soup

Loaded Potato Soup

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!

Bon appétit!

Loaded Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: 8
Ingredients
  • 30 ounce Frozen diced hash browns
  • 32 ounce Chicken broth
  • 10 ounce Cream of Chicken Soup
  • 8 ounce Cream cheese
  • 3 ounce Bacon crumbled into bits
  • 1 cup Cheddar cheese shredded
  • 3 ounce Chives chopped
  • Salt and pepper to taste
Instructions
  1. Put the potatoes in the crock pot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
  2. Cook on low for 8 hours or until potatoes are tender.
  3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
  4. Once the cream cheese is completely mixed in, it’s ready to serve.
  5. Top with cheddar cheese, additional bacon bits and chopped chives.
Nutrition Information
Serving size: 1 cup Calories: 267 Fat: 19g Saturated fat: 10g Unsaturated fat: 2g Trans fat: 7g Carbohydrates: 15g Sugar: 0 Sodium: 725mg Fiber: 1g Protein: 9g Cholesterol: 45mg

 

The Best Crockpot Beef Stew

As much as we want warm weather to be here for good, I suspect we have a few more days of cold temperatures. At least for the evenings, with it being warmer during the days. That’s what we’re looking at in the Atlanta area for the coming days.

Which makes it an opportune time to make this wonderful beef stew. I mean it is really good. I could eat it everyday for weeks, and well, being single, I think I did! The flavor is just really good. And instead of stew meat, I purchased a rump roast that was on sale (cost less than the stew meat) and cut it up into chunks. It was the tenderest meat which I think also added to the overall deliciousness of this stew. A definite “winner, winner, best beef stew dinner”!!

Bon appétit!

The Best Crockpot Beef Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: 6-8 servings
Ingredients
  • 2 pounds beef rump roast, (cut into bite-sized pieces)
  • 1 tsp Salt
  • 1 tsp pepper
  • 1 medium red onion, finely chopped
  • 2 celery ribs, sliced
  • 2-3 cloves of garlic, minced
  • 6oz can tomato paste
  • 32oz beef broth
  • 2 Tablespoons Worcestershire sauce
  • 2 cups baby carrots carrots
  • 4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 cups frozen peas
  • 1 cup frozen corn
  • ¼ cup flour
  • ¼ cup water
Instructions
  1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
  2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.
Nutrition Information
Serving size: 1 cup Calories: 543 Fat: 20.3g Saturated fat: 8.1g Unsaturated fat: 8.6g Trans fat: 1g Carbohydrates: 61.6g Sugar: 52.7g Sodium: 573.2mg Fiber: 8.8g Protein: 30.1g Cholesterol: 74.8mg

 

Chorizo and White Bean Soup

I recently posted the fact that I don’t cook many soups mainly because I don’t have that much experience with them. Growing up in Florida, we just didn’t have a lot of soup during the winter. Mom would make chili, beef stew, white bean navy soup and such which were all delicious. Our winters were short and not nearly as cold as winters I’ve experienced since moving to Georgia!  But I digress. The point I’m trying to make is that I do tend to incorporate homemade soup much more frequently here in Georgia than I ever thought of doing in Florida. I am learning!

This recipe I found on Epicurious. It is actually from Bon Appetit and I’ve adapted it a bit from that recipe. It’s great, hearty (there is that word again), delicious and quick.  And I love the smoky flavor from the Chorizo. Really appetizing. You’ll love it too! Add a chunk of homemade fresh bread and you’re all set!

Hint:  If you plan to not have leftovers make as is. If you plan on leftovers, I would add the spinach as you go.  It will be fresher!

Bon appétit!

Chorizo and White Bean Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil, divided, plus more for drizzling
  • 1 pound fresh Mexican chorizo or Italian sausage links
  • 1 large onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 sprig thyme
  • 2 15-ounce cans cannellini (white kidney) beans, rinsed
  • 3 cups low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 5 ounces baby spinach (about 10 cups)
Instructions
  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
  2. Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
  3. Slice chorizo and fold into soup. Divide soup among bowls. Enjoy
Nutrition Information
Serving size: 1 cup Calories: 570 Fat: 33g Fiber: 11g

 
%d bloggers like this: