary, 1/2 cup parsley leaves, 2 bay leave, 1/2 teaspoon thyme, 1/2 teaspoon marjoram. Placee all in stock pot and boil. Reduce heat to low and simmer 45 minutes. Take whole veggies out and strain if you want. Add any veggies you want to make this stock.
Creamy Tomato Soup
In sauce pot over low heat, combine 2 cloves garlic minced; 6 tomatoes, chopped; 1 Tablespoon tomato paste and 3 cups chicken stock. Simmer 30 minutes. Add 1/2 cup cream. Let cool slightly. Puree in blender and serve.
Lentil Vegetable Soup by Cynthia
2 cups lentils
2 slices bacon, diced or real bacon bits
1/2 cup chopped onion
1/2 cup chopped celery
1/4 to 1/2 cup chopped carrots
2 Tablespoons parsley. I use dry
1/4 clove of garlic to taste
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano crushed 1 pound can (2 cups) diced tomatoes
2 Tablespoons wine vinegar
Rinse lentils. Drain and place in soup kettle. Add 8 cups of water and rest of ingredients and simmer covered for 1 1/2 to 2 hours. I usually simmer until lentils are soft but not mushy. If you like mushy, simmer longer. I double recipe.
Tomato Potato Soup
4 cups veg broth, 3 cups potatoes, diced, 1/2 cup onion, minced,
1 cup sliced mushrooms, 2 cloves garlic, minced, 5 roma tomatoes, chopped,
2 cups raw spinach, chopped, 1 cup Lima beans, 1 cup corn, 1 teas parsley flakes.
pinch of basil and oregano and pepper. Add all ingredients to broth and simmer 30 min.
Chicken Barley Chili
1-14&1/2 ounce can tomatoes, diced undrained
1-16 ounce Salsa or tomato sauce
1-14&1/2 chicken broth
1 cup barley
4 cups water
1 Tablespoon Chili powder
1 Tablespoon Cumin
3 cups chicken cut in pieces
1-15 ounce can black beans - 1-15 ounce can corn.
Combine first seven ingredients. Over high heat bring to a boil. Cover and reduce heat to low. Simmer for 40 minutes stirring occasionally. Add beans, corn and chicken. Increase heat to high untill chilli comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes or until barley is tender. Add more broth or water if to thick. Can top with cheese and or sour cream if you want.
No comments:
Post a Comment