Cheesy Slow Cooker Potato Soup
Ingredients:
4 slices of bacon
1 1/2 cups chopped onion
5 cups diced, peeled russet potatoes (about 5 medium)
1 medium stalk of celery, chopped (1/2 cup) - I hate celery but I used a little...
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 cup all purpose flour
1 1/2 cups half and half
8 ounces (2 cups) grated cheddar cheese (I probably used more than that... I like cheese)
Directions:
In skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel and set aside for use later. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper. Cover; cook on low heat setting 6 - 7 hours.
In small bowl, beat flour and half and half with wire whisk until well blended. Stir into soup. Increase heat setting to High. Cover, cook about 30 minutes longer or until thickened. (At this point I used my immersion blender to blend up the potatoes and make them less chunky. You could also put some in batches into a blender and reincorporate back into soup. Or you can just leave it chunky.) Stir in cheese until well melted. Crumble bacon and sprinkle over soup.
Thursday, January 26, 2012
Monday, January 2, 2012
Cheeseburger Soup
I found this on the Taste of Home website. My 11 year old loved it. A definite keeper!
Cheeseburger Soup
Ingredients:
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper (I omitted this)
2 Tablespoons chopped seeded jalapeno
3 cups water
2 Tablespoons plus 2 teaspoons beef bouillon granules (I used beef base)
2 garlic cloves, minced or grated
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced mushrooms (I used a full pound)
2 Tablespoons butter
5 cups milk, divided
6 Tablespoons all purpose flour
1 package (16 ounces) Velveeta cheese, cubed
Crumbled cooked bacon
Directions:
In a dutch oven, combine first 9 ingredients; bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until potatoes are tender.
Meanwhile, in a large skillet cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups of milk; heat through.
In a small bowl combine flour and remaining milk until smooth. gradually stir into soup. Bring to boil, cook and stir for 2 minutes or until thickened. Reduce heat, stir in cheese until melted. Garnish with bacon.
Yield: 14 servings (about 3 1/2 quarts)
Cheeseburger Soup
Ingredients:
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper (I omitted this)
2 Tablespoons chopped seeded jalapeno
3 cups water
2 Tablespoons plus 2 teaspoons beef bouillon granules (I used beef base)
2 garlic cloves, minced or grated
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced mushrooms (I used a full pound)
2 Tablespoons butter
5 cups milk, divided
6 Tablespoons all purpose flour
1 package (16 ounces) Velveeta cheese, cubed
Crumbled cooked bacon
Directions:
In a dutch oven, combine first 9 ingredients; bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until potatoes are tender.
Meanwhile, in a large skillet cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups of milk; heat through.
In a small bowl combine flour and remaining milk until smooth. gradually stir into soup. Bring to boil, cook and stir for 2 minutes or until thickened. Reduce heat, stir in cheese until melted. Garnish with bacon.
Yield: 14 servings (about 3 1/2 quarts)
Sunday, December 4, 2011
Cheesy Chicken-Potato Soup with Sour Cream and Cayenne
Cheesy Chicken-Potato Soup with Sour Cream and Cayenne
3 tbsp butter
2 cups chopped leeks, white and light green parts
32 ounce bag of new potatoes, halved or quartered
1 quart chicken broth
1 rotisserie chicken, shredded or chopped
10 ounces sharp white cheddar cheese (reserve some for topping)
Sour cream
Cayenne pepper
In pot, melt butter over medium heat. Cook leeks two minutes, add potatoes and cook 5 minutes. Add broth, bring to boil. Simmer until potatoes are fork tender, about 15 minutes. Remove one third of the potatoes, reserve. Puree remaining soup with one cup water (I use an immersion blender, or you can remove it to a regular blender and then put it back in the pot). Stir in chicken, reserved potatoes, cheese and 3 tablespoons sour cream and 1/4 teaspoon of cayenne. Ladle into bowls, top with another dollop of sour cream, some leftover cheddar and a sprinkle of cayenne. It's not hot at all. Very delicious!
3 tbsp butter
2 cups chopped leeks, white and light green parts
32 ounce bag of new potatoes, halved or quartered
1 quart chicken broth
1 rotisserie chicken, shredded or chopped
10 ounces sharp white cheddar cheese (reserve some for topping)
Sour cream
Cayenne pepper
In pot, melt butter over medium heat. Cook leeks two minutes, add potatoes and cook 5 minutes. Add broth, bring to boil. Simmer until potatoes are fork tender, about 15 minutes. Remove one third of the potatoes, reserve. Puree remaining soup with one cup water (I use an immersion blender, or you can remove it to a regular blender and then put it back in the pot). Stir in chicken, reserved potatoes, cheese and 3 tablespoons sour cream and 1/4 teaspoon of cayenne. Ladle into bowls, top with another dollop of sour cream, some leftover cheddar and a sprinkle of cayenne. It's not hot at all. Very delicious!
Homemade Tomato Soup
Homemade Tomato Soup
1 14 ounce can diced tomatoes (I used one flavored with garlic)
3/4 cup extra virgin olive oil
Salt and freshly ground pepper
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves (I didn't have fresh so I used 1 tablespoon of dried)
1/2 cup heavy cream
Preheat oven to 450 degrees.
Strain the chopped canned tomatoes, reserving the juices and spread onto a baking sheet. Season with salt and pepper. Drizzle with 1/4 cup olive oil. Roast until carmelized 15 - 20 minutes.
Meanwhile, in a saucepan, heat remaning olive oil over medium-low heat. Add the onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15- 20 minutes. Add basil and cream. Puree with immersion blender or in a regular blender until smooth.
1 14 ounce can diced tomatoes (I used one flavored with garlic)
3/4 cup extra virgin olive oil
Salt and freshly ground pepper
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves (I didn't have fresh so I used 1 tablespoon of dried)
1/2 cup heavy cream
Preheat oven to 450 degrees.
Strain the chopped canned tomatoes, reserving the juices and spread onto a baking sheet. Season with salt and pepper. Drizzle with 1/4 cup olive oil. Roast until carmelized 15 - 20 minutes.
Meanwhile, in a saucepan, heat remaning olive oil over medium-low heat. Add the onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15- 20 minutes. Add basil and cream. Puree with immersion blender or in a regular blender until smooth.
Sunday, November 27, 2011
Green Bean Casserole with Homemade Mushroom Gravy
I saw this recipe on Guy's Big Bite with Guy Fieri. I made it for Thanksgiving this year. Now I will never go back to green bean casserole with canned cream of mushroom soup. It is really good. I used three different kinds of mushrooms. You can use whatever mushrooms you like.
Green Bean Casserole with Homemade Mushroom Gravy
1 1/2 pounds green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1/4 teaspoon cayenne powder
1/4 teaspoon ground nutmeg
2 tablespoons all purpose flour
1 cup low sodium chicken broth
1 cup sour cream
1/2 cup cream
1/4 cup grated parmesan
4 medium shallots, sliced and separated into thin rounds
1 cup all purpose flour
Vegetable oil for shallow frying
Preheat oven to 450 degrees.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes.
Set a 12 inch cast iron skillet over medium high heat. Add butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about a minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they lost release their moisture. Stir to incorporate the flour and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the grean beans with the grated parmesan and bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
Pour the vegetable oil into a deep skillet and heat to 350 degrees. Pour the flour into a large mixing bowl and season generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry teh shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot. Top the green bean casserole with the fried shallots and serve.
Green Bean Casserole with Homemade Mushroom Gravy
1 1/2 pounds green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1/4 teaspoon cayenne powder
1/4 teaspoon ground nutmeg
2 tablespoons all purpose flour
1 cup low sodium chicken broth
1 cup sour cream
1/2 cup cream
1/4 cup grated parmesan
4 medium shallots, sliced and separated into thin rounds
1 cup all purpose flour
Vegetable oil for shallow frying
Preheat oven to 450 degrees.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes.
Set a 12 inch cast iron skillet over medium high heat. Add butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about a minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they lost release their moisture. Stir to incorporate the flour and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the grean beans with the grated parmesan and bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
Pour the vegetable oil into a deep skillet and heat to 350 degrees. Pour the flour into a large mixing bowl and season generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry teh shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot. Top the green bean casserole with the fried shallots and serve.
Wednesday, November 23, 2011
Pumpkin Dump Cake
I have to admit it... I don't like pie. Never been a fan. The only kind I like is my mom's crustless buttermilk pie that I get once a year at Christmas. And I have to share with my cousin Terry... But he's not so bad, so I don't mind! I love the flavor of pumpkin though... as long as it is not in pie form. So we started making this dump cake a few years ago and now I make it in lieu of pie at Thanksgiving. It's super easy. Hope you enjoy it.
2 cans pumpkin
2 12 ounce cans of evaporated milk (3 cups)
2 tsp cinnamon
1 tsp ginger
4 eggs, well beaten
1 1/2 cups sugar
1 tsp salt
1/2 tsp cloves
1 yellow cake mix
1 stick butter, melted
Mix pumpkin, evaporated milk, cinnamon, ginger, eggs, sugar, salt and cloves together well. Pour into a greased or sprayed 9x13 pan. Sprinkle with cake mix. Drizzle with melted butter, then sprinkle with pecans. (My daughter doesn't like nuts, so I only do half of the pan with nuts.) Bake at 350 degrees for 1 hour and 20 minutes.
2 cans pumpkin
2 12 ounce cans of evaporated milk (3 cups)
2 tsp cinnamon
1 tsp ginger
4 eggs, well beaten
1 1/2 cups sugar
1 tsp salt
1/2 tsp cloves
1 yellow cake mix
1 stick butter, melted
Mix pumpkin, evaporated milk, cinnamon, ginger, eggs, sugar, salt and cloves together well. Pour into a greased or sprayed 9x13 pan. Sprinkle with cake mix. Drizzle with melted butter, then sprinkle with pecans. (My daughter doesn't like nuts, so I only do half of the pan with nuts.) Bake at 350 degrees for 1 hour and 20 minutes.
Monday, November 14, 2011
Cream of Mushroom Soup
I am on a huge soup kick lately. This has to be one of my absolute favorites. This recipe should serve four as it is stated, but I promise you I could eat it all by myself! It's that good.
Cream of Mushroom Soup
2 pounds of regular white mushrooms (I actually used a combination of white and baby bells)
1 Tbsp Lemon Juice
2 Tbsp Unsalted Butter
4 Tbsp Minced Shallots
2 Tbsp Fresh Thyme or 2 Teaspoons Dried Thyme (Use fresh if at all possible!)
Bay Leaf
2 Teaspoons of Salt
1 Teaspoon of Fresh Ground Pepper
4 Cups Heavy Cream
3 Cups Chicken Stock
2 Teaspoons Cornstarch dissolved in 2 Tbsps of water
In a food processor, coarsley chop the mushrooms and lemon juice.
Melt butter in a large sauce pan and lightly saute shallots on medium heat. Add mushrooms, thyme and bay leaf, saute over moderate heat for about 15 minutes or until the liquid that is released from the mushrooms disappears.
Add salt, pepper, cream and chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Add cornstarch mixture and simmer for 10 minutes, stirring frequently. Correct season and add more lemon juice to taste. (I am not big on lemon flavor so I didn't add more).
Cream of Mushroom Soup
2 pounds of regular white mushrooms (I actually used a combination of white and baby bells)
1 Tbsp Lemon Juice
2 Tbsp Unsalted Butter
4 Tbsp Minced Shallots
2 Tbsp Fresh Thyme or 2 Teaspoons Dried Thyme (Use fresh if at all possible!)
Bay Leaf
2 Teaspoons of Salt
1 Teaspoon of Fresh Ground Pepper
4 Cups Heavy Cream
3 Cups Chicken Stock
2 Teaspoons Cornstarch dissolved in 2 Tbsps of water
In a food processor, coarsley chop the mushrooms and lemon juice.
Melt butter in a large sauce pan and lightly saute shallots on medium heat. Add mushrooms, thyme and bay leaf, saute over moderate heat for about 15 minutes or until the liquid that is released from the mushrooms disappears.
Add salt, pepper, cream and chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Add cornstarch mixture and simmer for 10 minutes, stirring frequently. Correct season and add more lemon juice to taste. (I am not big on lemon flavor so I didn't add more).
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