Easy Baked Potato Soup

Ingredients:
• 3 to 4 medium baking potatoes, baked
• 5 bacon strips, diced
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 3-1/2 cups 2% milk
• 2 teaspoons garlic powder
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• Dash Liquid Smoke, optional
• 1 cup (8 ounces) sour cream
• Shredded cheddar cheese

Directions
• Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.
• Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.
• Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts).

Enjoy!

Beer and Cheddar Soup

Ingredients:
• 1 piece(s) (1/2-pound) slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño, seeded and chopped
• 2 clove(s) (large) garlic, minced
• 1 tablespoon(s) chopped thyme
• 1 bottle(s) (12-ounce) lager or pilsner
• 2 1/4 cup(s) low-sodium chicken broth
• 4 tablespoon(s) unsalted butter
• 1/4 cup(s) all-purpose flour
• 1 cup(s) heavy cream
• 1/2 pound(s) sharp yellow cheddar cheese, coarsely shredded
• 4 ounce(s) smoked cheddar cheese, coarsely shredded
• Salt
• Freshly ground pepper
• Garlic-rubbed toasts, for serving

Directions:
• In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic, and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
• In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

Enjoy!

Mexican Chicken Soup

Ingredients:

• 3 or 4 limes

• 2 bone-in, skin-on chicken breast halves, each about

• 10 oz.

• 1 tsp. kosher salt, plus more, to taste

• 1/2 tsp. freshly ground pepper, plus more, to taste

• 1 Tbs. extra-virgin olive oil

• 1 large white onion, chopped

• 5 garlic cloves, minced

• 1 jalapeño chili, seeded and minced

• 3 cups low-sodium chicken broth  

• 3 cups water

• 1 1/2 tsp. Mexican oregano

• 1 Haas avocado, pitted, peeled and diced

• 2 oz. queso fresco or mild feta cheese, crumbled

Directions:

• Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

• Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice and oregano, then return the chicken to the pan.

• Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.

• Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

• Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.

Enjoy!