One day, I came home from work to this soup simmering on the stove, a fully vacuumed house, and a very smug husband. The soup was delicious, the vacuuming is “his job” anyway, and I’ve got to love that guy 😉 Since I do most of the cooking, it’s always nice to have an unexpected night off… and it’s even better when I get good food out of it!
From Kathy Richardson’s recipe
1/4 lb bacon
1/2 c diced onion
4 c diced potatoes
approximately 3 c milk
flour (gluten free if necessary)
salt & pepper to taste
Cook the bacon, then the onion in the same pan
Boil the potatoes in water until soft, about 15-20 minutes
Drain the potatoes & return to the large pot; add bacon & onions
Mix 2 eggs with enough flour to make dumplings (basically lumps of dough at this point); add them to the potatoes
Add milk gradually, until the potatoes are just covered. It may take more or less than 3 cups
Add salt & pepper to taste, or Alpine Touch seasoning, and let the soup cook over low to medium heat until the dumplings are done, about 15 minutes
Top with shredded cheese and bacon bits before serving, if desired
Even after eating this soup, I still can’t tell you what a leek tastes like. It looks like a giant green onion… and that’s all I know. But this soup is good- it pretty much tastes like creamy potato soup. And it would be a good way to get veggies into kids, or even adults who don’t like cauliflower 😉
Cauliflower, Leek & Potato Soup
Adapted from Clean Eating magazine, October 2012 issue
2 tsp olive oil
1 1/2 c thinly sliced leeks (the white & light green parts, not the leaf-ish parts)
4 cloves garlic, minced
1 large Yukon gold potato, diced
3 1/4 c chopped cauliflower florets
2 c low-sodium chicken broth
1 c water
1/2 tsp black pepper
1/2 tsp salt
2 slices bacon
In a large saucepan, heat oil on medium-low. Cook leeks, stirring occasionally, for 5 minutes
Add garlic & cook for another minute, stirring frequently
Add potato, cauliflower, broth, water, salt & pepper. Increase heat to bring to a boil, then reduce heat to low. Cover & simmer for 20 minutes, or until cauliflower & potatoes are soft.
While that simmers, cook the bacon in a small skillet. Remove from pan & allow to cool before crumbling
Blend the soup mixture, with an immersion blender or by running batches through a regular blender. Stir in bacon bits & serve
I’ve never really been a huge fan of potato soup, but I really wanted to try this recipe… just because it uses hash browns, instead of potato chunks. That just sounded weird, in a good way. So, I threw everything in the crockpot Saturday afternoon… but I waited too long. The soup wouldn’t have been done until past the time we wanted to eat, so I stuck it in the fridge & finished it the next day, to pack up for lunches.
The soup tasted pretty good, but it was a little thin. I tried to thicken it with 2 tb flour + 1 tb water, like the recipe recommended, but that just gave me lumps of flour. Even thin, the soup was good though- give it a try!
I haven’t found a mashed sweet potato recipe that I love, so I moved on (at least for now)… decided to try sweet potato chili. Cody was… skeptical, to say the least. BUT, he was also pleasantly surprised. This tasted like chili, not sweet potatoes!
I wanted to make my regular chili recipe (I even made a special trip to the store for kidney beans). And then I realized I didn’t have diced or crushed tomatoes. And I didn’t want to go back to the store… so I improvised. I actually like this version better- it’s just a little more runny than the original (less dry).
Last week, I put a roast on our menu for a day Cody had off. He dutifully prepared the roast while I was at work… but by dinner time we weren’t very hungry (an impulsive trip to Dairy Queen had nothing to do with that, of course). So I stuck the roast in the fridge for a later dinner.
Since we have a lot of roasts in the freezer, neither of us really felt like eating more roast. So, I made it into a stew, using a recipe I’ve made before with stew meat. It was sooo good! The roast was a lot more tender than stew meat & the veggies were just right- not too mushy, not too hard.