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Editor's Note: Newsroom Nosh is a column created by the Sun-Gazette newsroom staff from family or personal recipes.
One of my absolute favorite soups to eat during cold winter days is my mom's creamy potato soup. It almost has more of a chowder texture, but that makes it much more delicious and filling. Try this soup the next time you're looking for an easy but filling dinner that you can use as leftovers for a couple of days.
Creamy Potato Soup
3 cups water
3 cups 2% milk
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
3/4 cups chopped celery
1 large onion
1/4 cup butter
4 cups shredded cheese
5 cups cubed potatoes
In a large Dutch oven or soup pan, saute onion and celery in butter, approximately 5 minutes or until slightly fragrant. Add potatoes and water and bring to a boil.
Reduce heat, cover and simmer for 15 minutes or until potatoes are almost done.
Stir in 2 cups of milk, bouillon, salt and pepper.
In a separate bowl, combine flour and remaining milk until smooth.
Gradually stir that mixture into soup.
Bring to a boil and stir for 2 minutes or until thickened.
Reduce head and add cheese and bacon (optional). You can also add leftover ham in this. My mom adds drained, rinsed canned corn into this as well.
-Mallorie McIlwain,
mmcilwain@sungazette.com
When the temperatures get frigid -- and they already have started to unfortunately -- nothing beats a nice warm, hearty soup. But, a nice chili is just as good to keep you warm and fill you up. I love all types of chili. When my fiance Tara and I go out to dinner at places, if the restaurant has a chili on the menu, I usually order it no matter where we’re at.
My fiance Tara makes a delicious turkey chili that I love any time of year she makes it, but especially in the cold winter months. If you’re a chili lover like me, hopefully you enjoy this recipe as well.
Turkey Chili
1 pound of ground turkey
1 can of dark red kidney beans
1 can of black beans
1 can of white kidney beans (cannellini beans)
1 sweet onion
1 can of corn
1 can of chicken broth (14.5 ounces)
1 can of tomato paste (6 ounces)
1 can of petite diced tomatoes
1 jar of red pasta sauce
1 pack of chili seasoning mix
In a large pot, put in enough olive to coat the bottom and start to warm on burner.
Use half your onion and dice it finely and add to the pot to brown the diced onions.
Add in your turkey and break it up. Lower heat with turkey in pot to about mid-temperature.
Once the turkey starts to brown and cook, add in the chili seasoning and stir together to blend.
Strain each type of beans through a strainer with water before adding to the pot. Mix together all three types of beans with the cooked turkey and onions.
Add in the chicken broth, roughly 1/3rd of a jar of pasta sauce, the can of corn and the can of tomato paste and continue to mix together the chili.
Add in diced tomatoes to your preference whether you like a lot of tomatoes or not.
Let the chili simmer with a covered lid, occasionally stirring, for roughly 20 minutes and enjoy.
-Jon Gerardi,
jgerardi@sungazette.com