Potato Leek Soup and Cornbread

Right now (hopefully) I have a crockpot full of potato leek soup cooking away.  I left the task of putting it on to Shay and Keith.  Hopefully one of them did it.  I’m going to make cornbread to go with it when I get home tonight.  I’ve been freezing my butt off since we got here.  It’s not good.  My blood thinned out in Texas, I think, because I don’t remember being this cold when I lived up here before.  Definitely going to have to get used to it again (was I ever used to it??). I’m hoping this soup warms me up, because nothing seems to be doing the trick! I’ll post the results and pictures later.  But here are the recipe:

Potato Leek Soup

• 32-40 oz. broth (vegetable or chicken)
• 4-6 strips bacon, cooked and chopped
• 1/2 yellow onion, diced
• 2 carrots, peeled and chopped
• 1 leek
• 5-7 red potatoes, peeled or unpeeled (your preference), and chopped (I like to leave mine 1/2-3/4 inch cubes)
• 2 tbs. butter
• dash salt and pepper
• 1/2 tsp thyme
• 1 c. cream (optional, add last hour of cooking if using)
• shredded cheese (option, garnish)

Combine all ingredients (except for cream, if using) in slow cooker.  Turn on high for an hour or two, then switch to low for 4-5 hours.  If leaving on slow cooker all day while you’re gone, go a head and leave on low for 8 hours.  Add in cream last hour or so of cooking, if using.  Carefully, scoop out half of the soup and puree using a blender or food processor, then mix back into the rest of the soup.  Puree more if desired, I like mine to be chunky.  Serve garnished with shredded cheese if desired.

Cornbread

• 1 tbs. butter
• 1 c. cornmeal
• 1 c. gf flour mix
• 1/2 tsp. xanthan gum (if not in your flour mix already)
•  1/2 tsp. salt
• 1 tbs. brown sugar
• 2 tbs. agave nectar or honey
• 1 tsp baking soda
• 1 egg
• 1 c. milk (any kind)

Preheat oven to 350.  Put butter in 9-inch square pan and put in preheating oven until the butter is melted, remove from oven, swirl butter around in pan, coating it, and set aside.  Mix cornmeal, flour, brown sugar, and baking soda together.  Add egg, melted butter from the pan, milk, agave/honey, combine but don’t overbeat.  Bake for 25-30 minutes.

Serve warm, with butter and agave or honey.

You can also add in some green chiles and shredded cheese for an extra kick!

Tortilla Soup

Tonight we are celebrating Drew’s birthday.  I’m making Mexican food!  Tortilla soup and tacos with avocado and radish relish.  I’ve been making this soup for a long time.  I love to make a giant pot of it and eat on it for a week.

Tortilla Soup

• 1 clove of garlic, minced
• 1/2 yellow onion, chopped
• 1 tbs EVOO
• dash of salt
• 4 roma tomatoes, seeded and chopped
• 1 green pepper, seeded and chopped
• 1 jalapeno, sliced
• 2 c. cooked, shredded chicken
• 32 oz chicken stock (or more depending on how thick you want your soup
• juice of half a lime
• 3 tbs chopped cilantro
• 1-2 tbs fajita seasoning
• 1/2 tsp cayenne
• salt and pepper to taste
• sour cream (for garnish)
• chopped avocado (for garnish)
• additional chopped cilantro (for garnish)
• shredded mexican cheese (for garnish)
• tortilla chips (for garnish)

Heat up EVOO and saute onion and garlic with salt until fragrant.  Add green pepper and tomatoes.  Saute for 5 minutes.  Transfer to large pot or slow cooker.  Add stock, chicken, lime juice, cilantro, and seasoning.  If cooking on stove top, bring to a boil, reduce to simmer, simmer for 30 minutes.  If cooking in a slow cooker, cook on high for 3 hours or low for 7-8 hours.  Serve hot with garnishes as desired.