Cheesy Potato Soup | How To Be Awesome on $20 a Day

Cheesy Potato Soup

Cheesy Potato Soup | How To Be Awesome on $20 a Day

The first time I made this soup, I was extremely skeptical throughout the entire process. I don’t know quite what it was, but I just didn’t have confidence that it would turn out right. I was apologizing before I served it just in case.

See, people who don’t cook much think that anyone who can cook can automatically make perfect food all the time? Friends assume I would be amazing on Bake Off or Master Chef. They have no idea how hard that type of cooking and baking actually is. They also have no idea how many times my kitchen experiments fail.

This soup, though, is decidedly not a failure. It might even be a kitchen triumph. This Cheesy Potato Soup is stupid awesome. Like swoon-worthy. It’s quite rich, so only give yourself a small bowl. You’ve got to plan ahead for this because once you start eating it, you won’t want to stop. 

Cheesy Potato Soup | How To Be Awesome on $20 a Day

Usually I try to trust my instincts in the kitchen, but they were way off base here. This soup is where it’s at, kids. You absolutely must try it.

Cheesy Potato Soup
Serves 4
Cheesy Potato Soup is rich, cheesy, and impossible to stop eating.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 8 ounces smoked streaky bacon
  2. 1/2 onion, peeled
  3. 1 stalk of celery
  4. 1 clove of garlic, peeled
  5. 1 tablespoon all-purpose flour
  6. 1 pound russet potatoes, peeled and diced
  7. 1-1/2 teaspoon mustard powder
  8. 1 teaspoon paprika
  9. 1-1/2 cups chicken stock
  10. 1-1/2 teaspoons Worcestershire sauce
  11. 1-1/2 teaspoons hot sauce
  12. 2 cups shredded sharp cheddar
  13. 1/2 cup milk
  14. 1/2 cup cream (or replace milk and cream with one cup half and half if you can get it)
  15. Salt, pepper, and cayenne to taste (I didn't need to add any extra salt, so definitely actually taste it)
  16. 1 green onion, chopped
Instructions
  1. Put a soup pt over medium heat, and scissor your bacon into it. Cook until your bacon pieces are crispy, then remove the bacon to a paper towel-lined plate. If your bacon has given up quite a lot of fat, you may want to spoon some out until you have only a couple of tablespoons left in your pot.
  2. While your bacon is cooking, roughly chop your onion and celery so that they'll fit into your food processor. Toss in the garlic clove and pulse until you have itty bitty bits of vegetables. Once your bacon is out of the pot, add about a cup of your blitzed vegetables into the hot pot. Give them a good stir and cook until they're softened, about five minutes.
  3. Sprinkle the flour over your vegetable mixture, and give it a good stir. Let it cook for a minute or two to get rid of the raw flour flavor.
  4. Next add your potatoes, mustard powder, and paprika. Stir to make sure everything is combined and your potatoes are coated in the spices.
  5. Add the chicken stock, Worcestershire sauce, and hot sauce to the pot. Your potatoes will be just barely covered. Bring this up to a bubble, then lower your heat to low, put the lid on your pot with just a crack to let some of the steam escape, and simmer for about 15 minutes or until the potatoes are fork tender.
  6. Once your potatoes are soft, give them a quick mash. I like this soup with a bit of texture. The more mashing you do, the smoother it will be, obviously.
  7. Stir in the cheese, milk, and cream and let it cook while stirring for a minute or two until the cheese is melted.
  8. Remove the pot from the heat, taste for seasoning, and add some pepper and cayenne, as well as salt if you think you need it.
  9. Add your soup to the bowl, then sprinkle on some of the crispy bacon, and scissor some green onion over the top. Try not to eat the whole pot by yourself.
Adapted from Popular Pinterest Recipes
http://awesomeon20.com/
Green Minestrone | How to be Awesome on $20 a Day

Green Minestrone

Green Minestrone | How to be Awesome on $20 a Day

Guys, the coldness is real. Autumn has come along and slapped us in the face up here in Scotland. Maybe this year I’ll finally manage to buy some cold weather clothe. Or maybe I’ll just keep freezing to death. Time will tell.

Green Minestrone | How to be Awesome on $20 a Day

Even if I don’t have a sweater, at least I have soup. And this one’s packed with vegetables, so that’s good, right? Green Minestrone is loaded up with zuchinni, cabbage, leeks, and green beans. Everything gets roughly chopped, tossed in the pot, then topped up with some good vegetable stock. Throw in some adorable tiny pasta, and it’s on.

In case you think things are getting a little too healthy up in here, I garnished these with some parmesan crisps. You can make these in a skillet or in the oven. Just pile up a spoonful of parm, apply heat, and watch the magic. It should only take about three of four minutes for your cheese to melt into crispy little discs. 

Green Minestrone | How to be Awesome on $20 a Day

Soup solves so many problems. Get out your favorite pot and make Green Minestrone tonight.

Green Minestrone
Serves 4
A simple soup loaded with green vegetables to keep you warm this autumn.
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 leek, clean, halved lengthwise and thinly sliced
  3. 1 zucchini, peeled, quartered lengthwise, and chopped
  4. about 225 grams of white cabbage, shredded
  5. 50-75 grams green beans, with the ends trimmed then chopped in half
  6. 1 liter vegetable stock
  7. 100 grams small shaped pasta
  8. 1 tablespoon vermouth
  9. Salt and pepper to taste
  10. Parmesan, crisp or not, to serve, optional
Instructions
  1. In a large pot over medium heat, warm your oil, then add the leek and zucchini, give it an occasional stir. Let this cook for about 5 minutes to soften up a bit.
  2. Next add in the cabbage and green beans and cook for another five minutes. Your cabbage will shrink down to a manageable size. Don't worry.
  3. Add the stock to your pot and allow it to come to a boil. Turn down the heat to a simmer, put a lid on your pot, and let it simmer for 20 minutes.
  4. Uncover the pot, nudge the heat up some so your soup comes back to a boil, then add the pasta and cook it for about 10 minutes.
  5. Once the pasta is cooked, add the vermouth. Turn your heat off, add salt and pepper to taste, and allow the soup to cool for about 10 minutes.
  6. Serve with a sprinkling of parmesan cheese or some deceptively fancy parmesan crisps.
Adapted from Kitchen by Nigella Lawson
http://awesomeon20.com/
Chicken Corn Chowder | How to be Awesome on $20 a Day

Chicken Corn Chowder

Chicken Corn Chowder | How to be Awesome on $20 a Day

Mondays are hard. There’s no way to get around it. You wake up late, you’re hair’s a mess, your scooter won’t start, and you have at least 75 voice mails on your phone all from people who want something from you right now. But you can set yourself up for a great week by making a big pot of soup that you can keep going back to night after night. The genius part is that it just keeps getting better and better. 

Chicken Corn Chowder | How to be Awesome on $20 a Day

I made a huge pot of Chicken Corn Chowder, and I plan to keep dipping in to it for a few days. Step one is to fry up six slices of bacon, so we’re already off to a good start. And it’s all up hill from there. Next we cook some potatoes and green onions in bacon fat. I feel like we could just stop here and be happy, but we’re going to load it up with sweet corn and shredded chicken. Because I’m in Hawaii, I used kalua chicken, which is slow roasted with Hawaiian sea salt. Any leftover chicken or a grocery store rotisserie chicken would also be awesome.

When we serve it, we’re going to bring back that bacon, some green onions, and a sprinkling of cheddar cheese. The seasonings are warm, and green chiles and cayenne add a bit of spice. Chicken Corn Chowder is hearty and packed with flavor. Add some crusty bread, and you’ve got yourself a seriously awesome dinner.

Chicken Corn Chowder | How to be Awesome on $20 a Day

Mondays are hard, but soup is easy. Get it going, and have an awesome week!

Chicken Corn Chowder
Serves 8
Chicken Corn Chowder gets topped with bacon, green onions, and cheese. It's hearty and flavorful and feeds an army.
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 6 slices of bacon, chopped
  2. 8 green onions, chopped, whites and greens separated
  3. 3 medium Yukon Gold potatoes, chopped
  4. 2 tablespoons all-purpose flour
  5. 3 cups whole milk
  6. 2 cups chicken stock
  7. 2 teaspoons Old Bay or a dash of the following: paprika, mustard powder, nutmeg, cinnamon, all spice, clove, and ginger (Really, any warm spices will work here. Use what you have on hand).
  8. 1/2 teaspoon dried thyme
  9. 1/2 teaspoon ground cayenne
  10. Salt and pepper, to taste
  11. 2 cans whole kernel corn, drained
  12. 1 can creamed corn
  13. 1 4 ounce can diced green chiles
  14. 2 cups shredded chicken
  15. Cheddar cheese for garnish
Instructions
  1. In a large pot over medium high heat, cook bacon until crispy. Remove bacon to a paper towel-lined plate.
  2. Add potatoes and whites of green onions to bacon fat. Cook, stirring occasionally for a couple of minutes until green onions are softened.
  3. Sprinkle the flour into the pan and stir constantly for a minute, coating the potatoes in the flour.
  4. Stir in the milk, chicken stock, and all of the seasonings. Bring the liquid to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are soft.
  5. Stir in the corn, creamed corn, green chiles, and chicken. Taste for seasoning and adjust if necessary. Let this all simmer together for another five minutes or so.
  6. Dish up your chowder and top with reserved crispy bacon, the green tops of your green onions, and a sprinkling of sharp cheddar. Refrigerate the leftovers to get your through the week.
Adapted from Buns In My Oven
Adapted from Buns In My Oven
http://awesomeon20.com/
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