You can’t go wrong with comfort foods in winter. A creamy potato leek soup, spicy black bean soup, or loaded fresh salmon chowder take the chill off winter nights.
Stay tuned for some common and not-so-common yummy soups that hit the spot.
Five Soups for Winter
Get your mouth watering with these five soups that incorporate the classics, as well as a few non-classic soups that will quickly become your favorite.
Classic Potato Leek Soup
This classic recipe uses:
- 6 garlic cloves, finely chopped
- 3 leeks (white part only) thinly sliced
- 1 onion, chopped
- ½ cup dry white wine
- 1 ¼ pounds Yukon gold potatoes, peeled and chopped
- 1 bay leaf
- 3 sprigs fresh thyme, plus leaves for garnish
- Kosher salt and freshly ground black pepper
- ⅔ cup heavy cream
- 1 tbsp freshly squeezed lemon juice
- Olive oil for drizzling
- Frizzled leeks of shallot for garnish (optional)
Get the directions here.
Onion Soup
Garnished with french bread and Gruyere cheese, this tasty soup uses:
- 3 tbsp unsalted butter
- 3 ½ pounds red onion, thinly sliced
- 2 tsp chopped fresh thyme
- 1 clove garlic, minced
- 1 cup dry white wine
- 6 cups chicken broth, low-sodium or homemade
- 1 tsp kosher salt (plus more for taste)
- 2 tbsp Cognac or brandy (optional)
- Freshly ground black pepper
- Six ½ inches sliced baguette or French bread, toasted
- 12 oz Gruyere cheese, shredded (3 cups)
Here are the directions.
Dairy-Free Butternut Squash Soup
This creamy favorite has the option of being dairy-free, using soy milk instead of regular milk. IT uses:
- 2 tbsp olive oil
- 2 large garlic cloves (finely chopped)
- 1 cup yellow onion (finely chopped)
- 2 celery stalks (chopped)
- 2 large carrots (finely chopped)
- 8 cups butternut squash (peeled, seeded, and chopped into 1-inch cubes)
- 4 cups vegetable stock
- 1 cup plain unsweetened soy milk (plus more if desired)
- Salt to taste
- Pepper to taste
Find the instructions here.
Vegetarian Black Bean Tortilla Soup
Warm-up with this black bean soup that’s packed with protein and bursting with flavor:
- 2 tbsp oil (divided)
- One medium onion (diced finely)
- 2 large garlic cloves (minced)
- ½ tsp cumin
- 32 oz vegetable broth
- 15 oz tomato sauce
- 15 oz canned black beans (drained and rinsed)
- 1 cup of frozen corn (thawed)
- 1 tbsp cornstarch
- 1 tbsp cold water
- 8 corn tortillas (cut in half into ¼ inch strips)
- Optional: 1 cup shredded Monterey Jack or Mexican blend cheese
- Optional: 1 avocado (diced)
- Optional: ⅓ cup fresh cilantro (chopped)
- Optional: ⅓ cup sour cream
Get the instructions here.
Fresh Salmon Chowder
The sea is calling you with this fishy chowder. This delicious soup calls for:
- 3 tbsp butter
- ½ cup celery (diced)
- ½ cup carrot (diced)
- ¼ cup onion (finely chopped)
- 2 tbsp all-purpose flour
- 1 ⅔ cups chicken broth
- 2 cups potatoes (diced)
- 12 to 16 oz fresh salmon (diced, or canned flaked salmon)
- 1 cup frozen peas (thawed)
- 2 cups half-and-half or whole milk
- 2 cups cheddar cheese (shredded)
- T tbsp fresh parsley (chopped)
- Kosher salt and freshly ground black pepper (to taste)
Try the recipe here.
Call Mountain States Kitchen & Bath
What’s better than eating hot soup on a cold night then preparing it on new countertops? If you’re in the market to upgrade your counters or cabinets, give us a call and let us help you decide what’s best for your needs, desires, and budget.
