1. Bacon Cheeseburger Soup
Ingredients:
1 tablespoon olive oil
8 slices bacon, chopped into 1-inch pieces
1 pound lean ground beef
2 cups russet potatoes, diced
1 small yellow onion, diced
1 stalk celery, diced
1 small carrot, diced
1 teaspoon Italian seasoning
2 cups beef broth
2 cups heavy cream
2 cups shredded cheddar cheese
Salt and pepper to taste
Chopped scallions, for garnish
Directions:
Cook the bacon:
In a large heavy-bottomed pot set over medium-low heat, add the olive oil and bacon. Cook, stirring often until the bacon is crispy and the fat has rendered out, for 6 to 7 minutes. Transfer the bacon into a small bowl and set aside.
Brown the beef:
In the same pot. Add the ground beef into the pot and brown it. Using a wooden spoon, break up the beef into small pieces as it cooks for 5 to 6 minutes. Stir it frequently so it doesn’t burn.
Add the veg and seasonings:
Add the potatoes, onions, carrots, celery, Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes, stirring often until the vegetables soften.
Thicken the soup:
Slowly add the beef broth and heavy cream, stirring constantly. The soup should start to thicken slightly.
When the soup comes up to a simmer, turn the heat down to low, cover, and simmer for 6 to 8 minutes until potatoes are very tender. Add in the set aside bacon and reserve some for toppings.
Add the cheese:
Over very low heat, add the cheddar cheese. Stir gently until both cheeses melt into the soup. Don’t bring the soup to a boil once the cheeses are added. They will break and you’ll end up with a grainy soup.
Serve the soup:
Once the cheeses are melted, ladle the soup into bowls and garnish with the extra cheese, the reserved crumbled bacon, and scallions.
2. Broccoli Cheddar Soup
Ingredients:
5 tbsp unsalted butter
½ onion chopped
⅓ cups all purpose flour
2 cups chicken stock
1 celery stalk finely diced
2½ cup broccoli chopped into bite sized pieces
2 cups whole milk
2 cups shredded cheddar
salt and pepper to taste
Garnish:
shredded cheddar
Toasted sliced baguette
Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
Whisk in flour and cook for about 2 minutes.
Stir in chicken stock and season generously with salt and pepper.
Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes.
Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.
Season with salt and pepper and top with more cheddar. Serve.
3. Zuppa Toscana Soup (Olive Garden Copycat)
Ingredients:
6 oz bacon, chopped
1 lb Italian Sausage, preferably spicy or mild
6-8 large cloves, peeled and minced
1 medium onion, diced
6 cups chicken broth/stock, (48 oz)
4 cups water, (32 oz)
5 medium russet potatoes, peeled and chopped
1 kale bundle, leaves stripped and chopped
2 cups whipping cream
1 Tbsp Italian or garlic and herb seasoning
Salt and black pepper to taste
Parmesan cheese to serve, optional
Toasted baguette to serve, optional
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