Baked Potato Soup

1 head garlic

3 tablespoons unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if you’d like a thinner soup)
2 bay leaves
Table salt
2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream
Ground black pepper

Toppings, optional:
Minced fresh chives or scallions
Bacon bits
Sour cream
Grated cheddar
A drizzle of melted (or melted and browned) butter

Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Instead of discarding the top third (CI’s suggestion), pop out a bunch (or all) of the garlic clove tips and mince them. 

In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

Discard bay leaves. Remove garlic heads. Optional: If you’d like an extra garlic boost to the soup, using tongs or paper towels, squeeze garlic head at root end until cloves slip out of their skins. Using a fork, mash the garlic cloves to smooth paste and add it back to the soup. [I felt our soup was garlicky enough without this. It had a great suggestion of garlic without overpowering the baked potato flavor.]

Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) Serve with whatever makes you happy on top, or nothing at all.

Serves 6

Source: Smitten Kitchen, via Cooks Illustrated

Chard and White Bean Stew

1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped shallots, about 4 medium
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar

Toasted bread slices, poached eggs, chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.

Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes. Barber warns not to brown them but I didn’t mind a light golden color on them. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.

Source: Smitten Kitchen

White Chili

4 boneless chicken breasts cubed
1 tablespoon olive oil
2 medium onions chopped
4 cloves garlic
2 4 ounce cans mild green chilis chopped
1 teaspoon cumin, or more to taste
1 teaspoon oregano
1/4 teaspoon cayenne pepper
3 16 ounce cans white beans drained (cannelini are best)
6 cups chicken broth
1 cup sour cream
2-3 cups monterrey jack cheese

Sauté chicken until browner on outside and almost cooked through. Add onion and cook until transparent, add garlic and cook for another minute. Add chilis and spices and sauté 2 minutes. Add beans and broth. Bring to boil and simmer 30 minutes or longer. Before serving add sour cream and cheese. Heat through.

Serves a lot

Source: old college roommate

Felicita's Posole

2 heads garlic
Extra-virgin olive oil
3 whole ancho chiles, seeded and stemmed
4 pounds pork shoulder blade roast, cut into 2-inch cubes
2 pounds pork back ribs, cut into 2-rib portions
Gray salt
Freshly ground black pepper
4 quarts posole or canned white hominy, drained
1/2 teaspoon dried Mexican oregano

Garnishes:

2 onions, peeled and chopped
2 avocados, cut into chunks
2 lemons, cut into wedges
2 bunches radishes, washed and quartered
1 head iceberg lettuce, shredded
Dried Mexican oregano
Tortilla chips

Preheat the oven to 400 degrees F.

Put the garlic onto a piece of aluminum foil and drizzle with a little olive oil. Close up the foil and roast until the garlic is soft, about 45 minutes.

In a large skillet, heat a thin film of oil over moderate heat. Add the chiles and brown on all sides. Remove the chiles and set the skillet aside.

Generously season the meat with salt and pepper. Reheat the same skillet over medium heat and cook the meat until well browned on all sides, about 15 minutes. Do this in batches to avoid crowding the pan, adding additional oil as needed. Remove the meat with a slotted spoon and set aside. Pour off the excess fat from the pan. Deglaze the pan with about 1/2 cup water, scraping the browned bits off the bottom.

In a large pot, bring 4 quarts of water to a simmer and add the liquid from the skillet. Add the garlic, chiles, posole, oregano, and pepper to taste. Simmer 1 hour.

Add the browned meat. Simmer gently, partially covered, about 2 hours, or until the meat is very tender. Taste and adjust the seasoning.

Serve the posole in soup bowls with the garnishes in individual bowls on the side.

Serves 8

Source: Michael Chiarello

Cheddar and Beer Soup

• 4 tablespoons unsalted butter
• 1/2 yellow onion, finely chopped
• 1 stalk celery, finely chopped
• 2 small carrots, finely chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 12 ounces beer (not dark)
• 3 cups grated sharp Cheddar, plus more for garnishing
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar
• 1 teaspoon hot sauce (optional)
• 1 baguette
• 2 tablespoons olive oil
• 
  
• Heat oven to 350° F.
• 
  
• Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump. Still stirring constantly, add the broth slowly and cook until a thick, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer. Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the Cheddar, salt, pepper, sugar, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.
• 
  
• Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil. Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated Cheddar and the baguette slices.

Serves 4

Source: Real Simple Magazine

Split Pea Soup

1/4 cup onion
3 sliced carrots
3 sliced celery stocks
1 cup diced potatoes
1 16 ounce bag split peas
1 ham hock
Cut up ham
6 to 8 cups water

Slight boil bater, add all ingredients, cook 45 minutes to an hour. Add 1/2 teaspoon thyme, salt and pepper. Add a little milk, and butter to taste as well. Serve.

Summer Tomato and Basil Soup

1/3 cup extra-virgin olive oil

5 carrots, peeled and chopped

1 large yellow onion, chopped

1 tablespoon dried basil

2 cans (28 ounces each) whole Italian-style tomatoes in puree

2 cans (49 ounces each) low sodium chicken broth

2 cups heavy (whipping) cream

Kosher salt

Freshly ground black pepper

2 tablespoons, lightly packed fresh basil leaves, cut into fine ribbons

In a 6 to 8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.

Remove from heat. Puree with immersion blender. Add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.

Ladle soup into warmed soup tureen or individual bowls, garnish with basil, and serve immediately

Serves 8 

Source: Nordstrom Cafe