Here are the two recipes:
White potato soup
Ingredients:
2 baked potatoes (approximately 2 cups)
2 slices of bacon, cut into lardons (matchsticks)
1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
3 cups chicken stock (or use Better Than Bouillon chicken stock paste)
1 cup heavy cream
Salt and pepper to taste
Fresh herbs (e.g., parsley, chives, or thyme) for garnish
Instructions:
Begin by crisping up the bacon in a large pot or Dutch oven over medium heat. Once the bacon is crispy, remove it from the pot and set it aside. Reserve some of the rendered bacon fat for cooking the aromatics.
In the same pot with the bacon fat, add the diced onions. Sauté the onions for a few minutes until they become translucent.
Add the finely diced carrots and celery to the pot. Continue to cook over medium heat, allowing the vegetables to sweat and soften.
Pour in the chicken stock and add the baked potato, cut into smaller pieces. Bring the mixture to a boil and ensure the potato is heated through.
You can use an immersion blender directly in the pot to puree the mixture until smooth. Alternatively, transfer the soup to a regular blender in batches and blend until creamy. If you prefer a chunkier texture, you can use a potato masher.
Stir in the heavy cream. Remove the pot from the heat.
Season the soup with salt and pepper to taste. Adjust the seasoning as needed to suit your preferences.
Serve the Cream of Potato Soup hot, garnished with the reserved crispy bacon pieces and fresh herbs of your choice, such as chopped parsley, chives, or thyme. You can select herbs based on the cuisine you want to emulate, adding your own personal touch to the soup.
Sweet Potato Soup
Ingredients:
2 large sweet potatoes, baked and peeled (approximately 2 cups)
2 links of cured chorizo, cut into matchsticks
1 leek, cleaned and finely sliced
1 red bell pepper, diced
1 celery stalk, finely diced
3 cups chicken or vegetable stock
1 cup heavy cream
2 tablespoons Cajun spice blend (or to taste)
Olive oil for cooking
Salt and pepper to taste
Fresh scallions and parsley for garnish
Instructions:
Begin by crisping up the chorizo in a large pot or Dutch oven with a drizzle of olive oil over medium heat. Once the chorizo is crispy, remove it from the pot, and set it aside. Keep the rendered chorizo oil in the pot for cooking the aromatics.
Add the finely sliced leeks to the pot with the chorizo oil. Sauté the leeks until they become translucent.
Add the diced red bell pepper and finely diced celery to the pot. Continue to cook over medium heat, allowing the vegetables to soften.
If desired, you can toast the Cajun spice blend in the pot with the aromatics for about a minute to release its flavors.
Pour in the chicken or vegetable stock and add the baked and peeled sweet potatoes. Bring the mixture to a simmer, ensuring the sweet potato is heated through.
Use an immersion blender to puree the soup until it reaches a smooth consistency. Alternatively, transfer the soup to a regular blender in batches and blend until creamy.
Return the blended soup to the pot and stir in the heavy cream. Remove the pot from the heat.
Season the Sweet Potato Soup with salt and pepper to taste. Adjust the seasoning and Cajun spice blend as needed to suit your preferences.
Serve the Sweet Potato Soup hot, garnished with the reserved crispy chorizo matchsticks, chopped scallions, and fresh parsley.
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