Tonight was a soup night. I love soup nights. They're among the easiest meals to make!
I mostly just throw ingredients in a pot until it looks good. It's fun, and this soup turned out just how I pictured it in my head.
Satisfying and hearty, this recipe will now be a staple in this house!
The second time I made this, I added 2 stalks celery to the onion/garlic step and some cayenne and a tsp dill to the herb step. A lot better!
4 potatoes, peeled and cubed
1 regular carrot or 1/2 cup baby carrots, cubed
2 15oz containers/jars organic chicken stock
1/2 sweet onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil or butter
3 tablespoons flour
2 tsp freshly minced basil
1 tsp fresh minced thyme
1 tsp pepper
1/2 tsp salt
1 cup milk
1/4 cup sour cream
1/2 cup shredded cheddar
Put chopped potatoes, carrots, and one container of stock in medium sized pot with all the herbs/salt/pepper. Simmer on medium. Heat the onion and garlic in another saucepan with olive oil until soft. Add the other container of chicken stock and the flour. Stir quickly to combine, avoiding lumps. Boil 2 minutes and pour into potato pot. Simmer until potatoes and carrots are soft. Add milk, sour cream, and shredded cheddar. Heat through. Garnish with chopped green onions.
You can also add 4 strips chopped, cooked bacon or 3/4 cups cubed ham. =)
1 cup flour
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 tsp pepper
1/4 cup cold butter, cubed
1 cup shredded pepperjack
1/3 cup milk, plus 2 tablespoons milk
Mix all dry ingredients in a bowl. Cut in cubed butter using a pastry blender until crumbly. Stir in pepper jack cheese and milk until dough forms. Knead on floured surface 8-10 times. roll out and cut into 9 squares or 7 circles. Bake on 450 for 10-12 minutes or until browned.