Soup Recipes

Jared's Patient Appreciation Day was a success and so were my soups. I had many requests to post the recipes, so they are below. The vegetarian chili recipe can be found here.
This Potato Cheese Soup I only make when I am taking it to poison other people. It is not remotely low calorie or low fat. As a once in a while treat, or when fattening up your husband's patients, it is just the thing.

Jared's Favorite Potato Cheese Soup
(Thanks to Erin Mylroie for sharing this recipe years ago.)

• 12 cups chicken broth
• 2 onions, chopped
• 8 large potatoes, peeled and chopped
• 3 large carrots, peeled and chopped (or use a 1 lb bad of baby carrots)
• fresh parsley
• 1 cup butter
• 1 1/2 cups flour
• 4 cups cream, half-and-half, or whole milk (I generally use the whole milk)
• Salt and fresh ground pepper, to taste
• 3-4 cups shredded cheddar cheese.
  

Bring the chicken broth, onions, potatoes, and carrots to a boil in a large stockpot. Allow to simmer for 30-45 minutes until the vegetables are soft. Maintain low boil while preparing the roux: Melt butter in medium saucepan over medium heat. Add flour and whisk until pasty but smooth. Slowly add milk or cream, whisking thoroughly to eliminate lumps. Allow to thicken as it cooks until the roux begins to bubble. Remove from heat. Temper the roux by adding about 2 cups of the soup to it and mixing. Add roux/soup mixture to remaining soup and mix well. Do not allow soup to boil after adding the roux. Add a generous amount of chopped parsely, salt and pepper to taste. Add about half the cheese to the soup and mix in. Serve soup sprinkled with cheese and parsley and freshly ground pepper. Serves 10-12

Beef Stew
(another favorite recipe from Erin)

• 2 lbs. lean stew meat
• 1/2 c. flour
• 2 T. butter
• 2 T. olive oil
• 2 cloves garlic, minced
• 1 grated potato
• 2 whole cloves
• 2 bay leaf
• 2 t. thyme
  
• 2 cups red wine
• 2 cups beef broth
  
• 8 medium potatoes, peeled and chopped
• 8 baby carrots
• 2 onions, peeled and sliced in wedges
  
• 4 large carrots, peeled and chopped
• 1/4 c. fresh parsley, chopped
  
• 15 oz can crushed tomatoes in puree

Dredge the beef in flour. In a dutch oven over medium heat melt the butter and warm the olive oil. Brown the beef and garlic, then add the grated potato, cloves, bay leaves, thyme, wine, and broth. Bring to a boil, then reduce heat and simmer, covered, for one hour. Add the remaining potatoes, onions, and carrots and allow to simmer for half an hour more. Salt and pepper to taste (fresh cracked black pepper is best here.) Add fresh parsley and crushed tomatoes just before serving. Serves 8.

Soup's On!