Creamy Potato Soup – House of Yumm (Video)

As you can tell, it’s definitely comfort month for me. This potato soup from Serene over at https://houseofyumm.com/ is just the recipe for comfort food! You can read more about Serene here. I did, and I’m definitely going back there! She is a lover of tacos, so I checked out several of her recipes and saw that she has an entire section on Tex Mex – now I’m hooked! I look forward to trying more of her recipes, and I hope that you will go and check them out as well.

You will really enjoy her creamy potato soup, and using my Pampered Chef products to create this recipe made it that much easier.  Let’s jump right in!

What you’ll need:

  • 6 slices bacon
  • 1 yellow onion
  • 3 – 5 cloves garlic
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 ½ cups milk
  • ½ cup cream
  • 3 lb potatoes
  • 1 ½ tsp. salt
  • ¼ tsp ground black pepper
  • 1/3 cup sour cream
  • 1 cup sharp Cheddar cheese

Optional Toppings

  • Chives
  • bacon
  • cheese
  • sour cream

Instructions

Peel and dice 3 lbs of potatoes.  I used a mix of butter and russet potatoes.

Press at least 3 cloves of garlic.  I followed this instruction in the recipe, but I think I would like to add a bit more next time.  Definitely at least three, but maybe up to five, your preference.

Chop one onion.

Cook six slices of bacon in Dutch Oven until they are nice and crispy.  Remove the bacon, but leave the fat.  Once the bacon has cooled, chop into pieces.

Cook onion in bacon fat @ 4 minutes until soft.

Add pressed garlic, cook another 30 seconds.

Next, add 3 tbsp. all-purpose flour to Dutch oven.  Stir well, and cook for 2-3 minutes.  This helps remove any flour taste.

Add in chicken broth, milk (I used whole milk), heavy cream, potatoes, salt and black pepper. Stir and bring to a simmer for about 20 minutes, or until potatoes are soft enough to mash.

Meanwhile, grate 1 cup cheddar cheese, and dice some chives.

Once the soup is cooked, use an immersion blender to blend soup, being careful to leave some chunks if you desire.  If you do not have an immersion blender (then check mine out here) you can mash with a potato masher or put some of the soup in a blender to mix. 

Now we can add in the grated cheese, sour cream and crumbled bacon (but save some bacon for a topping). Stir to mix through.

That’s it!  Serve with more cheese, bacon, chives and sour cream as you like.  I really liked this recipe. I would probably add more garlic next time, but that is just a personal preference.  I hope that you will give this a try, and let me know your thoughts.  Please go over and visit Serene at https://houseofyumm.com/ as well.

Link to original recipe: https://houseofyumm.com/potato-soup/

Creamy Potato Soup

This is a delicious and creamy potato soup recipe from House of Yumm that is super easy to make!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 lbs potatoes
  • 6 slices bacon
  • 1 yellow onion
  • 3-5 cloves garlic
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 ½ cups milk whole preferred
  • ½ cup heavy cream
  • 1 ½ tsp kosher salt
  • ¼ tsp black pepper
  • cup sour cream
  • 1 cup cheddar cheese

Optional Toppings

  • sour cream
  • chives
  • grated cheddar cheese
  • crumbled bacon

Instructions
 

  • Peel and dice 3 lbs of potatoes. 
  • Press 3-5 cloves of garlic.
  • Chop one onion.
  • Cook six slices of bacon in Dutch Oven until they are nice and crispy.  Remove the bacon, but leave the fat.  Once the bacon has cooled, chop into pieces.
  • Cook onion in bacon fat @ 4 minutes until soft.
  • Add pressed garlic, cook another 30 seconds.
  • Add 3 tbsp. all-purpose flour to Dutch oven. Stir well, and cook for 2-3 minutes. 
  • Add in chicken broth, milk, heavy cream, potatoes, salt and black pepper. Stir and bring to a simmer for about 20 minutes, or until potatoes are soft enough to mash.
  • While you are waiting for the soup tp cook, grate 1 cup cheddar cheese, and dice some chives.
  • Use an immersion blender to blend soup, being careful to leave some chunks if you desire.  If you do not have an immersion blender you can mash with a potato masher or put some of the soup in a blender to mix. 
  • Add in the grated cheese, sour cream and crumbled bacon (but save some bacon for a topping). Stir to mix through.
  • Serve with more cheese, bacon, chives and sour cream as you like!
Keyword potato soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Tomato Basil Soup (Video)

Since I posted a recipe for grilled cheese last week, I thought I should follow up with this delicious tomato Basil Soup. This soup is a perfect accompaniment to any sandwich, especially grilled cheese!

It is also one of the easiest soups to make homemade, especially when you use our Deluxe Cooking Blender.  It heats up to 220° F (104° C) – which means it doesn’t just blend – it cooks.

Of course, you can make smoothies, milkshakes and margaritas with our blender. You can also make soups, jams, alternative milks (think almond milk), and nut butters.  It’s super easy to use. It has eight pre-programmed settings and two custom settings. It’s large too, the picture has a 6-cup capacity for hot food and 7-cup capacity for cold food and comes with a tamper, dual-sided cleaning brush, strainer bag, boil over guard, and a cooking guide with more than 60 recipes, one of which is this recipe!

I use this blender every single day for smoothies, and I also make jams and sauces as well. 

Okay, back to our tomato basil soup recipe. Let’s jump right in!

What you’ll need:

  • 1/4 cup (60 mL) water or low sodium vegetable broth
  • 1 tsp (5mL) salt
  • 2 Roma tomatoes or 1/4 cup cherry tomatoes
  • 1 can (28 oz /796mL) whole tomatoes
  • 1/2medium Onion
  • Two garlic cloves, peeled

Add-in

  • 1/4 cup fresh basil leaves

Directions

Add the ingredients to the Deluxe cooking blender in the order listed above, except for the basil. Replace and lock the lid. Turn the wheel to select the soup setting; Press the wheel to start.

When the timer is up, press cancel. Remove the vented lid cap and carefully add the basil. Replace the cap and hold the pulse button until the basil is fully combined.

That’s it! It takes about 25 minutes to cook, which freeze up your time to go and make those delicious grilled cheese sandwiches. Please let me know if you give this recipe a try, and what you think of it. Let’s make great food together!

Tomato Basil Soup

Delicious and easy to make, this homemade tomato soup is a great addition to your lunch or dinner!
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Course Soup
Servings 6 servings

Ingredients
  

  • ¼ cup (60mL) water or low sodium vegetable broth
  • 1 tsp (5 mL) salt
  • 2 Roma tomatoes or 1/4 cup cherry tomatoes
  • 1 can (28oz /796 mL) whole tomatoes
  • ½ medium onion
  • 2 garlic cloves, peeled

Instructions
 

  • Add the ingredients to the Deluxe Cooking Blender in the order listed above, except for the basil.Replace and lock the lid. Turn the wheel to select the soup setting; Press the wheel to start.
  • When the timer is up, press cancel. Remove the vented lid cap and carefully add the basil. Replace the cap and hold the pulse button until the basil is fully combined.
Keyword tomato basil soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Grilled Cheese – Natasha’s Kitchen (Video)

This is the BEST grilled cheese sandwich I have ever had in my entire life. Seriously. I wanted to find a recipe that in my opinion, was not boring, and also did not use mayonnaise (my hubs hates mayo).

This recipe from Natasha over at https://natashaskitchen.com/ is perfect, everything about it is perfect and I love that she uses a variety of cheese in this recipe. I don’t know why, but I simply never thought about trying different cheeses on one grilled cheese sandwich before! You can learn more about Natasha here.

I have used a couple of recipes from her in the past, and I honestly just love her beautiful smile and you can certainly tell that she loves what she does. I’m sure that you will love her blog, please go check it out if you are not familiar with it.

This is an easy one, so let’s jump right in! 

What you’ll need:

  • 8 slices thick bread (I used Arnold’s country white)
  • 4 tbsp softened butter 
  • 8 slices Cheddar cheese 
  • 8 slices Gouda cheese 
  • 8 slices Havarti cheese

Instructions

I am using the Deluxe Electric Grill & Griddle from Pampered Chef, of course! So, first thing I need to do is preheat this by setting it to 325°. Set the timer for 5 minutes, 30 seconds. Press button to start.  I changed the plates from the grill plates to the griddle as well.

Next, butter each slice of bread on one side only with 1/2 tbsp butter. Yes, 1/2 tablespoon EACH. I had to re-read that, but I promise you the outside of the grilled cheese was perfectly crisp. It was just so amazing.

Place two slices of each cheese on the non-buttered side of four slices of bread. Top with remaining slices, being sure that the buttered side is on the outside of both.  (I realize that this may seem silly of me to say, but it really isn’t. If you’ve never made grilled cheese, and you’re here for the first time, I want to make sure that you have the exact directions.)

Once the grill is preheated (you will know this because it will show the word ADD), add your sandwiches. Close the griddle and press the button to start. The timer that you set for 5:30 will start to count down now. It will cook both sides at once!

Once it beeps, the sandwiches are finished. Remove them from the grill, slice and enjoy. That’s it! If you like grilled cheese, you will love this recipe. Please be sure to check out Natasha’s blog over at https://natashaskitchen.com/

Link to original recipe: https://natashaskitchen.com/grilled-cheese-sandwich/

Grilled Cheese – Natasha’s Kitchen

This amazing grilled cheese by Natasha is crispy on the outside and simply delicious! With three different cheeses, this recipe is an easy way to upscale your lunch!
No ratings yet
Prep Time 2 mins
Cook Time 5 mins
Servings 4 sandwiches

Ingredients
  

  • 8 slices thick bread
  • 4 tbsp butter, softened
  • 8 slices cheddar cheese
  • 8 slices Gouda Cheese
  • 8 slices Havarti Cheese

Instructions
 

  • Using the grill plates, preheat the Deluxe Electric Grill & Griddle by setting temperature to 325°, set the timer for 5 minutes, 30 seconds. Press button to start. 
  • Butter each slice of bread {on one side only} with 1/2 tbsp butter.
  • Place two slices of each cheese on the non-buttered side of four slices of bread.Top with remaining slices, being sure that the buttered side is on the outside of both. 
  • Once the grill is preheated, add your sandwiches. Close the griddle and press the button to start. The timer that you set for 5:30 will start to count down now, and it will cook both sides at once.
  • Remove sandwiches from grill once it beeps. Slice and serve!
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

French Onion Soup – New York Times (Video)

My best friend LOVES a good French onion soup.  So I decided to take on the challenge of trying to find a really good recipe for her to try out, and this one’s a keeper.

This one came from Sara Bonisteel  over at the New York Times.  The depth of flavor in this soup makes it worth the time it takes to put it together. It takes one hour to caramelize the onions, which means you can’t leave the kitchen.  So, pour yourself a glass of wine, have some bread and cheese while you’re stirring and waiting for your delicious onion soup! Once they are caramelized, it’s a piece of  cake. Let’s jump right in!

What you’ll need:

Ingredients:

  • 3 tablespoons unsalted butter
  • 3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
  • ¾ teaspoon kosher salt, more to taste
  • 2 quarts (8 cups) beef stock
  • 1 cup dry white wine
  • 1 tablespoon dry sherry
  • 1 tablespoon all-purpose flour
  • ½ teaspoon black pepper, more to taste
  • French bread cut into 8 to 12 1/2-inch slices
  • 1 ½ cups grated Gruyère cheese

Instructions:

Melt butter in Dutch Oven over medium heat.

Add onions and 1/2 teaspoon salt, stir and cover for 5 minutes. I used both red and yellow onions, which is what I had on hand.

Remove lid and let onions caramelize until golden brown over medium heat, and be sure to give it a stir every now and then! This process can take anywhere from 45-60 minutes. You can turn the heat down a bit if they are cooking too quickly, and even add a couple of tablespoons beef stock or water if you feel that they are burning. Also, remember to warm your beef broth while the onions are cooking! This is how my onions looked like after 60 minutes:

Now add the wine and the sherry, give a stir and bring to a boil. Add the flour, stir, and let thicken for 1-2 minutes.

Next, add the warmed broth, salt and pepper to the onion mixture, and boil uncovered for @ 10 minutes.

Just a few more minutes!!! While the soup is boiling, grate your cheese.

Heat your broiler. Place oven safe casserole/onion soup bowls on a baking sheet, add soup, one slice French baguette and top with cheese.

Broil 1-2 minutes, please keep an eye on it, you don’t want the cheese to burn, just to melt.

That’s it!!

Please let me know if you make this, and what you think of this recipe. For our family, this is DEFINITELY going to be something we revisit often.

Linked and listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party – I am vaccinated and received my booster and am now offering in-home parties! – or, on our NEWEST platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for JANUARY! Did I mention that January is DOUBLE HOST REWARDS?? My most recent host received $465 in FREE products, and that amount was not in a double rewards month. When your guest sales reach $650, whatever you earn will be DOUBLED for the month of January. Let’s make great food together!!

Link to original recipe: https://cooking.nytimes.com/recipes/1017256-french-onion-soup

French Onion Soup – NewYork Times

A Delicious soup with great depth of flavor, from Sara Bonisteel over at the New York Times. Worth every minute spent cooking!
4.50 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 3 tbsp unsalted butter
  • 3 lbs red and/or yellow onions
  • ¾ tsp kosher salt more to taste
  • 8 cups beef stock
  • 1 cup dry white wine
  • 1 tbsp dry sherry
  • 1 tbsp all-purpose flour
  • ½ tsp black pepper more to taste
  • 1 loaf French Bread cut into 8-12 1/2-inch slices
  • 1 ½ cups grated Gruyere Cheese

Instructions
 

  • Thinly slice onions. Melt butter in Dutch Oven over medium heat.
  • Add onions and 1/2 teaspoon salt, stir and cover for 5 minutes.
  • Remove lid and let onions caramelize until golden brown over medium heat, and be sure to give it a stir every now and then! This process can take anywhere from 45-60 minutes. You can turn the heat down a bit if they are cooking too quickly, and even add a couple of tablespoons beef stock or water if you feel that they are burning.
  • Warm beef stock in saucepan.
  • Add the wine and the sherry to the onion mixture, give a stir and bring to a boil. Add the flour, stir, and let thicken 1-2 minutes.
  • Add the warmed broth, salt and pepper to the onion mixture, and boil uncovered for @ 10 minutes.
  • While the soup is boiling, grate your cheese.
  • Heat your broiler. Place oven safe casserole/onion soup bowls on a baking sheet, add soup, one slice French baguette and top with cheese.
  • Broil 1-2 minutes, watching carefully. Serve immediately.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Kielbasa and Sauerkraut – Food.com (Video)

Since I tried my hand at making pierogi, I also wanted to make kielbasa and sauerkraut.  Being very picky, I can only get my kielbasa from a Polish store, and inevitably, I ask my best friend Debbie, to help me out with that! So we can thank her for the production of this recipe video.

I found this recipe on Food.com after searching, and I went with this one because I like the idea of having potatoes in with the kielbasa. I really enjoy my membership with them, they have tons of good recipes and even offer virtual classes.  This recipe was very tasty, although not as tasty as the Russian Pierogi I just made, but it was pretty good. It was actually really easy to make, and very hands off because it ends up in the oven at a very low temperature for 3 hours. Let’s jump right in!

What you’ll need:

Ingredients

1/2 cup butter

1 medium onion

2 garlic cloves

1/2 tsp. Thyme leaves

1/4 teaspoon ground sage

Freshly ground black pepper to taste

Three potatoes, preferably Yukon Gold/ butter potatoes

1 (16 oz) bag of sauerkraut, undrained

1-2 lbs. kielbasa, sliced into 1/2-inch pieces

Products I used to prepare this recipe:

Cutting Board
5″ Santoku Knife
Manual Food Processor
6-qt. Enameled Dutch Oven
Salt & Pepper Grinder Set
1-Cup Prep Bowl Set  
3-Cup Prep Bowl Set
Mix ‘N Scraper
Measuring Spoon Set
Garlic Peeler & Slicer Set
Flexible Cutting Mat Set
Scoop & Serve Spatula  

Directions

Chop onions. 

Chop garlic.

Place cold butter in pan with a diced onion and slowly bring the temperature up over medium heat. According to the recipe, this brings out the sweetness of the onions.  Sauté onions for 10 minutes.

Add garlic, sauté two minutes more.

Add thyme, sage and black pepper.

Add sauerkraut to Dutch oven.

Next, add potatoes.

Finally, add your kielbasa.

Cover and bake at 225° for 3 hours.

That’s it! This recipe goes perfectly with the Russian pierogi, you should definitely check that one out!

Russian Pierogi!

Linked and listed above are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party – I am vaccinated and received my booster and am now offering in-home parties! – or, on our NEWEST platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for JANUARY! Did I mention that January is DOUBLE HOST REWARDS?? My most recent host received $465 in FREE products, and that amount was not in a double rewards month. When your guest sales reach $650, whatever you earn will be DOUBLED for the month of January. Let’s make great food together!!

Russian Pierogi – Polish Your Kitchen (Video)

If you love pierogi the way that I love pierogi, then you will absolutely LOVE this recipe from Anna over at https://www.polishyourkitchen.com.

I can’t tell you how excited I am to have discovered this blog through my friend, Lucy Lou.  The first time I had pierogi was when I was confirmed in the Lutheran Church I had recently joined. As a teenager. We went to a Polish restaurant, and the pierogi tasted, to me anyway, like delicious pillowy softness from heaven.  I grew up very, very poor and everything we eat basically came from a can or a box.  The exception for me was when I went to my dear friend’s house who was from Sicily, and her mother’s cooking was exquisite. So, you can imagine my delight and discovering delicious food from another country.

Back to Lucy Lou.  She’s an AMAZING cook, and knew that I was searching for a pierogi recipe, and told me about this wonderful blog. This recipe was great, and her instructions were clear and easy to follow. I hope that you all will check it out, I was fascinated watching Anna’s video making farmers cheese! 

These pierogi were so mouthwatering, and are a great comfort food for me, and they were fantastic with my kielbasa and potatoes, recipe soon to follow! 

Thank you, Lucy Lou, for sharing, and thank you so much, Anna for making such a wonderful blog. I will definitely be back to check out more of the recipes, and I highly recommend this blog and recipe to anyone who wants to make delicious pierogi. Let’s jump right in!

What you’ll need:

For the filling:

  • 2 lb potatoes 
  • 16 oz. Farmer’s cheese (OR 16 oz. Cottage cheese plus 3-4 tbsp of plain Greek yogurt)
  • 1 large onion
  • 2 tbsp butter
  • 1 tsp salt
  • 1 tsp freshly ground pepper

For the dough:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 egg
  • 1 1/4 cup water

For the Garnish:

  • 1/2 onion
  • 6 slices bacon, sauteed and chopped

Products I used to prepare this recipe:

Cutting Board 5″ Santoku Knife Manual Food Processor Potato Masher Enameled Cast Iron Skillet with Lid 6-qt. Enameled Dutch Oven Hand Pie & Pocket Maker3-Cup Prep Bowl Set 4-Qt Plastic Mixing Bowl Mini Mix ‘N Scraper Easy-Read Measuring Cup Set Measuring Spoon Set Pastry Mat Marble Rolling Pin & Holder Set

Instructions

Dice potatoes, and boil them and salted water until they are soft, about 15 minutes.

Mash potatoes, set aside.

Chop one large onion.

Sauté onion and two tablespoons butter until the onions are golden brown.  Yum!

Mix potatoes with farmer’s cheese and onions until well combined.

For the dough, combine flour with salt, pepper, egg and water until dough forms.

Roll out dough to 1/8 in thickness.

Cut circles out of your dough, I used the Hand Pie & Pocket Maker which got the job done very quickly.

Put a tablespoon of the potato mixture into each circle, and then seal each pierogi, I again used the Hand Pie & Pocket Maker

Almost done! Boil a pot of water and add one tablespoon olive oil to it. Once the water is boiling, turn it down to a low boil. Add no more than 10 pierogi at a time to the water. Let boil on low 3 minutes, or until the pierogi float to the surface. Remove, and cook the rest of the pierogi.

If you would like the garnish, sauté your onions with the bacon. Serve the garnish on top of the pierogi.

I can only tell you how mouthwatering these pierogi were, but trust me, you have to try these yourself!

My video is below, along with the link to the original recipe.

Link to Original Recipe:  https://www.polishyourkitchen.com/polishrecipes/russian-pierogi-pierogi-ruskie/

Linked and listed above are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party – I am vaccinated and received my booster and am now offering in-home parties! – or, on our NEWEST platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for JANUARY! Did I mention that January is DOUBLE HOST REWARDS?? My most recent host received $465 in FREE products, and that amount was not in a double rewards month. When your guest sales reach $650, whatever you earn will be DOUBLED for the month of January. Let’s make great food together!!