If I’ve said it once (and I totally have), I’ve said it 1,390,423,825 times.I could live off of soup.
Every kind of soup. I’m not even biased, it doesn’t even have to be “soup”, stews and chili’s are equally amazing to me.
Ever since my Vitamix came into my life, I’ve been obsessed with making “creamy” (with no cream) blended soups that are chock-full of nutrients and as easy as literally throwing all the ingredients in a blender and…..blending. It couldn’t get easier. This past week was Saint Patrick’s Day and every year it makes me think of my Irish family heritage. My grandma used to make a delicious potato leek soup and I decided to make a faux creamy version and make it thicker and denser but with the same nostalgic flavor.
Behold this amazingly delicious and a tiny bit spicy original Irish delicacy 😉
As you can see from the pictures you can switch your toppings up. One way is reserving some of the roasted veggies, another is the delicious sautéed mushrooms or you could do both! It’s all good because to be honest the real star is the soup itself. It’s thick and stick to your ribs-y (a made up adjective but you guys feel me, right??) it’s creamy and smooth but yet dairy free (unless you want to use dairy milk).
Don’t forget about the ‘schrooms too. They’re good enough to eat alone!
There’s still a sweet spot in my heart for my grandmas version but this one is hard to beat. You haveeeeee to try it and come back to tell me if you liked it too! 🙂 Enjoy!
2-3 russet potatoes, scrubbed well and sliced uniformly into 1/8″ rounds (I left the skin on mine but you could peel)
3/4 C. shredded colby jack or cheddar cheese
salt & pepper
2 T. crumbled bacon (about 2 slices) – I used real bacon
Chopped green onions or chives, for garnish
Turn oven on to 375 degrees. Bring sliced potatoes to a boil in cold, salted water and cover for 5 minutes. Drain, and carefully (they’re hot!) transfer slices to a countertop or cutting board and pat them dry.
Grease a baking sheet with cooking spray or olive oil, and lay out potato slices so they are slightly overlapping. Sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Top with your garnish of choice. Serve with chipotle ranch sauce (recipe below).
Chipotle Ranch Dipping Sauce
1 T. ranch dressing
3 T. plain greek yogurt (or sour cream)
1/4 t. chipotle chili powder
1/8 t. cayenne ( more or less depending how spicy you want to make it)
1/8 t. salt
1/4 t. garlic powder
Mix together all ingredients in a bowl. Refrigerate any leftovers. This makes a really tasty dip for veggies and stuff too!
This was a very quick and easy recipe to make! I saw it on Pinterest (duh) and was just craving it for some reason. I had some extra potatoes laying around (I don’t typically have white potatoes stocked) so it was fate! Boiling the potatoes first really helped them be fully cooked without cooking for so long in the oven and burning all the ingredients on top. It was kind of unhealthier than the food I typically make, but you gots ta do that sometimes 🙂