Wednesday, October 23, 2013

Loaded Potato Soup w/ Loaded Cheddar Biscuits

Soup....it's what's for dinner.  Yes, I said SOUP, not beef.
Did I ever mention that I LOVE soup?
Yeah, I think so.
How about another quick, easy & delicious soup recipe.
Perfect for this time of year.
Warm, comforting, and oh so yummy.

 
 

So here is the recipe. It's seriously sooo easy. The measurements aren't crucial like baking, it is hard to mess up.

Loaded Potato Soup (large batch)
about 1 pound cooked ham- finely chopped (I used a thick ham steak)
1 clove garlic- finely diced or grated
1 jalapeno- seeds & rib removed & finely diced (optional)
1-2 onions- chopped
2-3 carrots- finely chopped
about 5 large yellow or red potatoes- peeled & coarsely chopped
1/4 cup flour
butter/oil
6 cups chicken broth or stock
several cups milk
salt and pepper
toppings:
cooked bacon crumbles
cheddar cheese
sliced scallions

-Start by prepping your toppings if necessary. Set aside.
-Next, in a large soup pot, brown diced ham in a splash of oil. Once browned on the edges, remove from pan and set aside.
-Next, add garlic and jalapeno to the pan, and cook for about a minute, just until garlic starts to become fragrant.
-Add about a tablespoon of butter or oil and add onions. Season with salt and pepper & cook for a few minutes, until they become soft and start to get some color.
-Next, add the carrots and continue to cook veggies until they become slightly tender.
-Move veggies to the outside of the pan, making a well in the center.
-Next, add a couple tablespoons of butter or oil the center of the pan and then add the flour. Mix flour into the butter/oil and stir into the veggies. Continue to cook the veggies and flour mixture for a minute or two, stirring often.
-Next, add the chicken broth and stir, just long enough to get the flour dissolved into the liquid.
-Turn heat to med-high and add potatoes. Season well with salt and pepper and let liquid come to a simmer.
-Continue to simmer until the potatoes become tender. About 5-10 minutes.
-Once potatoes are soft, add a few cups of milk. Just enough to fill your pot or achieve the consistency you like. (My soup was not super thick. It was about as thick as gravy, rather than chowder.)
-Once you add your milk, you will bring to a simmer one last time, and season to taste. Once it starts to simmer, quickly reduce heat and serve with all the toppings you like and maybe even Loaded Cheddar Biscuits.

I mean, seriously YUM! If you notice, this soup is not creamy white like a lot of potato soups. The slightly darker color comes from the chicken broth and the  caramelized ham and veggies. I love that about this soup, because to me color = flavor.

Now I will quickly add the biscuit recipe.

Loaded Cheddar Biscuits

Make a batch of biscuit dough, like Bisquick, according to package directions. Add 2/3 cup grated cheddar, and about a handful each of cooked bacon crumbles, diced jalapeno, and sliced scallions. Mix into dough, and bake according to package directions. While the biscuits are in the oven, melt 1/4 cup butter and mix with a teaspoon each of garlic powder and dried parsley. When the biscuits are just out of the oven, spoon a bit of the butter/herb mixture over the top of the hot biscuits. YUM!



2 comments:

  1. Just what I have been looking for - definitely have to try this one. Looks so delicious.

    ReplyDelete
  2. Your soup caught my eye at the Artsy Corner Link Party ... it looks wonderful! Thanks for sharing :) Have a lovely day!!

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