Recipe: Pureed Potato Soup

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I’m a sucker for cookbooks. Even today, with the availability of online recipes, if I see a good looking cookbook in the store, I will buy it. I have so many cookbooks, my one bookshelf has literally collapsed from the weight of the books! I recently pulled out my “One Pot of the Day” Cookbook by Kate McMillan for Williams Sonoma. It is a great book that gives you 365 different recipes – one for every day of the year!

I recently flipped open to the section for the month of March to get some new ideas and I found a delicious looking Potato-Leek Soup that I decided to adapt a bit to give a slightly thicker consistency. Because it has leeks in it (a member of the onion family!), my husband didn’t go near it – so I got to enjoy all of the smooth, warm goodness for myself!

Potato Soup Recipe - Pureed and Smooth

 

Pureed Potato Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Pureed Potato Soup

Ingredients

  • 2 lbs Yukon Gold Potatoes
  • 2 Leeks
  • 6 cups Chicken Broth
  • 1 tsp Salt
  • 1/2 cup Heavy Cream

Instructions

  • Peel potatoes and cut into small cubes.
  • Chop the white roots off the end of your leeks and then chop the dark green tops off the top of your leeks. This will leave you with about 2 to 3 inches of the light green portion.
  • Cut the leeks in half lengthwise and then thinly chop.
  • Combine the broth, potatoes, leeks, and salt in a large pot in the stove.
  • Cook over medium heat for about 45 minutes (the leeks will cook down and the potatoes will become tender)
  • Puree the soup until it is smooth (you can use an immersion blender right in the pot, or transfer to a blender)
  • Stir in the cream.
  • Serve warm and enjoy!

Notes

Recipe adapted from "One Pot of the Day" by Kate McMillan for Williams Sonoma.

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xoxo, Food Marriage

Game Day Recipe: Pork & Poblano Stew

Game days are the perfect time to whip up a stew.  Especially when the air outside is brisk, it is great to have something delicious to warm you up.  This is a recipe I found while just flipping through a Better Homes & Gardens magazine one day.  I don’t normally like spicy things, but this did not turn to be overly spicy.  It was a good flavor that even I could enjoy!!  As a picky eater, my husband only ate the pork out of the stew and didn’t even try the broth, but he did state that the pork was delicious!!

Recipe: Pork & Poblano Stew

Ingredients:

  • 1 1/4 pound pork tenderloin
  • 2 tsp hot chili powder
  • 2 tablespoons olive oil
  • 1 fresh poblano chile pepper (I never buy peppers and couldn’t find anything listed as poblano pepper in the grocery store, so I actually just googled it on my phone and bought whatever pepper looked the closest to the picture!! haha)
  • 1 large red sweet pepper
  • 1 14.5 oz can of fire roasted tomatoes with garlic
  • 1 14.5 oz can chicken broth
  • 1 cinnamon stick
  • 1 orange (you will use some of the zest from the peel as well as squeeze the orange for its fresh juice)

Directions:
  • Cut your raw pork into 1-inch pieces.
  • Toss the pork with the chili powder to coat.
  • Heat a pan on the stove with 1 tablespoon of olive oil over medium-high heat.
  • Cook the pork for about 2 minutes on each side, until browned.  Remove the pork from the pan and set aside.
  • Remove the seeds from your poblano pepper and cut into 1-inch slices.
  • Remove the seeds from your red pepper and cut into 1-inch slices.
  • Add 1 tablespoon of oil to a pot on the stove.
  • Add the poblano pepper and sweet pepper to the oil and cook over medium-high heat for about 5 minutes or until the vegetables are tender.
  • Add in the entire can of fire-roasted tomatoes (do not drain!  Add all the liquid from the can as well)
  • Pour in your chicken broth and also toss in the cinnamon stick.
  • Simmer, covered, over medium-low heat for about 10 minutes.
  • Finely shred the orange peel to yield about 2 teaspoons of orange zest.  Add to the pot.
  • Next, squeeze the orange to get about 1/4 cup of fresh orange juice and add to the pot.
  • Cover and simmer on medium/low for about a half hour.  (You will need to make sure that the pork cooks thoroughly during this time, since the outsides were only browned earlier)
  • Remove the cinnamon stick before serving.

Recipe Adapted from: Better Homes and Gardens Magazine; October 2012

ONE Year Ago: How to Make the Best Mashed Potatoes Ever!

 

xoxo, Food Marriage

Cooking Green with my Broccoli Soup Recipe!

Keeping in the theme of my St. Patrick’s day cooking goals for March, I decided to try my hand at making a very green broccoli soup.  (It’s not green in terms of the environment, but very green in color!)  I looked up several recipes online for broccoli soup, all of which seemed WAY too complicated and time consuming.  As always, I’m looking for something fast to whip up after work.  So I decided to take a very basic Paula Deen recipe and add my own twist to it.

Paula’s recipe only called for broccoli, chicken broth, and heavy cream.  I added a few more ingredients and switched some things up to make it my own :-)

Ingredients:

  • 1 clove pressed garlic
  • 1 tablespoon butter
  • 1/2 cup chopped vidalia onion
  • 3 small bunches of broccoli
  • 1 cup shredded cheddar cheese
  • 1 can (14.5 oz) chicken broth
  • 1/4 cup heavy cream
  • Salt and pepper
Directions:
  • Steam your broccoli until thoroughly cooked.
  • While the broccoli is cooking, take a small pan, turn the stove on medium and add in your butter, garlic and chopped onion.  Saute until the garlic turns brown or the onions turn a little translucent.
  • Transfer the cooked broccoli along with your garlic and onions into a blender.
  • Add your cheese, your chicken broth, and your heavy cream.
  • Turn on your blender and blend until smooth.
  • Add a generous amount of salt and pepper to taste.  (I kept adding more every time I tasted as it was a little bland at first.  I did not measure, I just kept adding in).
  • Give one last blend, and then transfer your liquid from your blender into a small pot.
  • Turn your pot on medium and heat through until the soup gets hot.
Experimenting with the green turned into some tasty cuisine!!  (Oh – and by the way my husband didn’t touch this one…it was all mine.  He wouldn’t even go near the kitchen when he saw the explosion of green from the blender and the mess I made, haha)
 

xoxo, Food Marriage