Part Two: Come in and Have Some Soup (36/60)

Here are my mountains I look at to and from anywhere I drive . . . the clouds hovering over them . . . my favorite.

And I'm having technical difficulties getting photos to work . . . I'll get someone on that, but I did get my soup pictures to work . . .

So come on in to my kitchen, pull up a stool and let's cook . . 

We will be making Creamy Potato Soup . . .

First:

Cut up into 1 inch pieces:

 one large onion

4 stalks of celery 

4 carrots

Saute in 2 tbsp olive oil until softened

Add 1 tsp minced garlic (or three garlic cloves)

Saute for 30 seconds

Then add:

1 tsp salt

1/2 tsp pepper.

and 4-6 potatoes (depending on size) of any variety cubed into 4ths or 6th depending on how big

Add:

4 cups of water (or 4 cups chicken stock)

1 tbsp powdered chicken stock or 4 bullion cubes

Let simmer on medium low for 45-hour

It should look a lot like this . . . 

While the veggies are simmering:

Make a White sauce:

Melt 3 tbsp butter (like so . . .)

Add:  1/3 c flour (like so . . .)

To make a roux (like so) . . . It should look and feel like loose play-dough: 

Then add 1 cup of milk and stir constantly with a whisk until thickened . . . 

Then add 1 cup half and half and stir until thickened again.

Then add 1/2 tsp salt.

Turn to simmer.

While the roux is thickening, use an immersion blender (like my trusty Braun--favorite thing ever!) and blend the veggies (not totally, but a good amount . . . see illustration)

You still want a few chunks, but not huge pieces . . . 

Once your roux is thickened and your veggies are blended, combine the two . . .  like so . . .

And then my favorite part . . . add a big handful of cheddar cheese . . . 

Stir until combined and melted . . . 

Then serve!  It's so delicious!

And it's especially good with Focaccia bread . . . 

First: dice up one fist sized potato with the skins on 

Place in 1 cup of water in a microwavable container . . . Like so 

And microwave for 5 minutes on high . . . 

Drain out the water and set aside . . . 

then take a fork and mash the potatoes like so . . .

Until it looks like this . . .

Let cool . . . 

While those potatoes and water are cooling . . .

Put one cup of luke warm (so it feels hot to the touch but not scalding) water in a mixer (I love my kitchenaid)

Add:

1 1/2 tbsp active yeast (not instant)
1 1/2 tbsp sugar

Let sit for 5 minutes so the yeast can grow.  It should look like this . . .

Then add:

The cooled potato water and the mashed potatoes

1 tbsp salt

Stir

Then add:

4 cups of white flour

Mix like so. . . 

If it is too thick, add a little bit of water.  If it's too sticky . . . add 1/2 c flour.

Once it doesn't cling to the sides (but it can cling to the bottom), add 1/4 flour and turn on low (2/3 speed) for 3 minutes.

Once it's done, it should be a little elastic like this . . 

Then put parchment paper (you don't need to, I just like as little mess as possible) over a jelly roll pan and pour about 3 tbsp olive oil onto the paper and spread it around with your hands.

Then with your oily hands, pull the dough out of the bowl and plop it on the parchment paper.

Using your fingers and hands, spread the dough out to all the edges . . . don't worry if it's not even.  Real focaccia is nice and pocked.

Like so . . . 

And it should end up looking like this . . .

Pour about 1 1/2 tbsp olive oil over top and sprinkle with course Kosher salt 

Then place in a warm oven or place and let rise for 15-30 minutes until it's risen about a third . . . 

Take out of oven  and let sit on counter top as the oven comes up to heat at 400 degrees.

Then bake at 400 degrees for 15-20 minutes until golden brown on top and bottom.

We always serve it with good balsamic (trader joes has some really good slight more expensive kind and so does Costco brand . . . ) olive oil, and Trader Joes Everything Seasoning  . .  for dipping.

And then . . . cut up some fruit (apples and grapes are our favorites) and serve . . . 

Sit down with us . . . 

And Feast . . .