Soups // Mandy in the Making

Mandy's Dad's Potato Soup

 Ingredients

• 6 large baking potatoes

• 1 medium onion, chopped or diced

• 1 1/2 cups chicken broth (add more if needed when cooking)

• 4 Tbsp butter

• 3 cloves minced garlic

• 1/2 tsp black pepper

• 1 tsp salt

• 1 cup heavy cream

• 2 cups sour cream

• Toppings (optional): bacon bits, green onion, shredded cheese

Here’s how to make it

• Peel the potatoes and cut into small cubes. Place potatoes & onion in a soup pot with enough water to cover.

• Cook covered on med-high until fork tender (about 15 minutes). Drain, return to the pot and mash (mash as much or as little as you like).

• Add chicken broth, butter, garlic, and salt and pepper. Return to medium heat and bring to a boil. STIR CONSTANTLY!!! This will pop pretty badly - so don't get burned! (Add extra broth if the consistency is too thick)

• Reduce the heat to med-low and let it simmer for about 10-15 minutes. (I only let it simmer for about 5 min and I'm constantly stirring)

• Add heavy cream and bring to a boil -- stirring frequently.

• Once it's to a low boil, reduce heat to low and cover and let it simmer for a couple of minutes.

• Remove from heat and add sour cream. Return to low heat and stir until the sour cream has heated through.

• Serve with toppings you love and enjoy!!

Creamy Taco Soup

Salt & Lavendar

Ingredients 

• ▢1 pound lean ground beef
• ▢4 cups chicken broth
• ▢2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
• ▢1 (14 ounce) can black beans drained & rinsed
• ▢1 (12 ounce) can corn drained
• ▢1/2 red bell pepper chopped
• ▢1/2 tablespoon chili powder
• ▢1 teaspoon garlic powder
• ▢1 teaspoon onion powder
• ▢1 teaspoon ground cumin
• ▢1 teaspoon smoked paprika
• ▢8 ounces cream cheese (I used Philly) softened, see note
• ▢Salt & pepper to taste
• ▢Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.

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Instructions 

• Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there's excess fat, spoon most of it out.
• Add the remaining ingredients to the pot except for the cream cheese and salt & pepper.
• Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings.
• Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

Notes

• The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it’s very soft.
• You can use beef broth instead of chicken broth if you don’t mind the soup being a darker color. If you have any concerns with salt, use low-salt broth.
• If you want to make this soup spicy, add 1/2 teaspoon of cayenne pepper.
• If you’re not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.
• This recipe is also in chapter 5 of the Salt & Lavender: Everyday Essentials cookbook.