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Our 10 Hottest Dinner Recipes in October


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1. The perfect potato soup


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Photo credit: TrishCowper on Visualhunt.com

This simple and attractive fall potato soup is formed with ingredients you almost certainly have already got available. ” Easy recipe if you precook the carrots and potatoes within the microwave. Serve it with baguettes and a salad,” Debby Langley says.

Ingredients

    • 6 Russian potatoes, peeled and cut into half-inch cubes.
    • 5 slices bacon, cut into 1/2-inch pieces.
    • 3 tablespoons butter
    • 2 celery sticks, cut into 1/4-inch-thick slices.
    • 2 teaspoons kosher salt, divided
    • 3 tablespoons plain flour
    • 2 cups breast milk
    • 1 ½ cups chicken broth
    • ¼ teaspoon of the same, in the same manner as the others.
    • ⅛ teaspoon of cayenne pepper
    • 1 pinch paprika, or to taste.

Checklist of instructions

Step 1

Place the potatoes during a large saucepan and canopy with water; bring back a boil. Boil for about 10 minutes, until flesh is fork-tender. Drain.

Step 2

Place the bacon during an outsized skillet and fry over medium heat, turning occasionally, until crisp, about 8 minutes. Drain the bacon slices on paper towels. Drain the bacon fat.

Step 3

Melt the butter during a saucepan over medium heat, scraping the rock bottom of the pan with a flat wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until vegetables are tender, about 10 minutes. Sprinkle with flour; cook and stir for two minutes.

Step 4

For half-and-half chicken stock into the pot; add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne, and nutmeg. Bring back to a boil, stirring frequently. Stir within the bacon pieces.

Step 5

Spoon into serving bowls. Garnish with 1/2 teaspoon pepper, chives, and paprika.

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