There's no better way to stay warm on those cold winter evenings than with a steaming bowl of homemade potato soup. My parents make a delicious potato soup, so I started with their recipe. Over the course of the winter, my husband and I made some changes and additions so that it better suited our taste. What we came up with is a thick and cheesy soup that will keep you full and warm all evening long.
8 lbs. Russet potatoes, peeled, diced
1 lb. ground sage sausage
2 qts. chicken stock
1 pt. heavy cream
1/4 c. flour
1/4 c. butter
1 c. sour cream
3-4 c. shredded cheddar cheese
2 c. green onions, chopped
Boil about 4 cups of diced potatoes in a medium sized sauce pan with enough chicken stock to cover them. Add seasonings to taste. I usually use pepper, garlic powder, and onion powder. Continue to cook over medium heat until the potatoes mash easily. Leaving the stock in the pan, mash the potatoes and set aside.
Meanwhile, brown the sausage and drain off excess fat. Add the sausage to a large stock pot (mine is 12 qt.) along with the remaining potatoes and chicken stock. Season this pot as you did the first. Simmer until the potatoes are fork tender. Combine the flour and butter to make a white roux. Add this to your stock pot along with the mashed potatoes. These will help thicken your broth. Stir in the heavy cream, sour cream, and cheese. Stir over medium low heat as broth thickens. When the soup reaches your desired consistency, remove from heat and stir in the chopped green onions.
This makes a LOT of soup! It is a great recipe for a large gathering, or as a "cook once, eat twice" meal...and goes very well with homemade dinner rolls. The dinner rolls are great for wiping the last of the soup out of your bowl. I'll have to post that recipe soon! By the way, if your leftover soup gets a little too thick in the refrigerator, just add a splash of milk as you reheat it on the stove.
Karissa
Taco night is a family favorite around our house. One of the reasons is because there are so many ways to make a taco. We have tacos regularly and never get burned out because we make them so many different ways. This variation is based on the "walking tacos" sold at carnivals and fairs; or as my daughter calls them...walkie talkies.
I start with 80/20 ground beef, although you can use you favorite ground meat. Try them with ground turkey or pork for nice change. Season the meat both before and after you brown it for maximum flavor. I generally use cumin, chili powder, granulated garlic, onion powder, black pepper, basil, paprika, steak sauce, and Worcestershire sauce. After you have drained the meat, add more of the spices (not the sauces), and a little water (to turn the seasoning into a sauce).
Layer crumbled Fritos (or Doritos), the meat, diced onion (we use red onion...it contains Quercetin, which is believed to have some interesting health benefits), shredded lettuce, diced tomatoes and chilies (you could use diced fresh tomatoes, but we buy Rotel canned tomatoes with green chilies for an added kick), and shredded cheddar cheese into a bowl. Top it with a dollop of sour cream (fat free, of course), some taco sauce, and a squirt each of lemon and lime juice.
Taco night is very easy and fairly quick to make. Best of all, it is a "cook once, eat twice" meal. These are great for busy week nights. Have a hectic evening on Thursday? Don't waste money and give up nutrition & flavor for take-out or fast food. Make Walkie Talkies on Wednesday and have enough for Thursday, too. Planning ahead makes living the good life simple.
How does your family do taco night?
Karissa
