Tuesday, January 17, 2012
Soup Contest Winners
Recently I received an LDS Living magazine with soup recipe contest winners printed in the pages. So far I have made two of the soups and have loved them both, so I figured I would share them with all of you.
1st Runner-up: Creamy Potato Soup
10 medium potatoes, cubed
14 slices bacon, sliced into 1/2" slices
1 small sweet onion, finely diced
1 (8 oz) package cream cheese (at room temp and sliced)
1 cup unsalted butter
4 cups 1% milk
1/2 cup sour cream
1 cup flour
Salt & pepper
3 cups potato water (from boiling potatoes)
Place cubed potatoes in a large pot and cover them with water. Add salt for flavoring and bring to a boil. Cook until tender and remove the 3 cups of potato water to a separate bowl. Drain remaining water off potatoes.
While potatoes are boiling, cook bacon until golden brown. Reserve some of the drippings, add the onions and cook until transparent.
In large saucepan, melt butter, and with a whisk stir in 1 cup of flour slowly to incorporate. Slowly add 2 cups milk into the roux, making sure to stir constantly to avoid lumps. Slowly add sliced cream cheese to mixture, stirring until well blended. Add 1 cup milk, along with 1/2 cup sour cream, and incorporate into mixture. Slowly add up to 3 cups of reserved potato water. Sauce should be consistency of a medium-thick gravy. Salt and pepper sauce to desired taste.
Mix together bacon, potatoes, onions, and cream sauce to serve. If there are leftovers, add extra milk or water when re-heating to achieve a desired consistency.
Makes approx 14 servings
Rainy Day Ravioli Soup
4 cups chicken broth
1 Jar of your favorite spaghetti sauce
1/2 diced yellow or white onion
1 strip bacon, diced
1 tsp minced garlic
1/4 tsp red pepper flakes
1 can corn
1 cup julienne carrots
1 bag frozen cheese ravioli
1 lb ground beef
2 tbs olive oil
salt & pepper
optional: 1 can Italian-style stewed tomatoes (I added them and it gave it a good flavor.)
In heavy stock pot, saute bacon, red pepper flakes, and onion in olive oil until bacon begins releasing its fat and onion begins to soften. Add ground meat and garlic and cook until meat is browned and almost cooked through. Add corn, carrots, chicken broth, and spaghetti sauce to the pan and bring to a boil. Turn down to a simmer and add in the ravioli. cook according to time recommendations on package. Salt and pepper to taste.