Fully-Loaded Cheesy Potato Soup With Gina's Spinach Salad 2

Serves: 4

Terence Turner

1 January 1970

Based on User reviews:

43

Spice

51

Sweetness

42

Sourness

42

mins

Prep time (avg)

5.8

Difficulty

Ingredients:

2 tbsps

Unsalted Butter

2 cloves

Garlic (finely chopped)

1

Carrot (finely chopped)

1

Onion (finely chopped)

1 cup

All-Purpose Flour

1

Salt

1

Ground Black Pepper (freshly)

3 cups

Chicken Stock (plus more if needed)

1 cup

Whole Milk

2 large

Russet Potatoes (peeled and chopped)

2 cups

Sharp Cheddar (grated extra- about 8 ounces)

1

Hot Sauce (dash)

1

Worcestershire Sauce (dash)

1

Sour Cream (for topping)

2 tbsps

Chives (chopped fresh, for topping)

1 tsp

Ancho Chile (powder)

1 tsp

Kosher Salt

1 tsp

Ground Cumin

1 tsp

Paprika (smoked)

1

Cracked Black Pepper (freshly)

1 cup

Pecan Halve

3 tbsps

Balsamic Vinegar

2 tsps

Dijon Mustard

1 small

Shallot (minced)

3 tbsps

Olive Oil

1 pinch

Sugar

1

Baby Spinach (10-ounce package prewashed)

110 g

Crumbled Blue Cheese

1 cup

Cherry Tomatoes (halved)

Directions:

1

Melt the butter in a large saucepan over medium heat

2

Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes

3

Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes

4

Sprinkle with salt and pepper

5

Gradually whisk in the stock, and then the milk and beer

6

Stir in the potatoes and bring the soup to a boil

7

Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes

8

Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth

9

Return the soup to low heat

10

Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition

11

Add additional chicken stock if necessary to adjust the consistency

12

Sprinkle with hot sauce, Worcestershire, salt and pepper

13

Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives

14

Serve with Gina's Spinach Salad with Spiced Pecans

15

Gina's Spinach Salad Spiced Pecans: Spinach Salad: For the pecans: Melt the butter in a large skillet over medium-low heat

16

Stir in all the spices and the pecans

17

Stir and toast the pecans for about 5 minutes

18

Transfer them to a plate to cool

19

For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl

20

Drizzle in the olive oil in a continuous stream, whisking to emulsify

21

Season with a pinch of sugar, salt and pepper

22

Add the spinach to a large serving bowl

23

Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans