Loaded Baked Potato Soup

Loaded Baked Potato Soup

If you love loaded baked potatoes and soup, like I do, then this is the perfect recipe for you! This thick and creamy potato soup is speckled with fragrant herbs like rosemary, thyme and parsley and topped with all of the somewhat-indulgent things found on a baked potato. It’s hearty, warm and filling. Not to mention completely satisfying. Especially on a crisp, cool night or when you’re feeling under the weather.

This is a fun meal for kids who get to chose their own toppings like bacon crumbles, shredded cheese, broccoli flowers, green onions, and sour cream. It’s a favorite in my house and is as easy as boiling potatoes. While the potatoes cook the toppings can be prepared. A portion of the potatoes are removed at the end, mashed and added back in to thicken it. It is entirely up to you to decide how chunky you want to make it. I like a few chunks of potatoes floating around and if the peels look good I leave them on too for texture and flavor.

Loaded Baked Potato Soup

Loaded Baked Potato Soup Recipe
Baked Potato soup recipe 2

Printable Recipe

Loaded Baked Potato Soup

I’m sending this to Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up to help celebrate the two-year anniversary of the event!

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Spicy Vermicelli Noodle Soup with Meatballs

 Spicy Vermicelli Noodle Soup with Meatballs

A bold and sassy soup recipe for vermicelli noodles with meatballs and chile peppers. Whole chile peppers simmer away in a freshly pureed tomato broth to give this soup outrageous flavor. The vermicelli is also cooked right in this spicy sauce where it imbues itself right into the noodle. The meatballs are simply seasoned and simmered separately in water which later gets mixed into the tomato broth to finish the soup.

You might think the meatballs would be the star of the show here. But truly the chile peppers fill that role. Without them this soup is nothing. The chile peppers are cooked whole with the stems left on so the seeds don’t escape to make it unbearably hot. For some. Serve up a pepper to anyone who wants to make their soup hotter. They can break open the pepper and stir the seeds right in. It’s all about control. 

Spicy Vermicelli Noodle Soup with Meatballs
 

If in fact you have leftovers, the noodles will slurp up every bit of the liquid. But it’s ok. This is so insanely good I can promise you won’t care. You can get two meals out of it, the first will be a soup, the second will be spaghetti and meatballs. Tex-Mex style.

I admit I didn’t like the ‘looks’ of this once it was finished. And I was concerned about the meatballs being bland. I had taken liberties with the very simply seasoned recipe adding spices to it like oregano and chile powder. But I was very surprised. I can’t convey how good this is. The sauce is everything, adding to the meatball exactly what it needs. If you like fiery hot foods you will love this. It packs an explosion of flavor that’s spicy, hearty, warming and just indescribably delicious.

Spicy Vermicelli Noodle Soup with Meatballs

Vermicelli Noodle Soup with Meatballs: Fideos con Albondigas
(adapted from The Los Barrios Family Cookbook)

Meatballs:
1 + 1/2 pounds ground beef (80-85%) or turkey
1/2 cup white rice, cooked
2 eggs
1 tablespoon flour
1 teaspoon oregano, crushed between fingers
1/4 teaspoon pepper

Vermicelli:
4 tablespoons vegetable or olive oil
1 small onion, sliced in half moons
1/2 green bell pepper, diced
4-6 fresh chile peppers with stems attached, Serranos are recommended
12 ounces vermicelli, broken into 1-2 inch pieces
4 medium tomatoes, quartered
2 cloves garlic, rough chopped
2 teaspoons Chile powder
1/2 teaspoon cumin
1-2 teaspoons sea or kosher salt
1/4 teaspoon black pepper
fresh cilantro, chopped, optional, for serving

1. Fill a large soup or stock pot with 3 quarts (12 cups) of water and bring to a boil.

2. Meanwhile in a large bowl combine all the meatball ingredients. Form into golf ball sized meatballs. Add carefully to the boiling water and simmer for 15 minutes.

3. Heat oil in a separate large soup pot or sauce pan over medium-low heat. Add onion, green peppers and the whole chile peppers. Saute until onion is translucent. Add the vermicelli. Toss the vermicelli around for 5-6 minutes until lightly browned. Remove from heat.

4. Add tomatoes, garlic, 1 teaspoon salt, cumin and pepper to a blender along with a cup or two of the meatball broth. Use a towel to hold top of blender down and puree until smooth. Add to the vermicelli and put back on medium-low heat and simmer for 8-10 minutes until vermicelli are cooked through, stirring often and adding meatball broth as needed. Taste broth and season with salt if desired.

5. Carefully add meatballs and their broth to the vermicelli mixture, stirring well. Serve immediately garnished with cilantro and with warm corn tortillas or thick, crusty bread.

*I used green cayenne peppers.

Printable Recipe

Spicy Vermicelli Noodle Soup with Meatballs

I‘m sending this to Deb of Kahakai Kitchen for her Souper (Soup, Salad or Sammie) Sundays Round-up!

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White Bean, Cauliflower and Bacon Soup

Creamy White Bean, Cauliflower and Bacon Soup

One of my favorite vegetables meets my most favorite bean meets bacon, which needs no introduction, in this quick and easy soup recipe. When I laid eyes on the biggest head of cauliflower I’ve ever seen in my life I knew right away it was destined for my soup pot. The place where the transformation of the bland, odorous cauliflower into a creamy, flavorful, satisfying soup takes place. Where the ‘magic’ happens. Maybe you’re shaking your head right now. Maybe you don’t believe. Maybe you doubt a transformation such as this can take place. Maybe you don’t appreciate cauliflower the way I do. Then maybe, just maybe I can change your mind.

Fresh cauliflower florets, mild-mannered cannelini beans and salty, smoky bacon come together to make up the brunt of this simple soup. It begins like most of my soups do, with sauteing onion and garlic in a large soup pot along with Italian seasonings to bring out their flavor, to which the florets, broth, milk, beans, and bacon are added. A quick simmer until tender and a little spin of the blender is all it takes to turn this soup into a comforting and delicious meal. That, along with a little pat of butter and a sprinkle of cheese. Crucial elements to the magic. And the way to your heart, your I-never-knew-I-loved cauliflower, ever-changing, believing heart!

Creamy White Bean, Cauliflower and Bacon Soup

White Bean, Cauliflower and Bacon Soup
(by Reeni)

1 large onion, diced
Olive oil for sauteing
sea or kosher salt and fresh black pepper
4 cloves garlic, minced
2 teaspoons Italian seasoning
8-9 cups cauliflower florets
28 ounces vegetable or chicken broth
2 (14 ounce) cans Cannelini Beans, drained and rinsed
1 (12 ounce) can evaporated milk
1 teaspoon onion powder
1 bay leaf
6-8 slices bacon, cooked, crumbled
butter, for serving
Parmesan, shredded Swiss or cheddar cheese, for serving

1. In a large soup or stock pot saute onion in enough olive oil to thinly cover bottom of pan over medium-low heat until translucent and tender. Season well with salt and pepper. Add garlic and Italian seasoning, saute until garlic is fragrant, about 3-4 minutes.

2. Add cauliflower, broth, beans, milk, onion powder, bay leaf and bacon. Bring to a simmer and cook until cauliflower is tender about 20 – 25 minutes. Taste and season as needed halfway through and again at the end. Turn off heat and allow to cool to warm.

3. In a blender carefully puree 3-4 cups of the soup placing a kitchen towel over the lid and holding down so the steam can’t blow the lid off. Return the pureed soup to the pot and bring back up to a simmer. Remove bay leaf.

4. Serve with a pat of butter and a sprinkling of Parmesan, shredded Swiss or cheddar cheese.

Printable Recipe

White Bean, Cauliflower and Bacon Soup

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Spicy Gazpacho with Lime Shrimp

Gazpacho with Lime Chicken

Gazpacho is a raw, cold soup made with the freshest tomatoes, cucumbers, and bell peppers you can lay your hands on.

This version is spiced up with jalapenos and seasoned with cilantro and limes.

Not only is it a Spanish classic but it’s one of the most refreshing, no-cook, summer soups I know of.

You can serve gazpacho as an appetizer shooter-style or kick it up to main dish status with the addition of grilled shrimp or chicken marinated in lime and cilantro.

The silky base of the soup is made of tomatoes, cucumbers, bell pepper and jalapeno pureed along with stale bread, olive oil and lime juice.

For serving it’s topped with diced vegetables, croutons and in this case, shrimp.

It’s super fast to make and can be made ahead of time, the flavors only intensify further when allowed to mingle overnight. Eating it right away isn’t a bad idea either! It has addicting qualities.

Even with the addition of chile peppers it has thirst-quenching, cooling properties that make it the perfect soup for hellish  weather.

Gazpacho with Lime Chicken
Spicy Gazpacho with Lime Shrimp
(adapted from Food Network Magazine)
bamboo or metal skewers
Juice of 3 limes, divided, plus wedges for serving
4 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup fresh cilantro or parsley, chopped
sea or kosher salt and freshly black pepper
1 pound shrimp, cleaned, tails removed
1/2 cup large-cut croutons or cubed stale bread
4 large tomatoes, diced
1 large cucumber, peeled, seeded and diced
1 bell pepper (any color), stemmed, seeded and diced
2 jalapenos, seeded and diced, optional

1. Soak bamboo skewers in water. Meanwhile mix the juice of 1 lime, 1 tablespoon olive oil, 1 tablespoon of cilantro, salt and pepper to taste in a shallow dish; add shrimp and turn to coat. Marinate for 1/2 hour.

2. Crush half of the croutons and set aside. Soak remaining croutons in 1/4 cup water about 5 minutes, squeeze out the water and add to blender along with tomatoes, cucumber, bell pepper and jalapenos. With the motor running, drizzle in 3 tablespoons olive oil. Add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice; season well with salt and pepper.

3. Skewer the shrimp and grill over medium-high heat until pink and opaque.

4. Divide the soup into bowls. Serve garnished with shrimp, the remaining tomatoes, cucumber, bell pepper, cilantro and the crushed croutons. Drizzle with olive oil and serve with lime wedges.

(Serves 3-4)

Gazpacho with Lime Chicken

I’m sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad & Sammie) Sundays and linking to Heather of Girlichef for Two for Tuesdays: Celebrate Real Food.

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Corn, Tomato and Zucchini Soup with Basil

Corn Tomato and Zucchini Soup

A light and healthy soup recipe brimming with all your favorite late summer vegetables. I’m a firm believer in eating soups all year around. Especially when the emphasis is on seasonal vegetables.

It’s a great way to take advantage of the abundance of zucchini and tomatoes overflowing your garden and flooding the markets. Besides, I don’t know of any rule that says you must eat soup piping hot. Lukewarm is fine. … 

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Cantaloupe and Coconut Milk Dessert Soup

Cantaloupe and Coconut Milk Dessert Soup

A mildly sweet and refreshing recipe for cold Cantaloupe and Coconut Milk Soup. It’s sweetened with honey and warmly spiced with cinnamon, ginger and basil. It can be eaten as an appetizer or for dessert. And there are so many elegant, pretty ways you can serve it: in a bowl, a shot glass, as a shooter or in a parfait or wine/martini glass.

If you had told me a few years ago that I’d not only be eating but loving fruit soup I would of vehemently denied it. Fruit soup sounds wrong. I never understood it’s appeal. Until now. I’m a convert. I adore it!

I can’t think of a more ideal treat for a hot, summer day. Nothing tastes better than seasonal fruit packed with natural sweetness and thirst-quenching properties. Put your cantaloupes to good use and make this cool, silky, cinnamon-spiced and delectable soup!

Cantaloupe and Coconut Milk Dessert Soup

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Cantaloupe and Coconut Milk Dessert Soup
(inspired by Oprah.com)

3 cups Cantaloupe, diced
1 + 1/2 cup Coconut Milk
2 tablespoons Honey
1 Lime, juiced*
2 – 3 Fresh Basil leaves,chopped
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
Pinch of salt
Whip Cream, for serving

In a blender puree everything except the whip cream. Taste and adjust if needed by adding more honey, cantaloupe or coconut milk. Chill well. Serve with whip cream.

Print Recipe
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To find the best cantaloupe use your nose! It should smell like cantaloupe and the stem end should have a little give to it when pressed on. You can put them in a paper bag to ripen further.

Cantaloupe and Coconut Milk Dessert Soup

I’m linking this to Two for Tuesdays: Celebrate Real Food over at Heather the Girlichef’s site.

I’m also sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad & Sammie) Sundays round-up.

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White Corn Soup with Poblano Cream Sauce

White Corn Soup with Poblano Cream

This is a farmer’s soup recipe made with sweet white corn, poblano peppers, and not much else! Just as it should be at this point in time…with farm-fresh corn popping up everywhere. The soup is an excellent showcase for the corn as the starring attraction. It can be eaten hot, luke-warm or cold, and is one quick soup to make.

The soup is made with corn kernels cut right from the cob, chicken broth and a few cobs to enrich the stock even further with corn-y flavor. I used mostly all white corn with a few yellow ears mixed in. The soup is simmered for 10 – 15 minutes and pureed. It’s up to you how smooth you want to make it. I left about 1/3 of the kernels whole to add some body and texture to the soup to serve as a main dish.

Poblano Cream Sauce

I made the poblano cream with a pepper plucked right from my garden. First the pepper is roasted under the broiler to heighten and bring out its natural smokey heat. It causes the flavor of the pepper to pop. Then it’s pureed with a small bit of broth and cream to make a spicy sauce to spoon over top of the soup.

Summer-time comfort food doesn’t get any better than this! The intense flavor of corn hits your mouth in an explosion of flavor; extra creamy and super sweet with a hit of earthy heat from the poblano cream that assaults your tongue at the last moment. Completely delicious.

White Corn Soup with Poblano Cream

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White Corn Soup with Poblano Cream (Serves 4)
(adapted from Real Simple)
1 Poblano Pepper
4 cups Chicken or Vegetable Broth
3 tablespoons Heavy Cream or Milk
1 tablespoon Butter
1 tablespoon Canola or Vegetable Oil
1 small Onion, chopped
6 cups fresh White Corn kernels (from about 10 ears, reserve 2 or 3 cobs)
1 teaspoon Sugar
Sea or Kosher Salt and Black Pepper
Cilantro Leaves, for serving
1. Heat broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel or place in a paper bag with top closed. Allow to cool for 10 minutes. Use a paper towel to remove the skin. Remove the seeds.
2. In a blender, puree the pepper with 2 tablespoons of the chicken broth and heavy cream; transfer to a bowl. Rinse out blender.
3. Meanwhile, melt the butter in a extra large sauce pan or soup pot over medium-low heat. Add the onion and cook until tender 8 to 10 minutes.Stir occasionally and do not allow the onion to brown.
4. Add the corn and 2 or 3 of the cobs snapped in half, the rest of the broth, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes.
5. Remove and discard the cobs. In the blender, working in batches, carefully puree the soup until smooth, holding the lid of the blender down with a dish towel so the steam from the soup cannot blow the lid off! (Alternatively, use a handheld immersion blender in the pot.) Puree about 2/3 of the soup leaving some of the corn for texture if desired.
6. Serve the soup hot, luke-warm or cold with a drizzle of the poblano cream and cilantro leaves.

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I‘m sending this to my lovely friend Deb of Kahakai Kitchen for her Souper (Soup, Salad or Sammie) Sundays Round-up!

And to my friend Chaya over at My Sweet and Savory for Meatless Mondays.

And also to the lovely Heather of Girlichef for Two For Tuesdays: Celebrate Real Food!

SouperSundays MyMeatlessMondays 24TbadgeGIRLICHEF

White Corn Soup with Poblano Cream Sauce

Keep those side dishes coming for the Showdown!

Be sure and enter my Cookbook Giveaway!

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Chili Mac Soup

Chili Mac Soup

A main dish recipe for a thick and hearty Chili Macaroni Soup that combines not two but three of my favorites: chili, soup and pasta! And yes, I know it’s summer (for most of my readers). But I for one can’t imagine going the entire summer without eating soup or chili. This is the type of food I love and crave. I always find me way back to it after eating my fill of the foods we associate with summer like salads and burgers. Anytime is a good time for comfort food like this. So crank up your air conditioner and make it!

It’s a snap to throw together and cooks up quickly. I used my basic go-to chili recipe and added chicken broth and pasta shells. It’s made with ground beef, cannelini beans, corn, green peppers, onions and whole-grain pasta shells. The broth is a combination of diced tomatoes and chicken broth heavily seasoned with chili spices. Filled with flavor, it’s satisfying and delicious!

Variations:

-Make it meatless by adding additional can of beans in place of the ground meat.
-Substitute ground turkey for the beef.
-Use a different type of bean.
-Forego the chicken broth altogether and make straight chili mac.

Chili Mac Soup

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Chili Mac Soup
(by Reeni)

1 pound Ground Beef or Turkey
1 Yellow Onion, thinly sliced in half moons
1 Green Bell Pepper, thinly sliced in 1-inch long pieces
Canola oil, for sauting
1 tablespoon Chile Powder
1 teaspoon Oregano
1 teaspoon Smoked Paprika
1 teaspoon Cumin
½ teaspoon Sea or Kosher Salt, plus more to taste
Cayenne pepper, optional, amount up to you
1/8 teaspoon Fresh Black Pepper, plus more to taste
1 – 14 ounce can Cannelini Beans with juices
1 – 14 ounce can Diced Tomatoes
2 – 14 ounce cans Chicken Broth (low salt)
12 ounces Medium-size Pasta Shells (like Barila Whole-grain)
Shredded Cheddar, for serving
Sour Cream, for serving

1. In a large skillet brown the ground beef over medium heat crumbling it apart as it cooks. Meanwhile in a large soup pot saute the onion and green pepper in enough oil to lightly cover bottom of the pan.

2. When the onion and peppers are tender add all of the herbs and spices including the salt and pepper with a little more oil if needed. Cook for 2 to 3 more minutes.

3. Drain the grease from the ground beef and add to the onion mixture along with the beans, tomatoes and broth. Bring to a simmer and cook for 25 minutes, stirring occasionally. Taste halfway through and season as needed, and again at the end.

4. Cook the pasta separately according to package directions. Drain and toss with a teaspoon of olive oil.

5. To serve spoon pasta into bowl, ladle soup over top. Serve with shredded cheese and sour cream.

Print Recipe
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Chili Mac Soup

I’m sending this to Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up!


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