Potato Soup

Did I every mention that I love fall?  Well, I do.  I love the colors and the temperature but more importantly I love the food.  It's comfort food and you just can't go wrong.  Enjoy!

Potato Soup

5 lbs red skin potatoes

12 oz bacon

5 large brussel sprouts

1 small onion, chopped

2 cloves garlic, minced

4 c. chicken broth

2 c. whipping cream

2 c. smoked cheddar, shredded

pepper for taste

Peel, cut into cubes, and cook potatoes in a large pot of water until potatoes are soft and can be easily mashed.  Cook bacon until lightly crispy and boil brussels fully.  Once the bacon and brussels are done chop them.  In a large sauce pan, add bacon grease, onion, garlic, bacon and brussels.  Saute' for about 5 minutes set aside.

In a large pot bring broth and cream to a boil.  Add cheese and let melt completely.  Next add potato cubes.  With a potato masher, mash potatoes until there are no more cubes.  Then add in bacon mixture.  Continue to boil on high for 10 minutes while stirring continually.  Cover and reduce heat to low and cook for an additional 30 minutes, stirring on occasion.    Optional, garnish with cheese and bacon.

Harvest Soup

Well fall is right around the corner, if it hasn't already reared its beautiful head.  So that means it 's time for yummy fall foods and since I'm having a baby within the next five weeks, I thought I would get a head start on soups I can freeze.  Enjoy!

Harvest Soup

2 1/2 c. butternut squash
1 1/2 c. baking pumpkin
1 small onion, chopped
2 cloves garlic, minced
2 Tbs brown sugar
2 Tbs olive oil
2 large carrots, grated
3 c. chicken  broth
3/4 c. heavy whipping cream
2 tsp. pumpkin spice

To prepare the squash and pumpkin, preheat oven to 375 degrees.  Cut the squash and pumpkin in  half and clean out the seeded area.  Bake for 1 hour or until the skin pulls away easily and a knife can run through easily.  Set aside to cool before peeling away the skin.

In a frying pan, combine oil, brown sugar, garlic and onion.  Saute' for about five minutes and medium heat.

Using a food possessor, puree squash, pumpkin, onion and carrots until smooth.  In a large sauce pan combine puree mixture, broth, cream and pumpkin spice over medium to high heat, bringing to a boil.  Stir occasionally.  Reduce heat to a simmer for 20-30 minutes so the soup can thicken, also stir occasionally.  


I served mine with a turkey sandwich, because I like to dip my sandwiches in my soup.  However. it taste fantastic on its own as well!