5 Soups To Warm The Soul

Loaded Baked Potato Soup

Ingredients
for 6 servings

4 lb russet potato, washed
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
1 onion, diced
3 cloves garlic
3 tablespoons butter
¼ cup flour
2 ½ cups chicken broth
8 oz cream cheese
GARNISH

shredded cheese
bacon, diced
fresh chive, chopped

Preparation

1. Preheat your oven to 425˚F (220˚C).
2. On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
3. Bake in preheated oven for 40-50 minutes.
4. Once cooled, peel and mash potatoes, and set aside.
5. Heat oil in large pot over a medium-high heat.
6. Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
7. Add butter and melt.
8. Bring in flour and stir until mixture is lightly browned.
9. Add in the chicken broth and cream cheese. Stir until fully incorporated
10. Add in the mashed potatoes and combine.
11. Season with salt and pepper.
12. Garnish bowl with shredded cheese, bacon, and chives.
13. Enjoy!

One-pot Broccoli Cheddar Soup

Ingredients
for 4 servings

2 broccoli heads, chopped
¼ cup butter
¼ cup flour
½ onion, diced
2 cups half & half
2 cups veggie stock, or chicken stock
2 teaspoons salt
1 teaspoon pepper
¼ teaspoon nutmeg
½ cup carrot, shredded
2 cups cheddar cheese

Preparation

1. Trim stems off of broccoli heads and chop into small florets.
2. In a large pot, combine butter and onion and sauté until translucent.
3. Add flour and stir on medium heat until mixture lightly browns.
4. Stir in the half-and-half and mix until contents reach a simmer.
5. Add the veggie or chicken stock and simmer on low heat for 5-10 minutes.
6. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer on low heat for 10-15 minutes.
7. Add the cheddar cheese and stir until cheese is melted and combines with other ingredients.
8. Enjoy!

French Onion Soup

Ingredients
for 4 servings

4 tablespoons olive oil
2 tablespoons butter
6 cups yellow onion, thinly sliced
1 teaspoon salt
½ teaspoon sugar
3 tablespoons flour
6 cups beef stock
1 cup white wine
½ teaspoon ground sage
1 leaf whole bay leaf
1 loaf french bread, or baguette
2 tablespoons olive
½ onion, grated
3 tablespoons , optional
12 oz swiss cheese, grated
salt, to taste
pepper, to taste
4 oz parmesan cheese, grated

Preparation

1. Preheat Oven To 325˚F (160˚C).
2. In a large pot over medium-low heat, heat olive oil and add butter. 3. Once the butter is melted, stir the onions and coat with oil and butter.
4. Cover and cook for 20 minutes, checking occasionally.
5. Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it’s very important!)
6. Stir in flour one tablespoon at a time and cook for about 30 seconds.
7. Add 1 cup of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
8. Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
9. In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
10. Add optional ingredients.
11. In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
12. Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
13. Enjoy!

Maple Bacon Sweet Potato Soup

Ingredients
for 2 servings

3 strips bacon
2 tablespoons maple syrup, plus more for brushing onto bacon
1 tablespoon butter
½ yellow onion, diced
2 lb sweet potato
¼ tablespoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cayenne pepper
salt, to taste
pepper, to taste
GARNISH

heavy cream, optional
cinnamon, optional

Preparation

1. Lay 3 slices of bacon on a greased pan.
2. Bake for 20 minutes at 400°F (200°C), flip once halfway through.
3. Dab off any extra oil and brush maple syrup on both sides of the bacon.
4. Bake for an additional 3-5 minutes (until the bacon is crispy).
5. Cut up the bacon into small pieces and set aside for garnishing the soup later.
6. Melt 1 Tbsp. of butter. Add in the onion, stir, and cook on medium heat until fragrant.
7. Add in the sweet potatoes, chicken broth, and spices. Cover and bring to a boil.
8. Let simmer for 15-20 minutes until the potatoes have softened.
9. Add 2 tbsp of maple syrup and stir.
10. Then blend with an immersion blender or transfer to a blender and blend in batches until smooth and well-combined.
11. Serve up and garnish with heavy cream (optional), the maple bacon, and a sprinkle of cinnamon (optional).
12. Enjoy!

Chicken Pot Pie Soup

Ingredients
for 6 servings

1 onion, diced
4 stalks celery, diced
6 carrots, diced
1 clove garlic
3 tablespoons butter
¼ cup flour
2 cups chicken stock
2 cups half & half
1 teaspoon pepper
1 teaspoon dried thyme
1 pinch ground nutmeg
1 cup frozen corn
1 cup frozen pea
1 whole rotisserie chicken

Preparation

1. Heat oil in large pot on medium high heat.
2. Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
3. Stir in butter and melt.
4. Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
5. Add the chicken stock and half and half and stir to combine.
6. Season with pepper, thyme, and nutmeg and allow to come to a boil.
7. Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
8. Season with salt.
9. Optional - garnish with cookie sized pieces of pie crust.
10. Enjoy!