Cross-posted at Balloon-Juice.
It’s suppose to be record warm temperatures this weekend, so it’s not quite soup weather. I do expect either at least one more big snow or some spring rains (hopefully), so it is still soup season in my mind. I love soups and fall-winter-spring lunches are often homemade soup. Quick and easy to take to work and reheat. I make a big pot on Sunday and it usually gets me through the week, add fruit or salad and lunch is cheap and healthy.
This week I made a pot of Creamy Potato Soup and almost immediately knew what I really wanted was the Italian potato soup I usually make. So that is my plan this evening, to put together a pot of this:
- 8 oz ground beef or (4 0z ground beef & 4 oz spicy sausage)
- 6 green onions, chopped (including greens)
- 2 tsp crushed garlic, divided
- 6 -8 medium potatoes, sliced thin (do not peel)
- 3 cups chicken broth (or equivalent)
- 3 cups water
- 2 cups milk
- 2 tsp to 1 tbsp dried basil, crushed
- 1/2 tsp crushed red pepper flakes
- salt & pepper to taste
- 1 cup spinach or kale, chopped
- grated Parmesan
Large dutch oven or saucepan
Heat pan and brown ground beef, onion and 1 tsp garlic. Remove and set aside. Add chicken broth, water and potatoes to pan, bring to a boil and cook until potatoes are tender. Add meat mixture, spices and milk and let simmer on medium-low, stirring occasionally to makes sure milk doesn’t scald. Just before serving, add spinach or kale and let simmer 2 minutes. Serve with grated Parmesan.
Now hit the comments and share your favorite soups, potato or otherwise. Next week: Chicken & Vegetables