It’s been awhile, but I’m happy to share my first recipe for the new year’s Food Network #ComfortFoodFeast. This week’s theme is our favorite soups and we can create anything we like. With California finally getting storm after storm of rain and snow, it’s time for a huge pot of soothing hot soup.
Our favorite soup I make is potato leek, but I thought it would be fun to do something different this time. Adding more vegetables to boost the flavors, and since it is winter, pump it up even more with cheese, cream and bacon. Oh yeah, this one is good!
To add a touch of heat and bend the flavors bit southwestern, I added some mild chiles and cumin. You could leave them out and add your favorite herbs to change it into something totally different.
If you are looking for ways to get your kids to eat their vegetables, this is a meal they will love. Cook the vegetables until soft and then puree them with an immersion blender. With the flavors from the cheese and chiles plus the bacon on top, your kids will never know it’s got good things for them!
I love being able to put everything into one pot and let it cook with just a quick stir every once in a while. I was able to make two different kinds of bread dough, form them and pop them in the oven to bake while the soup percolated away. If you don’t already have one, you definitely should get a Dutch oven. They will last for many years, are a great investment, and you can pass them down to the next generation of cooks in your family!
Make sure you check out all the links at the bottom of the page – these folks create truly amazing recipes. I am drooling just looking at the titles and can’t wait to see the photos! With the big football weekends coming up, I know a couple will be showing up on our table. And I can guarantee that many of them will be in our regular rotation until the weather turns warm again.
Have a wonderful day!
Jane’s Tips and Hints:
You can leave the soup chunky, use a potato masher to smash some of the potatoes to thicken the soup slightly, or use an immersion blender to puree it until completely smooth.
Gluten-Free Tips:
Make sure the stock you use is gluten-free, or better yet, use homemade so you know for sure that it is safe for your family. Also, choose a gluten-free bacon – many processed meats contain gluten!
- 6 strips bacon, chopped
- 2 cups chopped onions (about 3 medium)
- 4 carrots, trimmed and chopped
- 3 celery stalks, chopped
- 1 to 2 tbsp mild green chopped Hatch chiles, or to taste (plus extra for garnish)
- 2 tsp oregano
- 1 tsp ground cumin
- 4 cups chicken or vegetable stock, plus more if needed
- 3 cups peeled and diced Russet potatoes (about 1 lb)
- 1 tsp kosher or fine sea salt
- 1/2 cup half and half
- 10 oz sharp cheddar or Colby cheese, grated
- Extra grated cheese for garnishing
- Finely chopped green onions or chives, for garnish
- In a large Dutch oven, cook the bacon over medium heat until crispy. Use a slotted spoon to transfer it to a plate covered with paper towels.
- Remove all but 3 tbsp of the bacon fat, then add the onions, carrots, celery, green chiles, and cumin to the pot. Cook, stirring often, until the vegetables are softened, about 10 minutes. Add the stock and bring to a boil over medium-high heat. Add the potatoes, salt, and thyme. Reduce the heat to medium and cook at a low boil until the potatoes are tender, about 15 minutes.
- You can leave the soup chunky or use an immersion blender to puree it. Reduce the heat to low and stir in the cream and most of the cheese. Cook, stirring often, until melted, about 5 minutes. Add a little more stock if the soup is too thick. Taste and adjust the seasonings with salt and pepper.
- Ladle the soup into warmed bowls and garnish with the chopped chiles, green onions, and crisp bacon. Serve immediately.
- Yield: about 6 servings
Create a New Tradition Today!
This recipe is part of Food Network’s weekly Comfort Food Fest celebration. See the links below for this week’s inspiring recipes and check out our Pinterest page for even more!
The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie’s Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup’s On! 5 Warming Must-Make Bowls
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to email me. Welcome to the Heritage Cook Family!
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Thank You!
April says
8 January 2016 at 5:11 amPotato soup is one of my favorite comfort foods. I’m loving the blue bowl you served it in too.
Jane Bonacci says
10 January 2016 at 11:34 pmIt is one of mine too April. I bought a set of these bowls a few years ago as props – the blue is so beautiful and really sets off a lot of the foods I photograph.