Two Novice Chefs, One Tiny Kitchen

This recipe has been circulating the blog circuit just like the stew recipe from below, I knew the moment I laid eyes on this recipe I had to make it.  It combines my 2 favorite soups: potato and broccoli cheddar.  The bag boy’s efforts to thwart me failed (he didn’t give me my bag of produce so I was missing a bunch of ingredients).  I was committed to making this soup and made a second trip to the store, this time carefully watching as they bagged and loaded my groceries.  I would not lose my spuds again!  Tyler and I loved this recipe, next time I might add more seasoning, maybe more salt and pepper and some basil & thyme (which I usually put in my potato soup so I think it would work well for this too).  For a creamier consistency I might try fat free half and half next time instead of milk, although the 2% was somewhat thick, better than the skim milk we usually cook with.  I bought bread bowls from Panera because I go there a couple of times a week and have a strange pull to their bakery that is hard to resist!

Baked Potato and Broccoli Soup (original recipe from Cooking Light, posted on Annie’s blog first but I saw it for the first time over at Sugar & Spice )

1/4 cup all-purpose flour
2 (14.5-oz) cans low-sodium fat-free chicken broth, divided
3 cups cubed, peeled potato (1.25 lbs) - I used 3 medium potatoes, because I love potatoes
2 cups broccoli florets, chopped (I bought a bag of frozen broccoli florets and did not thaw before cooking)
1 small onion, chopped
1 1/4 cup reduced-fat 2% milk (could also use 1% or skim, but would have a thinner broth)
1 (8-oz) block 2% reduced-fat sharp cheddar cheese, shredded (do not buy the preshredded stuff, buy a block and shred yourself for the best results!)

Preparation:
Whisk flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth and next 3 ingredients in a Dutch oven or heavy bottomed pot. Bring to a boil; cover, reduce heat, and simmer for 8 minutes or until the potatoes are tender. Gradually stir in flour mixture. Cooking, stirring often, 5 minutes.

Stir in milk and 8 oz. shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts.

Serve with additional shredded cheese, bacon bits and chopped scallions.

Oh crock pot, how I love thee on a cold autumn day when I am lazy and in need of a no fuss meal. I have never been a huge fan of stew, but when I saw this recipe over at Good Things Catered I was intrigued and knew I had to try it. It just looks so…tasty. I modified the original recipe for the crockpot and subbed beef broth for red wine, I’ve posted my version below. This was a delicious stew, I’m sad I left town after I made it and wasn’t able to enjoy the leftovers!

Hearty Beef Stew (original recipe found here, taken from America’s Test Kitchen)

Ingredients:
1.5 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
salt and ground pepper
1 medium onion, chopped coarse (about 2 c.)
2 medium garlic cloves, minced
1.5 Tbsp unbleached all-purpose flour
1 can beef broth
2 cans low-sodium chicken broth
1 bay leaf
1/2 tsp dried thyme
4 medium red potatoes cut into 1-in. cubes
2 large carrots (about 1 lb.), peeled and sliced 1/4 in. thick
1 c. frozen peas
1/4 c. minced parsley

Directions:
-Dry beef throughly and season with salt and pepper.
-Place all ingredients except for the peas and parsley to the crock pot. Cook on low for 6-8 hours.
-Add the peas and parsley and cook for another hour or until peas are tender.

Well I was trying to hold off on making soup until the first day of fall but it is 59 degrees outside right now and the sun hasn’t even gone down yet! I am so pumped I am slowly letting fall creep into our apartment, I put out my fall pillows and plugged in a nutmeg air freshener yesterday. The rest of the fall decor WILL wait until the 23rd though!

So for dinner tonight I made broccoli cheddar soup, a kind of soup I love to eat but had never made before. I was a little skeptical about the noodles in the soup, but they were perfect and made it a much heartier soup. I would like to figure out a way to make it a bit thicker/creamier next time. Maybe I won’t use skim milk or I’ll try adding cornstarch or something. Overall I really enjoyed the soup, Tyler said it was good but kind of “plain” (I don’t really know what that means but I think he prefers soups with some kind of meat in it). I will make this soup again on another chilly day!

Broccoli Cheddar Soup, from JMitchKC-another KC real bride.

3/4 c. chopped onion
2 tbsp. olive oil (or vegetable, canola)
6 Chicken Boullion cubes
6 c. water
1 pkg. Egg Noodles (8oz)
2 - 10oz pkgs. of frozen broccoli (I used mini florets)
6 c. milk (I used skim, but the soup may have been creamier if I’d used 1 or 2% instead)
1/8 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 lb. Velveeta Cheese (cubed)

Directions:
Add oil and sautee onions, not brown. Add water and dissolve Boullion cubes.
Bring to a boil and add noodles. Cook until noodles are soft, then add
broccoli. When broccoli is thawed and not hard, add milk, garlic powder,
salt and pepper. It is very important the milk DOES NOT BOIL.
Add cubed velveeta and stir frequently until melted. You will cook
this slow, so that it doesn’t boil or the milk & cheese will curdle.

This is one of my favorite recipes. My friend Kristen gave it to me in college and it’s the only potato soup recipe I’ve made since. It is thick and creamy and perfect on a cold day. Since winter seems to keep going on and on this year I figured mid-April was still okay for soup. Usually we only make chili’s and soups from the first day of fall to the first day of spring. I love this soup so much I may make it year round…hope you enjoy it!

Restaurant-Quality Baked Potato Soup

3 russet potatoes
3 tablespoons butter
2 cups chopped white onion
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
1/8 cup cornstarch
1 1/2 cups instant mashed potato flakes
1 teaspoon salt

3/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup heavy cream (I always substitute fat free half & half or skim milk to make it healthier)
1/2 cup shredded Cheddar cheese
8 ounces bacon - cooked and crumbled (turkey bacon is a tasty and healthier alternative)
2 green onions, chopped

Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1
hour, or until done. Set aside to cool. (I pop them in the fridge for 3o minutes)

Melt butter in a 3 quart saucepan over medium heat. Saute onions until
tender and golden brown. Stir in flour, and cook 5 minutes to make a
roux. Pour in chicken stock and water. Add cornstarch and mashed potato
flakes. Season with salt, pepper, basil and thyme. Bring to a boil,
reduce heat, and simmer for 5 minutes.

Remove the skin from the cooled potatoes, and discard. Dice the
potatoes into 1/2 inch cubes, and stir into soup, along with the
half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into
bowls, and garnish with shredded cheese, bacon and chopped green onion.