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