- 1 lb of bacon (I used turkey bacon)
- 1 white inion, diced (2 cups)
- 1 cup minced celery
- 1 tbsp minced garlic
- 2 tbsp all purpose flour
- 6 cups peeled and diced russet potatoes (2 lb.)
- 1 tbsp dry mustard
- 2 tsp paprika
- 3 cups chicken broth
- 1 tbsp worcestershire sauce
- 1 tsp. tabasco sauce (I used Franks and added substantially more hotsauce-to taste)
- 4 cups shredded sharp cheddar
- 2 cups half-and-half
- Salt, pepper, & cayenne pepper to taste
1. Cook bacon in a large pot. Once cooked, transfer out of pan and leave drippings in the bottom of the pan. You will use the drippings as a base for adding the rest of the ingredients. Dice bacon and use to top soup when ready to serve.
2. Add onion, celery, and garlic to the drippings (I added extra virgin olive oil and butter since turkey bacon does not produce the same amount of drippings as regular bacon). Cook over medium heat until onions are softened, about 5 minutes.
3. Stir in flour and cook 1-2 minutes. Add potatoes, dry mustard, and paprika. Stir to coat potatoes.
4. Stir in broth, worcestershire, and franks hot sauce. Bring to a boil, then reduce heat to medium low and cook partially covered until potatoes are soft-about 10-15 minutes.
5. Coarsely mash the potatoes and stir in the cheddar and half-and-half. Remove from heat and season.
Here’s my thing, I’ve been on the hunt for a reaalllyyyyy good potato soup recipe. Unfortunately, this wasn’t it. Although, it was still quite good. It was a little “soupy” for my taste. Potato soup should be chunky and thick (some may disagree). This was not thick by any means. However, it could partially be due to the fact that I used low fat half-and-half (I don’t recommend that). There wasn’t enough liquid while cooking the potatoes to soften them completely. I would either add more of the liquid ingredients, or boil the potatoes separately and transfer them over once soften. I ended up adding more cheese and more hotsauce, which gave the soup much more flavor.
Unfortunately, I am still on the hunt for a great potato soup recipe. Better luck next time.
The original recipe can be found here!
Alright, this is absolutely one of my favorite recipes! One of the reasons why I love it so much is because it’s just so simple! It also contains turkey and NOT beef, which is ideal for me. This soup is a double win, it’s both health AND filling. It has a nice kick and freezes really well, making it an easy go to meal when I’m too busy to cook! Well, it’s pretty healthy until you add the sour cream and shredded cheddar cheese on top! I can’t help myself though. It is chili after all.
- 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
- 1 medium onion, chopped
- 1 large bell pepper, red or green, chopped (I like to use green since it adds more color to the recipe)
- 1 jalapeno pepper, seeded and chopped
- 1 bay leaf, fresh or dried
- 1 1/2 pounds cooked turkey meat, diced
- 1 1/2 to 2 tablespoons (a palm full) chili powder
- 1 1/2 to 2 tablespoons (a palm full) ground cumin
- 1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
- Coarse salt
- 2 cups frozen corn kernels or leftover prepared corn
- 1 (32-ounce) can chunky style crushed tomatoes
- 2 cups prepared chicken stock or broth, paper container or canned
Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat (already cooked) and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes.
Recipe courtesy of Rachael Ray: found on food network.
Suggestions and Recommendations
When getting the ingredients, I can never find 32 oz. cans of the tomato sauce that I like. I just grab the 28 oz. cans and instead of 1 1/2 pounds of turkey I only get 1 pound and some how that still ends up being a lot of ground turkey! I generally just go with 1 tbsp of chili powder, 1 tbsp of ground cumin, and 2 tsp of cayenne pepper (I don’t have the sauce so I just use the powder). Now, I typically use less spice then she calls for and it is still pretty spicy. I recommend starting out with less and adding to the dish later on. Also, the chili is very dense. I actually added more than 1/2 cup extra of the chicken stock to make it less thick. That’s just my personal preference though!