Baked Potato Soup

Baked Potato Soup

5 Large potatoes, peeled and cubed
1 Small onion, finely chopped
3 Celery Stalks,finely sliced
3 Cloves Garlic, minced
3 TBLS Butter, unsalted
2 TBLS Flour
1/4 TSP White Pepper
3 Cups Low-sodium Chicken Broth
1/2 Cup 2% Milk
Salt n Black pepper to taste

Toppings
Cheese
Crumbled Bacon
Chopped Scallions

• In a large stock pot melt butter over medium heat until frothy. Add onion, celery and garlic cook about 2-3 minutes until translucent. 
• Lower heat and add flour, mix well into a light color roux, add chicken broth to deglaze the bottom of the pan add potatoes. Increase heat to medium heat, bring stock to a low boil for about 15-20 minutes until potatoes are tender. Lower  heat, add milk and continue cooking 5-10 minutes. Season with salt and pepper to taste.
• For a chunky soup smash potatoes slightly with potato masher. For smoother soup puree in food processor.Top with your favorite toppings and enjoy.

Turkey Orzo Soup

Turkey Orzo Soup

So it is the Monday after Thanksgiving and you have all this turkey leftover, what do you do? I make a big pot of Turkey Orzo Soup, it is fast and easy to make and so delicious.

4- Carrots, sliced
4- Celery Stalks, Sliced
1- Sm. Onion, Finely Diced
2- Cups Turkey, Chopped
1- Cup Orzo
1- TBLS. Dried Parsley
1- TBLS. Dried Dill
1- TSP.   Onion Powder
1- TSP.   Garlic Powder
1- TSP.   Olive Oil
2- Cup. Water 
32 oz Low Sodium Chicken Broth


In a large stock pot heat olive oil over medium heat, add vegetables and cook for about 5 minutes . Add all remaining ingredients except for the orzo. Bring soup to a boil , lower heat and simmer for 20 minutes. Add orzo and continue cooking for about 7-10 minutes or until orzo is completely cook.  

Roasted Poblano Soup

Roasted Poblano Soup

Ingredients:

2- Poblano Pepper, Roasted*
1- Sm. Onion,Roughly Chopped
3- TBLS Butter
2- TBLS Flour
2- Cups Chicken Broth
1- TBLS Heavy Whipping Cream
1- TSP. Garlic Powder
Salt n Pepper to Taste
Pinch of Cayenne Pepper


1. In a medium sauce pan over medium heat melt butter, when butter is completely melted mix in flour, garlic powder. Lower heat and simmer for about 5 minutes, careful not to burn the roux. Roux should be light to medium brown. 

2. Add onions, continue cooking about 5-8 mins. Until onions are slightly translucent. Add chicken broth, poblano pepper, salt n pepper, and Cayenne.Continue simmering 10 mins, broth should be slightly thick.

3. Remove soup from heat, with an immersion blender, puree peppers until smooth. Return to heat whisk in cream and keep on low heat until ready to serve.


* Roasting Poblano Peppers- Pre-heat broiler on high. Place peppers on a cookie sheet and char peppers on all sides. Remove peppers from broiler and place in a baggie to steam for about 10 minutes. Peel skin off of the peppers, remove stem and roughly chop peppers. For a mild soup remove all seeds, if you like heat in your soup then leave most of the seeds in while chopping the peppers.

Tomato Soup

MMM...... GOOD, Homemade tomato soup . Perfect for any rainy day !

1 TBLS Olive Oil
1/2 Yellow Onion, chopped
3 Gloves Garlic, minced
4 Large Tomatoes, sliced
1 TSP Crushed Red Pepper Flakes
1 TSP Dry Basil, or Fresh
1 TSP Italian seasoning
1 Cup Chicken Broth, Low Sodium
1 Chicken Bouillon
1 TBLS Sherry Vinegar
Salt and pepper to taste

1. Heat olive oil in a large sauce pan over medium heat.
2.  Add onion, garlic, tomatoes, red pepper, season well with pepper and salt to taste. Simmer for 10-12 minutes. Add the chicken broth and bouillon, cook for an additional 10 minutes. Stir in sherry, remove from heat and allow to cool.
3. Once soup is cooled poor soup into blender* and puree until smooth. Return to pot and keep warm over low heat until ready to serve. Enjoy!

* I leave my soup in the pot and use a hand blender, blending until smooth.