I am sorry it has been a few days since I have posted. I have been to hell and back. That is, if your idea of hell is being at the dentist and getting a root canal then having an allergic reaction (just on your face) to the medicine, then yes, I have been there and back. It’s not too bad. I know that with most physical ailments it has to get worse before it gets better and the pain I felt before the procedure was definitely worse than now. Okay enough. Anyone have any cheese to go with my whine?
I understand that a soup recipe smack dab in the middle of hot July may seem odd, but this is what I have been eating for 3 days straight. And it would be rude of me to save these pictures and the recipe until the fall when it is finally soup weather again. That would be cruel because this is a great recipe with a great little secret ingredient slowly melted in. The ingredient? Chive and onion cream cheese!
Everyone in my family has a slightly different recipe when it comes to potato soup, but we all use the chive and onion cream cheese trick. My Mom’s version is probably a healthy one. My Grandma’s recipe is probably the best of all time. And I know my Aunt is a fan of using the pressure cooker when making potato soup. But this is how I have been making it the past few years. (I feel so grown up being able to say ‘past few years’).
Baked Potato Soup
yield: 6 large portions
1 large White Onion
3 Garlic Cloves
1 TBS Butter
6 cups Chicken Stock
10 medium Idaho Potatoes or 6 large Russet Potatoes, peeled and medium diced
1 (8oz) container Kraft Philadelphia Chive and Onion Cream Cheese (1/3 less fat or regular)
3 slices Bacon, cooked and diced
1/2 cup Shredded Cheddar Cheese
1/3 cup Green Onions, chopped
Salt & Pepper, to taste
1 – 2 cups Milk, thin to desired consistency
1. In a deep pot add butter and turn to medium heat. Once butter has melted add garlic and onions and saute a few minutes until aromatic. Turn heat to medium low and caramelize, around 10 minutes.
2. Add the stock and potatoes to the pot and bring to a boil. Let boil for a few minutes before bringing the heat down to medium-low. Let simmer for 45 minutes until potatoes and soft and falling apart. Use a potato masher to mash the potatoes into small pieces.
3. Let soup cool for a few minutes. Use a slotted spoon to scoop out half of the potato mixture that should have settled on the bottom of the pot. Add to a blender and also add a few cups of liquid. Blend until completely pureed and smooth. Pour back into the soup and turn heat back to medium – low.
4. Add the cream cheese to the soup and slowly let it melt. This will take anywhere between 30 – 45 minutes. During this time add the bacon, cheese, salt and pepper. Stir occasionally to mix in the cream cheese.
5. After the cream cheese is completely melted, adjust the soup with milk to your desired consistency.
The creamier you want the soup, the more of it you need to puree. I like a creamy soup with small tender pieces of potato, so I only blend half of my soup. In fact, you don’t have to blend any if you like a chunkier potato soup. But the soup you do puree in the blender will be silky, smooth and rich.
And yes my stove is a mess, just like me right now.
Obviously I can’t eat ciabatta right now unless I want to be in a great amount of pain. But normally I would pair with a dense bread like this, perfect for soaking up the delicious soup.
Garlic Ciabatta Bites
Recipe adapted from Allrecipes
18 – 22 small pieces
1 1/2 cups Water
1 1/2 tsp Salt
1 tsp Sugar
1 TBS Extra Virgin Olive Oil
3 1/2 cup AP Flour
1 1/2 tsp Dry Active Yeast
1 tsp Garlic, minced
Roasted Garlic (recipe here)
1. Place ingredients into the pan of a bread machine in order suggested by manufacturer. Select the dough cycle and press start. (Add the garlic in the last few minutes of the dough cycle).
2. Place down on a lightly floured surface and cover with a large bowl. Let rest for 15 minutes.
3. Lightly flour or use parchment lined baking sheets. Pinch off 18-22 even pieces and place on baking sheets. Cover and let rise in a draft free place for approximately 45 minutes.
4. Preheat oven to 425 degrees. Lightly smear the roasted garlic and roasted garlic oil on the small pieces of dough. Bake for 15 – 20 minutes.
Best potato soup ever. Who said being sick or having a sore mouth had to taste bad?
