Having been born and raised in Florida, I don’t have alot of experience making soups. Well, that is until lately. There are a few that I make regularly every winter like Chili and Taco Soup but this winter I found this recipe and thought I’d give it a try. It’s delicious, hearty, stick to your ribs, Loaded Potato Soup.
I once did a waitress stint at O’Charley’s where they served Loaded Potato Soup. Obviously, I had my fill of it while working there and really hadn’t had it much since those days. Well, until now. And I am hooked on this recipe. It’s very easy – you throw it into a crock pot before you leave for the day and when you get home, you have dinner.
The first time I made it, I used my stick blender to make the soup smooth. That’s how I remember it from O’Charleys. The next time, I left the potatoes chunky and I have to say, I much prefer the chunkier soup. It seemed to me to have more personality than the smooth version! Either way, I’m sure no one will complain!
It is most certain to please everyone in your family. And with these cold temps, it’ll surely warm everyone as well!
Aw, I can’t think of anything more comforting on a cold winter’s night than this wonderful dish, Shepherd’s Pie, for dinner. The flavor is robust and the meal is hot and hearty. Can’t beat that combination when its freezing outside. Add a fire in the fireplace and a few after dinner hot toddy’s and I call that evening a great success!
The recipe below was adapted from Alton Brown’s recipe. His called for lamb which you can definitely use. I prefer ground beef.
I also like the individual soufflé cups instead of one large dish but if you were serving a family, the large dish would be better. For me, the soufflé cups help a bit with portion control and Lord knows, we all could use a bit of help there! 🙂
Try making this tonight! It will satisfy your entire family and you, too!
Peel the potatoes and cut into ½-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the ground beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the meat mixture and spread evenly into 8 individual souffle cups. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
You can’t beat these wonderful garlic and herb mashed potatoes for flavor and they are so easy to make. They are perfect with the Sunday Meatloaf or any beef, pork or chicken dinner. You surely won’t go back to just plain mashed potatoes. Not EVER!!
And you’ll never go back to using boxed instant mashed potatoes when you can make these in less than 30 minutes! Try them, you will see! The Rondele makes all the difference!