Baked Potato and Leek Soup

Baked Potato and Leek Soup

Baked Potato and Leek Soup
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Baked Potato and Leek Soup
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees F.
  2. Wrap potatoes in foil and bake in the oven for 45-60 minutes until potatoes are fork tender. Remove from oven and set aside.
  3. Cut the bacon into thin strips and cook on medium heat in a large skillet until crisp. Remove and drain fat from bacon. Set aside.
  4. In a large stock pot or dutch oven, heat butter and chopped leaks over medium heat for about 5 minutes until leeks have softened.
  5. Add the flour to the leeks and butter. Stir well to combine. Cook until the butter, leeks and flour are well incorporated for about 1 minute.
  6. Pour in the chicken broth, milk and beer - whisking well. Cook over medium heat until bubbly and thickened, stirring frequently for about 15 minutes. Add chopped chives, basil, oregano and thyme.
  7. Scoop out the baked potato from the skins and add to the pot. You can mash with a potato masher to achieve the desired chunkiness.
  8. Add half of your cooked bacon to the pot (reserve some bacon for garnish) and stir in 1/2 cup of sour cream and cheddar cheese until melted.
  9. Season with salt and pepper to taste. (if your soup is too thick, add additional milk)
  10. Serve immediately and top with bacon, chives and a dollop of sour cream.
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Beer Batter Veggies

Beer Battered Veggies

What a perfectly good way to turn a healthy food into something fried and delicious. (Lets try not to think about the unhealthy part) In the recipe below, I used some of the broccoli that was included in the recent farm share.  Personally, I’m not a member of the broccoli appreciation committee but my husband is a huge fan, especially anything cooked in beer batter.  I’ve used the same recipe for mushrooms (my personal fave), zucchini, cauliflower, onion rings and of course… a nice hunk of fish.  For the beer, I would suggest going with something light like a pilsner or lager.  I prefer to use ales (on the malty side and not too bitter).  If you prefer to not use beer, you can always use sparkling water as a substitute.

If you’re without a proper thermometer to check the oil temperature, I suggest throwing in a brave piece of battered goods into your oil to ensure that your oil isn’t too hot or too cool.  Here’s some tips on how to fry without a thermometer.  My thermometer inconveniently broke, hence the photo below of the lone broccoli… testing the oil like a champ.  I also prefer to use avocado oil over canola for health reasons but you can use either.  You may need to use more or less oil depending on the size of your pan.  You should at least cover what you’re frying by half for best results.

Beer Battered Veggies
Prep Time
70 minutes
Cook Time
10 minutes
Prep Time
70 minutes
Cook Time
10 minutes
Beer Battered Veggies
Prep Time
70 minutes
Cook Time
10 minutes
Prep Time
70 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Whisk together your flour, salt, pepper, paprika and red pepper flakes.
  2. In a separate bowl, whisk your egg yolks and vegetable oil until creamy. Drizzle the egg mixture over the flour.
  3. Mix together with a fork until your dough is a little shaggy.
  4. Slowly pour in your beer while whisking, until a smooth batter forms. Cover with plastic wrap and refrigerate for at least 1 hour (up to 4 hours) before frying.
  5. In a separate small bowl, add flour for dredging. Place florets into the flower and lightly coat.
  6. Drop the florets into the batter, making sure each one is well coated.
  7. Heat the oil in a large Dutch oven until it reaches 375 degrees F. If you do not have a thermometer, check out the link I provided in the description above OR do like I do and throw in a tester. Using tongs, gently add them to the oil and fry until golden brown, turning if necessary (appx. 3-4 minutes). Remove from the oil with a slotted spoon and drain on a paper towel lined plate.
  8. Serve with your favorite dipping sauce or as my husband prefers, Sriracha ranch dressing.
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