Food: Velvet Potato Soup

Years ago, Panera served a scrumptious potato soup. My aunt came up with this recipe after trying Panera's soup and getting a nod from a guy who worked there when she asked if the original had this or that ingredient. It is outstanding! My family loves it, and everywhere I've taken it I've been asked for the recipe. Hope you give it a try - perfect for this chilly weather! I usually double the recipe and give some away.

Velvet Potato Soup
Serves 4-6

1 qt. chicken stock
1 medium onions, diced
3-4 ribs celery, diced fine
1 32-oz. bag frozen Southern-style hash brown potatoes
4-8 oz. diced ham
1 8-oz. package cream cheese, softened
Salt & pepper to taste
1 t. dried chives (or 2 t. fresh, chopped fine)
1/2 t. dried dill weed
2 T. butter, softened
2 T. all-purpose flour

Bring chicken stock to boil in large saucepan. Add onions & celery, and cook, stirring often, about 5 minutes. Add potatoes and milk, and heat almost to a boil. Reduce heat, and simmer for 15 minutes, adjusting heat as necessary. Add ham to soup. Place softened cream cheese in a medium bowl, and add a ladle or two of the soup liquid. Beat on low until cream cheese is pour-able. Return liquid to soup pot, and add salt, pepper, chives and dill. Make roux by combining soft butter with flour in a ramekin. Drop by spoonfuls into simmering soup. Stir slowly until thickened.

Zesty Pumpkin Soup

Hubby and I were wanting a little taste of Thanksgiving last night, in anticipation of the coming holiday later this week, so I cooked up this wonderful soup in the time it took to bake a loaf of Pillsbury's Italian Bread, about half an hour. The soup is soul-satisfyingly delicious on a cold, late-autumn evening. It would also be a scrumptious start (in small, say 4-ounce  quantities) to a Thanksgiving meal. It is rich and satisfying...I hope you'll try it.

Zesty Pumpkin Soup

Makes 4 regular servings, 8-12 small appetizer servings

2 Tbsp unsalted butter

1 medium yellow onion, chopped

1 teaspoon minced garlic

1/8-1/4 teaspoon crushed red pepper

1 teaspoon curry powder

1/4 teaspoon ground coriander

Small pinch ground cayenne pepper

1 15-oz. can 100% pure pumpkin puree

2 1/2 cups chicken stock

1 cup of milk

1 5-ounce can evaporated milk

1/8-1/4 cup brown sugar, to taste

1/2-1 t. kosher salt, to taste

1/2-1 t. white pepper, to taste

Garnish: roasted pumpkin seeds or croutons, optional

(Measure out spices into a small bowl before beginning, so you can add them all at once.)

In a 4-qt saucepan over medium heat, melt butter; add onions and cook, stirring often, until almost softened, about 3 minutes. Add garlic and sauté one minute more. Add spices and stir for another minute. Add pumpkin and chicken stock; blend well. Bring to a boil and reduce heat; simmer for 10-15 minutes. Transfer soup, in batches, to a blender or food processor, (or use an immersion blender in the saucepan - my favorite – less to clean up.) Cover blender or food processor tightly and blend until smooth. Return soup to saucepan over low heat. Add brown sugar and stir to dissolve. Slowly add milk and evaporated milk while stirring to incorporate. Stir in salt and white pepper. Adjust seasonings to taste. If a little too spicy, add more milk to cool it down. To serve, sprinkle the top of each bowl with roasted pumpkin seeds or croutons.