22 November 2011

soup's on.

ladles and spoon
This delicious soup is both comforting and wholesome. Recommended for days that are rainy... days that are blustery... and days that are snowy.

Days when you only have potatoes and ground beef to work with... days that demand a dinner made in advance... and days when you want to feed a lot of people.

Days when you pushed through a big workout and need to refuel... and days when there are picky eaters around.

And days when you don't really feel like eating anything but a bowl of steaming goodness.

In other words, any day from here until April.


"Beefed Up" Creamy Potato Soup
(based on a recipe from Cooking for Seven) 

1/2 cup butter, divided
1 medium onion, diced
2 cloves garlic, minced
4 medium russet potatoes, diced (no need to peel)
1 pound lean ground beef
2 1/2 cups beef stock
1 1/2 cups whole milk
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried parsley
freshly ground black pepper
dried red pepper flakes (optional)

1) Melt 7 tablespoons butter in large pot over medium heat. Add onion, reduce heat to low, cover, and cook until soft. Add garlic and diced potatoes; stir, cover, and cook for a few minutes.
2) Meanwhile, melt remaining tablespoon butter in small skillet over medium heat. Add ground beef and stir to break up as it browns.
3) As meat is cooking, pour stock and milk into large pot with potatoes. Bring to boil over high heat. Reduce heat to medium-low, partially cover, and simmer until potatoes are very tender.
4) Once potatoes are cooked, ladle about two-thirds of the mixture into blender and puree until smooth. Stir back into pot; this partial-puree step gives you a thick, creamy soup that still has some texture.
5) Stir in cooked beef, salt, and spices. Taste and adjust seasoning. Make sure you have enough sage and parsley! Serve hot with sliced bell peppers and wedges of tart apple. (If you make this in advance it is easily refrigerated and reheated.)

{image credit: theveryreverendchris}

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