Soups on! Any favorites or soup recipes you want to try.... (3,815 views)

Thank you, mrswaz. From what I've now read it doesn't seem to be VERY spicy, but if I thought heat was lacking I could indeed add some dried chilli flakes.

Thank you so much for the kind words. Hope your wrist eases up a bit. Carrie

I made this soup the other day since I needed to use up the insides of potatoes after making potato skins. I've made the soup in the past, but forgot how delicious it was. It's worth being a repeater, and it's from CL.



* Exported from MasterCook *

Baked Potato Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup reduced-fat shredded extra-sharp cheddar cheese -- (4 ounces) divided
1 tsp salt
1/2 tsp black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions -- divided
6 bacon slices -- cooked and crumbled

1. Preheat oven to 400.

2. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubble (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thouroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.


Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 tsp cheese, 1 1/2 tsp onions, and about 1 Tb bacon).

CALORIES: 329 (30% from fat); FAT 10.8g (sat 5.9g, mono 3.5g, poly 0.7g); PROTEIN 13.6g: CARB 44.5g; FIBER 2.8g; CHOL 38mg; IRON 1.1mg; SODIUM 587mg; CALC 407mg


Source:
"Cooking Light - October 2002"

Fresh-from-the-Farm Coconut Carrot Stew

Excerpt From: The Chew Approved: The Most Popular Recipes from The Chew Viewers

Courtesy of Aaron Johnson

Serves: 6

MICHAEL: We loved having Aaron on the show. He’s a good ol’ Midwestern boy (like myself), straight from the farm, and his trip to The Chew was his first to the big city. His stew is incredibly simple to put together, but the amount of flavor he packed into that dish is unbelievable. It’s sweet from the coconut and spicy from the cayenne pepper, with curry spices that make it rich and satisfying. Make it stove top or let it simmer in the slow cooker all day long. Either way you’ve got a real winner on you hands.

3 tablespoons olive oil
⅓ cup white onion, chopped
3 cloves garlic, minced
1 teaspoon cayenne pepper
1½ cups carrots, cut into 1½-inch pieces
1½ cups sweet potatoes, peeled and cut into 1½-inch pieces
1½ pounds boneless chicken breasts, cut into 1½-inch pieces
1 teaspoon ginger powder
½ teaspoon curry powder
2 cans (13.5 ounces) coconut milk
1½ cups chicken stock
1 teaspoon lemon juice
Kosher salt and ground black pepper, to taste
¼ cup toasted coconut flakes, to garnish

1. Place oil in a heavy pot over medium heat. Add chicken and sauté until lightly browned, about 4–5 minutes. Add onion, garlic, cayenne pepper, carrots, and sweet potatoes. Sauté for 2–3 more minutes. Add ginger, curry powder, salt, and pepper, and stir to combine.

2. Add coconut milk and chicken stock, then bring to a boil. Reduce to a simmer and cook for 20 minutes.

3. Finish with a squeeze of fresh lemon juice and a sprinkle of toasted coconut flakes. Serve warm.

I made this recipe for my lunches last week. Source is Two Peas and Their Pod blog: Creamy Cauliflower Chowder

I really like how this turned out - tender roasted cauliflower (but not mushy!), sweet carrots, celery all in a nice creamy saucy mix. My only complaint is it turned out a bit bland. I think a sharp cheddar, a Gruyere, Swiss, or Jarlsberg would have been more flavorful, or even a combination. I didn't chop the cauliflower into little bits, but left it bite sized and chunky.

This did make a lot - I think I ended up with 6 lunches? But that will depend on how big your cauliflower is.

I made the Farmhouse Vegetable Soup that Cookieee posted originally from kcmo727/Michelle and The Farmhouse Cookbook (on pg 3 of this thread). I didn't have parsnips, so just upped the other veggies a bit, used homemade chicken broth, and only 1/2 c half and half. It was a really good, simple soup. Very comforting. I blended about 1/3 of it and stirred it back in and left the rest as it was. Definitely easy and uses mostly things I always have around.

Here is the recipe again.

Farmhouse Vegetable Soup (The Farmhouse Cookbook/Michelle/Cookieee)

4 tablespoons unsalted butter (preferably Kerrygold Irish butter)
1 small onion, chopped
2 leeks, (white part only), washed and sliced
2 parsnips, peeled and sliced
2 medium potatoes, peeled and cut into 1 inch pieces
2 carrots, peeled and sliced
4 cups vegetable stock or broth
2/3 cups half and half
3 tablespoons minced fresh flat-leaf parsley
salt and freshly ground pepper to taste

In a large stockpot or large saucepan over medium heat, melt the butter. Add the onion and leeks, cover and cook, stirring once or twice, for 5-7 minuts, or until the vegetables are soft but not browned. Add the parsnips, potatoes and stock or broth, cover and cook for 25 to 30 minutes, or until the vegtables are tender. Remove from heat and let cool for 10 minutes. Working in batches, transfer the soup to a food processor or blender until smooth. (or puree in the pot with an immersion blender.) Return soup to pot, whisk in the half and half, and season with parsley, salt and pepper. Simmer until heated through and serve.