Potato Leek Soup

Oh the subtle onion taste of leeks! You never disappoint! ​ I haven't made this soup before but I'm really excited with how it came out. It's super easy and super impressive. Check out my take, below!

Time:​ 30 mins 

Ingredients: ​

• ​2 large russet potatoes
• 2 leeks, trimmed & cleaned ​
• ​5 cloves of garlic 
• 2 sprigs thyme ​
• ​4 cups chicken bone broth
• Salt to taste ​
• 8 tablespoons butter ​

Recipe:​

1. ​Melt the butter in a large pot 
2. Wash the leeks thoroughly, removing any sand. Then, chop them into smaller pieces & add them to the pot. ​
3. Smash the ​garlic cloves & add them in with the leeks.
4. Peel & dice the potatoes into small pieces, add them to the pot. ​
5. Add the thyme, ​salt & bone broth. Stir to combine, then cover the pot. 
6. Let the soup boil until the potatoes are tender, about 20 mins. ​
7. Use an immersion blender to smoothen the soup.  Test for salt, then serve!  

Hasselback Potatoes

A classy, sophisticated side dish that is so easy to make! Here's my take on it. 

Time: 1 hour  

Ingredients: 

• 4 rustic potatoes  
• 5 tablespoons butter, melted
• 3 cloves garlic, crushed
• 1 cup panko breadcrumbs  
• 1/2 cup grated Parmesan cheese
• 1 teaspoon smoked paprika  
• salt & pepper to taste
• Cooking oil spray for the pan

Recipe : 

1. Preheat oven to 425. Cover a glass Pyrex dish with foil & spray to coat with cooking oil.
2. Put the garlic cloves inside the butter so they begin to infuse. 
3. Wash & dry potatoes, then take them one by one to cut on a cutting board. You're going to want to lay 2 chopsticks on either side of the potato to avoid cutting straight through the bottom (so the potatoes fan out like the picture above).  
4. Cut about 1/4 inch thick slices through the entire potato (until your knife hits the chopsticks). Do the same for all 4 potatoes. 
5. Place the potatoes into a bowl of cold water as they are finished being cut. This will wash out some of the starch from inside the potato before you bake it. Make sure they are dry before baking, though. 
6. Arrange the potatoes in the Pyrex dish & fan them out slightly with your hands. Sprinkle salt & black pepper as desired.  
7. Brush the garlic butter mixture on top of each potato. Cover with aluminum foil & bake for 35 mins. 
8. Take the potatoes out of the oven, uncover them, then brush more of the butter mixture on them. 
9. Sprinkle the breadcrumb mixture on top of each potato, trying to get some inside the little slits.  
10. Brush with more butter & bake again UNCOVERED for another 10-15 minutes or until the potatoes are golden, cooked through.  

Enjoy as a side dish or a meal!  

Creamy Potato Soup

With hints of lemon, black pepper & celery... this soup is no where near bland.  Warm and hearty, creamy... oh and vegetarian :) 

Time: 1 hour  

Yields: 2 servings  

Ingredients:  

• 2 large potatoes
• 1 small white onion
• 2 tablespoons butter  
• 1 stalk celery  
• juice of 1/2 a lemon
• 1 1/2 cup water
• 1 vegetable boullion cube  
• 1/2 cup Lactaid
• salt & pepper to taste

Recipe: 

1. Peel & cube the potatoes ~1 inch cubes.
2. Dice the onion. 
3. Slice the celery into thin slices.
4. Warm the butter in a medium sized pot, add the onion.  
5. After a minute, add the potatoes & celery. Stir in 1 teaspoon black pepper & 1 teaspoon salt.  
6. Let the potatoes "fry" for about 3 minutes, stirring occasionally, then add in the vegetable boullion cube & the water. Bring to a boil. 
7. Once the potatoes are boiling, cover the pot & lower the heat. Let sit for 15 minutes. 
8. Uncover the pot & test the potatoes with a pot spoon, make sure they're soft enough to melt down.
9. Turn off the fire & pour the soup mixture into a large food processor. Pour in the Lactaid (or milk) & pulse until smooth.  
10. Pour the soup back into the pot & add in the lemon juice. Reheat, stir, & serve! You can add in fresh or dried parsley for garnish. 

Kale & Ground Turkey Soup

On these newly chilly New York days, you want a light, healthy soup to warm you up.  Try my Kale & Ground Turkey Soup! With creamy diced potatoes, hearty barley, swimming in a light vegetable broth... is your mouth watering yet? 

Time: 45 mins

Ingredients: 

• 1 pack ground turkey
• 1 medium potato, diced small  
• 1/4 cup barley  
• 1 cup chopped kale  
• 3 cups vegetable broth  
• 3 cups water  
• Salt & pepper to taste  
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil 

Recipe: 

1. In a large pot, heat the 1st tablespoon vegetable oil on medium heat & add the garlic & onion. Let simmer for 2 minutes. 
2. Add the diced potatoes & barley, sauté for about 5 minutes.  
3. Add the vegetable broth & the water, bring to a boil. If you don't have vegetable broth, you can use more water with a whole vegetable bouillon cube.  
4. While the soup is boiling, heat the remaining vegetable oil in a large skillet to medium heat & add the ground turkey, salt & pepper. 
5. Once the ground turkey is browned, you can shut off the skillet & leave it on the side.  
6. After the potatoes are boiled in the soup (~20 mins tops), add the kale.  You can now serve the soup as a vegetarian meal or add the ground meat to the pot & enjoy!