It’s Monday and that means it’s time for MOUTHWATERING MONDAY!
If there is one thing I can’t get enough of in the winter it’s soup. Here’s a recipe for a baked potato soup I made this past Friday. I like this recipe because it uses chicken stock instead of milk- something I hadn’t really seen a lot of in my search for a good recipe.
Having just made it, I think Its the kind of soup that tastes better after simmering for a long time. I’d recommend making it the night before you want to serve it.
Baked Potato Soup
INGREDIENTS
3 (14oz) Cans of Chicken Stock
10 Medium Potatoes; Cubed
2 Cloves of Garlic; Minced
2 tsps Olive Oil
1/2 Cup Chopped Celery
1 Medium Diced Onion
1 Cup Diced Ham
Salt & Pepper to Taste
Shredded Cheese
Chives
DIRECTIONS
Place the potatoes in a large pot with water. Bring to a boil, then simmer over medium heat until potatoes are tender, about 10 to 15 minutes.
(While the potatoes are cooking)
In a medium pan, saute the garlic, celery and onion with the olive oil. When you start to notice the celery and onion softening, remove from heat and place in large a large crock pot. Add 1/2 of the chicken stock and the diced ham to the celery, garlic and onion mixture.
When the potatoes are finished cooking, drain and return to the pot you boiled them in. Using a hand mixer, slowly add in the remaining chicken stock, pureeing the potatoes until smooth. Add the pureed potato mixture to the crock pot, stir and cook until heated through.
Serve topped with chives, cheese and finely diced cubes of ham.
For more Mouthwatering Monday recipes, click here!
Try this one. Chipotle & Pumpkin Corn Chowder by Dave Lieberman. I’ve never used pumpkin… I’ve only substituted butternut squash. it’s AWESOME
PUMPKIN & CHIPOTLE CORN CHOWDER
Dave’s Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman
This is great to make in the fall when pumpkins are plentiful. If you can’t find pumpkin other times of the year, just substitute butternut squash or another sweet, orange-fleshed squash. The smokiness and heat of the chipotles is perfect for such a hearty stew, and is nicely balanced by its creaminess.
Ingredients
• 3 tablespoons unsalted butter or vegetable oil
• Flesh from a 3- to 4-pound pumpkin, cut into 1-inch cubes
• 1 large onion, diced
• 3 tablespoons all-purpose flour
• 1 quart reduced-sodium chicken stock
• 1/2 pound frozen corn kernels
• 2 chipotle peppers, roughly chopped
• 1/2 cup heavy cream
• 5 thyme sprigs
• Salt and freshly ground black pepper
• 1 small bunch cilantro, stems removed and leaves roughly chopped
Directions
Heat the butter or oil in a large pot over medium heat.
Add the pumpkin and onion and cook 5 minutes.
Add the flour and stir into the onion and pumpkin.
Gradually add the chicken stock, stirring all the while.
Add the corn, chipotle peppers, cream, and thyme and bring to a simmer.
Reduce the heat to low and simmer about 20 minutes, or until the pumpkin is fork-tender but not falling apart.
Remove from the heat and season to taste with salt and pepper.
Stir in most of the cilantro leaves, reserving some for garnish.
Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.
Yumm! That sounds delish!
Because yes, Potato soup rocks!
I prefer Milk to Chicken Stock for mine but that sounds fabulous. Maybe I’ll try it your way one day
Rachel´s last blog post… If I Had Known
Mike – WOW. That sounds amazing and perfect for this awful weather we are having in Cincinnati!
Rachel – I am with you. I love cream based potato soup. I tried this on a whim (I was out of cream) and it’s actually really good. A good version for someone who’s lactose intolerant too.
shannanb aka Mommy Bits´s last blog post… Mouthwatering Monday – Potato Soup
This sounds yummy- I love potato soup!
Amy @ Milk Breath & Margaritas´s last blog post…
mmm, sounds delish! I like this new feature and gives me a new reason to look forward to Mondays!
Andi´s last blog post… More on the Christmas Sweater
Yum! Between this and Rachel’s Four-Cheese Garlic Bread, I’m going to need to get back on my treadmill!
I am with you. Perhaps one week we should all do low-fat, mouthwatering recipes…. wait… is that possible???
shannanb aka Mommy Bits´s last blog post… Mouthwatering Monday – Potato Soup