Soup Time, Meat Included

So, after a holiday hiatus, and with the cold weather seemingly here to stay for a bit, I thought it would be a nice time to share some of my favorite soups with you... besides the other comfort food I have already posted of course.  These are fairly easy recipes, and both of these are easy to make vegetarian as well, but of course I love my protein so I added it in.  I recommend eating with some primal bread or biscuits for dunking, because no meal is complete without some buttery deliciousness.

Oh, and lease note, there are no finished product pictures, mostly because I am too focused on eating to remember to take one.  I promise you they are both amazing though!
Here they are...

Stuffed "Baked Potato" Soup

**makes enough to serve four and have plenty of leftovers**

• 4 cups (32 oz) chicken stock
• 4 cups water added to stock (with 1 tbsp onion powder, 1 tbsp garlic powder, salt/pepper to taste, 1 bay leaf in it)
• 3 cups russet potatoes, cubed
• 6 slices bacon, cooked crispy and diced
• 2 lbs ground ground beef or sausage
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 cups kale, chopped
• 1 cup heavy whipping cream OR coconut milk
• 1 cup shredded cheddar cheese (optional, or as topping)

Cook the bacon in oven at 425 until crispy. Set aside the grease.  In a pan, cook the meat, drain, and set aside.  Cook onion, kale ribs, and garlic in bacon grease until slightly tender.

In stock pot, stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.  Then add all other ingredients except beef, cream, and bacon (and cheese if adding) and let simmer for another 10-20 minutes.  It can really stay on super low heat for an hour or two if you want.

Then, 5 minutes before serving, add heavy whipping cream (or coconut milk) and cheddar.  Use bacon and beef as a "topping" to taste.

*minimally modified from http://steaknpotatoeskindagurl.blogspot.co.uk/

Cheddar Broccoli Soup

(beef optional)

• 1 large Spanish onion, diced
• 5 cloves garlic, chopped
• 2 medium potatoes, peeled and diced
• 4 cups chicken (or veggie) broth
• 2 cups water
• 16 oz package broccoli florets
• 2 lbs ground beef, browned and drained
• 1 cup milk
• 8 oz shredded cheddar cheese
• 2 ½ teaspoons kosher salt, more to taste
• 2 tablespoons unsalted butter
• ½ teaspoons black pepper, more for finishing
• ¼ teaspoon red pepper flakes
• olive oil, as needed
• 1 ½ tablespoons fresh lemon juice (optional)
• parmesan cheese topping (optional)

In a l heat to medium-low. Add butter and 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes.

In large soup pot, add potatoes to broth. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. When potatoes are soft, stir in broccoli, onion, garlic, meat and then add milk (can add flour as thickener if desired). Cook 5 minutes or until slightly thick, stirring constantly.  Reduce heat to low, add cheese, stirring until cheese melts. Optional: Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

If desired, stir in lemon juice (highly recommend). Finish with grated Parmesan, a drizzle of olive oil, black pepper and sea salt.


That's all, enjoy!