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!

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.