ARTICHOKE POTATO LEEK SOUP - Rewind

This was one of the very first recipes I posted. I haven't made it in ages, but today I had a little craving. Lately food never sounds good to me, so when something does...I don't let the feeling pass me by. It also happens to be a perfect "soup" day here in Utah.

I first discovered this recipe while pregnant with Reese. It quickly became a comfort favorite. Funny I should be craving it again while pregnant.

(For a healthy version, substitute the cream cheese with reduced fat sour cream. It still tastes really good and is less calories and fat.)

ARTICHOKE POTATO LEEK SOUP
(Recipe adapted from Giada De Laurentiis)

2 tablespoons extra-virgin olive oil
2-3 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 large potato, peeled and chopped
1 16 oz. can artichoke hearts drained
3 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 C. Cream Cheese
2 tablespoons chopped chives, for garnish (optional)

1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 1/4 cup cream cheese and blend again to combine.
3. Ladle the soup into serving bowls. Top with chives to garnish (optional).

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Memories of the Hahn Potato Shack...

I didn't have this recipe on my schedule for the week but when I woke up this morning to snow flurries and frigid temperatures, I decided it should be a soup day. Hopefully the last one of the season... Maybe?? I do live in Utah though, so it's highly unlikely. I'm guessing we have a few more "spring" snow storms headed our way, before summer decides to take up permanent residence.

I developed this recipe a few months ago for purely nostalgic purposes. This recipe is for all my "Hahn" friends...you know who you are. For the everyone else...let me explain...

From ages 11-15 my family was stationed at Hahn Air Force Base, Germany. We loved Germany and I have great memories of my time there, many of which revolve around my introduction into a whole new world of food from all across Europe. But that's another story... This soup is anything but foreign, in fact that's why I think I loved it so much. You see there was this little shack outside the BX (Base Exchange - a mini department store, if you will). It was called the Potato Shack! They sold baked potatoes and baked potato soup. The simplest thing in the world, but it tasted so good to me, especially on a cold German winter day. I'm sure it has something to do with the Idaho blood running through my veins.

I've thought about that soup for years, wishing I had a recipe. I knew it was simple; nothing fancy. I thought about trying to recreate it before, but new my 12-15 year old pallet was not as defined as it is now. I wasn't sure I'd really remember what was in it, or if it really was as good as I my memory thinks it was. Well, I finally decided to give it a try.

I think I almost nailed it. I added a couple little extras on top, but the soup tastes pretty darn close to my memory. Bottom line...it's delicious either way. It tastes just like your eating a good old baked potato with all the fixings. The best news is that it's about 1/3 the calories and fat of a normal "cream of potato soup". I hope you enjoy!


BAKED POTATO SOUP
(Mindi Original)

½ white onion; finely diced
1 clove garlic; minced
2 T. butter
32 oz. chicken stock
¾ - 1 oz. fresh chives; diced
4 large russet potato’s; baked (or 8 small, fist size potatoes)
salt & pepper
1 C. sour cream
Cheddar cheese, crumbled bacon & sour cream

1. In a large stock pot, melt the butter. Sauté the onion and garlic until translucent, about 3-4 minutes.
2. Add the stock and chives and bring to a simmer.
3. Roughly dice or chop the baked potato’s leaving the skins on.
4. Add the potato’s to the stock. Bring to a boil, reduce heat and allow to simmer for about 20 minutes. The potatoes should fall apart leaving some chucks, but also thickening the soup.
5. Season generously with salt & pepper to taste.
6. Add the sour cream and continue to simmer for an additional 15 minutes.
7. Serve topped with cheese, bacon and sour cream as desired.

My soup/chili hybrid experiment...

My hope of winter making a miraculous disappearance for the year was short lived. This last weekend the snow returned and brought along the frigged temperatures that I was dreading. I'm not usually such a winter hater, but this winter has seemed a little long to me and I have a bad case of spring fever!

On the other hand the cold weather gave me an excuse to make soup! I love soup!

Well, this isn't so much a soup as a hybrid of soup and chili. My own little experimentation and attempt at a healthy and lighter chili.

It was a huge success! It was so deliciously mouth watering and healthy too.


WHITE TURKEY CHILI
(Mindi Original)

1 lb. ground turkey
1 small onion, diced
1 green pepper, diced
2 cloves garlic, minced
Salt and pepper
2 (4oz.) cans green chilies
1 T. cumin
1 T. chili powder
1 t. dried dill
1 T. dried parsley
¼ C. scallions, diced
3 cups chicken stock
1 C. low fat sour cream
1 C. whole milk
2 cans pinto or white beans
Splash of hot sauce, to taste
1-2 T. of lime juice, to taste
cheese and chips

1. In a large stock pot, brown the turkey; seasoning with salt & pepper. A couple minutes before the turkey is completely cooked, add the onion, green pepper and garlic. Sauté until veggies are softened.
2. Add the green chilies, cumin, chili powder, dill, parsley and green onions. Stir to combine.
3. Add the chicken stock, sour cream, milk, and beans. Bring to a boil, reduce heat to simmer.
4. Add the hot sauce and lime juice and season with additional salt and pepper as needed.
5. Simmer on the stove top, uncovered for 30-60 minutes.
6. Serve with tortilla chips and cheese.
7. Serves 4-8 people, depends how hungry you are!

Winter you're late...

It's November 10 today; two weeks until Thanksgiving. All the leaves have turned golden yellow or fiery red. The air is crisp. The sky is clear and...usually by now we've had a least a couple snow storms in Utah. But no...it's a beautiful 68 degrees outside and feels a little more like spring.

Now I have to say...I love the 60's! I could live in a world where it was in the 60's year round. But here's the thing. I'm afraid! I'm afraid that winter has hit the snooze button one too many times this year and is only getting a really late start. It could either strike with a vengeance come December or stay too late at the party. Meaning...we will end up with a snowy May and June. I expect snow in November, I can deal with snow in November. I will be angry with snow in May or June. So winter be warned! Next time that alarm goes off, you better get your butt out of bed!

Besides, it's much more fun to make soup on a cold day!


HAM & BROCCOLI CHEESE SOUP
(Mindi Original)

4-6 C. fresh broccoli, steamed and chopped
2 C. carrots, diced
1 large onion, diced
1 C. celery, diced
2 C. thick ham, cubed or diced (you could also use bacon)
½ C. butter (1 stick)
½ C. flour
3 C. chicken stock
4 C. half & half (you could also use heavy cream or evaporated milk)
4 C. sharp cheddar cheese, grated
1 C. parmesan cheese, grated
1 T. sugar
2 T. hot sauce
2 t. salt, or to taste
pepper to taste

1. In a large stock pot over medium heat, melt 1 stick of butter. Add the carrots, onion, celery and ham. Sauté until the veggies become tender.
2. Add ½ C. flour and stir until well incorporated. Allow to cook for 2-3 minutes.
3. Turn up the heat to medium high and add the chicken stock and half & half. Bring to a simmer and cook until the soup begins to thicken.
4. Reduce heat to medium and add the cooked broccoli, cheeses, sugar, hot sauce, salt and pepper. Allow cheese to melt and cook for 5-10 minutes or until ingredients are incorporated.
5. Serve with crusty bread or croutons

6. Serves 6-8 people.

MINDI'S FIVE BEAN CHILI

There's nothing that says "fall" to me like Chili! At our house we have a tradition of eating Chili every Halloween night. I usually cook it in the crock pot, It's easy with little mess and allows me to relax and have fun without worrying about dinner and clean-up. Not to mention, I love chili. It's hearty, comforting and it feels like a kick off to the fall season.

MINDI'S FIVE BEAN CHILI
(Mindi Original)

1 lb. ground beef
1 onion, diced
1 green pepper, diced
3 stocks celery, diced
4 cloves garlic minced
salt & pepper
2-3 T. chili powder (to desired taste)
1 t. celery salt
3 t. cumin
2 bay leaves
1 can black beans, drained but not rinsed
1 can kidney beans, drained but not rinsed
1 can chili beans, include juice
1 can white navy beans, drained but not rinsed
1 can pinto beans, drained but not rinsed
3 cans diced tomatoes (I use the western family brand green chili & cilantro)
1 (16 oz.) can tomato sauce

1 C. beef or chicken stock
3 T. lime juice
1 T. sugar

1. Sauté' the onion, garlic, green pepper and celery in a large stock pot until vegetables are translucent.
2. Add beef to the pan and cook until meat is completely done adding the salt & pepper, chili powder, celery salt, cumin, and bay leaves.
3. Add the can beans, tomatoes, tomato sauce, lime juice & sugar. Bring to a boil.
4. Taste and adjust spice as necessary.
5. Simmer for at least an hour, allowing the flavors to emulsify. (You can allow simmering for 3-4 hours.)


If Using a Crock-Pot

Pour beef and vegetable mixture, after step 2, into large crock-pot. Add all other ingredients and cook on low for 4-6 hours.

Soup Anyone??

I don't know about your little corner of the world, but here in Utah it's definitely soup weather today; cold, overcast and rainy. It's also a good day to be sick...and what do you know, I am! At least it's not the swine flu. We all had our vaccinations last week, so of course this week I get a sinus infection. I just can't seem to win. Although I am lucky to have a good little baby that will snuggle next to me on the couch and watch Sesame Street while I drift in and out of sleep. The down side; I have dreams about Elmo and dancing birds...

...but I digress...we were talking soup. I love the fall because it means soup, lots of soup. Of course potato soup is always a favorite. I have several recipes, but this one is always a hit. It's not your average potato soup. It's got a little attitude and a lot kick. Hope you enjoy...


POTATO PEPPERJACK SOUP

4 C. diced potato
3 C. shredded Chicken breast (optional)
4 strips thick bacon chopped
3 large jalapenos diced
1 Red bell pepper diced
1 C. diced carrots

1 yellow onion diced
2 cloves garlic minced
1 t. pepper
1 t. salt
1 t. thyme
1 lb. shredded pepper-jack cheese (ab. 2 Cups)
3 C. chicken broth
1 Qt. heavy cream
2 T. granulated sugar
½ C. flour
½ C. butter

1. In a large stock pot, cook Bacon until crispy. Do not drain the fat.
2. In a separate pot boil potatoes in water until tender (about 15 minutes).
3. Add to the bacon pot; peppers, onion, garlic and carrot. Sauté on medium heat until vegetables are soft. Add chicken broth and let simmer for 5 minutes.
4. Drain the potatoes and add to soup.
5. Add cream, cheese, salt, pepper, thyme and sugar. Bring to a boil.
6. In a small sauce pan, prepare the roux by melting butter and stirring in flour to make a paste. Cook over medium heat for about three minutes. Add roux to soup mixture, stirring to desired thickness.
7. Serves 8-10

*For a less spicy version, reduce the jalapenos by half and use a mixture of mozzarella and cheddar cheese. Now that we a have a little munchkin to feed, we usually use this version.

**If you're looking for a way to cut the calories, substitute the heavy cream for half & half or evaporated whole milk. It won't taste quite as decadent, but still satisfying.

Once upon a Sunday dinner...

Years ago when I was single and living in downtown Salt Lake, I had a group of amazing friends. We were like a little family. We did everything together and supported each other through a lot of highs and lows. One of the best things we did together was Sunday dinner. We would always get together and spend Sundays, just like a family. Most of the time we would gather at my house. Sometimes and Ken & Jeremy's, but mostly the cooking was all me. I would experiment with all kinds of recipes on my poor friends, and they always let me know what they liked and didn't like.

I don't know why I'm writing about this time in my life, except that this soup always reminds me of my salt lake family. We've all come a long way in our lives and moved to various places through out the valley. We don't get to see each other as often as we'd like, but sometimes when I eat certain foods it take me back to those Sunday dinners and reminds me of some very amazing people, that in my heart will always be family! And you all know who you are.

If you ask Jeremy he will tell you that the best way to eat this soup is putting the sour cream, cheese, cilantro, & chips at the bottom of the bowl and pouring the soup over top. And I would have to agree, but for photo purposes that didn't work.

TORTILLA SOUP

1 onion chopped
1 clove garlic minced
1 (32 oz) can chicken stock
2 C. shredded chicken
1 tsp cumin
1 tsp chili powder
1 tsp lemon pepper
1 can green chilies
2 cans beans, with the juices (black, white, or chili…pick your favorite)
2 cans corn (or 1 large bag frozen corn)
¼ C. lime juice

Toppings
grated cheese
sliced limes
chopped cilantro
sour cream
spiced tortilla strips (see recipe below)

1. Sauté onion and garlic in large stock pot for 2-3 minutes.
2. Add all other ingredients and bring to a boil. Simmer for 15-30 minutes to emulsify flavors.
3. Serve each bowl topped with grated cheese, sour cream, spiced tortilla strips, cilantro and fresh squeezed lime.


SPICED TORTILLA STRIPS

15 white corn tortillas
1 T. chili powder
2 t. kosher salt
¼ C. veg. or olive oil

1. Cut tortillas into small strips of desired length.
2. In a large plastic bag drizzle with olive oil, salt and chili powder.
3. Toss bag to coat all strips.
4. Spread strips on a foil lined cookie sheet, sprayed with cooking spray.
5. Bake at 425 degrees for 20-25 minutes or until desired crispness.

I'll never miss another soup weather day...

This last Wednesday was definitely soup weather here in Utah. It was cold, rainy, a little snow on the benches; yes definitely soup weather. But no, I wasn't at home making soup on this perfect soup weather day. Instead I spent 10 hours sitting in a conference room in Salt Lake listening to TV and Radio sales presentations for the 2010 Auto Expo. It was a very very long day...it always is. I've overseen the PR and Media promotions at the Utah Auto Expo for the last 4 years. I could probably do it in my sleep.

But I'm a little sad and also a little excited to announce that this was my last Auto Show media presentation meeting. As of yesterday I no longer work for KBA. I am officially a full time wife and mom! I won't miss another soup weather day again. So last night I made this delicious and easy chicken stew. I even made homemade cheese biscuits to go with it. Hey...I've got a lot more time on my hands.


SKILLET CHICKEN STEW
(Mindi Original)

2 C. Celery, diced
2 C. leeks, sliced, rinsed
1 ½ C. carrots, thinly sliced
4 T. butter
1 C. cream
1 C. whole milk
2 t. Salt
2 t. sugar
2 large chicken breasts*
salt & Pepper
1 T. veg. oil

1. Season the chicken breast with salt & pepper. In a large skillet heat oil over high heat. Sear the chicken breasts on each side for 4 minutes. Turn down the heat, cover and continue to cook until the chicken is done; about 8-10 minutes.*
2. Remove the chicken from the pan and allow to cool slightly.
3. When cool, shred the chicken in bite size pieces.
4. In the same skillet over medium heat melt 4 T. butter. Add the celery, leeks and carrots. Sauté for 2-4 minutes. Cover and allow to cook for 4-5 minutes more.
5. Pour in the cream and milk and simmer until slightly thickened; about 4 minutes.
6. Stir in shredded chicken.
7. Season with salt and sugar.
8. Serve with croutons, biscuits or bread sticks.

*This stew could also be easily made with rotisserie chicken. I love the rotisserie chicken from Costco. In fact rotisserie chicken would add a whole new flavor dimension and would make this recipe super easy and quick.

First soup of the season!

I know it really hasn't turned into "soup" weather yet...but that's one of my favorite things about fall and I'm getting excited. I love soups.

This soup is a perfect end of summer, start of fall soup. If you have a garden, it's the perfect recipe for all those yummy home grown tomatoes you don't know what to do with.

The soup pictured below, is missing the basil. The grocery store was out, but I was craving the soup so I made it anyway. It tastes much better with the basil...trust me.

CREAMY TOMATO SOUP
(Mindi Original)

½ lb bacon, diced
2 large leeks, chopped
2 cloves garlic, minced
2 C. peeled, diced potatoes
2 cans (28 oz each) whole tomatoes with juice (or about 6 C. fresh chopped tomatoes)
2 C. chicken broth
1 t. salt
¼ - ½ C. fresh basil, chopped (I love the basil flavor so I use ½ C. but if you prefer a more subtle basil flavor, only use ¼ C.)
1 C. cream
1 C. Parmesan cheese
1 T. sugar
salt & pepper to taste

1. In a large stock pot, cook bacon on medium heat, until crispy.
2. Remove the bacon from the pot with a slotted spoon. Set aside on a plate lined with a paper town. Leave the rendered fat in the pot.
3. Add the leeks and garlic to the pot, cooking in the bacon fat until soft.
4. Add the potatoes and cook for about 3-5 minutes.
5. Add the tomatoes, chicken broth, salt and basil. Cook until the potatoes are cooked through; about 20 minutes. (test with a fork)
6. Stir in the cream, cheese, and sugar. Mix until cheese in melted.
7. Use and immersion blender to blend about half the soup mixture.
8. Add the bacon back into the soup.
9. Salt & pepper to taste.

*I serve this soup with homemade Parmesan croutons. I take a baget and slice it thin. Drizzle some olive oil, salt and Parmesan cheese on top. Broil in the oven for 2-4 minutes until crispy.

My peace offering...

Ok, I know I need to repent. I missed a Monday Moment...but yesterday was crazy and today has been about the same. As a peace offering, I'm posting 2 recipes today...well the bread sticks are more of an idea than a recipe, but they're a great idea. I grew up on these bread sticks and have since gotten my husband additcted to them.

Enjoy!


BEEF STEW
(Mindi Original)

2 pounds stew beef
2 T. vegetable oil
4 C. beef stock
1 T. Worcestershire sauce
2 cloves garlic
2 bay leaves
1 medium onion, diced
1 can diced tomatoes in green chilies
1 can diced lime & cilantro tomatoes
1 t. salt
1 T. sugar
½ t. pepper
1 t. paprika
½ t. allspice
1 small can tomato sauce
2 large carrots, sliced
2 ribs celery, chopped
3 medium potatoes cubed

1. In a large stock pot, heat 1 T. oil. Sear beef in the hot oil for 3-4 minutes.
2. Add beef stock, Worcestershire sauce, garlic, bay leaves, onion, 2 cans diced tomatoes, salt, sugar, pepper, paprika, and allspice.
3. Bring to a boil then reduce heat to a low and cover and simmer for 1 ½ hours.
4. Remove bay leaves and add can of tomato sauce, carrots, celery and potatoes, cover and cook for and additional 30-40 minutes; until carrots and potatoes are cooked through.
5. Serves 6-8 people.

SUPREME BREAD STICKS
(Recipe Courtesy...my mom!)

1 recipe of your favorite bread or roll dough
1 bottle McCormick Salad Supreme Seasoning

1. Make your favorite bread or roll dough recipe. Or use Rhodes bread or roll dough defrosted.
2. Spray a baking sheet with non-stick cooking spray.
3. Pinch pieces of dough and roll them into long strips.
4. Lay them on the baking sheet and spray with butter flavored non-stick cooking spray.
5. Sprinkle bread sticks with Salad Supreme seasoning.
6. Allow the bread sticks to raise for 20-30 minutes.
7. Bake at 350 degrees for 15-20 minutes or follow the baking directions with the dough recipe.

*My mom always brushed the bread sticks with butter instead of spraying with non-stick cooking spray. I use the spray to make them a little more healthy, but if you prefer you can use butter.

For proof that opposites attract...

you don't have to look any farther than me and my husbands food palate. I like salty and spicy, he likes sweet and mild. It's my biggest culinary challenge; to find things that we both love.

I failed with this dish!

He loved it. I wasn't a huge fan. The dish turned out a little too sweet for me. I would have preferred it more spicy. Regardless, it's always nice to make my husband happy! He ate the left overs for several days and told me what a great cook I am, every time. That's never a bad thing to hear.I

If I were to make this again, and my husband wasn't around :) ...I would leave out the sugar and possibly bump up the chili powder a bit. But if you tend to have a sweeter palate, by all means proceed as normal.

FYI Lisa
This dish would also make a great vegitarian dish. I would add more beans, perhaps some black or kidney and leave out the beef.

CROCK POT GOULASH
(Mindi Original)

1 lb. lean ground beef
1 medium sized onion, diced
1 clove grlic, minced
1 can (14.5 oz.) diced tomatoes
1 can (16 oz.) kidney beans
1 can (16 oz.) garbanzo beans
½ C. green bell pepper, diced
1 C. celery, diced
1 C. canned, fresh, or frozen corn
1 tsp. salt
3 T. Worcestershire sauce
1 T. paprika
1 T. sugar
1 bay leaf
¼ t. black pepper
1 t. dry mustard
½ C. water

1. In a medium skilled brown the ground beef with the onion and garlic.
2. Combine the meat mixture with all other ingredients in a slow cooker.
3. cover and cook on low for 5-6 hours
4. Serve with rice or mashed potatoes, or just eat it alone like a chili.

CHICKEN CHIPOTLE CORN CHOWDER

Ok, I know it's hot outside and it's not exactly soup weather...but I came across this recipe and really wanted to try it. It was well worth it. In my little brothers words, "This is probably the best soup I've ever had!" What can I say, my brother is always a fan of my cooking. When you're 31 and single, a free meal is always a good meal. But I also got a big thumbs up from my husband, so it must be a keeper.

The original recipe called for shrimp instead of chicken. I substituted chicken because my husband hates shrimp. If you would like to try the shrimp, don't add it until the last 5 minutes of cooking. If you cook shrimp too long, it will become very rubbery. Enjoy!


CHICKEN CHIPOTLE CORN CHOWDER
(Recipe adapted from Cuisine At Home)

4 strips thick-sliced bacon, diced
1 C. onions, diced
½ C. celery, diced
½ t. garlic, minced
3 T. all purpose flour
3 C. chicken broth
2 C. cooked shredded chicken
2 C. fresh or frozen corn
2 C. red potatoes, diced
3 C. whole milk (you can also use half & half or fat free evaporated milk)
4 T. canned chipotles in adobo sauce, diced
2 t. fresh thyme (or 1 t. dried)
Salt & Pepper

1. Sauté bacon until crisp, in a large stock pot over medium-high heat.
2. Add onions, celery, and garlic and sauté for 3-4 minutes.
3. Stir in flour; cook 1 minute.
4. Add 1 cup of the chicken broth to deglaze the pan, stirring to scrape up the bits on the bottom of the pot.
5. Stir in remaining broth, chicken, corn, potatoes, milk, chipotles, and thyme.
6. Bring to a simmer and cook for 15-20 minutes, until potatoes are tender.

CREAMY ARTICHOKE SOUP

Although it may seem unlikely...I think soup in the spring or summer can work. I discovered this recipe while pregnant and now make it more often than I care to admit. My husband refers to this as "chick food", but I say, "chick food rules"!

(For a healthy version, substitute the cream cheese with reduced fat sour cream. It still tastes really good and is much healthier.)

CREAMY ARTICHOKE SOUP
(Recipe adapted from Giada De Laurentiis)

2 tablespoons extra-virgin olive oil
2-3 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 large potato, peeled and chopped
1 16 oz. can artichoke hearts drained
3 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 C. Cream Cheese
2 tablespoons chopped chives, for garnish (optional)

1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 1/4 cup cream cheese and blend again to combine.
3. Ladle the soup into serving bowls. Top with chives to garnish (optional).

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.