Our Favorite Potato Leek Soup

Seriously the best soup ever

From Tastes Better From Scratch

3 tablespoons butter

2 slices bacon , chopped

2 large leeks , (the white and light green part only), chopped

2 pounds yukon gold potatoes , peeled and chopped

4 cups chicken stock , or vegetable broth

2 bay leaves

4 sprigs fresh thyme , or 3/4 teaspoon dried thyme

Freshly cracked pepper and salt

1/2 cup white wine

1 cup heavy cream (can substitute whole milk)

crushed red pepper flakes , optional

INSTRUCTIONS

Melt butter in a heavy pot over medium heat. Add bacon and cook until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes to the pan and cook until the leeks are soft.

Stir in white wine to deglaze the pan. Add stock, bay leaves, and thyme then season generously with salt and pepper.

Simmer until the potatoes are very soft. Remove bay leaves. Blend the soup with an immersion blender until creamy with just a few chunks. Remove from heat and cool slightly before adding the cream. Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.

Soup will thicken slightly as it cools.

Notes

Make Ahead Instructions: This soup can be made ahead and stored in the fridge for up to 3 days. If the soup is overly thick when rewarmed, add a splash of milk or cream. Taste and add additional salt, pepper, or thyme, as needed.

Freezing Instructions: You can freeze leek and potato soup for up to 3 months, but don't add the cream. Allow the soup to cool, then add to a freezer safe container. Thaw in the fridge overnight or warm from frozen on the stovetop. Once warm, stir in the cream.

Variations:

Instant Pot: Turn instant pot to sauté. Add butter to the pot. Once melted, add bacon. Once cooked, add leaks and potatoes and cook until leaks are softened. Season with salt and pepper. Deglaze pan with wine, if using. Add stock, bay leaves and thyme.Cook on manual, high pressure, for 9 minutes. Quick release and turn pot off. Blend soup lightly with an emersion blender. Stir in cream.

Slow Cooker: Sauté bacon in butter. Add leeks and cook until tender. Deglaze pan with wine, if using. Add everything to slow cooker along with potatoes, stock, thyme, bay leaves and salt and pepper. Cook on low for 6-8 hours or high for 3-5 hours, until potatoes are tender. Stir in cream. Taste and season if needed.

Vegan: Substitute plant butter or coconut oil for the butter, omit the bacon, and substitute the cream with cashew cream.

Vegetarian: This soup can be made vegetarian by simply omitting the bacon and substituting vegetable broth in place of chicken broth.

Gluten Free: Unlike some potato leek soup that is made using flour, this dish is already gluten free :).

Dairy Free: Substitute plant butter or coconut oil for the butter and substitute the cream with cashew cream.

I just made the sauce and it's amazing - can't stop liking my spoon!

 From That's Delicious

Instant Pot Chicken Mole

4.76 from 57 votes

Easy Instant Pot Chicken Mole from scratch! Quick recipe that tastes authentic but is made fast in the Instant Pot. Use this delicious shredded chicken for Mexican enchiladas, tacos, rice, and more.

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PREP:15 mins

COOK:35 mins

TOTAL:50 mins

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SERVINGS: 4 –6 servings

Ingredients

  

• 1/2 tablespoon extra-virgin olive oil
• 1 small yellow onion chopped
• 2 cloves garlic roughly chopped
• 1 can fire-roasted diced tomatoes (14.5 ounces)
• 2 chipotle peppers in adobo sauce NOT two cans, just 2 peppers
• 1 tablespoon adobo sauce from the can of chipotle peppers
• 1/4 cup toasted pepitas or toasted sliced almonds
• 1/4 cup raisins
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 pounds boneless skinless chicken breasts or thighs

FOR SERVING:

• Prepared brown rice or tortillas whole wheat or corn
• Your favorite toppings: freshly chopped cilantro, avocado, sliced radishes, chopped almonds or pepitas, cheese, etc!

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Instructions

 

• Set a 6-quart or larger Instant Pot or similar electric pressure cooker to SAUTE. Add the olive oil. Once hot, add the onion and sauté until softened, about 3 to 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the Instant Pot and scrape the onion and garlic into a blender. Return the insert to the pot and set back to SAUTE. Add a few splashes of water, scrape up any browned bits, and discard them. You want the bottom of the Instant Pot to be fairly clean so that it does not burn. Turn off the Instant Pot.
• To the blender with the onions, add the tomatoes, chipotle peppers, adobo sauce, pepitas, raisins, cocoa powder, salt, cumin, and cinnamon. Blend until smooth.
• Lightly coat the Instant Pot with nonstick spray and place the chicken in the Instant Pot. Pour the sauce over the top and do not stir. Cover and seal the Instant Pot. Cook on HIGH pressure for ***8 minutes (for chicken breasts) or 10 minutes (for chicken thighs). Vent immediately. ***NOTE - this timing was way off for me. But I used frozen chicken breasts. I just used the poultry option on the instant pot.
  
  
  
  
• Remove the chicken to a plate. Turn the Instant Pot to SAUTE and bring the sauce to a simmer. Let bubble, stirring occasionally, until the sauce is rich and thick, about 10 minutes. Place a layer of paper towels over the top as the sauce cooks to catch any splatters. While the sauce cooks, shred the chicken with two forks. Return the chicken to the pot and toss with the thickened sauce. Enjoy with any desired toppings over rice, as a filling for tacos or quesadillas, over nachos, or right out of the Instant Pot with a fork.

Notes

• To make in a slow cooker: I have not tried this method myself, but if you'd like to adapt the recipe for the crock pot, here's what I would recommend. Saute the onions and garlic in a skillet instead of the Instant Pot and proceed with the rest of step 1 and 2 to make the sauce. Place the chicken and sauce in the slow cooker as directed in step 3 and cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low. After the chicken is cooked, transfer the sauce to a saucepan to reduce.

Roasted Tomato Marinara Sauce

This is the best 'save the summer garden' recipe ever! I made many batches of it last summer and enjoyed it all winter.

I quadrupled the batch and froze 2 cup portions in freezer bags.

This year (2022) I bought the 'souper' ice cube trays that make 1 cup and half cup 'cubes' of marinara sauce. I pop out the cubes and story them in freezer bags

Ingredients:
About 15 medium sized tomatoes, halved or quartered (no need to peel) (I just fill up a 9x12 pan)
1 cup fresh basil
1 sprig fresh rosemary
1 Tbs salt
1/4 cup olive oil
2 heads garlic
2 medium onions, quartered

Mix everything except garlic. Put in 9x13 pan.

Cut garlic heads (unpeeled) in half (cross sectional) then place them in the tomato mixture, burying them slightly.

Roast uncovered at 400 degrees for an hour. Turn off oven and leave pan in for at least another hour.

Cool. Pick garlic out of pan and squeeze so roasted cloves pop out. Discard shells. Discard rosemary, but leave in basil.

Blend or puree mixture. 

I like to freeze it to use all winter long as pasta sauce, pizza sauce and tomato soup (add cream, milk or coconut milk).

Yummy soup from SimplyHappyFoodie 

https://www.simplyhappyfoodie.com/instant-pot-hamburger-soup/#wprm-recipe-container-5978

Instant Pot Hamburger Soup

Prep Time

15 mins

Cook Time

15 mins

Total Time

45 mins

 

Instant Pot Hamburger Soup is a comforting classic ground beef stew made with simple, tasty ingredients. This pressure cooker hamburger soup is a family favorite!

Course: Dinner, Soup

Cuisine: American

Keyword: instant pot soup recipes, pressure cooker hamburger soup

Servings: 6 - 8

Calories: 198 kcal

Author: Sandy Clifton

Ingredients

• 1 lb Lean Ground Beef (I like using 90% lean for this recipe)
• 1 Onion, diced
• 3 lrg Carrots, chopped large (or a small bag of baby carrots)
• 4 med Potatoes, chopped large
• 3 cups Beef Broth
• 1 packet Onion Soup Mix
• 1 Bay Leaf
• 1½ teaspoons Italian Seasoning
• 2 teaspoons Garlic Powder (or 3 cloves garlic, minced)
• 1 teaspoon Salt
• ½ teaspoon Pepper
• 1 Tablespoon Worcestershire Sauce
• (1) 14 oz can Diced Tomatoes (with juice)
• (1) 6 oz can Tomato Paste
• 3 cups Frozen Mixed Vegetables (with corn, green beans, etc.)

Instructions

1. Turn the pot on to the Sauté setting. Add the ground beef and the onions. Cook, stirring occasionally, until the meat is cooked. Don't break up the meat completely, as some bigger chunks are nice in the soup.

2. Add the chopped carrots and potatoes, beef broth, onion soup mix, bay leaf, Italian seasoning, garlic powder, salt, pepper, and Worcestershire sauce. Stir.

3. Dump the can of diced tomatoes and tomato paste on top and do not stir.

4. Close the lid and set the steam release knob to the Sealing position.

5. Cancel the Sauté setting. Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 7 minutes. Make sure it is set to High pressure. It will take several minutes to come to pressure.

6. When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (15 minute natural release). Then carefully, in short bursts at first,  release the remaining steam manually, by turning the steam release knob to the Venting position.

7. Stir the soup well to incorporate the tomato paste. 

8. Then stir in the frozen vegetables and let sit for a few minutes before serving. The veggies will cook in the heat of the hot soup.

9. Serve hot with some nice crusty bread!

Homemade Orange Ice Cream

 This recipe is from Tastes Better Than Scratch

I made some modifications that I'll note

2 ¼ cups fresh squeezed orange juice (6-8 oranges) (to fit my ice cream maker I did 1 1/2 cups juice)

1 1/2 Tablespoons lemon juice (or substitute)

3/4 cup granulated sugar (or more if needed, if oranges are not overly sweet) (I did 1/2 cup)

2 cups heavy cream

1 Tablespoon orange Jello* (I did't have jello so I added 1 TBS of Orange Juice concentrate)

Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add a little more sugar if it’s not sweet enough. Whisk in cream and orange Jello.

Freeze/churn according to ice cream maker instructions. *If using a modern electric ice cream maker (that doesn’t require ice/salt) freeze the bowl of the ice cream maker overnight and refrigerate the liquid mixture for several hours (or overnight), before churning. Both need to be completely chilled.

Store in the freezer for 1-2 weeks, in an airtight container with a piece if plastic wrap against the surface to help keep it from crystalizing.

You can substitute lemon or lime juice - adjust the sugar

Yummy Moist Turkey

 I used this recipe Thanksgiving 2021 - best turkey I've made

https://www.allrecipes.com/recipe/219079/chef-johns-roast-turkey-and-gravy/

Ingredients

Ingredient Checklist

2 tablespoons kosher salt

1 tablespoon ground black pepper

1 tablespoon poultry seasoning

1 (12 pound) whole turkey, neck and giblets reserved

2 onions, coarsely chopped

3 ribs celery, coarsely chopped

2 carrots, coarsely chopped

3 sprigs fresh rosemary

½ bunch fresh sage

½ cup butter

1 bay leaf

6 cups water

2 tablespoons turkey fat

1 tablespoon butter

¼ cup all-purpose flour

3 cups turkey pan drippings

¼ teaspoon balsamic vinegar (Optional)

1 tablespoon chopped fresh sage

salt and ground black pepper to taste

Directions

Instructions Checklist

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.

Step 3

Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.

Step 4

Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.

Step 5

Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.

Step 6

While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.

Step 7

Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.

Step 8

Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Cook's Note

For thicker gravy, double the amounts of turkey fat, butter, and flour in the gravy part of the recipe.

Nutrition Facts

Per Serving: 942 calories; protein 68.7g; carbohydrates 4.6g; fat 70.1g; cholesterol 256.3mg; sodium 949.8mg.

2-HOUR Fastest No Knead Bread

This is from Jenny Can Cook - I've been making the NYT fermented bread for many years - here is a faster version. I haven't tried it yet.

Prep Time: 3 minutes

Cook Time: 40 minutes

Total Time: 2 hours

Makes: One loaf

Ingredients:

• 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
• 2 TEASPOONS instant or RapidRise yeast (1 packet/7 g)
• 1 teaspoon salt
• 1 1/2 cups hot water (up to 130° F)
• (about 2 Tablespoons extra flour for shaping)

Instructions:

1. Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
2. Cover with plastic wrap and let stand at room temperature for 1 hour.
3. After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
4. After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
5. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
6. After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.