Loaded Baked Potato Soup

 This is one of my family's favorite soup recipes.  We absolutely love it!  It is easy to make and it's perfect to eat with some freshly baked rolls. 

INGREDIENTS:
1 lb bacon, chopped and cooked
1 onion, diced
3-4 carrots, peeled and diced
5 stalks of celery, finely diced (about a cup)
8 medium potatoes, peeled and diced
1/4 c flour
2-3 (14.5oz) cans chicken broth
salt
pepper
4 c heavy cream or half & half

In a large soup pot, sautee onion, carrots and celery in about a tablespoon and a half of olive oil (you can also use the drippings from the cooked bacon).  When onions are translucent, add potatoes and cook for about 4 minutes.

Add flour and mix well to try and coat your veggies.  Add chicken broth and water if needed.  Add half (or all) the bacon, and salt and pepper.

On medium heat bring soup to a simmer and cook for about 25 minutes or until potatoes are soft.  At this point you can mash some of the potatoes for a creamier texture.  Add the heavy whipping cream (or half & half) and simmer for another 5 minutes.  You can add more salt or pepper if it's needed.

Serve and garnish your soup with green onions, cheddar cheese, and bacon.  Enjoy!

Copy Cat Zuppa Toscana

 This soup is absolutely delicious and one of my family's favorite soups!  I have some picky eaters, but no one complains about this soup EVEN with the kale!  

A few notes when making this soup:  

This soup is very easy to make and I don't think you can go wrong making changes to it.  For example, sometimes when I'm in a hurry and don't feel like cooking bacon, I just use some Kirkland brand bacon crumbles.  Put as much as you want in it.  If I cook bacon, I usually cook a regular package of it and add it to the soup.

I also like my soup a little more spicy so I add half mild and half hot Italian sausage.  To me it gives it just the right spice it needs but not too much that even my three year old eats it just fine.

You can substitute red potatoes instead of the russet potatoes (if you do, don't even bother peeling them, I don't)

You love kale?  Well add some more, why not!

Seriously, give this soup a try, you will love it!

INGREDIENTS:

1 lb Italian sausage (I like to add half mild and half hot)
1 large onion, chopped
1 tbsp minced garlic
salt to taste
1/4 tsp black pepper
1/2 tsp red pepper flakes
6 medium size russet potatoes (peel, wash, and dice into small chunks)
3 (14.5 oz) cans of chicken broth
1 quart water
2 tsp flour or cornstarch (mix with a little water to make a soft paste)
1/2 lb bacon, cook and chop
1 bunch kale, chopped (about 2 cups packed in a measuring cup)
1 cup heavy whipping cream (heat in microwave for 1 minute)

Place the Italian sausage in a pot and cook until brown, with a wooden spoon, break the meat apart as it cooks.  When the sausage is almost cooked, add onion, garlic, and red pepper flakes and continue cooking.  When the sausage is cooked, add the potatoes, chicken broth, water, salt, and black pepper.  Cook on medium heat until the potatoes are tender.  Add the flour mixture and simmer for about ten minutes.  At this point you add the cooked bacon, the chopped kale, and the whipping cream.  Cook for about five minutes longer and that's all, your soup is done.  Enjoy!

Pozole

Pozole is a popular soup in Mexico.  It is delicious and it can be made with either pork or chicken.  Serve it with chopped onions, lettuce, sliced cucumbers, radishes, and salsa.  This soup is extremely easy to make specially when you use canned hominy.  

Try it, it is the perfect meal for a cold winter day!

 INGREDIENTS:

5 lbs boneless pork roast (cut into large chunks)
20 cups water
salt
1 tbsp oregano
4 dry guajillo peppers
1 garlic clove
extra water (one-two cups)
1 6lb 9oz can Mexican Style Hominy (I used Juanita brand)

GARNISH:
shredded lettuce
chopped onion
sliced cucumbers
sliced radishes
limes
tostadas
hot sauce

In a very large pot, place the cut pork, water and salt and start cooking in medium heat.  In a small saucepan, place guajillo peppers and some water, boil.  When peppers are soft, pour peppers and water in blender along with the oregano and garlic clove.  Blend well.  Place a strainer on top of the large pot and pour the mixture from the blender.  This mixture will add some reddish color and flavor to your soup.

I waited about an hour and then poured the hominy in the pot.  I did not include the liquid from the can.  In fact, I drained and rinsed the hominy before placing it in the pot.  Your soup will be ready as soon as your meat is fully cooked.  I cooked my soup for about two hours total (maybe a little more).  Note:  if you are making chicken pozole, you need to add the hominy at the same time you add the meat since chicken cooks a lot faster than pork.

Dish your soup and add garnishes.  The soup is not spicy at all and that's why you need to add hot sauce for extra flavor.  I like to use Tapatio brand (found in the Latin aisle of your grocery store).

I specially love to eat mine with onion, lettuce and cucumbers.  Others like to squirt some lime juice in it and eat it with radishes and tostadas as well.  Enjoy!

Chicken Tortilla Soup

 Amazingly good, easy and perfect for the cold weather season.

Adjust the ingredients to your liking

 INGREDIENTS:
1 Rotisserie chicken, shredded
1 medium onion, chopped
2-4 stalks of celery, finely chopped
3 jalapenos, seeded, chopped
1/2-1 red pepper, finely diced
1/2-1 green pepper, finely diced
2 cans (14.5 oz) chicken broth
Water
salt and Pepper to taste
1 can RO*TEL Original Diced tomatoes & green chilies (or just dice some fresh tomatoes, that's what I  usually do)
3 Tbsp tomato paste

Green onions
Avocados
Cilantro
Tortilla strips

Place a little bit of olive oil to the bottom of a large pot and saute the onions, celery, jalapenos, red and green peppers.  Add the shredded chicken, chicken broth, can of diced tomatoes & green chilies, tomato paste, and extra water to your liking.  Cook on medium heat for about 10 minutes and serve.  Top with avocados, cilantro and tortilla strips.  Enjoy!

Mushroom Soup

I found this recipe on thepioneerwoman.com. I was a little skeptical when I started making it, but it turned out really good! It only makes about four small servings. Make it with the sinful bread I posted earlier, it's a great combo. I also left out the white wine, because I didn't have any. I just used chicken broth in it's place.

***

3 Tablespoons Olive Oil
1 whole Small Carrrot, Finely Minced
1 whole Celery Stalk, Finely Minced
1 Tablespoon Garlic, Crushed And Minced
1 pound White Mushrooms, Sliced Thin
4 ounces, fluid Chablis White Wine
4 ounces, fluid Tomato Juice
4 ounces, fluid Chicken Broth
1 pint Heavy Whipping Cream
1 cup Parmesan Cheese, Freshly Grated
1 teaspoon Cornstarch
¼ cups Water
1 pinch Salt And Pepper, to taste
***
Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms.

Next, add your garlic, right as the carrots and celery start to cook down.

Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.

Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.

Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.

Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.

Calabazita con Elote (Zucchini & Corn)

This is a very light meal, but very tasty!

***

INGREDIENTS:

5 zucchinis, cut into small bite size pieces

1 small onion, chopped

2 tomatoes, diced

3 fresh jalapenos, seeded and chopped

1 can whole kernel corn, you can use fresh corn if you have some

salt

Shredded Mozzarella or Monterrey Jack cheese, optional

***

Place first six ingredients in a skillet and cook without a lid. This dish should be ready in 15-20 minutes just until the zucchini is nice and tender. Top with cheese if you want and cover for a few minutes to help cheese melt fast. Serve and enjoy!!!

Sopa de Albondigas (Mexican Meatball Soup)

Ingredients:

Meatballs:
1 lb Ground beef
1/2-1 c of uncooked rice
1-2 tomatoes (finely diced)
1/2-1 onion (finely chopped)
oregano
1 egg
salt

Mix all ingredients and form meatballs, set aside.




Sauce:
1 Guajillo Pepper (dry peppers found in the Latin section of most grocery stores)
3-4 tomatoes
1 garlic clove
salt

In a saucepan boil tomatoes and guajillo pepper.
When ready, pout in blender along with garlic and salt, blend. Use a strainer when pouring the sauce into a pot and add more water.

Sauce should be soupy (you want to fill the pot about half-way with the sauce). Add meatballs and diced potatoes and carrots. The sauce may look too watery at first because of the extra water you will add, but it will thicken later.
Cook until meatballs and vegetables are cooked.

Note: This is what the dry guajillo pepper looks like. It's long and dark red almost black in color. It's not really spicy, it's more for the color.