Hello hello!
I’m back from my honeymoon to Belize! It was absolutely fabulous and relaxing in every way possible. Pictures and posts about that will be up shortly. In the meantime, I’ve returned to a life of cooking for myself…life is hard.
Which brings me to my next point, this week is SOUP WEEK!
14 bloggers have come together to warm your bellies and your hearts through a week of soup recipes! I hope you are as excited as I am! As usual, there is a GIVEAWAY on one of the blogs listed below. Enter for your chance to win Le Creuset!
When creating this recipe, I wanted to incorporate all of the stick-to-your-ribs goodness that we all crave during the winter months. I think my body went into major hibernation mode this winter because all I wanted was mac n’ cheese, pizza, and hot mashed potatoes. The result was an additional 8 pounds (holy hell) that I am still trying to work off. Damn the winter!
“Winter” is also a relative term. In California, it means that we will be shaking in our boots in 50 degree weather, but it’s -10 in Minnesota today. Either way, my body is feasting like a bear in survival mode to live through the chill. 😛
Where was I? Oh yes, stick-to-your-ribs. To start, I used my absolute favorite bold garlicky pesto recipe. This recipe is something my family has been making for years “by feel”, but I finally wrote the ingredients down and posted the recipe here.
Most of the potato soup recipes I’ve used in the past and the ones I’ve seen online are fairly similar. You start with the mirepoix (fancy term for onion, carrot, and celery), then add potatoes and boil with your liquids. The twist on this one is the addition of gnocchi and pesto for extra winter tummy-warming heartiness.
For the soup portion of the recipe, you will need:
- 4 russet potatoes (peeled and cubed)
- 1 small onion (chopped)
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 2 Tbsp olive oil
- 6 cups chicken broth
- 1/3 cup heavy cream
- 1 package potato gnocchi
- Salt and Pepper to taste
- Pesto (store-bought or homemade…please do yourself a favor and make homemade)
- Shredded parmesan cheese for topping
- Make sure the onion, carrot, and celery are all chopped to roughly the same small size. A uniform size ensures they cook evenly in the pan.
- Heat oil in a large pot over medium-high heat and saute onion, carrots, and celery until slightly softened and starting to brown (about 5 minutes).
- Add potatoes and garlic, sautéing for a minute or two. You just want a little bit of brown on the edges for extra flavor.
- Season the veggies with salt and pepper, then add the broth.
- Bring to a boil until potatoes are tender (about 10 minutes).
- Give the broth a quick taste and add salt and pepper if necessary.
- Using an immersion blender (or a regular blender in batches), blend the soup until it’s nice and creamy.
- Add the gnocchi and continue over medium heat until the gnocchi is completely cooked (about 3 minutes).
- Add the heavy cream and stir until combined.
- Do a final taste test to make sure the seasonings are correct.
- Pour into your bowl and top with a dollop of pesto and a sprinkling of parmesan!
As far as soups go, this recipe was very easy and the taste was fantastic! You want to eat this.
What are you making to keep warm this winter? Did you suffer from the hibernation feed-me-all-the-things feelings this winter?
-Mads
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Please check out these other bloggers over the course of the week. These women create some of the tastiest recipes and most entertaining stories on the internet. (Links to soup posts will become available throughout the week.)
Monday:
- Comfortably Domestic—Broccoli Cheddar with Bread Bowls
- The Girly Girl Cooks–Hearty Vegetable Mexican Soup & Jalapeno Cheddar Cornbread
- The Hill Country Cook—3 Bean & Spinach Soup and a LE CREUSET GIVEAWAY!
Tuesday:
- Munching in the Mitten–Garbage Soup
- My recipe for Gnocchi Pesto Soup (above)
Wednesday:
- Country Cleaver–40 Clove Garlic Chicken Soup with Parmesan Croutons
- Climbing Grier Mountain–Sunchoke Soup with Gorgonzola and Honey Crostini
Thursday:
- The Grommom–Coconut Curry with a lot of Aloha
- Bakeaholic Mama–Beef Bourguignon and French Baguettes
Friday:
- Tenaciously Yours–Eat Live Run’s White Chicken Chili
- Decadent Philistines Save the World–Arizona Mountain Soup with Cornbread
Saturday:
- From My Sweet Heart–Pink Prosecco Soup
- Kvetchin’ Kitchen–Creamy Mushroom Soup
- Inside NanaBread’s Head–Shrimp Bisque
Wow! You put potato dumplings in your potato soup! I’m SO making this soup this week. Potato is one of my favorite soups–especially when I’m chilled to the bone from the frigid weather. I definitely want to eat All the Things in the winter. I call it Survival Weight.
I DID! The gnocchi is a totally optional ingredient, but it definitely made the soup hardier. I can’t wait to hear how you liked it. It was one of my favorites!
I will definitely report back…right after I buy some gnocchi. 🙂
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YUM! Gnocchi in soup sounds heavenly.
Thank you! It was devine!
Oh, Mads…. you had me a gnoochi. The rest of this is pure soup lottery winnings. I do love the addition of pesto – it’s like a shot of spring in your bowl. Great job! Can’t wait to make it now.
I think I’m going to add pesto to any and all soups from here on out. You really shouldn’t go without.
I ADORE gnocchi sooooo much! This soup looks creamy and luscious and just beautiful! And pesto to me is as good as brown butter….it makes anything you add it to so much better. What will really warm my soul? Seeing the pics from your trip to Belize! Hope it was fabulous! : )
I’ll get the pics up soon! I’m actually in the middle of a post riiiiiiiiiiight…NOW!
Do what?!!! I’ve never thought to use gnocchi in a soup! Duh! This looks AH-mazing, Mads!
It was a little insane, stick-to-your-ribs, heavy like woah, but definitely made the soup fun!
Ooooh. Now, I am not a basil girl (I know – I know!), but I bet this would be equally fabulous with an arugula pesto. I heart gnocchi. Or really any dumpling. This looks like such a grown up fancy pants soup that I just need to have some now!
Uhmmmm…it wouldn’t be equally good with arugula “pesto”, but I get it. 😉
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