I am ready for Fall around here. Summer was a blast, but I’m ready for cooler temps and Halloween 🙂 Soups are my go to in the Fall, and this one has become a new favorite. This Instant Pot/Pressure Cooker version is super yummy, and so quick and easy.
2 Tbs butter
1/2 cup chopped onion
6 cups peeled and cubed potatoes (if using red potatoes, I leave the skin on)
2 (14oz) cans chicken broth
1 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes
2 Tbs dried parsley
2 Tbs cornstarch
2 Tbs water
3 oz. cream cheese, cut into cubes
1-1 1/2 cups sharp shredded cheese
2 cups half and half
6 slices crispy cooked bacon, crumbled
Select Saute and add butter to the pot. When the butter is melted, add the onion and cook until the onion is tender, about 5 minutes. Add 1 can of chicken broth, salt, pepper, red pepper flakes, and parsley to onions.
Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock the lid in place, and select high pressure for 4 minutes cook time and start. When the timer goes off, wait 5 minutes then do a quick pressure release. Remove the potatoes and steamer basket from the pot.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select simmer and add the cornstarch mixture to the pot, stirring constantly. Add cream cheese and shredded cheese. Stir until the cheese is melted. Add the remaining can of chicken broth, half and half, crumbled bacon, and potatoes. Heat through but do not bring to a boil. Garnish with chopped green onions. Serve and enjoy!
First of all, how is it already almost 2017?! Where did December go? I feel like everything came and went so quickly. Maybe it’s because the Christmas season is my absolute favorite, so it went faster for me than others. Time flies when you’re having fun, right?
Speaking of fun, its been a winter wonderland here during our Christmas break from work/school stuff. Today the kids went sledding, and had an absolute blast on their new inner tubes.
After being out in the cold all day…again, its always nice to come home to something warm and comforting. This Potato Soup is comfort food at its finest. Whats better than cheesy flavor with tender potatoes and salty smokey bacon? It really is the best. This recipe is really simple to throw together. I hope you enjoy!
1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Remove bacon and set aside. Add potatoes, onions, and carrot along with seasonings and broth; bring to a boil. Reduce heat and simmer, covered until the potatoes are fork tender. 10-15 minutes
2. Mix flour and milk until smooth. Stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted.(you can also throw the bacon in at this point if you want it inside the soup instead of crumbled on top) Serve with crumbled bacon and green onions on top.
Very yummy and easy soup. The flavors blend so good together, giving this soup tons of flavor.
3-4 limes 2 large chicken breasts 1 tsp kosher salt, plus more to taste 1/2 tsp pepper, plus more to taste 1 Tbs olive oil 1 large white onion, chopped 5 garlic cloves, minced 1 jalapeño chili, seeded and minced 3 cups chicken broth 3 cups water 1 1/2 tsp mexican oregano, you can use regular if you don’t have mexican 1 avocado, pitted, peeled and diced 2 oz queso fresco, crumbled
Juice as many limes as you need to, to get 1/4 cup fresh lime juice. Use the remaining limes for serving in your soup. season the chicken breasts with salt and pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, and cook until brown on both sides, about 5 minutes. Transfer the chicken to a plate. Add the onions to the pan and saute until translucent, about 4 minutes. Add the garlic and chili and saute until fragrant, about 1 minute. Add the broth, water and lime juice and oregano, then return the chicken to the pan. Increase the heat to high and bring to a boil. Reduce the heat to med-low, cover and simmer unti the chicken shows no sign of pink, about 40 minutes. Transfer the chicken to a cutting board and let cool slightly. Meanwhile, keep the soup at a simmer. Shred the chicken and stir chicken back into the soup. Adjust the season with salt and pepper until desired taste. Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into bowls and serve with the toppings.
I wasn’t expecting this soup to be as delicious as it was. It was a big hit, and it makes about 13 cups so there where a lot of left overs for the next day. Yum.
2 tsp olive oil
1 1/2 lbs italian sausage
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbs tomato paste
1 (28oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup chopped fresh basil
8 oz ricota cheese
1/2 cup grated parmesan
1/4 tsp salt
2 cups shredded mozzarella cheese
In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooded spoon, until the sausage is no longer pink, about 5-7 minutes. Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and cook until the paste turns a rusty brown color, about 5 minutes. Add the tomatoes with their juice, the broth and the bay leaves and brin the soup to a boil. Reduce the heat and simmer for about 30 minutes.
Add the past, then increase the heat to medium-high and boil the soup unti the pasta is tender to the bite, following the time recommendations on the pasta box. Discard the bay leaves, then stir in the basil, season with salt and pepper to taste.
In a small bowl, combine the ricotta, the parmesan, and 1/4 tsp of salt and a little pepper. To serve, p;ace about 1 1/2 Tbs of the ricotta mixture in each bowl, ladle the soup over the top and sprinkles with mozzarella cheese.
One of my husbands clients had a big convention on Diabetes awarness and prevention. We got invited to attend. Bobby Deen was the guest speaker and also made this soup for everyone. It was very delicious. It’s very healthy, and diabetic friendly. It’s very simple to make. Try it out!
1 oz dried porcini mushrooms 2 cups boiling water 1 Tbs olive oil 2 large portobella mushroom caps, chopped 1 large leek (white and green part only) sliced and rinsed well 2 ribs celery, chopped 1 carrot, chopped 1 (32oz) container chicken broth 3/4 cup pearl barley 2 Tbs fresh dill, chopped 6 Tbs plain greek yogurt
Place dried mushrooms in a small bowl. Pour the boiling water over the mushrooms; let sit until softened, about 15 minutes. Drain and coarsely chop. Reaserve the soaking liquid.
Meanwhile, heat oil in a nonstick dutch oven over medium-high heat. Add portobello mushrooms, leek, celery, and carrot. Cook stirring often, until the veggies become very tender, 8-10 minutes. Add broth, barley, and soaked mushrooms with their reserved soaking liquid; bring to a boil. Reduce heat and simmer, covered, until the barley is tender 50-60 minutes. Stir in the dill.
Ladle soup into each serving bowl. Top with 1 Tbs yogurt.
I had to get a picture with Bobby Deen. I love his show and am a big Paula Deen fan!!
This is a great way to use all of that extra turkey meat that you have left over. This soup is delicious and warming. It’s packed with tons of flavor too.
2 cups of shredded turkey meat 4-5 celery stalks, chopped 4 carrots, chopped 1 whole small-med onion 2 whole garlic cloves 1 tsp dried sage 1 bay leaf 2 32oz cartons of low sodium chicken broth water chicken bouillons to taste (4-5) 12 oz package of whole wheat noodles of choice salt and pepper to taste
Add the turkey meat, chopped celery and carrots, whole onion and whole garlic cloves along with sage and bay leaf in a large pot. use enough water to just cover vegetables. Cover the pot and bring to a boil until the veggies are cooked. Remove the whole onion and garlic cloves. Add in the chicken broth and chicken bouillon’s. Once you get the desired taste you want, pour in the noodles and cook uncovered in the broth according the noodle package directions. Season with salt and pepper. Serve.
Have you ever had this soup at Olive Garden?? It is so rich and creamy and delicious.I made this last night and it tasted just like it. It was so easy to make and my whole family loved it.
1 tablespoons extra virgin oil
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1/2 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
1 cup carrots, finely shredded
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
1 package gnocchi, cooked (you can find these in gourmet/pasta section of the grocery store – you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
1 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through. Before serving season to taste by adding additional salt.
My favorite time of year is here. I love fall and all the things that come with it. I have been so excited for the weather to cool down and to start making soups, stews, chili etc. This is one of my favorite soups. It hit the spot for all of us. I think its a must to serve it in a bread bowl.
2-3 broccoli heads, coarsely chop off the florets
9 c. water
5-6 Tbsp. bouillon granules
1 cube butter
1 onion, finely chopped in food processor
1 cup flour
2 cup half & half
salt and pepper (to taste)
2 c. shredded sharp cheddar cheese (I don’t use pre-shredded for this, too much starch. I like to hand shred a block of cheese. Trust me on this)
16 oz Velveeta cheese
In a large pot over medium heat, bring water to a boil and add bouillon granules and broccoli, reduce heat and simmer broccoli for about 10 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for about 5 minutes. Add the flour to the onions and stir well, forming a thick paste.
Gradually add the cream and whisk until thick. Add this mixture to the broccoli mixture in the pot and stir well. Add salt and pepper to taste. Add shredded cheese and Velveeta, stirring until melted. Make sure once you add the cheese, you melt it on low so that it melts smooth. Recipe Source: Favorite Family Recipes