Mom's Vichyssoise

This soup went so fast, we didn't have time to take a photo of it. If we had, it would've been an off white soup, best accented with a sprinkle of chopped chives.

So instead, behold the scene of the crime: a photo of the new kitchen where the inaugural soup was made over real live GAS heat! No more electric stovetop on an antiquated appliance! My mother's vichyssoise (pronounced VISH-E-SHWAZ, not SHWAH) is great by itself or as the starting point for a soup with other ingredients. I went with the basics this time: potato and leek (should you need a refresher on how to wrangle the glorious leek, I again refer you to the guys at Cookthink). I'm sure a stepped up version will surface again later. It is the first of many soups slated to simmer on this here stove. Believe me, if they're anywhere near as rich and delicious as this one, we'll definitely be signing up for that gym membership down the street much sooner than later.

We tried to control our portions by rationing it into small square bowls, but we got to the point where we started just drinking the bowls like they were mugs... and you better believe we went back for refills. If I sat down at a bar and ordered a soup to drink myself to death, this would be my poison. Next time I'll have to pour it into tall shot glasses, a much more appropriate presentation.

The great thing is that this soup can be served at room temperature, warm, or cold. It's a perfect segue from summer to fall; from refreshing to comforting; and a good way to get warmed up for that first inevitable cold snap of the season.

Mom's Vichyssoise
Serves 4 (or 2 voracious appetites)

1 leek (white portion only), rinsed well and finely chopped
1 medium yellow onion, finely chopped
1 Tbsp butter
2 medium white potatoes, peeled and diced
4 cups of chicken or vegetable broth
1/2 pint of heavy whipping cream
salt & pepper to taste
chives, chopped for garnish (optional)

1. Melt butter in a stock pot. Add chopped onions and chopped leek. Saute until golden.

2. Add broth, potatoes, salt and pepper to taste. Over medium heat, cover, and simmer about 30 minutes or so until the vegetables are very tender. Stir occasionally.

3. Blend until smooth (with an immersion blender or regular blender) and add the whipping cream.

4. Place it in the fridge to chill and top with chopped chives on top. You can also serve this soup warm. Keeps about a week in the refrigerator.

The Perfect Soup for Mashed Potato Lovers

Rule #1 in the soup world: You always trust your mother when she forwards a recipe. So when this fell out of a letter she sent me, I immediately stuck it to the fridge.

The title of this one says it all. It's perfect for tax day recovery or just hanging out on the weekend during an April shower. It's basically mashed potatoes with all the fixings. Only it's soup. Really! Typically, I only have "mashers" as a side with steak and veggies. I was pleased to find a good excuse to partake of everyone's favorite carb... without the added heaviness of a filet or New York strip.

Naturally, cheese is a key component in terms of salting this soup. This time I used a really sharp Irish cheddar, but it's up to you. When serving this, I like to cover the bottom of the soup bowls with shredded cheese and then pour the soup in over it.

As Ina Garten (Barefoot Contessa) would say: "How bad can that be!" (Of course, she's usually mixing a drink involving vodka at the time). ;> Trust me, it's gooood.

Mashed Potato Soup
6-8 servings

6 slices of bacon (optional)
About 5 large russet potatoes
(or the equivalent in red-skinned, but leave them unpeeled in Step 1)
4 tsp salt
1 cup sour cream
1 stick butter
2 2/3 whole milk (give or take depending on how thick you want it)
1 tsp black pepper
4 scallions, thinly sliced
1 cup shredded cheese (sharp cheddar or whatever you like!)

1. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 tsp salt and bring to a boil. Reduce heat and simmer and cook until the potatoes are soft about 30-45 minutes.

2. In the meantime, take a medium skillet and cook the bacon until crisp (or skip this if you don't eat meat). Transfer the bacon to a few paper towels to drain and set aside.

3. When the potatoes are soft, drain the water from the pot into the sink and mash them until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper and remaining salt and bring the soup back to a simmer.

4. Garnish the bottom of your soup bowls with shredded cheese. Serve hot, pouring the soup over the cheese. Then garnish with scallions, broken up bacon (if you like), and more cheese on top! Enjoy!

Modified from Country Living

Sweet Potato Chowder

Outside the leaves are swirling around us with reds, yellows, oranges, and browns. There's even a hint of green still left on a tree or two. So, I thought I would share the perfect recipe to take those beautiful autumn colors and bring them into your kitchen. This week, we're eating sweet potato chowder.

But wait! What exactly is the difference between soup and chowder, you ask. Good question.

Chowder comes from the French word "chaudiere" meaning cauldron and is a form of soup traditionally associated with fish or seafood. My sweet potato version, however, contains neither. This dish falls under the more flexible definition of chowder as a thick soup made from potatoes, milk and other vegetables that remain evident after being added into the pot.

We will certainly get to seafood chowders at some point, but for now, this recipe serves as a great excuse to catch the local farmer's market one last time before the end of the season. If you stick to my version, you'll be looking for sweet potatoes, red peppers, onions, and sweet corn. If you decide to improvise, you can certainly add leeks, carrots, other kinds of peppers, or whatever the market offers and your stomach desires. Just be sure to write and tell us about it!

The bottom line is that this chowder will fill your belly. It is hearty and nourishing. Don't use it as a starter or an appetizer. This recipe is worthy of being the main event. Cheese and cilantro quesadillas on the side for dunking are even better.

If you have the time, this is a soup that's even better the day after it's made, when all the flavors have had a chance to mingle together. Make it one night for dinner and take the rest to work for the lunch the following day.

Depending on the type of cheese you get for the quesadillas, this meal will cost you about $21-25 or roughly $5-6 a person.

Sweet Potato Chowder
4-6 servings

1/2 lb bacon, cut into small pieces or 1/8 c melted butter (I prefer it peppered)
1/2 large yellow onion, diced
1 sweet red pepper, diced
2 large sweet potatoes, peeled and cut into small cubes
4-5 cups chicken or vegetable broth
2 (14 oz) bags of frozen sweet corn (or 7 ears corn, yielding about 3-4 cups, cut off the cob)
1 cup of milk (I use skim, but low-fat, whole, or cream could be used if you prefer)
1/2 tsp salt
chopped cilantro (for that hint of green)

1. Cook the bacon in a large stockpot over medium heat until it begins to crisp. If you prefer your bacon a little softer, that's fine too. Spoon off the bacon fat, but leave a thin layer.

2. Add the diced pepper and onion to the bacon and continue cooking, stirring occasionally until the vegetables are soft. Add the potatoes and chicken broth and simmer, covered for 15 minutes or until the potatoes are tender.

3. Stir in the corn, milk, and salt. Heat through, about 5-10 minutes.

4. Serve with quesadillas (below) and garnish with cilantro.

Cheese/Cilantro Quesadillas
for dipping and dunking in chowder

8 flour tortillas
butter
remaining cilantro
1 cup shredded cheese (I used manchego cheese this time, but I've also used Monterey Jack, a sharp cheddar, or cabrales in the past)

1. Melt a pat of butter in a non-stick pan over medium heat. Take a single tortilla and sprinkle it with shredded cheese and a touch of chopped cilantro. Top it with another tortilla, creating a quesadilla.

2. Place the quesadilla in the pan of melted butter and toast on one-side (about 2-3 mins), then flip and toast on the other side until it's a golden color.

3. Repeat 3 more times, keeping toasted quesadillas warm in the oven until ready to serve. Cut into wedges and enjoy alongside chowder for dipping!

*For our vegetarian readers, we've noted that the bacon/grease can be substituted with about 1/8 cup of melted butter. Vegetarian broth can also be used instead of chicken broth.

Adapted from the Sara's Secrets recipe.