Baked Potato Soup
Recipe taken from here
I had this soup for the first time a few years ago at my dad's girlfriends house. This recipe comes very close to hers, and if I had never tried hers I would think that this is an amazing recipe. However, since I know different this one does come second unfortunately. I will get the recipe off her hands this season so that I can make it during those cold nights because the home comfort feeling you get when tasting the warm, creamy, cheesy, potato-ey goodness is just well deserved after a long day at work and trecking to get to your car in the cold. Go ahead, make your self this "guilt-free" soup ;).
- 4-5 russet potatoes
- 4 tbsp unsalted butter
- 1/2 cup all-purpose flour, divided
- 6 cups 2% milk
- 2 tsp salt
- Freshly ground black pepper, to taste
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup green onions, chopped
- 1/3-1/2 cup light sour cream
- Sour cream
- Shredded cheddar cheese
- Chopped green onions
- Bacon pieces
In a large stockpot or Dutch oven, melt the butter. Add ¼ cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the green onions and sour cream.
Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.
Hot and Sour Soup
I had never had hot and sour soup before, nope, not even all the million's of times I went out to Asian restaurants for lunch, dinner, and sometimes even breakfast. This was definitely different than the soup's I'm used to but I loved it, it really was a good soup. For the lack of noodles, or vegetables, I mean really the only sustenance in here are tofu and mushrooms it really is a filling soup, and to boot it is extremely easy to make, and doesn't take much time to make either.
- 1 32-oz container chicken stock
- 2 1/2 tbsp soy sauce
- 1/4 to 1/2 tsp red pepper flakes
- 1 10-oz. package sliced button or cremini mushrooms
- 3 to 4 tbsp rice vinegar
- 2 tbsp cornstarch
- 1 large egg, lightly beaten
- 7 oz firm tofu, well drained and cut into cubes
- 2 tbsp finely grated peeled fresh ginger
- Thinly sliced scallions, for garnish
In a large pot, combine the chicken stock, soy sauce and red pepper flakes. Bring to a boil. Add the mushrooms, reduce the heat to a simmer, and cook until the mushrooms are tender, about 10 minutes.
Meanwhile, in a small bowl, whisk together 3 tablespoons of the rice vinegar and the cornstarch. Add to the pot, and simmer, stirring constantly, until the soup thickens slightly, about 1 minute.
Pour the egg into the soup through a slotted spoon, and lightly stir to form ribbons. Stir in the tofu and turn off the heat. Cover and let stand for a minute to heat the tofu. Remove the lid, and squeeze the ginger to release the juice into the soup. Discard ginger solids. Taste, and add the remaining tablespoon of vinegar if desired. Salt to taste. Serve with scallions on top.
Makes approximately 4 servings.Tomato Soup
Recipe taken from here
Confession to make... I have had tomato soup once, and one time only. That time being the time I made this soup. What you ask me? How can I have a blog and never have even had tomato soup before? Well... growing up my house was not one to have to canned foods, except for tomato juice, tomato paste, crushed/canned tomatoes and corn. I had never even had it at a restaurant or anything, I know, it really is weird. This was definitely very good, but I rather have my tomato sauce with some melted cheese sprinkled over top since that pretty much is tomato soup. This definitely was very good and was a hit with everyone who tried it!
- 2 tsp olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 14 oz can diced tomatoes
- 1/2 cup veg broth
- 1/4 cup whole milk
- salt and pepper
- 1-2 ounces cheddar cheese, cut in small dice
Heat the oil in a medium sauce pan. Add the onion and garlic and cook, stirring, until the onion is soft (about 5 minutes. Add the oregano, tomatoes, and vegetable broth and cook for another 5 minutes. Add the milk and season to taste with salt and pepper, then puree with an immersion blender. If the soup is too thick, add a little more vegetable broth. Sprinkle with diced cheese to serve.
Cuddle up in some warm clothes and enjoy a nice warm bowl of soup.