Monster Potato Soup

Yes, my kids named this recipe. They call it Monster Potato Soup because it is green. Why on earth would my potato soup be green? No, its not rancid. But it is full of flavor, oh and leeks. Hence the greenish hue.

I started cooking with leeks a couple of months ago. They were out and about at all of my favorite grocery gettin' spots. My mom accompanied me on one of these occasions and asked me "What are you going to do with that plant in your basket?" Well, Mom-- I am gonna eat it. If I am being completely honest, a few months ago I wasn't quite sure what to do with them. So I just started putting them in everything. And turns out-- Leeks are pretty versatile. And ridiculously yummy. Who knew?

So that's how we get here. Cue my now "famous" (because Macy says so) Monster Potato Soup.

Monster Potato Soup
5 cloves of garlic
1-2 leeks
3 pounds of potatoes (I used a mixture of yukon gold and russet because that's what I had on hand.)
2 Tablespoons EVOO (Extra Virgin Olive Oil)
1 Teaspoon Thyme
6 cups of chicken broth
salt and pepper
Green Onion for topping

Heat a heavy bottom large pot on medium heat. Drizzle in your oil. Meanwhile, chop your produce. Mince your garlic. Cut and clean your leeks. I cut the ends off and then slice the leek in half. I usually remove the very top layer and discard. And then rinse the leek throughly, even between the layers. Apparently leeks are very dirty. Once it's cleaned, I chop like I would an onion. I left the skin on my potatoes and cut into 2 inch cubes. When your oil is warm toss your leeks in and sauté for about 2 minutes. Then add in your garlic, potatoes, thyme, and salt. Sauté all together for 10-12 minutes. Then add your chicken broth, cover, and bring to a boil. Once boiling cook for about 10 minutes or until the potatoes are very soft.

Now, this is how you get creamy smooth soup without adding heavy cream. Grab your Vitamix and scoop out about 1/2 of your soup or all of it, if you don't want any chunks. Add this to your blender and blend (I use my soup option) until thick and creamy. Pour the creamy soup back over top what remains in your pot. Stir, turn off the heat, and ladle your self a delicious helping of creamy potato soup.

I love to top mine with green onion. And if you have some bacon on hand-- cook it nice and crispy and sprinkle on top for a salty crunch. Wow! That would take this over the top. If you are not gluten free, adding a crusty baguette with this is life altering. Yes, it's that good.

  
Happy Eating!!!

Chicken Tortilla Soup

Fall is here!!!!

It's here. It's finally here. (**Insert Happy Dance!**)

Well, for today at least. Tomorrow may be a totally different story. That's how Texas rolls. And we are used to it by now. Doesn't mean we like it. But we do expect it. For now though, I am going to soak up these cooler temps. Oh, and how about a bowl of tortilla soup to go along with them?

Last week it was still hotter than a jalapeños armpit...said in my thickest Texan accent. But I couldn't wait any longer to whip up my favorite tortilla soup recipe. So I decided to go for it! My little family of four all sat around the dinner table so excited about a bowl of yummy tortilla soup. We didn't care that is was 97 outside and 85% Humidity. It was worth all the sweat. And trust me-- it was a sweaty one.

All the Tortilla Soup yumminess in one bowl!

I like my veg to be pretty chunky. Gives it a hearty feel.

The Three Amigos: Smoked Paprika is my secret ingredient. 

Ingredients  
2-3 Chicken Breasts
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Smoked Paprika
Salt and Pepper to taste
1 Can Diced Tomatoes
3 Carrots (medium size)
3 Celery stalks
1 Yellow Squash
1 Large Zucchini
4 Cloves Garlic (minced)
1 Large Onion
8 Cups of hot water
2 TBS Chicken Broth base (Better Than Bouillon, Organic)
2 TBS Extra Virgin Olive Oil

This girl's BFF when needing a quick broth. 

Place your chicken breast in a medium-large pot and cover with water and salt. Cover and boil on High Medium heat until the chicken is cooked through. About 15-20 minutes.  Once cooked through remove from pot and place in a mixing bowl for later. (Didn't thaw your chicken? You can even do this with frozen chicken. Will take longer to cook if frozen).

While this is boiling, warm your oil in a large heavy bottom pot. While your oil is heating chop your veggies. I like to use large bite size cuts. I like a hearty soup feel. Once the oil is hot, add your onion, celery, carrots. Salt them. And stir. Let cook for about 5 minutes. Then add your tomatoes and garlic. Stir and cook for about 2 min. Salt if needed. (I like to salt a little between each layer.) Then add your zucchini, squash, and seasonings. Sauté for 5 minutes and let the flavors merry. Then add your hot water and chicken base. Stir and bring to an easy boil. Cover and lower heat to a full simmer for about 10-15 minutes, depending on how soft you want your veg. I like mine with a little life left in them and some crunch. So I do mine 10 Minutes or less. Tasting as I go.

At this point, take your chicken and shred it. The easiest way to do this is with your Kitchen Aide mixer and a dough hook. Put the cooked chicken in the mixing bowl, put the dough hook on, and mix on medium to high until all shredded. How cool was that?!

Lastly, add your chicken to your soup and stir until well combined. Serve with avocado, cilantro, lime juice, organic blue corn tortilla chips, Sriracha, cheese of your choice-- The options are endless!!!

Soup's on, Y'all!!!