Savory and Delicious
Photos by Carli Wentworth
When I first began my journey in cooking I was really intimidated by soups. I thought they had to cook all day to be good. Well, that could not be further from the truth. Many of us work, but crave soup when we get home. Here is a super simple yet deliciously rich soup that you can feel proud to serve to anyone. While this incredible soup is warming, whip up the easy biscuits and you have a satisfying, hot meal.
Weeknight Potato Soup
1 pkg frozen hash browns, cubed type, thawed (may use half frozen and half fresh cubed red potatoes)
1 stick unsalted butter
2 ribs celery, chopped
1 small onion, chopped
1 can cream of chicken soup
1 pint half-and-half
2 c whole milk
1 c shredded cheddar cheese
Green onions, chopped
Thick sliced bacon, cooked crisp and crumbled
Over medium heat, sauté onions and celery in butter in a stockpot. Cook until onions are translucent and celery is tender. Add potatoes, cream of chicken soup, half-and-half, whole milk and cheese. Heat gently until warm. Serve and garnish with suggested toppings.
Note: I love making large quantities of this soup for guests and serving it buffet-style with a toppings bar.
Bacon Chive Biscuits
4½ c all-purpose flour
1 t baking soda
2 T baking powder
1 t salt
3 t sugar
½ c applewood smoked bacon, cooked and chopped
2 T bacon drippings
4 T chives, chopped
1 c solid vegetable shortening
2½ c buttermilk
¼ c melted butter
Preheat oven to 425°. In a large mixing bowl, combine flour, baking soda, baking powder, salt and sugar. Add in the vegetable shortening and bacon drippings. Use a pastry blender, fork or your hands to mix until small crumbles form. Pour in the buttermilk and mix until everything is incorporated. Do not over-mix – that makes for tough biscuits! Stir in the chives and bacon.
Turn out the dough onto a well-floured surface. Knead ever so slightly with additional flour just until it’s not sticky. Pat down the dough into a one-inch-thick round. Using a round biscuit cutter, press down and pull up. Place on a parchment-lined baking sheet. Gather up the scraps and form another one-inch-thick round and continue cutting out. Cook for 20 minutes or until biscuits are golden brown. Brush the tops with melted butter and serve.
Here are a few things to remember when making biscuits
» Use fresh baking powder. Check the expiration date – if it is out of date, do not use or you will end up with little “doorstop” biscuits.
» Instead of using butter, shortening truly is the best for making a lighter, fluffier biscuit.
» Do not twist the biscuit cutter! Press down and pull up. A twisting motion locks the dough and will not allow the biscuit to rise as high.
» Get creative with your mix-ins – there are no mistakes.
Hungry for More?
Slice contributor Caryn Ross’ first cookbook is now available, and we have to say, it’s delicious! “Cooking With The Sassy Mama: Recipes with Lots of Sass” is available online at fatandsassymama.com.
Alessandra white embroidered linen placemat, Raffaello goldplate flatware and Annieglass handmade gold-trimmed dishes from Luxe Objects in Nichols Hills Plaza.