Smokey Loaded Potato Soup
This is most certainly the season for snow, considering there is snow on the ground with more forecasted for tomorrow afternoon – fun times! However this means lots of time at home messing around in the kitchen – which is perfect considering the awesome blog event I’m taking part of starting Feb. 2nd! As part of this I got lots of goodies, one of which I already mentioned, and a few more that I’ll be talking about over the next week or so. One of the more interesting items that arrived was a container of mixed spices thanks to VooDoo Chef – I knew that testing it would be a bit difficult as a single whiff indicated that this stuff was good and POTENT. I had been toying with the idea of a loaded potato soup for a few days at this point, and decided that this package of Red goodness would be a great way to add a smokey taste to my potatoes – allowing me to skip the roasting step.
2 tbsp extra virgin olive oil
1 bunch spring onions, cut all the whites the flip and cut half-way down the green
2 cloves garlic, minced
1/2 tbsp Red Spice
2 lbs butter potatoes, in large cubes (eights)
4 cups vegetable stock
1 cup water
1/2 cup greek yogurt
1/2 cup extra sharp cheddar cheese
- Heat the olive oil in a large dutch oven over medium heat. Add the white parts of the spring onions and cook until transparent, about 5 minutes.
- Add the garlic and Red Spice and stir well then continue cooking for 3 minutes before adding the potatoes. Cook for an additional 10 minutes, stirring frequently to prevent the potatoes from burning but allowing them to brown.
- Add the vegetable stock and water and bring to a boil. Cover, turn heat to low, and allow to simmer for 30 minutes.
- Use an immersion blender to puree soup, or remove in portions to a stand blender. Blend in the greek yogurt, then begin adding the cheese - allowing it to melt before adding more.
- Season to taste with pepper and top with the green sections of the spring onions. Serve and Enjoy!
If you don't have Red Spice, most Creole spices will work - just make sure to go for a smokey one and/or add a bit of cayenne powder
For a Vegan version, replace the extra sharp cheddar with your favorite meltable vegan cheese - such as Daiya or Chao!
by AmandaE at dancingveggies.com
Perfection! The spice had the perfect balance of smokey and cheesy without any one ingredient being too overpowering. This soup also gave me an idea for another dish that I’ll be sharing next week during TripleSBites. By the way, this blog challenge will also include my first (!!!) giveaway! More details coming Monday February 2nd so be sure to check back!
Note: I received VooDoo Chef’s Red Spices as part of the #TripleS blog challenge, which starts February 2nd. I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.
I totally blame Becca over at Amuse Your Bouche for today’s post – when I saw her cheesy toast variation the other week I got a total craving. I don’t remember the first time I had cheesy toast but I’m going to guess it was a case of my mom not having enough bread for grilled cheese sandwich and going with an open-faced variation. Also should note as this point that I’m a HUGE fan of open-face sandwiches so thanks mom 🙂 This extends as far as stripping my burgers which is why I tend to load up my cheesy toast with all sorts of goodies. I want the bread to just barely be hanging on so in part it does become a balancing act of figuring out how many toppings a piece can handle. I also used two different spreads (or smears) as I couldn’t decide which one would work best, one being vegan and one being not so vegan. That is of course assuming that vegan bread is being used, something I can assume since I made my own peasant bread using dairy-free stick “butter”.
1 cup kale, chopped
1 tsp olive oil
1/4 tsp pepper
4 slices bread (assuming 1 per person)
2 tbsp tofutti cream cheese (or dairy cream cheese)
1/2 tbsp chives
2 tbsp yogurt spread
2 roma tomatoes, sliced
4 pieces Daiya slices, provolone variety (or dairy variety)
- Place the kale in a small bowl and massage in the olive oil over 5 minutes, toss in the pepper and set aside.
- In another small bowl, blend together the cream cheese and the chives until well mixed. Set aside and allow to continue softening.
- Preheat oven to Broil - Low
- Spread the cream cheese chive mixture over half of the bread pieces and then layer on the tomatoes and the massaged kale. Top with a slice of cheese.
- Repeat the process with the yogurt spread on the other two pieces. Then place all the slices on a cookie sheet.
- Broil for 5-7 minutes, or until cheese has melted and has started to bubble. Allow to cool on the sheet for another 5 minutes then Serve and Enjoy!
by AmandaE at dancingveggies.com
The more I use Daiya, the more I’m starting to enjoy it in the melted form. The texture still drives me crazy when it’s raw but that all goes away once it melts. I’m also hoping to find some more varieties of cashew cheese as there are occasions where I can’t melt the cheese but would still like to have some, such as cold salads. I’m also sending this open faced cheese sandwich over to 52weeksofcooking for their historic foods challenge since this Depression Era treat has become a comfort classic over the past (almost) 100 years. Also cool to note that the original version was open-faced and it wasn’t until the 60s that the top piece was added. Important to note that the cheese on toast is historically different than an open faced cheese sandwich, something that has been around since the 15th century – the toasting makes all the difference!
In gardening news, I have a good dozen green cherry tomatoes growing and today my first little pepper joined the party. I’ve also got lots of purple flowers on my fairy eggplant but so far no lil eggplants, fingers crossed that will change. I’ve never done a container garden before so I’m looking forward to seeing how it does in comparison to my awesome box garden. I’m also hoping that the guy who bought my place appreciates the awesome box garden and is using it.