First post!

Oh boy.... I have been trying to cook different things this past week and I have gotten uber frustrated so I decided that I need a place to call my own. A place that I can vent about recipes or wedding planning blunders that may come my way. A place that I can share recipes and exciting things with my dearest friends and family. So here goes nothin!

Last night, I decided to try Rachael Ray's "Potato Soup with The Works." My good friend Karen said that she was going to challenge herself this year to make recipes from different cookbooks that she has never made before in order to keep things interesting and challenge her chef abilities. So decided to do the same thing.

Two things that attracted me to this recipe: 1) I was able to use my immersion blender that I got for Christmas from my future mother-in-law. 2) I was in a soup mood. Nicolas and I have been trying to spend less money on eating out. PLUS: It will help with my current weight loss goals.

Hokay... so... here's the recipe! It turned out delish. :D

Ingredients

* 8 slices bacon, chopped
* 4 leeks, green parts removed and discarded, white parts chopped (I used 1 leek and half an onion because... well... I only had 1 leek)
* 4 to 5 cloves garlic, chopped
* 8 sprigs fresh thyme, removed from stems
* 1 tablespoon paprika, plus additional for garnish (I didn't have any...)
* Salt and freshly ground black pepper
* 4 pounds russet potatoes, peeled and chopped
* 1 1/2 quarts chicken stock
* A dash of hot sauce (optional)(Not used when I made it)
* 1 cup shredded New York-style cheddar cheese
* 1 cup shredded Parmigiano-Reggiano (I didn't have this either so I used more cheddar)
* Scallions, for garnish
* Sour cream, for garnish (optional)

Preparation

In a large, heavy-bottomed pot over medium-high heat, cook bacon until golden brown. Remove cooked bacon to a paper towel-lined plate and reserve.
Step

Add leeks and garlic to the bacon fat and cook until tender, about 4-5 minutes. Add in the thyme, paprika, some salt and freshly ground black pepper. Add potatoes and stock to the pot and bring up to a bubble. Reduce heat to medium and simmer the potatoes until cooked through, about 8-10 minutes. When the potatoes are tender, puree the soup until smooth using a blender, food processor or immersion blender.

Adjust the seasoning as needed with salt, freshly ground black pepper and hot sauce, if desired. Serve the soup in a bowl or mug topped with some of the two cheeses, reserved bacon, a sprinkling of scallions, a dollop of sour cream and a dash of paprika.


Yummy!


Love to all,
Ashbash