Recipes

Creamy Potato Soup

 

For this recipe it is best if you have a hand emulsion blender, but a regular blender will work. You will just have to blend the soup in small batches making sure you don't splatter yourself with hot soup

 

3 slices of bacon cut up

3-4 medium potatoes, cut up in small dice

1/2 cup each small diced - celery and onions

2 cans chicken broth

1 cup milk

1/2 cup sour cream plus 2 tlb flour - mix flour into sour cream

S & P to taste

Graded cheddar cheese

 

In a large sauce pan fry up bacon till crisp.  Remove bacon to paper towel to drain leaving drippings in pan.  Saute' onions and celery until soft.  Add broth and potatoes and simmer until potatoes are cooked and fork tender.

 

Turn off heat and put emulsion blender into pot.  Blend well until most of lumps are gone. Now temper the sour cream. (add some hot liquid to sour cream) then add sour cream to pot slowly, whisking constantly.  Turn heat back on.  Stir until well blended and now add mile.  Simmer until soup thickens.  S & P to taste.  Serve with bacon bits and cheese.

 

Serves 4 

 

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Rachel Rays Double Chicken Dumpling Stoup

2 tlb olive oil
4 ribs celery, 1 onion chopped
3 carrots shredded
1 bay leaf
6 C chicken stock
1 lb ground chicken or turkey
1 egg
1/2 C bread crumbs 1/2 C. Grated Parmigiano-Reggiano Cheese
2 cloves garlic finely chopped
1 lb gnocchi
1 C frozen peas
1/4 C Flat leaf parsley finely chopped

In a bowl, season chicken with S & P. Add egg, bread crumbs, cheese, garlic and dash of nutmeg. Mix together then form into walnut size balls. Set aside.  In a soup pot add olive oil, over medium heat sauté celery, onions, carrots and bay leaf till soft. Stir in stock and bring to boil. Add meatballs and simmer 10 minutes. Add the gnocchi and simmer 5 more minutes. Add peas and parsley, simmer 2 more minutes. Serve with crusty bread.