Sunday Soup #132: Sausage Parmesan Cream Cheese Soup

Souping makes me happy, and you should always do what makes you happy, right? I mean, unless what makes you happy is being a jerk, in which case, make the world a kinder place instead and just make soup! :-)

And, if you need a good one, maybe give this yummy Italian selection a try? This was one of those soups that was solidly 4.5 stars (i.e., better than 4, but not quite 5), but I don't usually give half scores. So, since I could think of a couple of improvements, I scored it a 4 with room to get even better. Enjoy!

This recipe came from: https://www.eatwell101.com/sausage-parmesan-cream-cheese-soup-recipe

Variations from Recipe as Written: I doubled the recipe. I used Mild Italian sausage (instead of my usual Hot) because one of my diners is sensitive to spice. And, I used canned petite diced tomatoes rather than fresh Romas.

General Thoughts: The prep on this one was really easy! The only chopping was an onion, and my friend Lisa did that for me, so the rest was just adding things to the Instant Pop. It should be noted that this recipe does not make very much; I doubled it, but there was barely a serving leftover after feeding only six adults (who had plenty of other food - bread, salad, etc. - to eat, too). So, plan accordingly!

*Pics 1 & 2 - https://www.eatwell101.com/sausage-parmesan-cream-cheese-soup-recipe

The flavor of the soup was solid, and it reminded me of a pizza soup.  It was creamy and cheesy, with a zesty tomato sauce and sausage taste. But, while the soup came out almost silky, without the sausage there would have been very little texture variation. I recommend making some simple homemade croutons in the oven or skillet (for example, these tasty Pioneer Woman beauties: https://www.yummly.com/recipe/Homemade-Croutons-9111591?prm-v1) to give the soup a little crunch. All in all, though, it hit all the right flavor notes, and was even tastier as leftovers!

A loaf of good, quality sourdough bread was a very nice compliment to this soup, and making it into garlic bread would have been very tasty, indeed! Also, I want to give special mention of the Caprese salad Lisa made, which was perfect: fresh, piquant, and flavorful. If we are lucky, maybe she'll share the recipe in the comments? :-)

Potential Improvements? As I mentioned above, some croutons for texture would have been brilliant, and I'd prefer Hot sausage (rather than Mild). Finally, next time, I'd like to try dicing some fresh Roma tomatoes (nice firm ones!) instead of using the canned diced toms.

Polling the Fam: Everyone seemed to really enjoy this one, with only a couple of suggestions (primarily focused on how some crunchy croutons would help).

Verdict: Liked it. (4 stars)

Guest Sunday Soup: Split Pea Soup

I love it when someone makes a Guest Soup and lets me have some, even when they don't know I am going to blog it. :-) And, when I get a Guest Soup, I do not always offer my opinion or rate it because I am rather content with just sharing the opinion of the cook(s) with you. But, I happened to have found this one something special...

My friends Bill and Sheila made a Split Pea Soup this weekend that I thought was the best split pea I've ever had (and that is not hyperbole). As Sheila put it, "Bill has never followed a recipe in his life. He did not even know we owned measuring cups and spoons." LOL But, she did her best to recreate the recipe for me, and I am happy to share it with you now... Enjoy!

Name: Split Pea Soup
Cooks: Bill and Sheila

The Recipe (in - mostly - Sheila's own words):

We made an amazing bone broth with an FFA chicken! Worth it!

In the Instant Pot, we put 12 oz of dried green split peas and 4 cups of the bone broth, salt, and pepper.  Pressure cooked for 20 minutes.

Bill immersion blended that until smooth and added one cup whole milk then chilled.

The next day…

We put mirepoix (one cup-ish of each - diced carrots, onions, and celery), 2 cups dried yellow split peas, and 4 cups water in the Instant Pot.

While that was under pressure for 20 minutes, we baked 6 pieces of bacon until crispy and cubed ½ of a smoked ham from Costco.

After the yellow pea batch was done, we put all the things back in a pot together with one more cup of milk and slow-cooked it for just an hour more so it all heated through, and then did one last check for salt and pepper.

*Pic 1 - Picture from when Bill and Sheila made it

So, Was It Any Good?:

When I talked to Bill about it before I was able to try it, he said it was really good. So, he liked it... But, since I got to try it too, I wanted to share my thoughts, with Bill and Sheila's indulgence, of course!

Yeah, it was great! As I said at the outset, this is (officially) the best split pea soup I have ever eaten!! It was deeply flavorful, full of more subtle flavors (e.g., smoke from the ham, earthiness from the peas, salty richness from the bacon, sharpness from the pepper, etc.) than I was expecting. The soup was also a panoply of textures thanks to the mirepoix and (delightful) chunks of meat; the large chunks of ham may have been my favorite part, each bite bursting with savory goodness. In short, if this soup was featured at one of my local restaurants, I'd order it each and every time I dined there!

Verdict: Loved it!! (5 stars)

Thanks, Bill and Sheila, for sharing a great recipe!

Sunday Soup #99: Smoky Lentil and Potato Soup

This week's recipe is somewhat unique in that it combines lentils and potatoes in the same soup, which I've not often seen. The recipe appeared to be vegetarian/vegan-focused, so lentils (being a good source of protein) would fit the bill there quite nicely, while the potatoes are cast in the grain/carb role. I, however, am a meat-a-saurus and could not resist adding some tasty animal-based protein in the form of bacon! Did the lentil-potato-bacon combo nail it or miss the mark? Let's see...

This recipe came from: https://www.melskitchencafe.com/smoky-lentil-and-potato-soup/

*Pic 1 - https://www.melskitchencafe.com/smoky-lentil-and-potato-soup/

Variations from Recipe as Written: I doubled the recipe and followed the instructions for Instant Pot preparation. My family loves a good, strong smoky flavor, so I used smoked salt. The recipe called for brown and red lentils, but the supermarket only had brown, so that's what I went with. And, as previously mentioned, I added bacon (about 1 pound of bacon per single version of the recipe), which allowed me to sauté the veggies in the bacon grease (rather than using olive oil). Finally, even though it said spinach or kale was optional, I added about half the (baby) spinach it called for.

General Thoughts: The prep on this one was pretty simple, particularly since I used a mirepoix mix (diced onions, carrots, and celery), so no chopping was required for those items. I had to do a bit of chopping on the potatoes, spinach (which was optional), and bacon (which I added to my version of the recipe), but it went very quickly. And, as usual, the cooking was a snap in the Instant Pot, requiring only three minutes at high pressure, followed by a quick pressure release.

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

As you would expect, the soup was very hearty and quite filling. The lentil/potato combo gave each bite a "weight," even though I would still call this a brothy dish. Many lentil soups I've had are thick and creamy, often calling for a portion of the soup to be puréed (such as with an immersion blender) to thicken it up. However, this soup (much to my surprise and enjoyment) had a broth more consistent with a hearty vegetable beef soup than with something like blended pea soup.

The taste was likewise very solid, and it was (I am assured by Lisa) even tastier leftover. I tasted the soup in the pot before I served it, and added a fair amount of salt and cracked black pepper. But, once I felt it was properly seasoned, it was quite enjoyable. The addition of bacon was definitely the right choice for me, as it added a deep, rich savoriness that complimented the smoke and spice, as well as adding a different texture. Finally, I know it sounds crazy, but I got a small hint of lemon in my bowl... Whether from the lentils, the spinach, or one of the spices, it was so surprising and tasty that I found myself wanting more of it.

Potential Improvements? I think next time I make this one, I'll add even more bacon (or, better yet, use a smoked pork shoulder instead of bacon) to make it a bit meatier. And, because the subtle lemon flavor was so much of a pleasant surprise, I might try adding an actual tablespoon of lemon juice to the whole pot.

Polling the Fam: I liked this one and, since it can be made vegetarian/vegan to suit those tastes, it is quite versatile, so I'd definitely make it again. Jayson thought the soup was hearty and filling, but kind of unremarkable beyond that, and added that he thought it needed more meat. Lisa really liked it, found it hearty and filling, and thought ham would be a good meat choice. Andrew thought it was really good, making particular mention of the bacon. And Fox, our picky eater, said he didn't care for it much because it wasn't his kind of soup.

Verdict: Liked it. (4 stars)

Sunday Soup #94: Instant Pot Broccoli Cheese Soup

As promised, this is the second soup I made last weekend for my diners. I had already made a ham and potato soup (posted as Sunday Soup #93, if you want to check it out too), but my fun friend Lisa also wanted something a little different. Earlier in the week, Lisa sent me a link to a recipe billed as a copycat Panera Broccoli Cheese Soup. Her friend Diane had made it and sent it along with a couple of prep tips she had after making it in her kitchen. Broccoli cheese soups can be a little tricky to get right, but with the ham and potato soup already cooking on the stove, trying this one in the Instant Pot was too good an opportunity to pass up.

This recipe came from: https://thebellyrulesthemind.net/broccoli-cheese-soup-recipe/

*Pic 1 - https://thebellyrulesthemind.net/broccoli-cheese-soup-recipe/

Variations from Recipe as Written: Following one of Diane's suggestions, I sprinkled the cornstarch (which I used as a thickener since Lisa really doesn't eat wheat flour) on top of the veggies in the Instant Pot and did not stir the ingredients before bringing the pot up to pressure. And, I used regular vegetable stock rather than low sodium.

General Thoughts: The prep for this soup was super easy and fast, particularly since I used the pre-cut broccoli florets and pre-chopped onions. All it took was a little chopping on the carrots, and I was all set! Once everything was in the pot, I sealed it, brought it to pressure, let it cook for just one minute, and then let the pressure release naturally; all-in-all, it was in the pot for about 35-ish total minutes from lid-on to lid-off.

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

I have to admit, I was pretty surprised when I opened up the lid! I expected to see huge chunks of broccoli and veggies that I was going to have to hit with the immersion blender to make platable. But, when I mixed in the cheese and milk, the veggies (including the titular broccoli) were so tender that the consistency became quite smooth. Success! However, the cornstarch had clumped rather unappetizingly. I am not sure if it was because of the way I left it sitting on top when I sealed the pot, or if wheat flour would have done better, but it stayed a little clumpy even though I attempted to break up the random starch "balls" before serving.

This soup was tasty and consistent throughout. The broccoli taste was just the right level for a soup like this, and it tasted adequately cheesy. It was a little bland without some additional garnishment (I went for more shredded cheese and hot sauce in my bowl), but that is a small quibble. I enjoy strong flavors, so the way I fixed up my bowl might be a bit much for some folks, but the base soup starts as a relatively blank canvas that your guests can doctor up how they see fit!

Potential Improvements? When I make this one again, I will add some additional salt and pepper to the pot for a bit more flavor, with a sprinkle or two of crushed red pepper flakes. I'd also like to try an extra sharp cheddar cheese to make the taste a bit more dynamic (which is something Diane had mentioned, as well).

Polling the Fam: I really liked this one and would make it again. Jayson really liked it but thought it could have been a little creamier. Lisa also really liked it, saying it had good flavor, but she also suggested adding some additional salt to the pot. And, Hunter thought it was "definitely good" and said he had no complaints.

Verdict: Liked it. (4 stars)

Sunday Soup #91: Instant Pot Crack Chicken Spinach Soup

How does the classic literary quote go? "It was the best of soups, it was the worst of soups..." Yeah, I'm pretty sure that's accurate... 😆 Well, whether that's how it goes or not, that might be a good way to describe this past week's Sunday Soup. I wasn't specifically drawn to this one for any particular reason, but it looked yummy and was in the batch of choices I sent to my friend (and frequent dinner guest) Lisa for her to pick through. She picked it, we made it, now I get to review it... Check it out!

This recipe came from: https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

*Pic 1 - https://www.eatwell101.com/instant-pot-crack-chicken-soup-recipe

Variations from Recipe as Written: We made 1.5x the recipe. We used regular chicken broth instead of bone broth. And, we added an extra cup of spinach, 1.5 cups of broth, and 1/2-pound of chicken (all because of package sizes).

General Thoughts: The prep (getting the ingredients in the Instant Pot, anyway) was very simple... The entire recipe only called for seven ingredients total, and some light spinach chopping was really the only real prep step required. We had to shred the chicken after it was cooked, but that was also a piece of cake using Lisa's favorite electric hand mixer method (similar to this one: https://food-hacks.wonderhowto.com/how-to/make-shredded-chicken-seconds-with-mixer-0172718/).

But, you may be saying to yourself, "Wait, that picture below does not look like an Instant Pot!" You are correct, Intrepid Reader, that is not an Instant Pot... Within 15 minutes of closing the Instant Pot and starting it on its way to High Pressure, it started flashing a "burning" warning and shut itself off. Hmm... I had never experienced anything like it. Sure enough, when I opened it, some of the chicken breasts appeared to have been starting to burn on the bottom of the pot. However, Lisa and I quickly pivoted and transferred the now-hot soup to a pot on the stove to allow the chicken to finish cooking fully. Thankfully, once we salvaged the Instant Pot situation, the rest of the cooking went off without a hitch!

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

It tasted pretty good... It was VERY hearty, creamy, and bacon-y, all of which hit the spot. The cream cheese in the broth made it smooth and delicious, and I found myself wanting more. In fact, that was everyone's biggest comment: it was not nearly brothy enough! It was thick and felt very "heavy" (due to all of the creamy cheese and chicken), feeling more like a dip or a chili than a soup. It makes me wonder how it would taste poured over the top of a baked potato? I am betting, super yummy!

This soup also seemed to be missing enough spice and had a uniformity of flavor that, although tasty overall, made it a little boring. The bacon was a good start but, after that, there wasn't much flavor variation, as the spinach did not really announce itself (we chopped it rather than leaving the baby spinach leaves whole) and the chicken just took on the flavor of the cheese.

In the end, this one seemed like a promising start/base, but I'd definitely want to make some significant changes if I made it again.

Potential Improvements? My suggested changes for this one are numerous and were supported by almost all of my guests for this one... First, it needed more spice and something to diversify the flavor profile; I think I'd like to try adding a can of Ro-tel Diced Tomatoes with Chiles (they make them with Green Chiles, Chipotle Peppers, Serrano Peppers, and Habanero Peppers, so pick your poison!) to provide both taste and texture upgrades. Next, it definitely needs more broth and probably had too much chicken. So, looking at the original recipe, I'd likely double the amount of broth (to 3 cups) and reduce the amount of chicken by 1/4-to-1/2 a pound overall. Finally, I'd probably increase the amount of spinach by at least another cup.

Polling the Fam: I thought it was tasty and that it had good potential, but if I make it again I'll make all the changes noted above. Becky thought it needed more broth, less chicken, and more spice, but she also thought it was a good base. Jayson echoed that it was tasty but needed more broth and spice. And, Lisa thought more broth, less chicken, less bacon (heresy!), more spinach, and adding some onions would be the winning combo.

Verdict: It was okay. (3 stars)

Sunday Soup #81: Instant Pot Irish Colcannon Soup

I am not sure what it is about St. Patrick's Day, but I always find myself wanting to make Irish food... The old standby is Corned Beef & Cabbage, of course, but there are some good Irish soups too! I've made a few before, my favorites being the Dublin Coddle (https://soupersleuth.blogspot.com/2018/03/sunday-soup-55-dublin-coddle-irish.html) and the Guinness and Coffee Irish Beef Stew (https://soupersleuth.blogspot.com/2018/03/sunday-soup-56-guinness-and-coffee.html), but this year I thought I'd take a run at a colcannon soup.

Colcannon is a traditional Irish dish comprised chiefly of mashed potatoes and kale or cabbage, often eaten as a side dish with ham or Irish bacon (i.e., back bacon, sometimes also called Canadian bacon). It is traditionally an autumn/winter dish (e.g., an Irish Halloween tradition is to serve colcannon with a ring or thimble hidden in it), so with three days left before we usher in spring, it seemed like a perfect soup to make for this St. Patrick's Day Sunday!

This recipe came from: https://www.rebootedmom.com/instant-pot-irish-colcannon-soup/

*Pic 1 - https://www.rebootedmom.com/instant-pot-irish-colcannon-soup/

Variations from Recipe as Written: This recipe, as written, did not call for any protein. But, we are meat-a-sauruses in this house, so I added a pound of smoked bacon and sautéed it up along with the leeks, kale, and cabbage. And, since I added bacon (and the salt that comes with it), I only added 1 tsp of kosher salt instead of the 2 tsp called for by the recipe.

General Thoughts: Hunter and I worked to prep this one together. Prep wasn't that bad... with a chop-chop here and a chop-chop there, here a chop there a chop, everywhere a chop-chop! LOL The potatoes were a bit of work, as they had to be peeled and chopped, but Hunter knocked those out pretty quickly.

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

This soup delivered in the right places... It was hearty and filling, the perfect amount of salty and bacon-y, and I loved the taste of the leeks and the green onion garnish. I really liked that the recipe called for both kale and green cabbage, as each brought its own bit of color and flavor to the dish overall. The soup had a very interesting texture, as the broth suggested mashed potatoes (i.e., the recipe had me gently mash them in the pot) but was liquid enough to leave no doubt that this was a soup rather than a potato dish. What I enjoyed most was that each bite was filled with some bit of yumminess; whether it was cabbage or bacon or a chunk of potato, every bite was savory and delicious! (*And, a special shout-out to the Irish soda bread I picked up at Safeway this morning... It was the PERFECT compliment to this soup.)

There were a couple of things that kept this one from being 5 stars for me (although, if I gave half-stars, this one would probably have rated a 4.5)... For example, although the flavor was pretty good, there weren't really any spices (other than salt and pepper), so I found great enjoyment in adding some Cholua Hot Sauce (not exactly Irish, I know). Also, when I went to eat it (leftover) for breakfast this morning, it had significantly thickened up, and it was more like eating a bowl of thin mashed potatoes than a potato soup. But, to give credit where it is due, it was still delicious!!

This one wasn't perfect, but it was close... a solid choice for your next Irish meal!

Potential Improvements? Next time, I think I'd sautée up the bacon separately, get it a bit crispier, and then adding it to the pot when I add the potatoes back in. Also, I think I'd use the full dose of kosher salt (but, if you are more sensitive to sodium, you may still want to only use half - or none, if you use salty bacon). Finally, a feature of several other colcannon soup recipes I checked out was the addition of a couple bay leaves, which might be an improvement here too.

Polling the Fam: I really liked this soup and would definitely make it again, particularly if my meal was Irish-themed. Becky really liked it, as well, although she wished the bacon was a bit crispier. And, Hunter also gave this one top marks. Sláinte!!

Verdict: Liked it. (4 stars)

Sunday Soup #75: Vegetarian Lentil Tortilla Soup

I know what you're thinking... Are eyebrows considered facial hair? After that, though, you may have had the same thought as me... As a meat-a-saurus, could I really like a vegetarian tortilla soup? My Spidey-senses usually tingle any time someone suggests that I cook a vegetarian dish, but my family is one of hundreds of thousands affected by the US Government shutdown, and money is tight right now. So my wife (Becky) suggested this vegetarian soup as a way to save a little on the grocery bill, and (I guess?) to be healthier or whatever. ;-) Let's see how it went...

This recipe came from: https://peasandcrayons.com/2017/02/vegetarian-lentil-tortilla-soup.html

*Pic 1 - https://peasandcrayons.com/2017/02/vegetarian-lentil-tortilla-soup.html

Variations from Recipe as Written: Not really a variation, since it was listed as "Optional" in the recipe, but we did not add heavy cream.

General Thoughts: Becky and I worked to prep this one together, so it went quickly. There was some dicing to be done, quite a few cans to open, beans to drain and rinse, etc., but considering that it was all going to be cooked in the Instant Pot (seal it, cook it, done!), it didn't feel that onerous. It looked a little brothy in the pot, but given the black beans, pinto beans, and (most importantly) dried lentils, I figured it would thicken up as it cooked.

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

When the soup was ready, it smelled delightful! It had a rich aroma of (surprise, surprise) tortilla soup, which I think is quite important. The consistency was also a pleasant surprise. It wasn't too brothy and it wasn't too thick... Like Baby Bear's bowl of oatmeal for Goldilocks, it was JUST right! It was chocked full of legumes and veggies, all of which combined to give it a great mouth-feel, and made it come across as warm, hearty, and satisfying.

The taste was so surprising to me that I almost couldn't believe it... How could a vegetarian tortilla soup (in which I have always been accustomed to having meat protein) not make me miss chicken or other cooked animal flesh? I really enjoyed the flavors imparted by the veggies and spices, and the beans and lentils were perfect. Even the corn, of which I am not generally a fan in my tortilla soups, was tasty and not too overpowering. As it came out of the pot, it was a little bland for me (remember, Ryan = Fire Eater), but some sliced raw jalapeño as a garnish kicked it up to the right level for me. Also, I highly recommend (if you are so inclined) a dollop of sour cream, as well, as it gave the soup a great finish.

As an aside, I am not always eager to try tortilla soup recipes because they all taste the same to me. However, this one was just different enough (being vegetarian and so rich and hearty) that it held my interest.

Also, this one was TERRIFIC left over... A little thicker, but with the same wonderful taste and tummy-filling yumminess!

Potential Improvements? Not much to improve on here... I might like to try it with the heavy cream and see how that differs from the sour cream I used as garnish, but that is more out of curiosity than something I actually think could make it better. And, unless I had a reason to keep it vegetarian, it might benefit from some roasted chicken, but that is certainly not a requirement.

Polling the Fam: I really liked this one and would definitely make it again. Becky thought it was tasty and filling. Hunter thought it was good but opined that some chicken in it would be great. Fox (our picky one) even thought it was good and couldn't think of a way to improve it.

Verdict: Liked it. (4 stars)

Sunday Soup #74: Instant Pot Wild Rice Soup

Helloooooooo, Souper Troopers! This is my first post in a while, I know... I went dark in November, and December was pretty busy with the holidays and all, so this is my first chance to get back at it. But, just because I haven't been posting doesn't mean I haven't been cooking! In fact, I have three recipes and reviews ready to post now, and I'll be making another on Sunday!! So, to my three loyal readers, thank you... And, for everyone else who just likes to cruise by and see if anything looks good, let's get started with my first soup of the holiday... Was this one good enough to make Santa say ho-ho-ho, or would it make him want to say no-no-no? Let's see...

This recipe came from: https://pinchofyum.com/instant-pot-wild-rice-soup

*Pic 1 - https://pinchofyum.com/instant-pot-wild-rice-soup

My Variations from Recipe as Written: I used a wild rice mix, instead of the straight wild rice called for, because I could not find actual 100% wild rice. More on this later...

General Thoughts: I felt like a soup with some rice in it because... ya know... sometimes you just feel like rice. This recipe looked rich and creamy, and it called for mushrooms, so it looked promising. There isn't much I can say about how it actually looked or smelled while it was cooking because I made it in the Instant Pot. But, because of that fact, the prep was simple enough; a little chop, chop, chop on the carrots, celery, and onions, and that was about it! Quick and clean... But how did it taste?

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

The taste was... only okay. It was rather bland and unremarkable. The mushrooms were pleasant enough, and the other veggies imparted some measure of flavor, but it was mostly uninteresting and unremarkable. It certainly never made any of us say "yum."

The worst thing about this one was the texture and consistency. It straight up turned into wall paper paste! This is where the 100% wild rice (or the lack thereof) comes in, I am sure... The easily-available wild rice mix I got at the grocery store just went to mush in the pot. It put me in mind of gruel, oatmeal, or other gooey cooked grain. It was thick and gloppy, with all of the appeal you can probably imagine goes with that.

The best thing I can say about it... It had decent color.

Potential Improvements? If I were to make it again (which I likely won't), I would have to special order the wild rice. If that would keep it from turning into spackle, it could only be an improvement.

Polling the Fam: I'll save you the trouble here... Thumbs down all around. The only reason I am giving it two stars instead of one is that it just has to be better using actual wild rice, else they'd have been embarrassed to post it on their website, right?

Verdict: Not a fan. (2 stars)

Sunday Soup #67: Instant Pot Chipotle Cheddar Corn Chowder

Becky sent this soup to me a couple of weeks ago, and I have learned that when my wife sends me a soup, it is in my best interest to make it. :-) This one looked yummy, and the smokey chiles in adobo caught my eye, in particular, so I had high expectations. But, did it live up to our hopes?

This recipe came from: https://www.halfbakedharvest.com/instant-pot-chipotle-cheddar-corn-chowder/

*Pic 1 - https://www.halfbakedharvest.com/instant-pot-chipotle-cheddar-corn-chowder/

Variations from Recipe as Written: I doubled the recipe. I added an extra 1/2-portion of potato. I used medium instead of extra-sharp cheddar (shopping SNAFU). And, I used regular chicken broth, instead of low-sodium.

General Thoughts: This one is fairly low-cost, particularly if you already have bacon on hand, and the prep was pretty simple. I, once again, had a lovely assistant (Lisa) who did my veggie chopping for me and, since this is an Instant Pot recipe, the process from start to finish took only about an hour. (*If you don't have an Instant Pot, there are also slow cooker/CrockPot cooking instructions at the bottom of the recipe page.)

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

The soup came out the perfect thickness, particularly when I gave it a chance to "set up" a little. I used an immersion blender, rather than removing half of it from the pot and putting it in a food processor, but it accomplished the same thing: a hearty and deliciously creamy soup, with a good balance between smooth and chunky.

The flavor was good, not in the least objectionable, but a little bland for my tastes. Many people will like it just the way it is (mild), but I need some more punch. Despite the chiles in adobo and cilantro, the soup was neither overly smokey nor spicy; both flavors were present but very subtle (to my taste buds, at least). As a result, the garnishes played a real starring role, with the bacon, cheese, and green onions all playing a large part in the taste of each bowl. The bacon, in particular, was critical to my enjoyment of this soup. The recipe called for the bacon to be sauteed, but then removed from the pot, and only added back to each bowl after the soup is finished cooking, but you may choose to leave it in the pot if you'd prefer not to use it as a garnish.

Finally, as you can see from the picture above, I served this soup in bread bowls, which was okay, but I am not sure I'd do it again. I think it would have been just fine, if not better, in a standard soup bowl.

Potential Improvements? As good as this one was, there are a few things I would want to do next time... I'd want to make more bacon. It was the best part and, consequently, it went fast! So, I'd make 1.5x or 2x the bacon next go 'round. I'd use double the number of chiles in adobo to really kick up the flavor and give it that punch I was missing. I'd want to use extra-sharp cheese to give it a bit more tang. And, as a backup, I'd love to have a nice selection of hot sauces standing by for eaters to garnish and spice their bowls to their hearts' content.

Polling the Fam: This one was extremely solid, and I'd definitely make it again, especially with the improvements I detailed above. Becky thought it was good, and had two bowls, but thought it was missing a little something that she couldn't put her finger on. Jayson thought it was really good and liked it a lot, but agreed it needed more spice and that it might have been better in a regular soup bowl. Josh called it "pretty amazing," taking special note of the cilantro, and said he'd pay for this soup in a restaurant! (*A very nice compliment, indeed!) Hunter thought it was really good and had three bowls, but agreed with me that the bacon and cheese garnishes were a must.  And, Fox thought it was good and liked that it had potatoes in it.

Verdict: Liked it. (4 stars)

Sunday Soup #65: Smoked Sausage and Black-Eyed Peas

This week, I was looking for something tasty and filling, but easy and inexpensive. I mean, who isn't, am I right? I stumbled across this recipe that looked like it might have some promise, and then I found that it had both an Instant Pot and a standard version, so that cinched it... Let's give it a try!

This recipe came from: https://inthekitchenwithkath.com/2018/01/01/instant-pot-smoked-sausage-and-black-eyed-peas/ (non-Instant Pot version: https://inthekitchenwithkath.com/2013/01/01/smoked-sausage-and-black-eyed-peas/)

*Pic 1 - https://inthekitchenwithkath.com/2018/01/01/instant-pot-smoked-sausage-and-black-eyed-peas/

Variations from Recipe as Written: I made 1.5x this recipe, and also added a few extra ounces of sausage than was strictly called for.

General Thoughts: True to how it seemed, this one was easy! The few ingredients were simple and inexpensive, the prep was uber minimal (particularly since I used pre-chopped onion), and the Instant Pot made cooking a breeze. It is rare to find a recipe that actually delivers on its "promise" to be both simple and inexpensive (especially if it is also yummy), so it is worth keeping track of the ones that do.

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

This soup was a perfect balance of bulk and broth. I was initially worried that it would be too thick, more the consistency of a split-pea soup. But, while the bulk was certainly there, there was enough broth to keep it interesting. If you prefer a thicker, creamier soup, you could definitely use an immersion blender to purée a portion of the mix once the black-eyed peas have been fully cooked.

The taste was really good, if just a tad one-dimensional. Black-eyed peas, if you are unfamiliar, are legumes that are very bean-like, and they tend to take on the flavor of what they are cooked with. In this case, the smoked kielbasa, garlic, thyme, and salt all imparted flavor to the mix, and the combined product was super solid, but it was difficult to isolate the taste of any particular ingredient in any given bite (with the possible exception of the fresh thyme). I poured a bit of vinegar from a jar of jalapeños into one of my bowls, which is something I often do when I eat pinto beans, and that was the perfect additive to help things "pop" a little more (for me, but your tastes may vary).

Overall, this one was just very solid... The taste was good, it was hearty and filling, and the ease of prep was a winner!

Potential Improvements? Not much to improve on here... I might try adding some chopped pickled jalapeños into the pot before cooking to add a little of that vinegar bite I got after the fact, and you could also add some chopped bacon for a little more flavor and meaty goodness.

Polling the Fam: This one could easily fall into the "Ol' Reliable" category for me: a strong go-to recipe when I want cheap, easy, and tasty! I would definitely make it again. Becky thought it was good, saying she liked it and would eat it again. Hunter found it solid, filling and good, taking particular note of the kielbasa, although he called it pretty standard. He said he'd eat it again. Finally, Fox said he thought it was okay, but that he couldn't think of a way to improve it.

Verdict: Liked it. (4 stars)

Sunday Soup #63: Mexican Albondigas Soup

I love Mexican food! I mean, who am I kidding, I love most food... but I have a special place in my heart (and stomach) for Mexican cuisine. I have wanted to make an albondigas (i.e., Mexican meatball) soup for a while now, and I found this one that had the added bonus of being an Instant Pot recipe, so I figured I'd give it a go! Let's see how it worked out...

This recipe came from: https://www.rebootedmom.com/mexican-albondigas-soup-instant-pot-recipe/

*Pic 1 - https://www.rebootedmom.com/mexican-albondigas-soup-instant-pot-recipe/

Variations from Recipe as Written: I made one VERY important change to the posted recipe... I substituted Mexican chorizo for half of the ground beef (so, the meatballs included 1/2-pound ground beef and 1/2-pound chorizo).

General Thoughts: While the cooking on this one was a piece of cake (thanks to the Instant Pot), the prep was a little involved... I had some awesome help from my friend Lisa, who did all the chopping/dicing, so that was nice, but mixing and rolling the meatballs was a chore. Now, you might be saying to yourself, "Well, yeah dumbdumb, rolling meatballs is a chore." But, in my defense, the chunks of onion and green pepper, along with the wetness of the chorizo, made it difficult for me to get dense, consistent meatballs.  Those of you pro meatball-makers out there may have some tips for us to use in the future, but I did the best I could with these. They still came out okay (even if they weren't perfect). :-)

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

The taste of this one was solid overall. It didn't scorch my taste buds, as I left it somewhat mild to better appeal to the non-fire eaters in the group, but the tastes blended well. It turned out like a yummy Mexican vegetable soup, with rice and meatballs. The meatballs themselves were yummy, but a little unremarkable, particularly considering they were half chorizo. I expected to get a big hit of chorizo taste in each bite (of both the meatballs themselves and the soup overall), but it was subtle.

The rice was an important ingredient in making this a hearty selection, as it would been a bit thin without it. But, what the rice did not help with was the texture. While the texture wasn't a bad thing, per se, it was a little uniform and lacked variety. The rice was soft, the veggies were soft, the meatballs were soft... So, completely palatable, but in need of some textural diversity to make it more interesting.

Potential Improvements? Next time, I think I'll go for a smaller dice on the onions and peppers in the meatballs. Although it did not call for it, using cheese as a garnish would add some stringy, salty goodness that would just enhance the flavor. And, as Jayson specifically mentioned, making some crispy tortilla strips to go on top (and add that needed texture component) would be great!

Polling the Fam: I liked this one and, with the suggested improvements, I'd make it again. Becky was not very brave and only tried one bite of a meatball, but said the texture turned her off. Jayson said he really liked the whole thing, calling it one of the best soups he's eaten for this project. He said the hint of spice as just perfect, and he suggested cheese and crunchy tortilla strips as improvements. Micah said she liked it overall, but the flavor was strong and needed something to cut it.

Verdict: Liked it. (4 stars)

Sunday Soup #39: Crockpot Crispy Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash

"Wait," you might be saying to yourself, "didn't I just see a Sunday Soup post a couple days ago?" Yes, yes you did... However, even though I posted it a couple of days ago, I had made it the previous weekend. So, this week it was time to make something different... But, was it as good as last week's entry?

This recipe came from: https://www.halfbakedharvest.com/crockpot-crispy-caramelized-pork-ramen-noodle-soup-wcurry-roasted-acorn-squash/

*Pic 1 - https://www.halfbakedharvest.com/crockpot-crispy-caramelized-pork-ramen-noodle-soup-wcurry-roasted-acorn-squash/

My Variations from Recipe as Written: I doubled the recipe. I cooked the pork in an Instant Pot instead of the crockpot. I used a bit more pork than the recipe prescribed because, hey, who couldn't use more pork in their lives (more on this later), and the roasts I found at the store were a little larger than the recipe called for. I used four extra cups of chicken broth (the recipe said use more, if needed), and I used regular, instead of low-sodium, chicken broth (more on this later, too). I used frozen, instead of fresh, ginger because it was easier. I skipped the egg entirely, because soft-boiled eggs make we want to hurl (sorry!). And, finally, while I prepared the acorn squash, I decided not to add it to the soup but, rather, to simply have it available as an add-in for this week's diners.

General Thoughts: There are a few things that I have found over the years with soups (like this one) that have a lot of ingredients, particularly if they are specialized or premium ingredients: 1) They invite a lot of variation and substitution (see above), as the ingredients can either be hard to find at the store or do not suit the cook's tastes; 2) They can be expensive to make, as the ingredients are premium or are not already in the pantry at home, so must be bought new; and 3) A lot of ingredients can equal a lot of work (e.g., chopping, roasting, mixing, etc.) and/or a lot of effort for the cooks.

I don't hold any of those characteristics in particularly high regard as a cook (I am way too practical), but I have managed to make some really tasty soups in spite of these things. Unfortunately, I don't think this was one of them, although it has potential.

*Pic 2 - Picture from when I made it

The best thing about this soup was the broth, bar none! It was rich, hearty and flavorful, absolutely the star of this dish. It infused all of the ingredients, which was great, and made it worth going back for more. It was a little bit too salty, which I think could have been greatly helped by using low-sodium chicken broth, as recommended in the recipe; yep, my own decision to use regular was a bad one, I am sorry to say.

And, the pork... Oh, the pork! Super yummy, super flavorful, and the caramelization process finished it off just right. The problem was, there was too much of it (the recipe called for 2-3 pounds, but I used about 3.5 pounds); yes, again my fault. So, while it was terrifically delicious, it really dominated the dish, overpowering the broth and noodles, which should have rightly been the stars. I also think that, if I make this again, I would cube the pork before cooking instead of shredding it after.

The recipe called for using the ramen noodles out of packs of instant ramen, which was certainly economical, but they certainly are not quality. If you have another source of higher quality ramen noodles, I'd definitely use them if you are are going to take a stab at it.

Finally, on the squash... I am not a squash person (as I mentioned); primarily a texture thing, but I'm also not crazy about the taste. However, with the seasoning mixture and roasting, the squash actually tasted pretty good! But, because of the texture (eeeewwwwww, squishy!), it didn't seem right to put it in the soup pot. So, I left it out for people to add to their bowls on their own.

Potential Improvements? Definitely! As I've already mentioned, use low-sodium chicken broth, use 1/2 - 2/3 the recommended pork, and use a higher quality ramen noodle than the instant kind.

Polling the Fam: I was not super happy with this one... I know, I know, I went a little rogue and did some stuff that did not turn out well, so the recipe (as written) could have turned out a bit better. But, for the work and cost, I wasn't a huge fan (despite the definite broth and pork yumminess). Jayson liked it overall, and liked the squash but thought adding it as a garnish was a bit odd. Lisa thought the meat and broth were right on, very flavorful, but thought the squash was a bust, suggesting maybe butternut squash or sweet potatoes next time instead. Andrew liked it and would eat it again, said it had really good broth and meat, but it was a little spicy for him. Hunter thought it was really good, especially the broth and meat. And Fox, always a young man of few words, said it was "good," but then went back for thirds, so he must have liked it.

Verdict: Not a fan. (2 stars)

Sunday Soup #30: Slow Cooker (or Instant Pot) Sausage, Kale, and Sweet Potato Soup

It occurs to me that the last soup I posted on the blog before this one was a Guest Sunday Soup, made by my friend Lisa, and is titled "Sausage, Potato, and Kale Soup." I have to admit that I was not thinking about that when I chose to make this soup this past Sunday... But, they are two completely distinct recipes, so I hope you'll forgive the consecutive same-ness. If, however, you are completely disturbed and just can't get past it, then you have my permission to skip this soup and wait for next week's post. ;-)

Still with me? Okay... Here goes...

This recipe came from: http://www.wholesomelicious.com/slow-cooker-instant-pot-sausage-kale-sweet-potato-soup/

*Pic 1 - Picture from http://www.wholesomelicious.com/slow-cooker-instant-pot-sausage-kale-sweet-potato-soup/

My Variations from Recipe as Written: I chose to make the Instant Pot version of this soup (although that isn't really a "change," since the recipe encourages it). And, I used pork sausage (hot Italian), and a cabernet sauvignon for the white wine (if that makes a difference to you). Finally, I seeded and chopped two jalapeño peppers to add to my recipe because I am a chile-head.

General Thoughts: True to its word, this recipe was quite easy to make, and it cooked quickly. There wasn't much to it other than sautéing the sausage and chopping the veggies, all of which went fairly quickly.  And, I spent more time waiting for the Instant Pot to reach pressure than I did actually cooking the soup (only 8 minutes!).

Right from the start, even before it started cooking, everything smelled really good together... Aromatic basil, together with the hot sausage, apple cider vinegar, and the onion/garlic mixture smelled heavenly, and I hoped it would taste as good as it smelled when it was finished.

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

I was surprised that the kale fit so well in this one (I chopped up the bagged baby kale you can get from your supermarket's produce aisle).  With kale, I always worry that it is going to feel (and taste) like I went into the backyard and grabbed a giant handful out of the first pile of old leaves I could find.  But, it was actually a terrific compliment in this soup and gave it an earthy taste that offset the sweetness of the sweet potatoes.

An added bonus with this one is that it is relatively healthy.  If you are eating paleo or Whole30 (with a small alteration), this soup is right up your alley and provided a surprising flavor punch for a healthy choice.

The soup was hearty and filling and did a good job of looking "full," despite its broth-y nature. But, what most surprised me about it was the variety of textures in the finished soup.  The sweet potatoes wound up being very soft (as sweet potatoes are want to do), followed closely by the kale.  But then the sausage was a bit spongy (again, not usual for sausage), and the mushrooms were a little rubbery, even though well cooked.  The result was a slightly odd cacophony of textures on the tongue. I personally didn't mind it, but it was the death nell for my wife having anything further to do with this soup after only a couple of bites.

Polling the Fam: I liked the soup overall and enjoyed that it was both tasty and healthy.  However, I do have to say that I could get sick of this soup fairly quickly if I had a ton of leftovers, so I am glad I did not double this recipe.  Becky gave it the old college try (since she does not like mushrooms and is just "meh" about kale), but she was immediately weirded out by the texture.  She said it skeeved her out, and she didn't think she could eat it again... but she did admit that it actually tasted good.  Hunter liked the soup as well and was pleased that he'd finally found something in which he actually like sweet potato (i.e., he is normally not a fan).  He added that if the mushrooms were not in the recipe, he would not have liked it nearly as much.

Verdict: It was okay. (3 stars)

Sunday Soup #26: Chile Verde Pork Pozole

One of my best friends, Lisa, cooked with me this week, which is always a treat!

This recipe came from: http://hispanickitchen.com/recipes/chile-verde-pork-pozole/

*Pic 1 - Picture from http://hispanickitchen.com/recipes/chile-verde-pork-pozole/

My Variations from Recipe as Written: We made quite a few alterations to the recipe as written this week, primarily in how we cooked things... As written, this recipe stated it would take almost four hours to prepare, but I wanted to shorten that considerably, to make it viable for most people that don't want to spend an entire half-day cooking.

As a start, we doubled the recipe (to feed two families). We also used two Instant Pots (https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ/ref=lp_3031632011_1_1?srs=3031632011&ie=UTF8&qid=1489443737&sr=8-1) to speed the cooking (particularly of the meat and hominy).  We added the pork (3 pounds in each Instant Pot), onion, garlic, salt, water, and hominy and set them on "Manual" for 50 minutes. Once that time was up, we allowed the Instant Pots to come to normal pressure on their own, then added the Mexican Oregano and Cumin, brought each Pot back to a bowl (we used the Saute setting, uncovered), then unplugged the Pots and were ready to serve. We also used several different garnishes (see the last picture below) than those strictly suggested by the recipe.

Another big change, for the pork, we used the same marinade (combining ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice) that I created for my pork in my own family-favorite pozole recipe and marinated the pork for 24 hours before preparation.

General Thoughts: Despite the changes we make in the cooking process, the total time invested in the preparation of this soup was still significant. For example, I spent a couple of hours total between prepping and roasting the peppers and the tomatillos; we doubled the recipe, remember, so I ended up hand-roasting 12 poblanos, 4 serranos, and 12 tomatillos. More on this later...

First, let's talk taste...

*Pics 2, 3, & 4 - Pictures from when I made it

The soup was really good! It was filling and flavorful, and the pork (owing to both the marinade and the cooking method) was tender, succulent, and so tasty.  The tomatillo flavor shined throw, giving the soup a tangy lightness that offset the heavier pork. It shined with authentic Mexican flavors, and the spice level was perfect. Right out of the pot, it was a little thinner than I was expecting, but (with the addition of some cotija cheese, crumbled tortilla chips, and angel hair cabbage to my bowl) the soup turned out to be quite hearty and filling.

However, despite the great taste, I am not sure I would make it again, on account of the large amount of time spent in prep work and cooking (even with our shortcuts).  But, with that said... Lisa and I thought we could make a few more changes that could make the "juice worth the squeeze" (so to speak).  For example, we could have used canned fire-roasted chiles and canned tomatillos to avoid the time and trouble spent roasting and de-skinning the fresh peppers, or de-husking and roasting the tomatillos. We could even try using a fire-roasted tomatillo jarred salsa, if we could find one that was not overly vinegary.  We both also agreed on two other alterations for next time: adding the Mexican Oregano and Cumin at the beginning (i.e., placing everything in the Instant Pot up front) and cooking it all together; and, using only 8 cups of water (instead of the 10 we used in each pot when it said "8-10 cups of water").

Polling the Fam: I really liked the flavor, and would happily eat it again, but I feel like I had to work too hard this time for how good it tasted. But, with the alterations above, I'd definitely give it another go.  Jayson, said he really liked it also, and said the pork was the star, but suggested it might have been just a little too salty for him (with the cotija cheese he added to his bowl, at least). Lisa enjoyed it, but she and I agreed on the needed changes to make it worth it. The boys, Andrew and Hunter, both really enjoyed it, with Hunter saying it was almost as good as the red pozole I made in the crockpot earlier in this project (see Sunday Soup #10 - *Note: That one was a whole lot easier to make!).

Verdict: Liked it. (4 stars)