- 3slices thick-cut bacon, cut into 1/2-inch pieces
- 1large onion, halved and sliced thin
- 1 1/4teaspoons salt
- 2teaspoons chopped fresh thyme
- 1/2teaspoon pepper
- 1 1/4cups low-sodium chicken broth
- 1 1/4cups beef broth
- 3pounds Yukon gold potatoes, peeled
- 2tablespoons unsalted butter, cut into 4 pieces
- 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish.
- 2. Cook bacon in medium saucepan over medium-low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 teaspoon salt, and pepper. Add broths to now-empty saucepan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
- 3. Slice potatoes 1/8 inch thick. Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.
- 4. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving.
Sounds delicious...mmmm...bacon! I don't eat potatoes often, but every great so often we treat ourselves to some. Do you have any favorite soup or stew recipes to share with us next week maybe? With this cold weather, that would hit the spot.
Yum, Yum, Diane. I am anxious to fix this one. All those flavors are wonderful and together even more so. What an excellent dish. Works for main dish and for side dish. Sandy, do you have your favorite soup and stew recipes, as well. Diane, that might really be wonderful as it is comfort food time and stews, chowders and soups are excellent at this time of year. Would love some new recipes in this area.
I'm trying out a lentil soup recipe with carrots, tomatoes and sausage for dinner tonight. I'll let you know how it turns out.
An easy way to make a vegetable soup is by throwing a bunch of assorted veggies (e.g. broccoli or spinach, carrots, onions, garlic) in a pot with chicken broth. Sometimes I add fat-free condensed milk and sometimes I add rice to thicken it. Then I use my immersion blender to make a creamy soup, then season with salt & pepper.
I have no amounts because I just wing it.
I have an easy black bean soup I make, too, which I'll post. Got it from Real Simple magazine.
You mentioned chowder Linda, do you have a favorite? I much prefer New England to Manhattan.
Serves 4| Hands-On Time: 10m| Total Time: 30mIngredients
- · 1 cup store-bought fresh tomato salsa, plus more for serving
- · 2 15-ounce cans black beans, drained and rinsed
- · 2 cups chicken broth (canned or home-made)
- · 1 to 2 tablespoons dry sherry (optional)
- · Chopped cilantro
- · 1/4 cup sour cream
- · 1 lime, quartered (optional)
1. Heat the salsa in a large saucepan over medium heat, stirring frequently.
2. Stir in about 1 1/2 cans of the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
3. Cool slightly, then spoon the soup into a food processor or blender (an immersion blender works great, then you can puree directly in the pot instead of pouring it into a blender) and puree.
4. Return the pureed soup to the saucepan and heat through. Add the remaining black beans & stir in the sherry (if desired).
5. Serve with the sour cream, cilantro, additional salsa, and lime wedges (if desired).
Yum Yum, Sandy! I have a great stew recipe and a few really good soup recipes. I'm at work now but when I get home, I'll be back!
Sandy, I will try this one, too and love Lentil soup, so would love your new recipe. I am digging through recipes for a few, too.
It's rare when I use an actual recipe so posting a stew/soup recipe can be tricky because, like Sandy, the recipe is in my head! But for those of us who make soups and stews it will give others the idea of the ingredients needed
I have some lovely lentils I've been saving so I am very interested in the lentil soup recipe.
I absolutely use exact recipe amounts when I am baking! There's no way I can wing that!!
I made the lentil soup recipe yesterday. I had some spicy Spanish chorizo so I used that. It was soooo good. If you want to use uncooked sausage instead of the fully-cooked, brown the links whole & then take out of pot, cool & slice. Here's the recipe:
Makes about 8 cups — Recipe may be doubled
1 to 2 Tablespoons olive oil
1/2 lb. (8 ounces) fully-cooked, smoked kielbasa or other sausage, sliced into 1/2-inch thick rounds, then cut in half
1 large onion (about 12 ounces), small chop
3 medium carrots (about 12 ounces), chopped into small pieces
4 to 6 cloves garlic, chopped
4 cups water
1 cup lentils, rinsed
1 28-ounce can tomatoes with juice (about 3 cups)
1/2 cup chopped fresh parsley, plus additional for garnish
2 teaspoons ground cumin
1 Tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon red pepper flakes (optional)
1. Heat 1 Tablespoon of the olive oil in a medium pot. Add the kielbasa and cook over medium heat until nicely browned. Remove from pot and set aside.
2. Add the onion and carrots to the pot, adding up to 1 Tablespoon of olive oil if necessary to prevent sticking. Cook 5 minutes over medium heat, stirring so that the vegetables are coated with the caramelized bits left in the pot from cooking the sausage. Add the garlic and cook 1 to 2 more minutes.
3. Add the water, lentils, and tomatoes and bring to a boil. Reduce heat and simmer, with the lid cracked, 20 minutes, stirring occasionally.
4. Stir in the parsley, cumin, paprika, salt, and red pepper flakes if desired. Simmer, with the lid cracked, an additional 30 minutes, stirring occasionally.
5. Carefully purée about half of the soup in a blender on low speed until still slightly chunky, then return to the pot. Or use an immersion hand blender to purée the soup to desired consistency. Stir in the sausage. Cook over medium heat 5 minutes. Serve hot, garnished with chopped fresh parsley if desired.
Cheddar Corn Chowder
- 8 ounces bacon, chopped
- 1/4 cup good olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 12 cups chicken stock
- 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
- 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
- 2 cups half-and-half
- 1/2 pound sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
This post was modified from its original form on 05 Jan, 7:33
2 slice(s) Bacon, chopped
2 medium Carrots, cut into 1/4-inch dice
1 medium Onion, cut into 1/4-inch dice
1 large Celery Stalk, cut into 1/4-inch dice
2 clove(s) Garlic, minced
3 medium (about 1 pound) All-Purpose Potatoes, peeled and cut into 1/4-inch dice
1 can(s) (14 1/2 ounces) Chicken Broth
1 1/4 teaspoon(s) Salt
1/4 teaspoon(s) Coarsely Ground Black Pepper
1/4 teaspoon(s) Dried Thyme
1 can(s) (19 ounces) White Kidney Beans, (cannellini), rinsed and drained
1/2 pound(s) Green Beans, trimmed and cut into 1-inch pieces
1/3 cup(s) Small Pasta, such as cavatelli, tubettini, or ditalini
1 pound(s) Swiss Chard, chopped, with tough stems discarded
1/2 pound(s) Spinach, tough stems discarded
1/2 teaspoon(s) Freshly Grated Lemon Peel
Grated Parmesan Cheese, (optional)
In 6-quart saucepot, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside.
To drippings in saucepot, add carrots, onion, and celery, and cook, stirring occasionally, until vegetables are browned, about 15 minutes. Add garlic and cook 30 seconds longer.
Add potatoes, broth, salt, pepper, thyme, and 6 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
Add kidney beans, green beans, and pasta; cook 7 minutes longer. Stir in Swiss chard, spinach, and lemon peel; cook 5 minutes longer or until greens are wilted and tender. Stir in bacon. Serve with grated Parmesan if you like.
Things have been mad around here...feels like I fell down the rabbit hole but I need to get back to cooking and not just throwing things together in hopes someone will eat it. These all sound so good. Thanks all for posting.
Linda, the Minestrone soup looks like the heartiest minestrone recipe I've ever seen. Looks very healthy & delicious. When I think of chowder I always think of clam. I forgot about corn chowders and with cheddar cheese added it sounds even better to me.
Good to see you here, ExT! Linda and Sandy, what great recipes. I made lentil soup yesterday, Sandy and used italian sausage, removed the casings and sliced and put in the soup. I also used two different lentils, black and yellow. I used kale instead of swiss chard. It was very good.
Linda, the minestrone sounds fabulous. Thanks everyone for sharing. This is great fun.