Monday, August 8, 2011

Best Friends: Bread and Soup

When Jarrod returned home from his month of deployment training in California on Saturday, he surprised me with two fresh loaves of bread from a bakery on Pier 39 in San Francisco.

He selected French and sourdough, and the heavenly scent immediately set my mouth to watering. Instantly, I knew we had to have soup for dinner.

For ages, I've been trying to find a really good potato soup recipe, but none ever compares to my favorite from Chili's (that's because a small cup of Chili's baked potato soup probably exceeds my daily requirement for sodium, fat and calories). I did a quick Google search and thought this recipe from Allrecipes sounded promising.

I followed the recipe pretty closely, but with a few exceptions.
-I used part of a bag of frozen hashbrown potato cubes (partly thawed before going in the soup) rather than fuss with chopping up fresh potatoes.
-I thought 1/4 cup of carrot was ridiculous. What are you supposed to do with the rest of the carrot? So I added one large carrot and one whole stalk of celery. I also used more garlic.
-I sauteed the veggies in 3 Tbsp. of margarine and some olive oil.
-I used dried parsley instead of fresh, although I would have preferred fresh.
-I omitted the allspice and only did palm-of-my-hand guesstimates for the rest of the amounts of the other spices.
-I used 2% milk. I'm sure whole milk would have really intensifed the creamy flavor, but 2% was what I had on hand.
-I added more salt and some black pepper.

The soup still wasn't as good as the baked potato soup at Chili's, but it was by far the best potato soup I've made at home. And it was an amazing complement to the star of the show, the mouthwateringly delicious bread!

1 comment:

  1. That looks so yummy. I'm going to try the recipe sometime. You were right on making soup to go along with that great bread that Jarrod brought home.


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