Potato Leek Soup w/ Bacon & Dill

This past week I received 3 very large leeks in my bountiful basket. I knew exactly what I wanted to do with them. This is one of our favorite soups. We usually top it with bacon, fried onions, and cheddar. But you can top it however you like.

• ½ pound of bacon, chopped
• 2 yellow onions, diced
• 2 leeks, chopped thin
• 2 large potatoes, peeled and diced
• ½ cup white wine, I used a cooking sherry
• 1 (32oz) box chicken broth
• 1 Tablespoon fresh dill
• ½ cup heavy cream
• Salt and pepper to taste

Heat a large pot over medium heat. Add a splash of olive oil and the chopped bacon. Cook until bacon is crispy. 5-10 minutes, depending on the thickness of your bacon. Remove bacon to paper towel lined plate. To the bacon grease and the diced onions. Cook until browned, about 10 minutes. Stir in the leeks and potatoes. Add the wine and let simmer until reduced by half. About 5 minutes. Add the chicken broth and salt and pepper. Let simmer on low until potatoes are soft. About 30 minutes. Add the dill and blend the soup, either with an immersion blender or in batches in your blender (carefully, it's hot!). Add heavy cream and serve hot topped with fresh dill and bacon. 

Freezer Directions: cook through and let cool before putting in freezer friendly storage containers. 

Vegetarian option: skip bacon and add extra olive oil or butter to cook onions in. Use vegetable broth instead of chicken broth. 

Southwest Chile Stew

• 1 pound ground beef
• 1/2 onion
• 1 small can tomato soup
• 1 large can of chopped green chilies
• 1 small can chopped tomatoes (or 1 cup chopped fresh)
• 2 cups (or more) pinto beans
• 1 small can of black beans
• 1-2 cups of beef broth
• 1 small can of mexicorn (corn with bell peppers)

Brown meat with onions. To a big bowl add the meat mixture along with the rest of the ingredients. Cook on low for 10-15 minutes or until heated through and bubbly.
Freezer directions: before adding it to the pot to cook separate the soup into two gallon size freezer bags. Freeze up to 6 months. Thaw and cook.

Beer & Cheddar Soup

This is one of my favorite soups. Especially when paired with some homemade soft and chewy soft pretzels! 

• 1/2 pound of bacon. cut into 1 inch strips.
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeno, seeded and chopped
• 2 garlic cloves, minced
• 1 Tablespoon chopped Thyme
• 1 (12oz) bottle of beer, whatever is on hand, we usually have Fat tire around
• 2 1/4 cups chicken broth
• 4 Tablespoons butter
• 1/4 cup flour
• 1 cup heavy cream
• 1/2 pound sharp cheddar cheese, shredded
• 4 oz smoked gruyere, shredded
• salt and pepper for taste

In a large saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon transfer to a paper towel lined bowl. Set aside. To the bacon grease add the celery, onion, jalapeno, garlic, and thyme. Cook over medium heat until softened, about 8 minutes. Add half of the beer and cook until reduced by half, about 5 minutes. Add the chicken broth and bring to a simmer. In a small sauce pan, melt the butter. Add the flour and cook over medium heat, stirring, until lightly browned, about 2 minutes.Whisk the flour mixture into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheeses and the rest of the beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper.  Add more chicken broth if too thick. Serve hot.

Recipe from:

http://www.foodandwine.com/recipes/beer-and-cheddar-soup