My daughter, Anna, and I love Baked Potato Soup. We pretty much love any soup but ever so often we crave this one or mushroom soup the most.

I mean what not to like, right?! It is pure comfort in every spoonful that you take. It’s warm, tasty and most definitely not to hard to make.

If you ask me, I could personally have soups every single day. That associates me with my grandpa as well as my father-in-law who requests soup every day.

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Well, I just feel so much better when I eat it so that’s why I like having it every day.

There so many amazing soups that you can literally have each day different one. Don’t you agree with me?

Recently I have been making a lot of tasty soups. Just check out my roasted tomato soup, Chicken and pea soup, BACON AND KALE SOUP, CANNELLINI BEANS AND SPINACH CHICKEN NOODLE SOUP, CABBAGE AND BARLEY RICE SOUP and of course, kimchi jjigae.

Do you know what I am craving today? Yes, it’s soup.

Korean Oxtail soup to be more precise. It does take some time to be cooked but I’ll leave that for my weekend project.

Maybe it’s a winter thing, or perhaps I just need to comfort my soul trying not to have holiday meltdowns.

Well, I don’t know about you but soups do put me in a better mood. I just love the feeling of a warm hug on the inside.

Hey, if you get inspired and make this Baked Potato Soup, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Yield: Serves 4

Baked Potato Soup

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Delicious Recipes for Baked Potato Soup

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time To Bake Potatoes 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 4 potatoes for baking
• 6 bacon slices
• 3/4 cup chopped green onions divided
• 2/3 cup all-purpose flour
• 4 cups Milk or reduced-fat works fine
• 1 cup Chicken Broth low sodium
• 1/2 cup Heavy Whipped Cream
• Salt and ground black pepper to taste
• 1 tsp. Dry Parsley
• 1/2 tsp thyme
• 1 cup 4 ounces shredded Smoked Gouda Cheese, divided

Instructions

1. Preheat oven to 400°F. Wash potatoes and wrap each potato individually in heavy-duty Aluminum foil and bake for about 1 hour or until tender. Cool for a bit, then peel the potatoes and mash. It doesn't have to be perfectly matched, just roughly mash. (Leftover baked potatoes work too)
2. In a larger pot, add bacon (cut into small pieces) and cook until crispy. Remove, and place on the kitchen paper towel. Set aside until ready to serve.
3. Add chopped green onions in the pot and saute for a few minutes, remove half of the green onions/scallions for the garnish.
4. Mix flour with milk (Roux) until smooth. Turn the heat on medium, add milk in the pot, stirring Roux in with a whisk until blended and smooth, then add chicken stock and heavy whipped cream. Cook over medium heat until thick and bubbly (about 5 minutes). Add mashed potatoes, 3/4 cup of cheese, salt and pepper to taste, parsley, and thyme; Stir until cheese melts and everything is combined, about 8 minutes.
5. Ladle soup into each bowl and sprinkle each serving with cheese, green onions, and crunchy bacon. Garlic croutons are really good too.

Notes

You can use Cheddar Cheese instead, or any that you prefer or like. Smoked Gouda cheese adds so much flavor. Bacon is a must, but you can use turkey bacon if you do not eat pork. Now the flavor is a bit different. Russet potatoes are high starch potatoes and great for this soup. If you are using cold leftover baked potatoes, I would recommend mash them when you add into the pot to cook use fork to smash more or add soup in a blender if you do not like potato chunks.

If you are going to puree soup to a smooth consistency in a food processor or a blender often you'd have to work in batches.

The reason why I am pointing that: the liquid may start coming out the edges of the food processor or the built-up steam can actually blow the lid off the blender, so the best way is to add maybe half of the food processor or blender as you puree.

If it's too thick for you, just adjust the liquid. Add more milk or chicken broth, boil, whisk and see if the thickness is the way you like it.

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I made Slow Cooked Beef Stew simply to comfort my heart and soul. It has gotten cold in the last couple of days so this really hit the spot.

I could eat stew even at the peak of the summer, preferably a spicy one.

To put colder weather on the side, I have to tell you that I am so busy that I cannot lift my head.

That is the reason why I am not as active on my social media like I used to be, or commenting on my favorite blogs just because I am really short with the time.

On top of that, I do have three kids. Plus job, house, garden. Well, I almost forgot a husband, eh!

Everything requires my full attention. Being a woman ain’t easy at all.

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Anyhow, here I am with one of my favorite stews. Well, technically speaking all stews are right there at the top of the list.

So I cannot really say this one is better than the other. Simply because this lady loves anything that could be mopped with the piping-hot bread and then lick fingers.

What is your favorite stew?

I could go on and on. Well, I can’t be picky regarding comforting foods.

I was never a picky eater per se, but some things were more acceptable than others.

Like onions. I hated onions floating in my soup, but I love them sauteed, caramelized or in my eggs. I guess it is just part of growing.

Hey, if you get inspired and make this tasty Slow Cooked Beef Stew, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serve 4

Slow Cooked Beef Stew

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Slow Cooked Beef Stew is the best comfort food. This recipe is easy and very tasty.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• 1 Lb. Organic Beef-for stew cubed + few Tbs flour
• 2 Tbs. Oil
• 1 medium onion sliced
• 1 Large Carrot sliced
• 1 cup Red Wine
• 2 garlic cloves minced
• 4 Yellow Potatoes cubed {new potatoes}
• 1 cup Green Beans frozen
• 1/2 cup Peas frozen
• 2 cups Beef stock more if needed
• 1/2 cup water
• 2 tablespoons tomato paste
• A handful of parsley minced
• Salt and Pepper to taste
• 1/2 tsp. Brown Sugar

Herbs and Spices

• 2 Bay leaf
• 1/2 tsp. Sweet Paprika
• 1/4 tsp. Dried Thyme
• Pinch of ground allspice

Instructions

1. In a saute pan over medium-high heat, add oil and season the beef with 1 teaspoon of the salt and flour well each cube of beef,
2. In the Dutch oven or large pot (with a fitted lid), add oil and sear the beef, for about 2 or 3 minutes per side. Take the beef out and add sliced onion and carrot slices. Scrape with the spatula or wooden spoon to get all the bits of flour from the bottom of the pan, then add Red Wine, and continue to scrape and mash/mix/to get it all in a smooth texture. If you do not wish to use red wine, you can certainly take some chicken or beef stock.
3. Add garlic, green beans, peas, and potatoes. Stir and let it boil. Once boiling, add liquid, beef stock, and water; let it boil then add tomato paste.
4. Add parsley, salt and pepper to taste, brown sugar and the rest of the spices.
5. Stir well, cover and let it boil. Once it's boiling, turn the heat to low and let it simmer for at least 3 hours (Remove the bay leaf).
6. Occasionally, lift the lid and see if you need to add more water/or beef stock, stir and continue to simmer until the beef starts to fall apart. Make sure it's on simmer, and don't forget to check on it.

Notes

The stew can be in the fridge, in the airtight container for 3 days, or in the freezer for a month.

Add more liquid when you preheating because it will get thicker. You may add any veggies that you like or have on hand! You can replace Red Wine with more Beef Stock. Short Ribs could be used, too

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It’s raining and it feels like Monday, seriously. So, if you love soups then this Butternut Squash Soup totally hits the spot on days like today.

It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, a bit on the scary side.

That been said, the word was that Halloween will be rescheduled here for Friday or tomorrow due to the storm that is heading our way.

Anyways there is no better way to comfort yourself on the day like this than with a nice bowl of hot soup.

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I have been making a lot of soups lately, more than usual. Vegetarian as well as lighter meals. I just don’t feel as hungry and I am eating what I am craving.

Well, I made this butternut squash soup last weekend and it was delicious. That says a lot coming from me.

You see, I am not a big fan of butternut squash soup, even though I truly love butternut squash. Go figure!

I really try to experiment with different recipes for a few days just to make myself like it.

I mean it’s tasty and far better than your ordinary squash soup, but I am just not a fan.

So, I was testing the difference when I was roasting the veggies before blending vs. boiling the veggie.

I liked it so much better with roasted butternut squash, onion and garlic.

It gives you such a pleasant aroma, deeper taste and nuttier flavour. It was not so bland at all. Hey, I tried my best!

Also, spices play a huge roll in case of changing the flavour.

You may add pinch or two of your favourite spice such as cumin, turmeric and ginger. Perhaps, something else to spice it up like red chilli powder, or similar.

My husband ate it and loved it with a drizzle of Mexican table cream, a sprinkle of za’atar and pumpkin seeds served with hot rice.

When you make it, try to roast butternut squash first.

If you get inspired and make this comforting Butternut Squash Soup, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for all your support!

Yield: Serves 6

Butternut Squash Soup

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An easy and simple recipe for comforting Butternut Squash Soup

Prep Time 10 minutes

Roasting Time 25 minutes

Finishing Time 10 minutes

Total Time 45 minutes

Ingredients

Roasting veggies

• 1 butternut squash, 2 to 3 lbs.
• 1/2 onion, cut in half and peel the skin
• 3 garlic cloves
• Generous pinch salt and pepper
• 1 tablespoon oil

Soup

• 2 tablespoon butter, unsalted
• Pureed butternut squash mixture
• 2-3 cups vegetable stock, read notes
• 1 teaspoon Cumin
• 1 teaspoon Turmeric
• 1 teaspoon Allspice
• 1/2 teaspoon ground ginger
• 1/4 cup Heavy Whipped Cream (half and half for sub)
• Salt and ground black pepper to taste

Garnish

• za'atar
• roasted pumpkin seeds
• sour cream or Mexican table cream

Instructions

1. Preheat the oven on 400°Fahrenheit
2. Cut the squash lengthwise and slice with skin into thicker slices. You could peel it if you wish but there is no need. Peel the onion and cut the onion in half and use 3 whole garlic cloves; season it with salt and pepper and rub oil all over; For the first 15 minutes let the squash roast on its own because it takes longer to cook, then add onion and garlic. Place it the roasting dish and bake for about 25 minutes or until the squash is tender.
3. Once done, take it out and carefully scrape the tender squash to separate it from the skin.
4. Put the squash in the blender or food processor together with roasted onion, garlic and vegetable stock. Blend until all combined, pureed and smooth.
5. Melt the unsalted butter in the medium size pan. Pour the pureed butternut squash mixture in the melted butter, stir and add cumin, turmeric, allspice, ginger, heavy whipped cream or half and half, salt and pepper to taste. Stir well. Turn the heat to medium-low.
6. Once at the boiling point turn off the heat and it's ready for serving.
7. For garnish, you could use Za'atar, roasted pumpkin seeds and perhaps a drizzle of sour cream, Mexican table cream/sour cream

Notes

Spices that I used are optional, you may add what you like or have. Heavy whipped cream does give nice creamy texture, but if you are vegan omit or

You can also use half and half or Mexican tables cream. It will still give you creaminess.

Depending on your preference, add a cup more of liquid if you like a thinner soup.

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