I don’t usually make hot food in the summer, unless it’s on a bbq. But I had some tomatoes that needed to be used and some chicken breasts to cook. I thought I would make chicken and rice with a tomato stew, but it quickly turned into a beautiful soup. I threw in onions, carrots, mushrooms and some Mexican spices, along with the juice a lemon in for good measure. It was easy and fun to make. I love to let my instinct’s go and see where they take me. I would add cilantro at the end but when I made this I didn’t have any. But I will for the next batch!
Potato leek soup is such a staple in restaurants and kitchens that it seems impossible to improve on it. Most of the time it’s potatoes, shop leeks, stock, cream and buttermilk or just cream. I dont use cream or buttermilk, but add a carrot, celery and garlic. I not sure this is an improvement, but its just way I do it. Like a lot of recipes, it comes from a mistake. I was making a bunch of soups(winter does that to me) and they called for a carrot and celery. So of course I addded them to my potato leek soup. Oops! Not normal. But it was for a dinner party and everyone liked it, so I kept on making it that way, and still do! Of course now I add garlic. Always tweaking the recipe. I can’t help it!
Is Pumpkin and Potato soup your new staple for this fall and winter? We think so, and here’s why. Jason and I received an invite to our friends annual pumpkin party this last weekend and were told to make something with pumpkin. It was requested that I make Paula Deens pumpkin gooey cake. No problem. I love it and it’s become a staple in our Thanksgiving meals. It even replaces the pumpkin pie! But we also wanted to bring a savory dish as well. Our first thought was pumpkin and potato mash. A side dish Jason grew up with. But as we cooked every thing and started to put it together we noticed that it was looking and tasting like a great soup. So we added some vegetable stock to thin it out a bit and next thing you know we had an amazing soup! Jason also added a bit of our Home Wrecker hot sauce for a little surprise. At the party people were practically licking their bowls, or was that just us?! We recreated the recipe here. It’s easy and very un-fussy. The hardest part is cutting up the pumpkin. But it’s worth it as you get to roast the seeds! With fall and winter settling in remember your new best friend, pumpkin and potato soup. It’s the perfect starter or side dish with a grilled turkey and cheese sandwich.
Recent Comments