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Tag: potato

Chicken Tomato Soup

August 18, 2018 / / 0 Comments

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!

 

 

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Chicken Tomato Soup
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 bowls
 
Easy weeknight dinner
Ingredients
  • 4 Chicken breasts, skin on, bone in
  • 1 Medium onion, chopped
  • 2 Carrots, peeled and sliced into rounds
  • ½ Container of button mushrooms (more if you like mushrooms), sliced
  • 1 Potato chopped into squares
  • 6 Large vine ripe tomatoes, roughly chopped
  • 4 Cups homemade chicken stock
  • 1 Lemon, juiced
  • 1 Tbsp Olive oil, more if needed
  • 1 Tsp chile powder
  • 1 Tsp cumin
  • 1 Tsp taco seasoning
  • 1 Tsp Extra Bits from House of Zeta Hot Sauce
  • Salt & pepper
  • Cilnatro chopped for garnish
Instructions
  1. Add a tablespoon of olive oil to a dutch oven on medium heat
  2. Dry off the chicken breasts and season with salt and pepper
  3. Place chicken skin side down for about 8-10 minutes
  4. Flip chicken over and turn down heat a little and cover with a lid.
  5. Cook till done.
  6. Set aside to cool
  7. Add onion on medium heat.
  8. Cook for a minute or two
  9. Add mushrooms and cook for 3-5 minutes
  10. Add potato, cook for 5 minutes
  11. Next add carrots and cook for 5 minutes
  12. Add chile powder, cumin, taco seasoning and Extra Bits
  13. Add tomatoes and cook down on a low heat till they make a sauce
  14. If you like a spicy soup add more Extra Bits after tomatoes
  15. While that is cooking shred chicken breasts.
  16. When tomatoes have made a sauce add chicken stock, chicken and lemon juice
  17. Bring to a quick boil and then simmer for about 10 minutes till potatoes are fully cooked.
  18. Serve with brown rice at the bottom of bowls
  19. Garnish with cilantro
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Potato Leek Soup

January 22, 2016 / / 0 Comments

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!

Potato Leek Soup

 

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Potato Leek Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cups
 
Ingredients
  • 2 Large leeks, white to light green part
  • 4 Small or 2 large potatoes
  • 1 Carrot
  • 1 Celery rib
  • 2 Cloves of garlic
  • 2 Tbsp butter
  • Olive oil
  • 4 Cups of chicken stock or vegetable stock
  • Salt and pepper
Instructions
  1. Cut dark green and very bottom of white off
  2. Slice in half and give a good rinse
  3. Get in between the layers
  4. Chop across
  5. Peel and chop carrots, set aside
  6. Chop celery, set aside
  7. Chop garlic and separate
  8. Peel and chop potatoes into small pieces
  9. In large stock pot add butter and a couple tablespoons of olive oil
  10. Heat until butter is melted
  11. Add leeks and sauté till they start to wilt/translucent
  12. Add some salt and pepper
  13. Add one clove of garlic while leeks are cooking
  14. When leeks start to look translucent and smell, add carrots and celery
  15. Lower heat to medium and cook for about 5 minutes
  16. Add potatoes and rest of the garlic
  17. Cook for about 5 minutes
  18. Add stock
  19. Bring to boil and turn down to a simmer
  20. Cook till potatoes are soft, about 10 to 15 minutes
  21. Check to see if all veggies are soft
  22. If veggies are soft turn of heat and let cool enough to blend
  23. Blend till smooth, reheat and serve
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Pumpkin and Potato Soup

October 22, 2014 / / 0 Comments

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Pumpkin and Potato Soup - based on Mum's yellow potatoes
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 small sugar pumpkin (3.5 - 4lbs)
  • 4-5 medium potatoes
  • ½ cup heavy cream
  • 4 tablespoons of butter
  • ½ cup vegetable stock
  • House of Zeta Homewrecker Hot Sauce (or similar earthy smoked hot sauce)
  • Salt and pepper
Instructions
  1. Cut pumpkin in quarters and de-seed
  2. Cut pumpkins one more time in half
  3. Peel potatoes and cut into chunks
  4. Steam both separately
  5. When done drain and let cool
  6. Scrape pumpkin into bowl
  7. Add potatoes, and cream, butter.
  8. Mash together adding some salt and pepper
  9. Place mash mix in blender add stock and blend until smooth
  10. Add two or three dashes of the hot sauce to taste
  11. Salt and pepper to taste of needed
  12. Reheat and serve.
Notes
Ratio of pumpkin to potato should be ⅔ pumpkin to ⅓ potato. Keep this in mind when making soup.
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Pumpkin and Potato Soup

 

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.

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