Tuesday, October 5, 2010
A Fall/Winter Staple
As the weather starts to cool down and the temps dip down into the 40's and 50's I start to crave some of my favorite Fall/Winter foods. At the top of this list is Hot Rod and My Potato Soup. Pretty much anyone that has ever tried it just raves about it and wants the recipe so for all of you out there (all 2 so far!) here it is. Whenever you just need a pick me up or you just need some warming up from the inside out, try this soup. It goes great with corn bread, dinner rolls, Pillsbury Crescent Rolls, or heck even crackers!
Hot Rod and BikerCandy's Potato Soup
Potatoes (the amount depends on how much you want to make, but the general rule of thumb is 1 medium to large potato for every 2 bowls of soup you want).
Corn - either 1 can, or 1 small bag of frozen, or 2-3 fresh corn on the cob with the corn cut off
Green Chilies - I use the frozen kind that is already chopped up, but you can use the canned as well, just get the diced kind. Use about one small can or half of the tub of the frozen kind.
Chicken - 2-3 chicken breasts cut into bite size pieces. (this if for a large batch ~ 10-12 bowls, reduce to 1 breast for smaller amounts)
Butter - 1/2 to 1 stick (depending on how much you are making)
Olive Oil - about 1-3 Tablespoons
Onion - 1/2 to 1 onion chopped (again depending on how much you are making)
Milk - about 1/2 to 1 cup
Salt and Pepper
Garlic - 2-3 fresh cloves chopped fine
Cayenne Pepper - a good dash (probably about a teaspoon)
Grill Seasoning - your favorite brand - we use Canadian Grill Seasoning - about 2 teaspoons
Shredded Cheddar Cheese - optional
Sour Cream - optional
Peel potatoes and cut into small bite size chunks. Put potatoes in a large pot and cover with water. Don't worry about the amount of water at this point. Just put enough water like you are making mashed potatoes. Boil potatoes until fork tender. While potatoes are cooking in a separate skillet, melt butter with the olive oil. Add the onions, green chilies, chicken, grill seasoning, and garlic. Saute until onions are translucent and chicken is cooked through. Drain some of the water off of the potatoes until you are left with the potatoes and just enough water that they are covered completely. Add the mixture from the skillet to the potatoes and stir well. Don't drain off the oil and butter...this is what makes the soup so good! Add the corn, cayenne pepper, and salt and pepper to taste. Stir well. Add enough milk to make the soup white with the consistency you desire. (I prefer more of a stew consistency but if you like your soup thinner add more milk). Stir again. Bring to a boil. Reduce heat and simmer to allow the flavors to mesh together. If the soup is the consistency you desire, cover the pan. If it's a little thin leave it uncovered to reduce the amount of liquid. Simmer for anywhere from 20 minutes to an hour stirring occasionally. To serve, ladle the soup into bowls and sprinkle shredded cheese on the top. You can also add a dollop of sour cream to the soup as well. (I'm not a fan of sour cream so I never do this but for those that do like it they say it is awesome with it.) ENJOY!