Sweet and Smokey Soup

Soup was on again yesterday.  With it raining most of the day and being that wet-cold-yuck, hot soup and homemade bread sounded quite lovely.

Since I didn't plan this meal in advance, I had to use what I had on hand (i.e. no cream!!).  It still was good and yummy and used some frozen leftovers which I'm always glad to get out of the way.

Sweet and Smokey Soup

2 peeled sweet potatoes
1 med. onion
3 stalks celery
2 cloves garlic
1 stick butter
2 cups chicken stock
2 tsp poultry seasoning
1 tsp salt
1 seeded chipolte pepper in sauce, seeded
1 cup sour cream
1 cup milk
1.5 cups cooked shredded turkey breast
1.5 cups gouda cheese


Peel and chop potatoes, boil until tender, drain and set aside.  Chop onion, celery, and garlic and saute until tender and onions are translucent in butter.  Add chopped chipolte pepper and cook 10 min more. Process veggies and turkey in food processor with 1 cup of stock.  Add all back to pot, including sour cream and milk, and cook on low or put in oven at 200 or for 1 hour, occasionally stirring.   Half an hour before serving, add cheese and continue to occasionally stir. 

My family all really liked it. It has a little kick in it so Logan had his mixed with some leftover pasta.  If I had cream and smoked gouda, this would have been even better -as everything is!

I intended to serve this with bread but the boys were too hungry to wait the additional 10 min for the bread to finish baking.  We had it for dessert while it was piping hot with butter and honey.  Yummm. 


I've been baking bread from scratch weekly for over a year now.  I really love to do it.  I love to hand knead the dough.  I always use the recipe from the Tassajara Bread Book's Yeasted bread.  I mix white and whole wheat so it isn't so heavy to eat.  It is delicious and I love providing the bread weekly for my boys.  I think they all could live on just bread and cheese.

Holy Cow! Cheese Potato Soup

The soup I made this week made Reagan exclaim, "Holy cow!" when he tasted it.  It is yummy - holy cow yummy if you are a fan of cream and smoked gouda cheese.  I made this early in the afternoon in anticipation of "one of those nights" and it was super thick and delicious by the time we got to it.

Holy Cow Soup

2 tbsp dry flake Italian Mix
2 tsp Marjoram
2 tsp black pepper
2 pinches Chipolte pepper flakes
2 tsp Mortons Seasoning mix
2 tbsp. butter
1/2 medium onion
1-2 clove garlic
2 c. heavy cream
2 c. chicken broth
1 c. water
7-8 med. potatoes
3 c. shredded smoked gouda cheese
1c. parmesan cheese
4 bacon strips cut into small bits
1 kielbasa sausage

Peel, cube, and cook potatoes until fork tender and easily mashed.
Saute 2 tbsp. butter, chopped onion, garlic, and bacon until cooked and onions are translucent.  Add water a bit at a time while cooking and add sausage.  Remove from heat and mix in food processor with potatoes and 1-2 cups broth.  Add back to the pot and add the spices, cream, remaining broth, and cheeses and cook on low and until all the cheese is melted for an hour.  Stir often to prevent burning. 

We ate ours with Beer Bread and homemade croutons.  Delicious! 

For dessert, I whipped some homemade whip cream and served it over frozen blueberries.  Double yum! 

This soup was super thick by lunch the next day.  I added milk to each bowl and warmed it up.  I think it was even a bit better then!