Sunday Soup #22: White Bean and Bacon Soup

This post is going to be a little different because, although the core of the recipe and inspiration came from the site below, Lisa and I made a lot of changes, including the cooking methods, so I'll reprint our recipe in full here (which is not usual for my entries, but is needed in this case).

This recipe came from: http://www.thekitchn.com/recipe-white-bean-amp-bacon-soup-recipes-from-the-kitchn-214866

*Pic 1 - http://www.thekitchn.com/recipe-white-bean-amp-bacon-soup-recipes-from-the-kitchn-214866

My Variations from Recipe as Written: As I said, there were quite a few. Here was our ingredient list:

-1 pound dried small white beans 

-1 ham hock with bone, with a good bit of ham attached
-8 cups chicken broth
-7 slices bacon, diced
-1 tbsp maple syrup
-1 onion, diced
-1 red pepper, diced
-3 carrots, peeled and diced
-3 celery stalks, diced
-4 cloves garlic, minced
-Salt and pepper, to taste
-3 ounces ham, diced (about 1/2 cup)
-4 stems thyme
-1/2 lemon, zested and juiced
-Fresh parsley, chopped (I used the partially dried, pre-chopped parsley from the produce aisle)

And here's what we did with it:

1. We had to soak the beans before we got started... You can cover them with water, add salt, and soak overnight, or you can use a pressure cooker (like we did) and flash soak them. We used an Instant Pot (which is a glorious invention for soup lovers, btw), poured in the beans, added two quarts of water, added a tablespoon of kosher salt, and fired it up. We flash soaked by setting the Instant Pot for "High Pressure," allowing it to reach pressure, cooking for three minutes there, and then allowing the pressure to bleed off naturally.

2. While the beans are flash soaking... In a large skillet, crisp the diced bacon.  Once the bacon starts to crisp and the fat is starting to render out, pour in the maple syrup and continue to cook until the bacon is nearly done.

3. Push the bacon to the side in the pan and add the diced onion, pepper, carrot, celery, and garlic. Saute the veggies in the bacon fat until they are well-coated and just starting to soften.

4. When the beans are finished, remove them from the cooker, drain, and rinse, and then add the beans back to the pot.

5. Add the ham hock, chicken broth, bacon and sauteed veggie mixture (with whatever drippings are left in the pan), extra ham, stems of thyme, and about 1/2 tbsp of salt and 1/2 tbsp of pepper to the pressure cooker pot. We then just used the Instant Pot's "Soup" setting (with the touch of a single button!). On that setting, the pot comes to high pressure and cooks for 30 minutes. Once finished, allow it to release the pressure naturally (not via the valve).

6. Once at normal pressure, open the pot, cut the excess ham off the bone and remove the bone (and any gristle) from the soup.

7. Ladle out three big scoops of the soup (draining the broth from each ladle to focus on the beans) and puree that portion in the Vitamix.  Add the pureed mixture back to the soup and stir. (The idea here is to add some creaminess to the soup via the pureed beans.)

8. Add the lemon zest, lemon juice, and parsley, stir and it is ready to EAT!

General Thoughts: I was pretty nervous about this one because we made so many alterations, not the least of which was using the pressure cooker to both soak the beans and cook the soup. But, it turned out GREAT!

*Pics 2 & 3 - Pictures from when we made it

Although the prep sounds a little cumbersome, it was actually fairly easy and straightforward. A little bit of dicing, some sauteing, flash soaking the beans, and that was about it for the prep work. But, for such little trouble, it was a big payoff.

The soup was so flavorful, hearty, and the perfect thing for a chilly winter night. The beans, ham, and veggies were all tender, the level of seasoning seemed just right, and everyone pushed away from the table satisfied.  It was the perfect mix of warm and savory, and with some scones to dip, it definitely hit the spot!

Polling the Fam: For me, it was one of my favorites I've made so far, and I'd definitely make it again following our same recipe above. Lisa really liked it, and said she couldn't even think of any obvious way to tweak or change it to make it any better. Becky liked it, Hunter liked it, Jayson liked it... It was a hit all around and left everyone full and happy. :-)

Verdict: Loved it! (5 stars)

Sunday Soup #21: Beef & Bean Soup

This recipe came from: http://shewearsmanyhats.com/beef-bean-soup-recipe/

*Pic 1 - http://shewearsmanyhats.com/beef-bean-soup-recipe/

My Variations from Recipe as Written: I doubled the recipe. I used a mesquite smoked salt instead of plain. And, I used shredded carrots instead of sliced or chopped.

General Thoughts: This soup looked very promising... Beef, beans, broth... What could go wrong? Well, it didn't exactly go "wrong," but it didn't live up to my expectations. Admittedly, as you already know if you are a regular follower of my blog, I am far from a professional cook (I am just a dude who likes soup!), so my disappointment may be linked to something I did (or didn't do) when I prepared the recipe.

*Pic 2 - Picture from when I made it

But, despite not really delivering overall, this soup did get a couple things right... The soup was hot and filling, if a bit plain, and would hit the spot on a cold night. Also, it was fairly simple to make, as the prep was easy and most of the time spent was in waiting for it to boil and simmer (rather than actively preparing).

Don't get me wrong, it was definitely edible - in fact, my son and I both ate it leftover multiple times.  However, it was definitely missing something... Its flavor profile was not the best; it was bland and a little off in turns, and it never made any of us say, "mmmm."

Polling the Fam: For me, this soup just lacked personality... It needed something to make it pop, to make me want to go back for seconds and hope I have extra leftovers for the next day, but it just didn't. Becky said it smelled funny (probably the sage or thyme) and called it "Dog Butt Soup" (real soup talk!). Hunter ate it but was also not really impressed, saying it was "okay." Andrew ate it too, but was not as happy with it as he was with some of the other soups he's tried in this project.

Verdict: Not a fan. (2 stars)

Sunday Soup #20: Mexican Street Corn Soup

This recipe came from: http://stripedspatula.com/2016/07/28/mexican-street-corn-soup/

*Pic 1 - http://stripedspatula.com/2016/07/28/mexican-street-corn-soup/

My Variations from Recipe as Written: I took several big liberties with this recipe... I doubled the recipe. I used olive oil (when it gave me a choice between olive or vegetable oils) and chicken stock (when it gave me a choice between chicken or vegetable broth). I used frozen corn instead of fresh, for the sake of pure expediency (and, as such, did not follow the instruction regarding the corn cobs). And, I added 1/2 pound of shredded chicken and 1/2 pound of shredded turkey, because I felt like the soup needed more bulk and certainly some protein.

General Thoughts: The flavor of this soup was deceptively deep and complex; helped by its garnishment, certainly, but very flavorful on its own. The addition of the protein (the shredded chicken and turkey) was a huge positive! It made the soup feel really substantial, as well as adding greatly to the overall flavor profile.

*Pics 2 & 3 - Pictures from when I made it

The soup was fairly simple to make, helped out by using frozen instead of fresh corn and buying pre-cooked, pre-shredded chicken and turkey from the deli section. Overall, it was pretty straightforward, so I have no tips or commentary regarding the prep, really, other than what I have already shared.

I garnished with the recommended corn mixture, but felt like mine needed to be a little spicier (what else is new?!), so in addition to the other recommended garnishes (cilantro and cotija cheese), I used sour cream, Sriracha, and jarred jalapeños (which gave it a vinegary twang that I felt like the soup was missing). Finally, I crumbled tortilla chips into my bowl, which finished it off nicely.

Polling the Fam: I made this one for a large crowd again, so some good opinions.  I thought this was a solid addition and would make it again, in the form described above as a main dish or without the chicken/turkey as a nice soup course for a Mexican meal. However, the soup needs more spice (without garnishment) to make it "great". Becky thought it was good, and she would eat it again, although she thought it needed a bit more spice. Hunter felt similarly, saying he really liked it and that it was flavorful, but not as spicy as desired, and the tortilla chips were a "must". Jayson liked it very much and was very glad it had chicken/turkey, adding that he was happy he added a bit of Tabasco to his bowl. Andrew said "Really good. Quality, quality, quality." He said the meat was his favorite part of the soup and that it worked very well; he thought the broth acted like a very rich sauce for the meat. Finally, Lisa thought it was good but that it was missing some flavor note, although she couldn't put her finger on what specifically; she suggested some canned mild diced green chiles. She also added that the pieces of shredded chicken were too big so dicing a traditionally cooked boneless chicken breast or shredding it smaller would have helped.

Verdict: Liked it. (4 stars)

Sunday Soup #19: Pork and Poblano Stew

This recipe came from: http://www.simplyrecipes.com/recipes/pork_and_poblano_stew/

*Pic 1 - http://www.simplyrecipes.com/recipes/pork_and_poblano_stew/

My Variations from Recipe as Written: I used two chipotle peppers in adobo, instead of just the one for which the recipe called; I need my spice! And, I left the pork shoulder bone in the pot while it cooked (after I had trimmed off all the meat I could get for the stew, of course), and it imparted a lot of flavor! Finally, the recipe called for the cook to salt the pork as it's seared, so I used some mesquite smoked salt that I had on hand for that purpose, rather than just plain old salt.

General Thoughts: This was another one of those soups that I was worried about when it was cooking. The pork and all the spices seemed spot on... But, I am generally not a fan of corn in my soups, and I really don't care for sweet potato in anything. However, I am glad to say that I was pleasantly surprised! The corn provided some needed texture, and the sweet potato gave the soup a nice creaminess and did not taste overly "sweet potato-y" at all.

*Pics 2 & 3 - Pictures from when I made it

Be warned, this soup took a little longer to prepare than some of the others I've posted, but that is not necessarily a bad thing if you have the time... You could cut down on prep time by using a pre-cooked or pre-smoked pork shoulder, but I am afraid the flavor would not be quite as good, particularly as you would not have a bone to add to the pot either. Using the raw pork shoulder as I did, prep took me about 90 minutes (but I tend to take my time and meander a little bit, so you might be able to knock it out faster).

This stew was somewhat reminiscent of my favorite soup, pozole, owing primarily to the pork and the cumin, but that is where the similarity ended. Where pozole gets very aggressive with the spices and relies on add-ins and garnishes to put it over the top, this pork stew features its core ingredients (the well seasoned pork, the onions/garlic, the sweet potato, and - yes - even the corn) to shine. As you can see in my picture above, I did garnish with sour cream (as suggested by the recipe) and tortilla chips, which were both delish, but it really didn't need much more than that to be super solid.

I will say that even with the two chipotle peppers in adobo, the soup was not really spicy, and I needed something a little more to "kick it up a notch." I settled for pouring some of the vinegar out of a jar of jalapeno peppers into my bowl, and it was perfect!

Polling the Fam: I rather enjoyed this stew and would definitely look forward to making it again. Becky thought it was very good and said it was her second favorite so far (behind only Sunday Soup #18: http://soupersleuth.blogspot.com/2016/10/sunday-soup-18.html).  Hunter likewise really enjoyed it and said he would absolutely want to have it again.

Verdict: Liked it. (4 stars)

Sunday Soup #18: Oktoberfest Stew

This recipe came from: https://thecozyapron.com/oktoberfest-stew/

October just started, which means cooler weather and... Oktoberfest! So, I thought this Sunday I'd hunt for a promising German soup. Enjoy!

*Pic 1 - Picture from https://thecozyapron.com/oktoberfest-stew/

My Variations from Recipe as Written: I doubled the recipe. I used 32oz of smoked sausage instead of the 28oz a double batch called for. Instead of a full head of cabbage, I used a large package of pre-shredded angel hair white cabbage I found in the produce section; this sub was GREAT because each "piece" was of a size and shape that somewhat mimicked sauerkraut, and I would highly recommend it if you try this recipe! I used whole caraway seeds instead of ground caraway (because the store did not have ground). I used garlic salt instead of plain salt.

General Thoughts: This soup was terrifically warm and hearty, filling and satisfying. The flavor was excellent, as the broth picked up the fat from the sausage, the flavor from the fragrant onions and garlic, and bulk of the cubed potatoes. I was a little worried that some in the group I served (my best friend and wife, in particular, who are usually anti-veggie) would balk at the amount of onions and cabbage in the recipe, but they turned out so tender and flavorful, Jayson and Becky loved it!

*Pics 2 & 3 - Pictures from when I made it

One of my favorite things about this soup was the little "edge" it got from the minor flavor ingredients: caraway, German beer, and being finished with the parsley and apple cider vinegar. It did not end up tasting like sauerkraut, so no worries on that front, but the way the flavors combined gave it just enough hints of vinegar, rye bread, and German lager that if you added an accordion and a tuba, you'd swear you were in Bavaria!

A special nod this week, too, for Becky, who made some Savory Scones with Gruyere, Prosciutto, and Green Onion (http://kitchenconfidante.com/savory-scones-with-gruyere-prosciutto-and-green-onion-recipe; seen in the my picture above) that were out of this world good and a perfect compliment to this soup.

I could go on, but I'll let what others said about the soup speak for it instead.

Polling the Fam: I know sometimes these reviews seem like hyperbole and that I rave about most of the soups I make. However, I try to review each recipe in comparison to the others, and I tend to pick soups that look yummy and like something we'd like (based on its ingredients, etc.), so it is inevitable that I like more than I dislike. With that said, this soup was DEFINITELY better than the Wonton Soup I made last week, which was also quite good and easier to make. But, this German soup is the real deal, and I'd definitely make it again. I had the pleasure of cooking for everyone else this week, too, so happy to have many opinions... Hunter said it was great and definitely one of his favorites of the whole soup project.  Becky not only thought it was good, but confirmed it was definitely her favorite so far. Lisa said it was really, really good and that she enjoyed it. Andrew used adjectives fantastic and superb, and he only got to eat the leftovers, a day late, so it is (apparently) good on multiple days. :-) And, Jayson loved it and said he wanted to eat more, but he was just too full after one big bowl and several yummy scones.

Verdict: Loved it! (5 stars)

Sunday Soup #17: Easy Homemade Wonton Soup

This recipe came from: http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

It was super hot on Sunday in Gilroy, CA... A nice brisk 102 degrees! But, it was a dry heat, right? LOL So, what did I do to beat the heat? Make soup, of course!

*Pic 1 - Picture from http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

My Variations from Recipe as Written: I went a little bonkers with variations in this recipe, but it primarily had to do with what was available at the store. Okay, so that was a lie... I just like changing stuff because I think it sounds better! :-)

The biggest departure is that the recipe's author spends a good bit of the page telling/showing you how to make shrimp and pork wontons on your own, and I am sure they are delicious, but I did not have that kind of time... I used two 12oz bags of the Trader Joe's Chicken & Cilantro Frozen Wontons (http://www.traderjoes.com/fearless-flyer/article/681); they were very tasty and made this soup SO much simpler and faster to make. Then (because I can't seem to leave well enough alone), I used 8 cups of chicken broth instead of 7; 10oz of brown mushrooms instead of 4; a cup of shredded carrots instead of thin slices; and 5 bok choy leaves instead of 3.

General Thoughts: For the amount of time this soup took to make (HINT: hardly any!), it was remarkably good! It was hearty and the textures in each bite was A-mazing!! I added the frozen wontons right at the end and cooked an additional 2 minutes (per the instructions on the bag), and it worked out very well.

*Pics 2 & 3 - Pictures from when I made it

The soup was visually pleasing, the bok choy gave it a bit of earthy flavor, the mushrooms and carrots were perfectly tender, the shrimp was delicate and not overdone (i.e., not rubbery), and the Asian flavor (helped with a little soy sauce in my bowl) popped in every bite.  You would need to like Asian food to enjoy this one, which I (of course) do, and it would really hit the spot if you were craving a quick and delicious hit of Asian flavor that could be made simply and quickly as a main dish.  It would also be a great choice as a (heavy) soup course for an Asian- or international-themed meal.

Polling the Fam: I think this is one of the best all-round soups I've made since I started my 52-week soup challenge, and I would definitely make it again.  Hunter, who was the only other Souper Trooper to partake this week, likes Asian food, but does not really do shellfish (like shrimp) or mushrooms; however, he really liked this soup! He enjoyed it and would definitely look forward to eating it again, shrimp, mushrooms, and all!.

Verdict: Loved it! (5 star)

Sunday Soup #16: Crockpot Green Chile Chicken Enchilada Soup

This recipe came from: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

*Pic 1 - Picture from http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

My Variations from Recipe as Written: It called for chicken breasts or thighs; I used breasts. The recipe called for 8oz of green chiles, but (because of the sizes of cans) I ended up adding almost 14oz. It said the diced tomatoes were optional, but I used diced tomatoes with zesty jalapeños. And, I used smoked paprika instead of "normal" paprika (because it is what I had on hand).

General Thoughts: I have to admit, almost up until the end, I didn't think I would like this one... It looked and smelled like a million other generic "chicken tortilla"-type soups I've had, which I am none too crazy about (but some people seem to really like). Ho hum... But... Once I added the cream cheese and let it melt, this soup came alive! It became smooth and creamy, softening the harsh (often sour) nature of the tomato/veggie-based brothy Mexican soups... The softening effect was further increased with the addition of some shredded cheese and sour cream (full disclosure, I cheated and used greek yogurt instead) in my bowl.

*Pic 2 - Picture from when I made it

This soup had a lot of flavor, but it was not very spicy, so if that is normally a concern for you, no worries on that account with this one. Because I am a fire-breather, if left to my own devices, I would definitely kick it up a notch by substituting at least one of the cans of mild green with a can of the hot variety (like some hot jalapeños, or maybe even some fresh hot Hatches). Also, some crumbled tortilla chips sprinkled over the top, or even some pork rinds, would have provided some nice texture, but that is a minor quibble.

The soup had good color and really looked appetizing, which was nice because it smelled and tasted great! The prep was fairly simple, and I do love crockpot soups that can provide a yummy conclusion to a busy day with little effort.

Polling the Fam: I really liked it and would definitely make it again. It is no pozole (my favorite soup), but it provided solid Latin flavor in a filling (and surprisingly healthy) package. Becky said she really liked it as well, although did not comment on it much more than that.  Hunter said that he rather enjoyed it and would definitely look forward to eating it again.

Verdict: Liked it. (4 stars)

Sunday Soup #15: Easy Hot and Sour Soup

This recipe came from: http://rasamalaysia.com/hot-and-sour-soup/2/

*Pic 1 - Picture from http://rasamalaysia.com/hot-and-sour-soup/2/

My Variations from Recipe as Written: Quite a few variations from exactly how the recipe was written this time, owing primarily to what ingredients were available at the store. However, most of the changes likely had minimal impact on the taste.  I doubled the recipe. I used a couple ounces more chicken stock than called for. I used "extra firm" tofu instead of "soft." I used baby portbello mushrooms instead of the white button variety. The recipe gave several options for vinegar; I used rice vinegar. And, I used four (4)  tablespoons of low sodium soy sauce, instead of the three (3) tbsp of regular and one (1) tsp of "dark" soy sauce the recipe called for. Lastly, I added some green onions for color (and because I love green onion in my Asian soups).

General Thoughts: I am happy to say that my son, Hunter, cooked this soup with me tonight! He is the other person in my house that I can usually count on really liking Asian soups, and we were both pretty excited to try this one (since it was my first-ever attempt at Hot & Sour). My wife made a yummy Korean Sticky Chicken recipe, with cauliflower fried rice, so our soup was meant to be an awesome appetizer/side dish.

As we were preparing it, the smell was right, if you know what I mean? A good hot and sour soup in a Chinese restaurant has that pungent, vinegary, peppery nose to it, which signals your taste buds that they are in for a treat! The consistency was also spot on... Once it thickened up a bit with the cornstarch slurry, and we swirled in the egg, it looked and felt great!

*Pics 2 & 3 - Pictures from when I made it

But, that is when it went a little south... When I took that first bite, it was good, but it was missing... something. I think it definitely needed more "hot" (which I helped with some crushed red pepper in my bowl), and it needed a little more "sour" (which I helped with another little pour of vinegar into my bowl). Some more white pepper definitely would have helped too...

Polling the Fam: I thought it was decent, and I would certainly eat it again, but it was just sort of underwhelming. A really good hot and sour soup is something I remember and talk about (crave, even) after I've had it at a good Chinese restaurant. But this was not one of those... The soup was filling, edible, starting in the right direction, but ultimately forgettable.  Hunter likewise felt like it needed something he couldn't put his finger on. He said he'd eat it again, but that he would likely not ask me to make it.

Verdict: Not a fan. (2 stars)

Sunday Soup #14: Spicy Thai Curry Noodle Soup

This recipe came from: http://heatherchristo.com/2014/01/27/spicy-thai-curry-noodle-soup/

*Pic 1 - Picture from http://heatherchristo.com/2014/01/27/spicy-thai-curry-noodle-soup/

My Variations from Recipe as Written: I doubled the recipe. I ended up using several more ounces of noodles than the originally recipe called for (because of the weird packaging amounts available at the grocery store). The recipe called for vegetable or chicken broth; I used chicken, so the version I made is not vegetarian- or vegan-friendly (sorry, veg-heads! still love you, though!!).

General Thoughts: This is the second of the two soups I made this past Sunday at a family gathering (the first being Sunday Soup #13, a garlic potato soup recipe you can learn more about here: http://soupersleuth.blogspot.com/2016/08/sunday-soup-13-slow-cooker-roaster.html). My Sister and Mom and I are all huge fans of Asian cuisine, and curries in particular, so we collaborated on this one, hoping it would pay off big... And it did!

The prep for this soup was souper easy (haha, you see what I did there?! - how many times have I made that joke?) and the entire prep/cook time was little more than 30 minutes. It seems like it would be a great soup to make on a weekday night for a bit of yummy Asian flavor, or even for a dinner party with a Asian food theme.  Its simplicity was also its only weakness though, as we thought it really needed something "more" to be great (see below).

The soup was rich and creamy and felt like it coated my throat and tummy with red curry goodness! The Thai flavor was strong, but it was not spicy or even very salty.  The noodles were almost incidental, as the star was the creamy, savory broth.  We all approached our bowls differently: my brother-in-law loaded up on noodles and used the liquid more like a noodle sauce than soup broth; I took what I felt was a good broth-noodle ratio and wound up with a hearty noodle soup; and my Mom took mostly broth and added just enough noodles to avoid having to sip it from a mug. In the end, each of us got exactly what we were looking for and were happy with our bowls.

The soup was actually a little like a Vietnamese pho; not in taste, but in that the soup was just broth and noodles, and each person was able to add garnishes (and even sauces - I added a healthy portion of Sriracha to mine) to their taste that really put the soup over the top.

In the future, most of us agreed that some basic changes would serve to make it even better: we'd definitely give it some protein, such as some chicken breast cut up and sautéed in chili oil; we'd probably add a bit more salt from the outset; we'd throw the garnishes - Thai basil, red chilis, cilantro, green onions - in with the curry paste/garlic/ginger to sauté; and we'd likely go for only about 2/3 to 3/4 of the noodles called for in the original recipe (by the end, the noodles had absorbed almost all the broth).

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: I really, really liked it and would definitely look forward to having it again, especially with the suggestions discussed above. My brother-in-law is a noodle-lover and was in heaven with the oodles of noodles that had picked up the yummy curry flavor, so he was happy. My Mom thought it was really good but gave a hearty endorsement to the "less noodles" camp. And, my Sister likewise gave it high marks as-is, but still thought it needed "something" she couldn't put her finger on exactly.  However, as mentioned, we all agreed that our improvements would be a welcome addition the next time we set out to make it.

Verdict: Liked it. (4 stars)

Sunday Soup #13: Slow Cooker Roasted Garlic Baked Potato Soup

This recipe came from: http://creolecontessa.com/2015/12/slow-cooker-roasted-garlic-baked-potato-soup/

*Pic 1 - Picture from http://creolecontessa.com/2015/12/slow-cooker-roasted-garlic-baked-potato-soup/

My Variations from Recipe as Written: I doubled the recipe and likely used a few extra cloves of roasted garlic than the recipe called for; my family loves garlic! I did not use low-sodium chicken broth. I added crumbled bacon to the list of available garnishes.

General Thoughts: After being gone for a few weeks, I was getting twitchy to make some soup... And, since we were visiting my parents, and my Sister and Mom both really like to cook, we decided to do Sunday Soup together... And make two soups! This was the first one...

The prep on this soup was pretty darn easy... The hardest part was roasting the garlic (thanks Mom)! And, I am an onion wuss, so my Sister fixed the chopped veggies right up, and we were in business...

This soup was extremely hearty, and very thick... The combination of the potatoes and the cheese added during the last part of the cooking process served to make the soup very chowder-like, as opposed to any pretense it had of being a brothy soup.  Some of the people that tried it at our gathering found it to be TOO thick, but I found it to be perfectly creamy.

Even though I used the regular (rather than low-sodium) stock, the soup turned out to be a bit bland.  Several of our diners added salt and pepper to their bowls, and I had to crank mine up with some Frank's RedHot.  I was also a little worried that it might come out too garlicky (even for us), but the garlic, while definitely noticeable, was subtle enough to blend with the other flavors rather than overpower them.

Our biggest take-away was that the garnishes for this soup are a MUST! As I mentioned, as a star all by itself, this soup was a little lackluster, but it turned out to be a terrific base for variation... I added bacon, cheese, sour cream, chives, and hot sauce, and came out with a bowl of wonderful potato soup that I'd be happy to eat again and again.

*Pics 2 & 3 - Pictures from when we made it

This was a solid selection, but there are probably better potato soup recipes out there (like my wife's) if you are looking for something special. I would, however, make it again if someone specifically asked for it.

Polling the Fam: It is always great to cook for a crowd because it means many different perspectives. My wife and oldest son were the least impressed, giving it middling marks, and thinking it needed more garlic ("I've had much better potato soup, but this one was okay").  My Mom and Dad liked it overall, saying it had good flavor, but they both thought it was too thick for their tastes. My Sister and I both really liked it and thought, although we'd try to find a way to make the flavors a bit stronger, we'd both make it again.

Verdict: It was okay. (3 stars)

Sunday Soup #12: Creamy Potato, White Cheddar, & Kielbasa Soup

This recipe came from: http://www.reneeskitchenadventures.com/2015/11/creamy-potato-white-cheddar-and.html

*Pic 1 - Picture from http://www.reneeskitchenadventures.com/2015/11/creamy-potato-white-cheddar-and.html

My Variations from Recipe as Written: I used 12 oz. of white cheddar cheese, rather than the 8 oz. called for in the recipe.

General Thoughts: Holy dicing, Batman! This recipe called for everything to diced... I am surprised it did not tell me to dice the butter! The recipe lists prep time as 10 minutes, but that is a load of beaver spit!  I was so sick of dicing things by the time the prep was done, I was almost no longer interested in the soup itself, but I digress...

This soup delivered as a main dish... A little piece of Eastern European flavor that satisfied for something both exotic and comforting.  It was very hearty, and turned out to be creamier than I thought it would, based on the single pint of Half-and-Half in the recipe.  Using the immersion blender was actually perfect, and I managed to do almost exactly what it said: blend approximately half the diced veggies and potatoes.  If you didn't have an immersion blender, you could just puree half the soup in a normal blender and add it back to the pot. The dollop of sour cream was a nice touch, and I paired it with sourdough bread for dipping.

In my opinion, the main thing this soup was missing was a stronger flavor. It was solid and tasty overall, but (for someone like me that enjoys strong flavors) it left me wanting for some "punch."  I added some Louisiana hot sauce to the bowls I ate, which certainly helped, but that is not for everyone. More salt, more pepper, more... something, would have helped.  On one hand, it is good because each individual person can doctor their own bowl to suit his or her taste, but if you are making it for a crowd that likes strong savory flavors, you might want to kick it up a notch.

I have some alterations I want to try next time I make it... Instead of the butter to sauté vegetables, I would start by cooking up half a pound of chopped bacon and then sautéing the veggies in the result.  Then, I think providing a good German or Polish sauerkraut as a garnish that folks could add to their bowls would provide some of the vinegar-y flavor I felt like it was lacking without necessarily upping the spice level.  Lisa suggested a couple of other items that would definitely be great as well (see below).

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: I got to make this one for our best friends, so got some good perspectives... First, for me, I would DEFINITELY make it again, particularly with the changes I mentioned above (although I'd buy some pre-diced veggies!).  Lisa gave the soup "two thumbs up," and made some really good additional suggestions that I would use next time: a smoked sausage instead of plain kielbasa; a much stronger (sharper) cheese (such as Kerrygold's Reserve Irish Cheddar); some green onion; and more sour cream. Jayson said he really liked it and would definitely eat it again, but agreed it needed something to kick up the flavor profile a little bit. And, Andrew thought it was really good, well-made, with tasty potatoes, and nothing he didn't like in his soup.

Verdict: Liked it. (4 stars)

Sunday Soup #11: Peanut Butter Soup

This recipe came from: My good friend, and professional chef, Jamie Kerr. Since you can't find it on a website (as far as I know), I'll add it for you here:

     Ingredients:

     3 large ribs celery, finely diced
     1/2 stick butter
     Medium onion, finely diced
     2 cartons chicken broth, 32 ounces each (8 cups)
     1-1/2 cups extra chunky peanut butter
     1 pint half and half (2 cups)
     Chopped peanuts
     Salt, hot sauce to taste

     In a large pot, sizzle celery in butter, stirring in onion until vegetables are crisp-tender. Add broth and heat while stirring in peanut butter. Cover and cook over low heat until vegetables are tender. Stir in half and half and heat through but do not boil. Season to taste and garnish with chopped peanuts.

     Makes about 10 cups

My Variations from Recipe as Written: None! I tried to make it exactly as she recommended. :-)

General Thoughts: A couple of weeks ago, I asked my followers if they had any ideas for recipes that could easily be made while camping. In response, Jamie (who owns and cooks for the best B&B I've ever had the pleasure to visit, TouVelle House - http://www.touvellehouse.com/) submitted this soup.  Unfortunately, I was unable to make it while we were camping, but I was SO intrigued, I decided I'd make it my next Sunday Soup.

It was... interesting. :-) Not bad, but not great, either. As you'd expect, it had a peanut butter taste, but it wasn't as strong as I expected. The soup was also decidedly thinner than I expected and, at times, I had the urge to drink it rather than use a spoon. And, the mouth-feel was a unexpected... The vegetables were not crunchy (maybe the way I cooked them?); in fact, it turned out that I was very grateful for the crushed peanuts used as a topping/garnish, since it provided the only real textural variety.  It was also a bit bland (most of you know I really like strong flavors)... I could have used both more peanut butter flavor (I know, it sounds weird, but I found myself craving it) and some definite spice! It got better when I knocked it up a notch (BAM!) with some hot sauce but, while I got the spice I craved, the flavors did not blend very well.

Despite the fact that it wasn't my favorite, overall, the soup was solid... but not as a main dish. It is a unique flavor that could provide a good palate prepper before a more substantial meal. I would recommend serving in small bowls during the appetizer course.  As an alternative, as is, it was begging to have some Thai noodles and bite-sized chicken breast pieces dropped in! Doing so (and adding some good Thai spice) seemed like it may have produced a delightful Thai peanut soup that I'd love to try again as a main dish.

*Pics 1 & 2 - Pictures from when I made it

UPDATE: Full disclosure, I actually made this soup on Friday (*gasp*)... So I tried it again this morning (Sunday) for breakfast before finalizing this entry. I liked it much more left over! It had more peanut flavor, was thicker and creamier, and I even found a way to add spice that blended perfectly with the soup's flavor: Sriracha! But, that does just reinforce my belief that this would be a great base for a rockin' Asian noodle soup!!

Polling the Fam: I liked, but didn't love it, but think it has great potential. I'd like to try it again with some big additions/alterations (see above), but I would likely not make it again as a primary soup choice in its current form. Becky said she didn't dislike it, but didn't really like it either... Overall, just not very strong feelings about it either way. Hunter said the soup was too bland and seemed to absorb the flavor of whatever he put it in, which was Tabasco sauce. He was likewise fairly ambivalent about it.

It also deserves mentioning that, just because we did not care for this particular recipe, Jamie Kerr is a terrific chef, and I would definitely eat anything she was willing to cook! She is a talent, and is credited with getting my picky youngest son to eat (and enjoy!) things he had never eaten before. Thanks for this great submission, Jamie!

Verdict: It was okay. (3 stars)

Guest Sunday Soup: Chicken Tortilla Soup from Sunset Magazine

Here's my soup!!!

Name: Chicken Tortilla Soup from Sunset Magazine

Original Recipe From: http://www.myrecipes.com/m/recipe/tortilla-soup-4

The Story: I made this years ago & got from the magazine. This year, I was looking for a good Chicken Tortilla Soup recipe online & remembered this one - but no longer had it! I searched for it & was so happy to have found it again online!! 🙌🏼🙌🏼
A few slight deviations this time:
- I used canned tomatoes w/ garlic (Italian style) by accident. It was still yummy.
- I used about 8 cups of regular broth (not low sodium). The rest I did use low sodium.
- I used a bit less than a TBSP of salt when adding seasonings.
- I used red chili flakes (not sure if that's the same thing as what's called for.)

Toppings we used:
-cilantro
- avocado (buy at Trader Joe's - 99 cents & always perfect!!)
- shredded Monterey Jack
- chips from Trader Joes (we love these- pictured)
- Plain Greek yogurt

In the past I have done these & it's still good:
- used lemons instead of limes - used a small can of tomato only
- I never make my own chips or strips :)
- cheddar is a good topping too
- La Vic's hot sauce if we have it, or any other hot sauce

Our thoughts: We love this soup! It's good year round. It isn't spicy unless you add a hot sauce. It's full of flavor even though it's quick to make. The kids love it & my mom in law enjoyed it too. It's really easy to make & one recipe will feed us (fam of 4) for @ least 2 meals.

This ones a keeper & I'm happy to share with Ryan & all of his soup fans!! Enjoy!

-Aimee Brown

Sunday Soup #10: Crock Pot Pork Pozole

This recipe came from: https://www.facebook.com/617461511757257/videos/636383249865083/?pnref=story (*it was a video posted on Facebook, so I apologize if you aren't able to access it)

My Variations from Recipe as Written: I tried to stick pretty closely to the recipe as written, since I was anxious to see how it stacked up to my own version/method. I used about 3.2 pounds of raw pork shoulder (which I cubed), instead of the 2.5 pounds called for. And, in the crock pot, I didn’t quiiiiiiite have enough Dried Ancho Chile powder to make a full ½ cup, so I made up the difference with about a TBSP of Smoked Dried Serrano Chile powder. However, the biggest change I made was to pre-marinade the pork. I created a marinade (combining ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice), tossed the cubed pork in it, and refrigerated for approximately 2 hours before putting everything in the crock pot.

General Thoughts: I have to admit, the very name of this one made me nervous. I have a pozole recipe that I have made for years, and it is DAMN good, if I do say so myself. But, this recipe caught my eye because it uses the crock pot, and my recipe is VERY labor intensive. A crock pot is decidedly inauthentic, but if it could save me several hours in my day when I want pozole, it might be worth it. And, I do have to admit, the recipe was easy! Even easier, if I didn’t bother to pre-marinade the pork, but even that was not very time consuming. But, there is no way it could be as tasty as my more authentic recipe, could it? Well… almost! I am pleasantly surprised at the depth of flavor in this soup… And the pork! Oh, the pork!! SO tender and super flavorful… I think I nailed it with my marinade, but the slow cooker process helped with the tenderness, I am sure. The onions and hominy were, likewise, the perfect texture. I garnished with lime wedges, queso fresco, cole slaw (I usually prefer plain white – angel hair style – cabbage, but the market was out), and crumbled tortilla chips, but some tortillas would hit the spot as well. I came at this recipe prepared to be a pozole snob, but came away unashamed to say I was wrong… Considering the time it saved me, it was a winner!

*Pics 1, 2, & 3 - Pictures from when I made it

Polling the Fam: Obviously, I really liked it… Hunter said it was not quite as good as mine, but it was still really tasty and deserved to be in the regular rotation. He said he really liked the meat/hominy ratio in this one. He also added that it was one of his favorite Sunday soups so far.

Verdict: Loved it! (5 stars)

(*NOTE: As I mentioned, this recipe was from a video on Facebook, but since I posted, that video has been taken down, and moved several times, so it could be hard to find. I was able to find it on Tip Hero - I think it is a Tip Hero recipe - here: http://tiphero.com/crock-pot-pork-posole/). But, since it has been a little "slippery," I figured I'd embed the video here - which is, of course, the 100% property of its original creator/poster. Enjoy!)