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!
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”!!
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
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.
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.
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!
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.
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.
Slice chorizo and fold into soup. Divide soup among bowls. Enjoy
Serving size: 1 cup Calories: 570 Fat: 33g Fiber: 11g