El Paso Green Chile Soup

Mmmmmm... This has to be my all-time favorite soup. Tastes like HOME.

El Paso Green Chile Soup
(adapted from The Border Cookbook)


1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 baking potatoes, peeled and diced
1 1/2 cups chopped roasted green chile
1 teaspoon dried oregano, preferably Mexican
1 teaspoon salt
1/2 cup heavy cream
4 ounces Monterey jack cheese, grated

1. In a large soup pot, warm the butter over medium heat. Stir in the onions and garlic and saute until translucent.
2. Add the stock, potatoes, chile, oregano, and salt, and bring the mixture to a boil. Reduce the heat to simmer and cook for about 30 minutes, until the potatoes are very soft.
3. Transfer the soup to a food processor or blender and puree until smooth. Pour the soup back into the pot, add the cream, and heat through.
4. Divide the cheese among the serving bowls. Ladle the soup into each bowl. Garnish with cilantro and/or corn tortilla strips.

ENJOY!!

Read more...

Cheesy Potato Soup

This is my very favorite soup. I think it is better than any soup I have ever had - seriously. It is perfect for Fall and Winter! (It is also perfect for pretending like it is Fall or Winter!) It is also easy - I usually only need to get Velveeta in order to make this - simple ingredients with amazing taste!

Ingredients:

3 Cups diced raw potatoes
1 1/2 Cups Water
3/4 Cup diced celery
3/4 Cup diced carrots
1 can corn, drained (optional)
1 TBS dry minced onion (or 1/4 Cup diced onion)
1 tsp parsley flakes
1 tsp garlic powder
Salt & Pepper to taste
1 can Cream of Chicken soup
2 Cups Milk
8 oz. Velveeta

Directions:
Combine potatoes, water, celery, carrots, onion, parsley flakes, and S&P in a large pot. Cook on low heat - simmering until all are tender. Stir in can of soup, milk, corn, and Velveeta. Heat and stir frequently until cheese melts. Serve.

Notes:

*I don't think it is possible for something to be "too cheesy" so I double the Velveeta and use the whole little 16 oz. cube. It's awesome.

*I have used both red and russet potatoes in the past and both work great.

*Fresh & Easy sells a little tub of "stew vegetables" with carrots, celery and onion already diced up. I just used that little tub and took out half the onion so it wasn't too onion-y.

*Crackers, goldfish, crumbled bacon, or shredded cheese make great toppings.

*I have also made this into a freezer meal in the past. What I do is put the potatoes, vegetables and seasonings in a freezer bag and freeze. If I buy a huge log of Velveeta I will cut a piece of that and freeze it as well. Then the day I make the soup I just take out the vegetables (already diced = saved time) and the cheese, let them thaw, then all I need to have ready is the water, milk and can of soup.

*I haven't tried this, but I bet frozen cubed hashbrown potatoes would work just as well. Why not? If somebody tries that, or has in the past with soups, let me know how it turns out. (I REALLY hate peeling potatoes)

Read more...

Crock Pot Red Potatoes and Ham

This is a husband-favorite, but it's none to friendly on the waistline. (comfort food- it does that)

2 lbs. red potatoes- quartered
2 c. pre-cooked cubed ham (from the deli-section)
1 can (10 3/4 oz) cream of potato soup
1 envelope dry ranch dressing
8 oz. cream cheese, softened

Put potatoes and ham in crock pot. Mix soup and ranch mix in a separate bowl then stir it into potatoes and ham. Cover and cook low for 8 hrs. Add cream cheese during the last hour. Stir before serving.

Only makes 2-4 servings, so double if you've got a group!

And also- if you want to be semi-healthy, add a pack of frozen broccoli. :)

Read more...

Chantilly Potatoes

Wow, this is really turning into the Ashley show! But this blog has really lit a fire under my behind to get my tush into the kitchen! (please someone else post a recipe or two, I am feeling a little self-conscious!)

I forgot to take a picture as I took it to cook at my parent's for mother's day. But you can see a pic from the place I got the recipe from. Mel's Kitchen Cafe- I changed the recipe a little bit because microwaving the potatoes did not work at all. They were still hard as rocks, so I would do it the regular way.

3 lb. Yukon Gold potatoes- peeled and cut in 2 in. cubes (I left the skin on- that's where all the nutrients are)
1 tea. salt
1/2 tea. pepper
1 1/4 c. heavy whipping cream, chilled
3/4 c. shredded swiss cheese
3/4 c. shredded parmesan cheese

Boil or steam the potatoes until a fork will easily penetrate the potatoes. (It will take a while, like 30 mins. or so)
Drain the water and dump the potatoes in a large bowl and mash with a potato masher (duh!) Season with salt and pepper, stir well. In a large bowl, beat the cream until it becomes a bit stiff. (about 2 minutes)
Gently fold 2/3 whipped cream into the potatoes with a spatula. Grease a 2 qt. baking dish and spoon potato mixture in.
Fold all except 1/4 c. cheese into remaining gream and spread on top of potatoes. Sprinkle the top with remaining cheese. (Now you can refrigerate it before baking- like I did during church then took it to Mom's house to bake)
Bake at 400, uncovered for 20 mins. Then heat up the broiler and let it broil for a couple minutes until the top is golden brown.

Read more...