My Urban Pantry

Sunday Soup, a ‘new’ cookbook graces the shelves, having bought it sometime in the Christmas hustle.  Sunday night Z made Lentil Soup with Garlic Sausage.  Snow and ice envelops the country – a week ago we looked and there was snow in 49 states-but not Florida-yesterday it was 84 degrees here.  I see it’s -11 in Denver today with the wind chill.  Last night Z commented that it seems like years don’t pass when there is no winter.  Yesterday was also his two year anniversary for his transplant!  Time flies.

*we halved the original to get just 4 servings but you could easily double this for 8 servings.

1 T olive oil
1/2 cup diced carrots
1/4 cup diced onion

1/4 cup diced celery
2 medium garlic cloves, finely diced
6 oz 1/4″ diced kielbasa
1 t thyme
4 cups beef stock
1 bay leaf
1 cup lentils (it called for Puy (french) but we used what I could find at our local market)
kosher salt

Heat oil in a stock pot (w/ lid) over medium heat.  When hot, add the carrot, onion and celery.  Cook, stirring often, until the veg are just softened, about 5 minutes.  Add the garlic, sausage and thyme.  Cook one additional minute.
Add the stock and bay leaf.  Bring mixture to a simmering boil over high heat.  Reduce heat, cover and simmer about 45 minutes (until lentils are tender)
If you desire, puree about 1/2 cup of your soup in a blender or use your immersion blender for just a few seconds to thicken the soup.  We didn’t do this and I think it might add a bit of extra body to the soup.  Serve with hot rolls and butter with a little honey.

after feeling crummy and eating crummy while sick I really wanted something that had a little bit of heart in it.  I came home last night and made a pot of this super thick feel good soup.  Originally from Cooking Light I think they used less bacon. Z says the soup is just a vehicle for that but it is really warm and comforting.

4 baking potatoes (about 2#)
2/3 c all purpose flour
6 cups milk – I used 1%
1 c extra sharp cheddar
1 t salt
1 t black pepper
1 cup sour cream – I use light
3/4 cup sliced green onion
6 cooked and crumbled bacon slices

Preheat oven to 400 degrees.

Pierce potatoes with fork.  Bake 1 hour.  Meanwhile, spoon flour into a dry measuring cup and level with a knife.  Place flour in a large dutch oven and gradually whisk in milk.  Cook over medium heat until thick.
When the potatoes are done and cool enough to handle, slice in half and scoop out centers.  Mash with fork.Add mashed potatoes, 3/4 cup of cheese, salt and pepper.  Stir until cheese is melted.  Remove from heat.
Stir in sour cream and 1/2 cup of green onions.  Cook over low for about ten minutes but do not boil.

Sprinkle each serving with bacon, cheese and onions.

Enjoy!