Spicy Potato Soup and Preparing Meals Ahead

Was feeling the need to make some things ahead today, so I didn’t have to bother cooking much this busy week.  I began with this;

 

Spicy Potato Soup:

  • 1/4 cup butter
  • 1 yellow onion, diced
  • 2 celery stalks, chopped
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • ½ lb spicy ground sausage (opt) browned and drained
  • ¼ tsp crushed red pepper (opt)
  • 1 bay leaf (remove before serving)
  • 1 tsp crushed garlic
  • 16 oz chicken broth
  • 6 potatoes, cubed (peeling opt)
  • 4 cups milk
  • 4 tbsp flour
  • 8 oz shredded cheddar or jack

saucepan

 

Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, salt, and cayenne and cook, stirring, until the onions are soft and lightly golden, about five minutes. Add sausage, crushed red pepper, bay leaf, garlic, broth, & potatoes.  Mix milk & flour, add. Bring to a boil for 1 minute, stirring constantlyReduce heat to medium low, cover and let simmer, stirring occasionally for 30 minutes until potatoes are soft.  If it’s too thick, add water.  With a potato masher, slightly mash a few of the potatoes.  Serve with cheese to garnish.

 

I also chopped up the ingredients for salads and put them in separate containers to combine as needed.  By keeping them separate they stay fresher longer.  A great tip for lettuce is to use a plastic lettuce knife to keep the lettuce from turning brown as it does when it comes in contact with any type of metal.  You can find them most places where you can find other utensils.  Then place the lettuce in an airtight bag.  It should keep for the week.

 

Rice keeps very well in the refrigerator for a week.  I make a double batch and later in the week I’ll stir-fry some marinated beef and snow peas and serve over the reheated rice.  Quick meal, less than 10-minutes to prepare.  I marinated chicken and beef today.  Froze them and when it’s time to prepare I’ll pop them in the refrigerator to thaw and cook up that evening.