Loaded Potato Soup

As fall has set in here we've been getting a lot more cool, rainy grey days and I've been craving warm, comforting soups.  The evening this potato soup came together was no exception, and it was wonderful to watch the drizzle outside from a warm kitchen with a big pot of soup simmering on the stove.

This soup actually comes together quickly enough for a weeknight while still being flavorful and hearty.  I used a potato masher because I like my soup a little on the chunky side, but a regular or immersion blender would give you a smoother texture.  Anything you would put on a baked potato would be a nice topping- I'm looking forward to a ladle of chili stirred in the next time we're using up the odds and ends from the freezer.

Loaded Potato Soup

What's in it:

6 slices of bacon, chopped*
1 medium onion, diced
3 medium carrots, peeled, quartered and thinly sliced
2 garlic cloves, finely minced
4 medium russet potatoes, peeled and cut into 1/2" dice
1 tsp dried thyme
4 c chicken stock or broth*
2 oz cream or neufchatel cheese
1/4 c heavy cream or half & half
1 c shredded cheddar, jack or colby cheese, divided
2 c steamed broccoli
3 scallions, thinly sliced

How to make it:

Heat a large Dutch oven or soup pot over medium heat.  Add the bacon and cook until crispy.  Remove bacon from pan to paper towels to drain, reserving 2 tablespoons of bacon fat in the pot.

Add olive oil if necessary for 2 tablespoons total, and add the onions and season with salt and pepper.  Cook until soft, then add carrots and garlic.  Allow the vegetables to cook until they start to develop some color.

Add the potatoes and thyme, stirring to combine, and season with salt and pepper again.  Add the chicken broth and bring the soup to a simmer.  Cook until potatoes begin to fall apart, about 10-15 minutes.  Break up potatoes with a potato masher to desired texture.  Over low heat, add the cream cheese and cream, if using, and stir until cream cheese melts.  Stir in 3/4 cup of the cheese.

Serve topped with the reserved bacon, remaining cheese, steamed broccoli and scallions.

*This is just as good as a meatless meal.  Skip the bacon, use all olive oil, and sub vegetable broth for the chicken broth.

Orange-Teriyaki Chicken with Noodles

I participate in an online cooking forum, and I love getting to peek at what others are up to in the kitchen.  It's also a great source of inspiration for me.  Recently, members have started a weekly recipe swap, and this week's theme was Asian recipes.

I received a recipe for Orange-Teriyaki Beef with Noodles from Jaida at Sweet Beginnings, originally from Betty Crocker.  I changed up the cooking steps a little to follow my usual stir-fry method, and subbed chicken thighs and chicken broth since I had them on hand, but don't be fooled.  The original flavors are still up front here, with the sweetness from the marmalade and teriyaki sauce and heat from the cayenne melding nicely.

Orange-Teriyaki Chicken with Noodles

What's in it:

1 1/2/ cups chicken broth
¼ cup of teriyaki stir-fry sauce
3 tablespoons of orange marmalade
Cayenne pepper to taste
2 tsp cornstarch
1 teaspoon olive or canola oil
1/2 teaspoon sesame oil (optional)
1 lb boneless, skinless chicken thighs, about 4, cut into bite-sized pieces
2 cups of broccoli florets (fresh or frozen)
2 scallions, thinly sliced
2 garlic cloves, minced
2 cups of uncooked fine egg noodles, prepared according to package directions

How to make it:

Whisk together broth, teriyaki sauce, marmalade, cornstarch and cayenne, and set aside.

Heat canola oil and sesame oil, if using, in a skillet over medium-high heat. Add chicken and cook for 2 to 4 minutes, stirring until browned on the outside.

Add the broccoli, scallions and garlic and noodles and cook until broccoli is just tender.  Add teriyaki mixture.

Continue to cook 2-3 minutes until the sauce has thickened and the chicken is cooked through.  Serve over egg noodles.

Ginger-Lime Shrimp and Noodles

To be honest, I can't remember how I found this Asian-inspired noodle recipe on How Sweet It Is.  Whatever combination of links I clicked through, though, was a happy accident.  Full of fresh veggies, nutty whole wheat pasta and and flavorful shrimp, this made the whole family happy.  If you happen to be observing Lent by giving up meat in some way, this would be a great option. 

While some Asian dishes can seem involved, full of specialty ingredients and a little intimidating, this pared down version was a very fast weeknight dinner.  I added a little bit of fish sauce since I had some in the fridge, and while it added some nice depth to the pasta, I don't think it's really necessary.  The next time I make this, I think I'll use a pinch of red pepper flakes, and maybe stir in a tablespoon or so of peanut butter*.

Ginger-Lime Shrimp and Noodles

What's in it:

1 pound raw or cooked shrimp, peeled and deveined (frozen works well here)
2 tablespoons olive oil
1 clove garlic
1 teaspoon freshly grated ginger
1/2 tablespoon lime zest
1 tablespoon lime juice
1/2 tablespoon soy sauce
1 tablespoon olive oil
1/2 red pepper, chopped
1 cup sliced mushrooms
1 clove garlic
1 cup sugar snap peas
2 teaspoons fish sauce (optional)
1/2 pound whole wheat pasta of your choice (I used linguine)
salt and pepper to taste

How to make it:

Combine first two tablespoons of olive oil through the soy sauce in a dish and whisk together. Add to a ziploc bag, along with the shrimp and marinate for 2-24 hours.

Once ready to cook, heat a skillet on medium heat and add the second tablespoon of olive oil. Add peppers and mushrooms to the pan and saute until soft, about 6-8 minutes. Bring pasta water to a boil and cook according to directions, draining and setting aside until later. Add garlic to the peppers and mushrooms and stir for 30 seconds. Add shrimp (with marinade) to pan and cook on each side for about 2-3 minutes, then add fish sauce if using. Add snap peas and cook for about a minute, then add pasta, thoroughly stirring until everything is mixed. Season with salt and pepper if desired and serve.

*If adding red pepper flakes and/or peanut butter, I would add the pepper flakes to the shrimp marinade, and the peanut butter after the snap peas have cooked.