Rainy Day Potato Soup

It’s been really cold and rainy this week. Just the perfect weather for a nice steaming bowl of potato soup. I know it’s a little off season, but it was so fitting this week that I’m sharing it in case any of you find yourselves in the same situation I was.

I also made some of these rolls to go with them… Just add in some minced garlic and shredded cheese and they pair perfectly. There’s nothing better then curling up on the couch with a book and some warm soup on a cold and rainy day. 🙂

Rainy Day Potato Soup

• 6 cups (about 7 medium) white potatoes, cubed*
• 1/4 cup olive oil (or bacon grease)
• 1/4 red onion, finely chopped
• 3/4 cup thinly chopped carrots (about 5 medium)
• 3/4 cup thinly chopped celery stalks (about 6)
• 5 cloves garlic, minced
• 2-4 cups filtered water
• 1 cup whipping cream
• 1 package bacon, cooked and crumbled (optional)
• Cheese to top (optional)

1. Coat the bottom of a large put with olive oil (or bacon grease). Add the onion and cook on medium heat, stirring occasionally, until onions are slightly translucent.
2. Add in carrots and celery, stir and cook for another 5ish minutes.
3. Add garlic and potatoes, and mix until combined.
4. Cover with water just until the vegetables are covered, cover and cook for 1 hour, stirring occasionally. If  water level goes below the veggies be sure to add more.
5. Scoop out about a cup of the soup and blend until smooth. Blend more if you want a thinner soup.
6. Add blended mix back into the pot along with a cup of whipping cream.
7. Cook uncovered over medium heat, stirring occasionally for another hour or until the veggies are soft enough to enjoy and soup is reduced to desired thickness.
8. Mix in the bacon and top with cheese.
9. Enjoy!

*Tip: Soak your cubed potatoes in water while you chop the other vegetables. This can be a helpful step because it lets the potatoes release some of their starch resulting in a creamier soup. Just remember to drain them before adding them in. It works for fluffier mashed potatoes too (sometimes I soak mine for a few hours).

Do you have any favorite soups or rainy day treats?

I’m sharing this soup with my friends at Fiesta Friday, co-hosted this week by Kaila @ GF Life 24/7 and Laurena @ Life Diet Health. Come join the party!

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Easy Cheesy Broccoli Soup

Happy Monday Everyone!

This weekend was a particularly busy one. By the time Monday rolled around, I was ready for a comfy oversized sweater, a good book, and a blanket I could cuddle up in a chair with. Cozy time to reflect and unwind sounded perfect.

Autumn weather has begun to show its face, and I couldn’t be happier! All the pretty colors, warmer comfort foods–soups, pumpkin, apple, and cinnamon filling the air and our plates.

Just thinking of it made me excited! So I settled in to the idea of a steaming bowl of cheesy broccoli soup. When I was a teen, my two best friends and I would often spend afternoons at Tim Horton’s talking the day away with a bowl of broccoli soup on the side. (Of course, there was always a frosted cinnamon roll to follow.) I’ve been wanting cinnamon rolls lately, so that’s definitely something I’m going to need to remedy in the near future.

Those days are gone now, we’ve all gone our separate ways, but the memories remain and I’ll always treasure them.

Anyway, broccoli soup has been one of those comforts for me for a long time, I figured it was about time to recreate it at home. Normally I’d make it with chicken stock… And it wouldn’t necessarily be cheesy. But that’s what I felt like, so I decided to try! It turned out fairly well, I think.

I hope you enjoy! Have a safe and cozy week!

Cheesy Broccoli Soup

1 pound frozen broccoli, thawed

2 cups light cream (or more depending on desired thickness)

1/2 onion, chopped

1 Tablespoon or so olive oil

1/2-1 cup sharp cheddar cheese, cubed (I also mixed in little bit of Monterrey Jack and a slice of white American)

Black pepper, salt, thyme

Combine broccoli and light cream in blender. Blend until no large broccoli chunks remain.

Saute (or carmelize) onions with olive oil in a medium sized cooking pot.

Add broccoli and cream mix to the onions.

Stir and cook until warm. Slowly add cubed cheese while stirring. Add remaining cheese until desired amount. Stir occasionally until melted.

Season with salt, pepper, and thyme. (Probably about 1 tsp thyme)