Apparently, I like soup. A lot. But really, what’s a gal supposed to do in November when she needs a simple, tasty, and cheap meal? Make soup. 🙂
Oh, and before I get started…you might notice that I’ve slightly changed the picture format, and now you can actually SEE the photos! It certainly helps to actually read all of my photo posting options… However, this might expose the sub-par quality of my aging camera. (Hint-hint, mom and dad!) Tee hee 🙂 Anyways…..
I made soup! I used this recipe from recipe.com, which had been featured in the December issue of Better Homes and Gardens. Now, the beauty of a recipe like this is that you can make it as-is and be completely satisfied. Or, you can ramp it up a bit…embellish and augment, substitute or remove. The choice is yours. But can you guess which I chose?
The photo in BHG didn’t quite look like this…and I do mean ingredients, not just photo quality 😉
So I started with this little gathering of ingredients:
We have (from left to right) shredded cheese, S&P, margarine, rosemary, broccoli, onion, 1 russet potato and 1 sweet potato (which I traded for a yam before it was all said and done), light sour cream and bacon bits (BACON!).
Here is my lovely yam:
I started by chopping the onion and sauteeing it in the margarine, salt and pepper for a bit.
I hate chopping onions. Like a lot. If you don’t believe me, click here. Not that I’m bitter about that or anything.
After the onions are translucent, add chopped potatoes, water and rosemary. Let that cook for awhile, until the potatoes are soft.
While the potatoes are cooking, Chop up the broccoli. I chopped some of it really small, and left some of it in bigger pieces. Your choice 🙂
After the potatoes are soft, find a way to mash them up a bit…I used a hand mixer.
Now, add some more water, and the broccoli, then bring it back to a simmer. Oh, and don’t forget the bacon!!!!!
After it simmers for a bit longer, add a dollop of sour cream. Add more S&P if you’d like…I went lighter on the S and heavier on the P.
Now, dish up and enjoy this multi-potato creation! 🙂
Rosemary Potato Soup
Adapted from Recipe.com
1 tbsp butter
1 medium yellow onion, chopped
salt and pepper, to taste
1 large russet potato (or equivalent), peeled and cut in 2-inch chunks
1 medium yam, peeled and cut in 2-inch chunks
4 cups water
1 tsp. dried rosemary, crushed
~1/4 cup bacon bits (or more or less)
small head of broccoli (1-2 cups, depending on preference)
dollop of sour cream, plus more for serving
shredded cheddar cheese for topping
1. In a large sauce pan or Dutch oven, melt the butter over medium heat. Add the onions, salt and pepper. Cook until translucent (not brown), stirring occasionally. Add potatoes and 2 cups of water and the rosemary. Bring to a boil, then reduce heat; simmer, covered, for 20 minutes or until potatoes are soft. Remove from heat.
2. Mash potatoes (use potato masher, hand mixer, or food processor). Return to the pot and add remaining 2 cups of water plus bacon bits and broccoli. Return to boiling, the reduce heat, simmering for 10 minutes uncovered, or until thickened and desired consistency. Stir often to prevent sticking.
3. Remove from heat and stir in sour cream. Serve with additional sour cream and shredded cheese, if desired. Makes about 4 meal servings…ish 🙂
Tada! It’s quite good served up with some salad and toast…and the obligatory homey magazine 🙂
I’m really enjoying the leftovers of this soup. It’s hearty, yet not too hearty, and the bacon flavor improves the longer it stays in the fridge. You can replace some of the water with chicken broth, or use different veggies or potato combos. The options are endless! If you try a variation, would you let me know how you change it up? Thank you!!
Blessings to you this Thanksgiving! I don’t want to be all cheesy and tell you to go write a list of the things you’re thankful for, but do give it a little thought – ’tis the purpose of the holiday after all.
Have a lovely day!