SOUP SEASON: LOADED BAKED POTATO SOUP

What if you could have all of the delicious elements of a loaded baked potato in a bowl?

My Loaded Baked Potato Soup is not only easy, it’s a winner on game day for party hosts and guests alike. Serve the soup in mugs with a half a sandwich or some grilled toast. You can substitute reduced fat milk, cheese, and/or sour cream to trim calories and fat. If you do, would still add a tablespoon of butter and maybe a splash of heavy cream at the end just to give it a nicer feel and finish.

LOADED BAKED POTATO SOUP

Prep time: 10 minutes     Cook time: 15-20 minutes

6-8 large red potatoes, peeled and diced

4 slices bacon, diced

1 teaspoons olive oil

1/2 cup yellow or white onion, diced

3 tablespoons all-purpose flour

1 1/2 cups low-sodium chicken broth

2 cups milk, divided

1/4 cup sour cream

1 tablespoon unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

½ cup sharp cheddar cheese, shredded  

4 teaspoons scallion, white and green tops, sliced thin

Directions:

Peel and dice potatoes. Put in a pot and cover by one inch with cool water. Bring to a boil over high heat. Reduce the heat to medium and cook until fork tender.

While the potatoes are cooking, add the olive oil to a large pot over medium-high heat. Cook bacon until done and crispy. Remove the bacon to drain on paper towels. Set aside.

Discard all but 2 teaspoons of the drippings from the bacon. Over medium-high heat, sauté the onion in the drippings until translucent. Reduce the heat slightly. Add the flour and cook for 2-3 minutes, stirring constantly with a wooden spoon. You don’t want to brown the flour, you simply want to cook the raw flavor from it.

Using a whisk, add the broth to the flour, a little at a time, whisking to incorporate each addition so no lumps form. Whisk in the milk and bring to a boil, stirring frequently to prevent scorching as the mixture thickens. Cook for 1 minute. Remove from heat; add salt and pepper.

When the potatoes are done, strain, reserving some of the cooking liquid to thin the soup if necessary. Add the hot potatoes to the soup. Use a fork or potato masher and mash the potatoes into the soup, leaving some texture and larger pieces of potato. Add some of the reserved cooking liquid or a bit more chicken broth if the soup is too thick. Stir in the sour cream and butter. Top with grated cheese, bacon, and scallions. Adjust seasoning if necessary, adding salt and pepper to taste.

RECIPES: MY ROASTED BUTTERNUT SQUASH SOUP

I made this recipe up about 10 years ago after having Butternut Squash soup for the first time at an event in Chicago. It was so memorable, I can still taste it. That’s what people tell me after they try mine. Perfect for any occasion, you just dress it up for Thanksgiving by serving in a beautiful bowl as a starter or serve it  in a mug with sandwiches for game day. Either way, everyone will want this recipe… and a second bowl so double the recipe.

Roasted Butternut Squash Soup in a thermos along with some goat cheese truffles, toasted crostini, and fresh fruit. Add a bottle of wine and you're ready for a fall picnic or apple picking party!

ROASTED BUTTERNUT SQUASH SOUP

Prep Time: 20 minutes   Cook Time: 30 minutes

2 (4-5 pounds) large butternut squash, peeled, seeded, and diced

2 tablespoon olive oil

1 medium onion, diced

5+ cups low-sodium chicken broth (you may want to use more, depending on how thick you like the soup)

¼ cup organic maple syrup

1 1/2 teaspoons kosher salt or to taste

½ teaspoon ground black pepper

Dash cayenne pepper (I use a couple of dashes but I suggest you do one, taste and then another if you want more heat)

¼ cup heavy cream (more if you like, and I always like!)

2 Tablespoon chopped fresh flat-leaf parsley

1 tablespoon unsalted butter

Directions:

Preheat oven to 425 F.

Peel the butternut squash. Remove the seeds. Dice into large cubes. Drizzle the squash with 1 tablespoon olive oil and sprinkle with a salt and pepper. Place on a sheet pan or roasting pan. Bake for 20 minutes or until the squash is fork tender. Check the squash after 12 minutes and turn with a spatula.

NOTE: You can roast the squash in the skin and scoop it out after you cook it. Either way works. With a heavy duty vegetable peeler, I find peeling it first is easier.)

While the squash is roasting, heat remaining tablespoon of olive oil in a large pot. Over medium-high heat, cook the onion until softened but not browned.

Add the cooked squash to the onion. Use a potato masher, a spoon or a spatula to break up the squash. Stir in the first 4 cups of chicken broth a little at a time. Simmer on low heat for about 20 minutes, adding more chicken broth as necessary to keep the soup from becoming too thick.  Add the maple syrup, salt and both peppers. Whisk in the cream. If you like your soup with texture, stop here.  I like this soup very smooth so I use an immersion blender to make it smooth and velvety. When you get it to the consistency you like, add the heavy cream. Just before serving, stir in a tablespoon of butter and the finely chopped parsley. Check the seasoning. You may need to add a bit more salt. (you can also add the parsley before you use your immersion blender if you have people who don't like anything green in their food)

Depending on portion size, this serves about 8

I spoon this soup into quart-sized Mason jars once done; it, keeps in the fridge for 4 or 5 days. Sometimes I make a big batch and deliver it to friends around the holidays. It is always appreciated!

RECIPE: SAUSAGE, WHITE BEAN AND ESCAROLE SOUP

I love soup. There’s hardly anything I like more than a warm bowl of something hearty when it is cold outside. This time of the year, a big pot of soup is the perfect way to feed a big crowd and this recipe for Sausage, White Bean and Escarole soup is not only fast, it is also very affordable. For game day or snow day parties, you can serve this with a salad and some toasty garlic bread and you’re all set. If you can't find Escarole in the veggie aisle, arugula, kale, or other leafy green can substitute.

Sausage, White Bean, and Escarole Soup is hearty, easy, and very affordable for a big crowd! Serve with some toasted bread and a salad and you've got dinner!

SAUSAGE, WHITE BEAN AND ESCAROLE SOUP

Serves 6-8

Prep Time: 10 minutes  Cook Time: 25 minutes

INGREDIENTS

2 pounds of spicy or mild Italian sausage, removed from casing

1 medium yellow onion, diced

5 carrots, diced

3 stalks celery, diced

1 clove garlic, minced

5-6 whole canned tomatoes plus 1/2 cup of juice from Italian canned tomatoes

1 teaspoon fresh thyme

2 teaspoons kosher salt

1/2 teaspoon black pepper

splash white wine (or any) vinegar

1 cup white wine (optional)

5-6 cups low sodium chicken broth 

1  tablespoon Worcestershire sauce

2 bay leaves

2 cans cannellini beans (white pinto beans, Great Northern beans)

2 cups escarole, chopped

Parmesan for garnish

Tabasco-optional

DIRECTIONS:

In a large Dutch oven, over medium high heat, brown the sausage, removed from the casing. Once the sausage is nice and brown, use a slotted spoon to remove it from the pan; drain on paper towels. Reserve. Drain all but 1 tablespoon of the fat from the pan. Let the oil get hot and add the onion, carrots and celery. Cook 3 minutes or until softened. Let the vegetables get nice and soft, stirring occasionally, about 3-4 minutes. Add the garlic. Cook one minute more. Add the sausage back to the pot. Add salt, pepper, and thyme. Add the tomatoes by crushing them with your hands into little pieces. Add the juice from the tomatoes, vinegar, Worcestershire, and the white wine to deglaze the pan, scraping up all of the browned bits from the bottom of the pan. Cook and stir for about 1-2 minutes.

Add the chicken broth, beans and escarole. Bring to a simmer. Reduce the heat and cook 10 minutes more. The soup is ready to serve when the escarole is wilted. Serve with toasty garlic bread and garnish with grated Parmesan.