After a few weeks of our usual stir fry, pasta, normal meals, I made something tonight that I'm actually pumped about. It's a take on the ultimate comfort in chilly weather, potato soup. Here's hoping you're not all tired of my soup recipes. I promise I'll venture out one of these days and talk about how I roast meat and whatnot.
Potato Soup with Homemade Croutons
Serves 4
1 lb (around 3 large) potatoes, cubed3 cups chicken stock (or water and your stock powder of choice)
2 cups 1% milk
1 package chorizo-seasoned chicken sausage (I used AmyLu; there were four links in the package)
1 jalapeno pepper, diced (or, if you don't like spice, use half a bell pepper)
1.5 cups frozen broccoli florets
1/3 cup diced green onion
Cheddar cheese for garnish
Homemade croutons (recipe follows)
Combine the potatoes and stock in a heavy-bottomed pot, cover, and bring to a boil over high heat. Reduce heat to medium-low and keep pot covered, cooking potatoes until they're very tender. Drain most of the stock from the potatoes, reserving around 1/2-1 cup. Mash potatoes to desired consistency in the pot. Side note: creamier potatoes make a thinner, but creamier soup, which Peter and I enjoyed since there were plenty of "chunks" besides potato in this!
Return potatoes to medium-low heat, and add the milk. Stir to combine, and add the sausage and pepper. Bring to a simmer, then add broccoli and green onio
n. Simmer for around 5 minutes, and serve topped with a sprinkle of cheese and a few croutons.
Homemade Croutons
3 slices of sourdough or other crusty bread, in thick slices (3/4 to 1 inch)
Olive oil to coat
Salt & pepper
Paprika
Preheat oven to 400. Cut the bread into crouton-sized cubes, and toss with 3-4 tablespoons of olive oil, s&p, and paprika. Bake in preheated oven for around 15 minutes, and serve. You'll probably have croutons left over after the soup is gone, so use them for what you will. :)
