Soup Menu

Loaded Potato Soup

Ingredients

4 cups russet potatoes (about 3-4 large potatoes), peeled and diced

1 small onion, chopped

3 cups chicken broth

4 tbls butter

1/4 cup all purpose flour

1/4 cup sour cream

1 1/2 heavy cream (or half and half)

Salt and pepper to taste

Instructions

1. Add potatoes, diced onions and chicken broth to your slow cooker. Cook on low for 4-6 hours or on high 3-4 hours until potatoes are tender.

2. About 30 minutes before it is done, in a medium saucepan, melt the butter. Whisk in flour and cook until bubbly.

3. Slowly add heavy cream and sour cream. The mixture should be thick. Add this to the soup and stir.

4. Continue to cook in slow cooker for 20-30 minutes.

5. Serve with shredded cheddar cheese, scallions and bacon.

Sweet potato and ground turkey chili

Ingredients

2 tbls olive oil

1 small sweet onion (finely chopped)

1 lb ground turkey

4 cups sweet potato (peeled & cut into half inch cubes)

2 tbls chili powder

2 tsp cumin

1 tsp paprika

2 tsp salt

3/4 tsp pepper

1/8 tsp cinnamon

28oz can crushed tomatoes

1 cup chicken broth or water

15oz can corn (drained)

15oz can black beans (drained)

Instructions

1. In a large saucepan, saute onions in olive oil over medium heat for 2-3 minutes.

2. Push onions to one side of the pan. Add ground turkey. Cook 6-8 minutes or until turkey is almost cooked through.

3. Add sweet potatoes and saute for 2 minutes.

4. In a small bowl, combine all the spices (including salt and pepper).

5. Pour crushed tomatoes, broth, spices to saucepan. Mix. Reduce heat and simmer for 20-25 minutes covered.

6. Add corn and black beans- cover and simmer for 5-10 minutes.

7. Check to see if sweet potatoes are fork-tender. Serve and top with sour cream, cheese and cilantro.

Roasted Creamy Tomato Bisque

Ingredients

1 28oz can whole tomatoes

2 carrots, chopped

2 stalks celery, chopped

1 shallot or 1/2 onion, chopped

1/2 cup cherry tomatoes

1/4 cup olive oil

Kosher salt and black pepper

2 sprigs fresh thyme

1/8 cup sherry wine

1/4 cup heavy cream

Instructions

1. Preheat oven to 350 F. Line a sheet pan with parchment paper.

2. Strain the canned tomatoes from their juice and reserve the juice. Place on sheet pan then add the carrots, celery, shallots, and cherry tomatoes and drizzle with olive oil. Season generously with salt and pepper and top with thyme.

3. Roast the vegetables for 1 hour. Add the sherry wine to deglaze pan and roast another 5 minutes. Let cool slightly.

4. Discard the thyme stems, then transfer the roasted vegetables to a blender and blend until smooth. Thin out the soup with the reserved tomato juice as needed. Season with salt and pepper.

5. Add the cream and blend until combined. Serve immediately.

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