I started with the recipe here, but I modified it so much that I wrote up my own version:
Photo from Potato Soup Recipe.
- 1 C leek, sliced
- 4 large garlic cloves, chopped coarse
- 2 T olive oil
- 3 russet potatos, baked, peeled, and cubed
- 3 cans chicken broth (you could make your own, of course, if you’re into that sort of thing which obviously I am not though I like to pretend I am)
- 1/3 C whole milk (yah, I know — WHOLE milk but it’s better than the heavy cream the original recipe called for!)
- 4 strips bacon
- 2T butter
- salt and pepper to taste
In a big honkin’ saucepan, cook the leek and garlic in the olive oil until the leek begins to soften. Add the broth, the cooked, peeled, and cubed potato (you really don’t want to forget to cook it first), and simmer.
While it’s simmering, cook the bacon, reserving the drippings (doesn’t that sound better than “fat?” I’m going to try that from now on. That extra around my waist is not fat, it’s drippings.) Set bacon aside to drain and cool.
Add the milk and butter and 2T of the “drippings,” adding more of any or all if you think it needs it. Simmer another 5-10 minutes or so.
Get out your immersion blender, (mine is similar to this one: KitchenAid KHB100ER Hand Blender, Empire Red
and blend for a minute or two, depending on how chunky you like your soup to be.
Serve with crumbled bacon bits and cheddar cheese.
P.S. If you liked this recipe, check out my Easy Chicken and Rice Soup!
Gourmet
It’s the first day of school here at the Ehmann household, and my family (with their very fancy tastes for gourmet foods) has requested tuna noodle casserole for dinner. That, I think I can do — and tonight I’m livening it up a bit with the help of my good friend Mrs. D!
Here’s the scoop:
Ingredients:
1 bag wide egg noodles
2T butter
2T flour
1-1/2C milk
2 cans tuna (I use white albacore)
1/2C grated parmesan cheese (I buy the ready-grated from Trader Joe’s)
1/2C grated cheddar cheese
2T Mrs. Dash original seasoning
Go to it:
1. Boil egg noodles according to package directions: drain.
2. While noodles are boiling, melt butter in heavy saucepan. Slowly add flour over medium heat, stirring all the while. Then slowly add milk while whisking, to make a roux. When liquid is smooth, let cook for a few minutes (keep stirring) and add most of the cheese (reserve some for the top). Stir until all gooey and lovely. If it gets too thick, you can turn up the heat A TAD and add more milk, a little at a time, to smooth it out. Add Mrs. Dash.
3. Drain tuna and add to cheesey goodness. Mix it all together with the noodles and stir until evenly coated and yummy. Sprinkle with remaining cheese.
4. Pour into greased casserole dish and bake covered in tinfoil at 425 degrees for about 20 minutes, removing the tinfoil for the last five minutes.
5. Serve with a side of broccoli and fresh bread, and chow down!
P.S. Want more fab Mrs. Dash low-sodium recipes? Pop over here!
P.P.S. Disclosure: Monetary compensation has been received in exchange for promotional consideration. For more information please see the Mrs. Dash/TwitterMoms ambassador program.
