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German Sausage Chowder

9 Jul

Ingredients:

  • 1 lb of kielbasa
  • 2 medium potatoes, peeled and chopped
  • 1 medium onion, chopped
  • 1 small head of cabbage, shredded
  • 3 cups of milk
  • 3 T all-purpose flour
  • 1 c. shredded swiss cheese
  • chopped parsley

1. In a large saucepan, combine sausage, potatoes, onion, 1 1/2 tsp salt, dash of pepper.

2. Add 2 cups of water, bring to a boil.

3. Reduce heat, simmer for 20 minutes.

4. Stir in cabbage, cook 10 min or more until veg are tender.

5. Stir in 2 1/2 c. milk.

6. Stir remain milk with flour, stir into soup.

7. Cook and stir until thick and bubbly. Take off heat.

8. Stir in cheese until melted.

Baked Potato Soup

6 Dec

Another Our Best Bites find.

Baked Potato Soup


3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

*don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

http://www.ourbestbites.com/2010/10/baked-potato-soup/

Creamy Tomato Soup and Italian Bread

14 Jul

I am not a big tomato soup person, but this was pretty good.  I served it with Italian Bread–the recipe for that is in the Food Nanny Cookbook.

 

http://www.ourbestbites.com/2009/03/creamy-tomato-soup/

 

Creamy Tomato Soup
Recipe by Our Best Bites,  
note: modified from original posting. Don’t panic, I made it better!
1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakesOptional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion,  carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)

3. Bring soup to a boil and then reduce heat to simmer.  Cover pan and simmer for 30  minutes.

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth.  You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls.  Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.