With the arrival of winter weather — including the first snowfall of the season — also comes the arrival of soup season. With how delicious and warming they are, soups match perfectly with the colder temperatures. And what better way to use the garlic from my roasted garlic recipe than in this pureed potato roasted garlic and sage soup?

Now, I’ve slurped my fair share of liquid lunches, but let me tell you, this isn’t just a soup; it’s a creamy embrace in a bowl. You’ve got your potatoes, buttery and comforting, your garlic, roasted to sweet nuttiness, and your sage, with its aromatic depth.

It’s like the three musketeers of flavor decided to have a pool party and you’re invited.

So grab your bowls and a ladle and dive into this witty bowl of culinary genius. Your taste buds can thank me later.

Ingredients for Garlic and Sage Soup

To get started, we’ll need to gather our ingredients. The veggies, the liquids, and the seasonings. These will fully combine together when we blend the soup, but not before we get them cooked.

Veggies

Onion, garlic, and potatoes. These hearty veggies, especially the potatoes, make up the bulk of the non-liquid ingredients used here.

The garlic is roasted beforehand. The onions are sauteed in butter with some of the seasonings. The potatoes are peeled, cubed, and cooked in the soup until soft and blendable. I recommend using a yellow onion and large Yukon gold potatoes. But feel free to substitute other varieties if they’re what you have on hand.

Liquids

It’s a bit hard to make soup without any liquid. Though I’m sure there’s some recipe out there that does, that’s not for us today. And we’ll be doing liquids in two batches – one pre- and some post-blending.

Pre-blending we’ll be using stock. A good stock is a rich, comforting base that elevates everything else. And it isn’t actually that difficult to make your own chicken stock. If you’re going the vegetarian route, though, a vegetable stock will do the trick just as well.

Post-blending is all about adding creaminess. Literally, with some heavy cream and milk. These help add a smooth, luxurious texture that’ll have your taste buds doing the tango. We add these and cook on low heat to keep them from curdling. Just enough to get things cohesive.

Seasonings

Now comes the exciting part – infusing our roasted garlic and sage soup with layers of irresistible flavor.

• Sage: First up is sage, the maestro of this herbal symphony. Its aromatic notes bring a delightful earthiness to the soup. As the sage melds with the creamy base, it creates a harmonious balance that elevates each spoonful.
• Thyme: Enter thyme, another herbal virtuoso that contributes a fragrant undertone to our soup. Its subtle presence adds complexity to the other ingredients for a nuanced flavor profile.
• Bay: Now, let’s introduce bay leaves—the unsung heroes of many savory dishes. These unassuming leaves bring a subtle yet distinct depth to the soup, enhancing its overall taste.
• Salt and Pepper: The basic seasonings that enhance the flavor of almost anything.

The Garlic and Sage of it All

Let’s face it, there’s nothing quite like the aroma of roasted garlic wafting through the kitchen. A good soup is like a warm hug – especially in the winter. And when you pair that with sage leaves sizzling in butter, you’re in for a treat. So buckle up, because we’re about to take your senses on a culinary joyride with the dynamic duo of garlic and sage.

Roasted Garlic Flavor

This is where the recipe all started for me. I made a lot of roasted garlic when preparing my roasted garlic recipe. Roasting garlic changes it from pungent to sweet, sharp to mellow. It helps to coax out their deepest, richest essences.

Raw, it’s bold, assertive, and a little bit punchy, but give it some time in the oven and it softens

So, don’t rush this step. Let those cloves roast until they’re golden, caramelized, and tender so you can spread them like butter. Make the roasted garlic before making this recipe. It takes a little bit of time, but not a ton of effort on your own part – most of it is sitting in the oven.

Sage Leaves in Butter

Adding in the buttery sage comes from another recipe on the site – one of the most popular. My brown butter sage sauce inspired this addition. I highly recommend trying out that simple recipe if you haven’t before.

But back to this roasted garlic and sage soup, make sure to use fresh sage leaves.

I envisioned creating a brown butter sage sauce as the base, but it turned out a little different since I also included the onion when sauteeing the sage and it added enough moisture that it didn’t really brown the same way. But still added a ton of flavor.

Prepping the Potatoes

Potatoes are amazing. They’re versatile, they’re forgiving, and if you treat them just right, they can truly shine as the star of the show.

But to get them ready for showtime we’ll be peeling the potatoes. I think that leaving the peel on would lead to a grittier final soup. But if you want to give it a try, just be sure to scrub them well.

After peeling the potatoes, give them a little rinse in water.

Now start dicing the potatoes into about 1/2-inch cubes.

You don’t need to be exact but try to get similarly sized pieces. This will help them cook evenly in the next stage. So that all the pieces will be finished cooking when it comes time to blend. You’ll also be dicing up the onion before we start in on making the soup itself.

Making the Garlic and Sage Soup

With all of the ingredients prepped, it is time to finally start making the soup.

Brown Butter and Sage

Begin by melting the butter in a large pot over medium heat. Add in the sage leaves and onion to begin sauteing. Stir it consistently to make sure it cooks evenly. The onion is cooked when it is mostly translucent – probably 3 to 5 minutes.

Add in the roasted garlic cloves and dried thyme. Stir it around and cook it for another minute or two to let the thyme bloom. Then add in the chopped potatoes, chicken or vegetable stock, and bay leaves.

Simmering

Turn the heat up to medium-high to let the soup warm up, stirring occasionally. Once it begins to bubble, turn the heat down and let it simmer for about 30 minutes.

The goal of the simmering is to fully cook the potatoes and to meld and extract all of the flavors. So, keep stirring occasionally as it simmers so that nothing sticks or burns to the bottom of the pot. Then, as it gets close to the 30 minutes, start testing the potatoes with a fork to tell if they’re cooked. The fork should easily pierce the potato without much force or resistance.

Remember to try and test the largest piece you can find.

Blend Until Smooth

With the potatoes cooked, we’re ready to puree this soup to a smooth texture. Turn off the heat.

I recommend using an immersion blender, but a regular blender could be used as well. An immersion blender will make it so we can just blend it up in the pot. The regular blender will likely take batches and require a lot of transferring back and forth. So, not preferred in my book.

Blend on high until smooth. Not just no big chunks, but smooth. If you think it’s close then just sample it with a spoon and see how the texture feels. Mine took a fair bit of time blending and moving around the pot to make sure it was fully smooth. If you really wanted to, you could strain it with a very fine mesh strainer to get it as smooth as possible.

Finishing the Soup

After blending the soup, we’ll be adding in some special ingredients to make sure it’s velvety smooth.

Add Milk and Cream and Warm on Low

Gently pour in the heavy cream and milk. Stir thoroughly to make sure everything is well combined.

Suddenly everything feels a bit more luxurious.

After adding the cream and milk, we’ll warm it up a little to make sure the soup is fully cohesive. But we need to be careful because the cream could curdle if heated too hot too fast. So just heat it on low for about five minutes. It shouldn’t have lost too much heat while blending it off the heat, so this shouldn’t take too long.

Taste and Adjust

Always always always taste your food before thinking it is finished. There’s usually at least something that could be done to change or adjust and make sure it is perfect.

Have a small taste of the soup and think of both the flavor and the texture.

Does it need a little more salt or a little more cream? Maybe it is a little thick – add a little more stock or water. Once you’ve nailed it down, you’re ready to serve it up.

Serving the Soup

Let’s chat about what to pair with our herby concoction. A soup can be a side or a main dish – it all depends on how much of it you serve and what you serve on the side. Remember, it’s not just about flavor; we eat with our eyes too!

What to Serve with Garlic and Sage Soup

Soup and bread are like peas in a pod – a true match made in heaven. Use some bread to dip in the soup or sop up every last drop when you’ve finished the bowl. A crusty loaf of bread. Freshly baked sourdough, with all its tangy glory. Pure bliss.

Take the bread idea a step further and make yourself a grilled cheese to have for dipping. I know they’re typically paired with tomato soup, but trust me they work with other soups as well.

And for those who crave a bit of crunch, a side of roasted veggies wouldn’t go amiss. Think golden-brown parsnips or glazed carrots, their edges caramelized to perfection.

Or try a salad like any of the following:

• Apple Cider Fall Harvest Salad
• Sesame Soy Chopped Salad
• Apple Walnut Spring Mix Salad
• Homemade Caesar Salad

Garnish the Roasted Garlic and Sage Soup

Garnish is mostly for show. But remember that the eyes are how you first take in the food, so it can really affect how we enjoy it. To garnish the soup, ladle it into the bowls that you’ll be serving. Then try any of the following:

A drizzle – Try drizzling a small bit of olive oil or heavy cream on top of the soup. Get fancy and give it a little swirl while you drizzle. Pour them down close to the top of the soup so that there isn’t much force and it stays on the surface. The drizzle helps to break up the monotony of color that soups can sometimes suffer from.

A dollop – Top it off with a little bit of sour cream or a dollop of prepared aioli (just make sure that the flavor pairs well with the potatoes, roasted garlic, and sage). Gently place a spoonful atop the soup for a fun presentation.

A sprinkling – Finally, sprinkle some chopped or whole fresh herbs, parmesan cheese, or bacon on top. Whole herbs will be for show and removed or eaten around. Try it with sage, parsley, or chives. And everything is enhanced with parmesan and bacon so… give that a spin if you want. You could even have garlic and sage soup with croutons on top for a nice crunchy texture.

Now, remember, while it’s easy to get carried away with the garnish, keep it classy. You don’t want to overshadow the star of the show – the soup itself. I hope you enjoy the soup and let it warm your home this winter!

How did yours turn out?

I’d love to hear when you try out this roasted garlic and sage soup! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Pureed Potato Roasted Garlic and Sage Soup

Recipe by Marc PetersonCourse: Soups, SidesDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Savor the velvety blend of pureed potatoes, aromatic roasted garlic, and earthy sage in this comforting soup recipe that’s perfect for any cozy winter night!

Ingredients

• 2 pounds large Yukon gold potatoes

• 3 tablespoons salted butter

• 20 sage leaves

• 1 yellow onion

• 1 teaspoon dried thyme

• 10 cloves roasted garlic

• 6 cups chicken or vegetable stock

• 2 dried bay leaves

• 1 cup heavy cream

• 1 cup milk

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

Directions

• Peel and dice the potatoes, and finely chop the onion.
• In a large pot, melt the butter over medium heat, add in the sage and chopped onion, and cook about 5 minutes until the butter takes on a golden hue, and the onion becomes translucent – stir frequently
• Stir in the thyme and roasted garlic, cooking for 2 minutes allowing their fragrances to meld with the sautéed mixture.
• Pour in the chicken stock, potatoes, and bay leaves, turning the heat to medium-high until it begins to bubble
• Cover, turn down the heat, and simmer for approximately 30 minutes until the potatoes are fork-tender, stirring occasionally to ensure even cooking
• Turn off the heat when the potatoes are cooked through
• Using a stick blender, blend the soup until smooth – alternatively, pour it into a blender and blend it in batches
• Add cream and milk to soup in the pot and return to very low heat for 5 minutes until heated through, stirring occasionally

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The post Pureed Potato Roasted Garlic and Sage Soup appeared first on Do You Roux?.

I’ve always been a little wary of potato salads. First off, throw the word salad into something and I already have my guard up. But I think it mostly comes down to not knowing what exactly is in it. Then I had a delicious warm side potato salad at The Ranch at Las Colinas.

Theirs was a warm potato salad with whole grain mustard that I just found divine. Unfortunately, it appears to no longer be on the menu. So clearly, I had to make my own version.

This scrumptious potato salad is made with baby red potatoes, smoky bacon, chives, and a tasty, tangy dressing. It’s perfect for a summer BBQ, or as a side dish for any occasion.

Prepare to embark on a flavor-packed journey that marries the classic comfort of potato salad with the savory indulgence of crispy bacon and the vibrant freshness of chives. This delicious bacon chive potato salad recipe combines simple ingredients to create a dish that’s both satisfying and irresistible.

The best part? It’s incredibly easy to make, making it an ideal addition to your kitchen. So, let’s get cooking.

What Ingredients Are in Potato Salad?

As with all recipes, it all starts with the right ingredients. So, what do we need for this potato salad?

Creating the perfect potato salad is an art that involves the careful selection of ingredients, each contributing to the medley of flavors and textures. In our bacon chive potato salad recipe, the following key components join forces to craft a tantalizing dish:

• Baby Red Potatoes: These tender gems provide a creamy yet firm texture, an ideal base for the salad. Other potato types can be used, but these tend to work best here.
• Shallot and Garlic: Shallots lend a gentle onion-like sweetness, while garlic adds a savory depth that elevates the overall profile.
• Fresh Herbs: Aromatic chives, parsley, thyme, and dill infuse the salad with fresh herbaceous flavors.
• Lemon Juice and White Wine Vinegar: Zesty lemon juice adds brightness, and vinegar adds its signature tang.
• Crispy Bacon: It’s bacon. Delicious bacon. Crumbled bacon introduces smoky, savory richness.
• Creamy Dressing: A velvety combination of mayo, sour cream, and olive oil forms a luscious base.
• Whole Grain Mustard: Packed with flavor and texture from the whole grains.
• Seasonings: Black pepper and salt enhance the overall taste, ensuring a well-balanced flavor profile.

All of these ingredients combine to make a wonderfully creamy and flavorful potato salad that is sure to be a hit at any gathering. Each element has a role to play, resulting in a potato salad that’s more than just the sum of its parts.

Prep and Boil the Potatoes

To begin creating this delicious dish, we need some cooked potatoes.

Start by giving the small red potatoes a thorough wash, ensuring they are free from dirt and debris. A gentle scrub with a vegetable brush can help remove anything stubborn clinging to the skin.

Next, chop the small red potatoes into bite-sized pieces. If you have baby red potatoes you can usually just quarter them to get a decent size, otherwise, just chop the potato into 1/2 to 1-inch pieces. Consistency in size helps with even cooking.

Now it’s time to get them boiling! Place a large pot of water over high heat to get the water to a boil. Add in 2 tablespoons of salt to help season the potatoes as they boil.

When the water begins to boil, reduce the heat to medium-high and carefully place the prepared potatoes into the pot. let the potatoes boil for about 10 to 15 minutes. The goal is fork-tenderness, where a fork can effortlessly pierce through the potato without much resistance.

With the potatoes cooked to perfection, transfer them to a colander to drain. Remember that overcooking the potatoes can lead to a loss of texture, so keep a watchful eye and aim for that ideal balance between tenderness and firmness.

Prep the Dressing

While the water heats up and the potatoes are boiling, it is time to prep the dressing. We need the dressing ready to go because it will go on the potatoes when they are still hot from the water. This is a warm potato salad recipe.

Get out a large mixing bowl in which we can mix together the whole potato salad.

Start chopping and mincing all of the fresh ingredients – shallot, chives, garlic, parsley, thyme, and dill. Cut and juice the lemon.

Now we’ll add all of our ingredients into the large mixing bowl (except for the potatoes… since they’re still cooking). Add in everything we just cut along with the mayo, sour cream, olive oil, vinegar, mustard, bacon, pepper, and remaining salt.

Stir everything together until well combined. Make sure to scrape the bottom and to ensure there are no pockets of unmixed ingredients. Hopefully, you’ll have this ready to go before the potatoes have finished cooking so that everything can come together quickly once the potatoes are drained.

Mix Together the Potato Salad

With the perfectly boiled baby red potatoes and the creamy dressing ready, it’s time for the final step. Mixing everything together is a straightforward yet crucial step.

I highly recommend doing it while the potatoes are still hot. If you’re really not into that, then you can wait for the potatoes to cool off and you can also chill the salad before serving it. I just happen to think that it is great served warm. Possibly because that’s how the one from the restaurant this was based on was served.

Using a large spoon or spatula, gently mix the together the potatoes and the dressing. The goal is to evenly distribute the potatoes in the dressing without overmixing and breaking the potatoes. The result should be a salad that’s beautifully coated and inviting.

Taste a small portion of the salad and adjust the seasoning if needed. You can add a pinch more salt, pepper, or even a squeeze of lemon juice to enhance the flavors according to your preference. And you can get fancy with it and top it with some more crumbled bacon and chives

What to Serve with Potato Salad

Now that you know how to make the perfect potato salad, let’s talk about what to serve with it. Whether you’re enjoying a picnic at the beach or a backyard barbecue, there’s a variety of dishes you can pair with your potato salad to create a truly memorable meal.

When it comes to pairing other sides with our bacon chive potato salad, you have a world of options to choose from. Consider these delectable choices:

• Grilled Poblano Corn Salsa
• Watermelon Feta Mint Salad
• Frog Eye Fruit Salad
• Mom’s Homemade Dinner Rolls

Pairing the bacon chive potato salad with the right main entree can create a balanced and satisfying meal. It pairs will with most grilled items. Here are some main course options that harmonize wonderfully with the flavors of the potato salad:

• Grilled Steak with Gorgonzola Butter
• Buffalo Smoked Chicken Drumsticks
• Smoked Pulled Pork
• Chimichurri Steak Kabobs

So don’t be afraid to get creative with your potato salad side dishes! Whether you’re looking for something light and refreshing or something a little more indulgent, there’s something for everyone.

These thoughtful pairing options ensure that your meal is well-rounded, satisfying, and a delight for the senses. Experiment with different combinations to create a memorable dining experience for you and your guests.

How did yours turn out?

I’d love to hear when you try out this bacon chive potato salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Delicious and Easy Bacon Chive Potato Salad

Recipe by Marc PetersonCourse: Sides, AppetizersDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Creamy potatoes, crispy bacon, aromatic herbs, and a luscious dressing create a medley of flavors and textures that’s perfect as a side dish. Indulge in this easy-to-make culinary delight that’s bound to impress.

Ingredients

• 2 1/2 pounds baby red potatoes

• 2 tablespoons plus 1 teaspoon kosher salt, divided

• 1 shallot

• 2 tablespoons chopped fresh chives

• 4 cloves garlic

• 2 tablespoons parsley

• 1 tablespoon thyme

• 1 tablespoon dill

• 1 1/2 tablespoons fresh lemon juice

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/3 cup olive oil

• 2 tablespoons white wine vinegar

• 3 tablespoons whole-grain mustard

• 4 strips cooked bacon, crumbled

• 1/2 teaspoon freshly cracked black pepper

Directions

• Scrub and rinse the potatoes, then cut them into about 1/2 to 1-inch pieces – even sizes will give a more even cook
• Place a large pot of water over high heat and bring it to a boil, adding in 2 tablespoons of salt
• Once the water is boiling, carefully add in the potatoes, turn the heat down to medium-high, then boil for 10 to 15 minutes
• While the potatoes are boiling, chop the shallot and chives, mince the garlic, parsley, thyme, and dill, and cut and juice the lemon
• In a large mixing bowl, mix together the dressing by combining everything except the potatoes (since they’re still cooking) – don’t forget the remaining teaspoon of salt
• When the potatoes are fork-tender, drain them in a colander and give them a shake to remove excess water
• Add the hot potatoes in with the mixed dressing and gently stir to evenly coat the potatoes

Notes

• Other potato varieties and sizes can be used if you don’t have baby red potatoes on hand, just be sure to cut them into bite-sized pieces

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The post Delicious and Easy Bacon Chive Potato Salad Recipe appeared first on Do You Roux?.

For something so simple and, on its own, kind of plain, potatoes are quite magical. Especially when boiled and whipped together to make these homestyle mashed potatoes.

I’ve even made mashed potatoes from homegrown plants before. It was especially entertaining to make mashed potatoes with the blue potatoes we had grown in the backyard. Vibrant blue mashed potatoes kind of trick your brain a little.

It definitely looked like we had thrown food coloring in with them when mixing. But that is just how they were.

The goal is to avoid the two extremes of mashed potatoes – watery and gluey.

So get to peeling or scrubbing your tubers and make yourself some perfect homestyle mashed potatoes. Note – if you are not peeling your potatoes, make sure that you thoroughly scrub the outside clean. Use a dedicated vegetable brush. They are cheap and make it much easier to get all those nooks and crannies.

Prepping and Cooking the Potatoes

Potatoes are mostly water and starch. Different varieties of potatoes will vary in starch levels. And, in my opinion, any variety can give you good mashed potatoes. You may have to make some slight adjustments to get things perfect, but they’ll work. With thousands of varieties out there, you’ll be sure to find a favorite.

My go-to variety is Yukon gold potatoes when mashing. They’ve got a fair amount of starch and good flavor.

Cut the potato into evenly sized pieces for boiling. It doesn’t need to be perfect, but the consistency of cut = consistency of cook. You don’t want one huge slab of potato in with a lot of smaller bits, since the small ones will be tender and ready while the center of the large piece is still raw.

Make sure to salt the water. The potatoes absorb a lot of the water while cooking, so salting the water will add a lot of flavor into the potatoes themselves.

Don’t overmix. So, watch your potatoes as you mix and mash them to make sure that you don’t take it too far.

In my opinion, using a powered hand mixer is better than a masher or a food processor. You can also use a potato ricer, but that is a pretty niche tool to have in your kitchen. More power to you if you’ve got one though.

Yes, I use the same hand mixer for homestyle mashed potatoes that I use to make my homemade whipped cream. It is fast, efficient, and really easy to clean in the dishwasher. So I use it any time I can. It is much easier than using a hand masher, though that can be done. The only real thing to worry about is the potential to over-mix your potatoes.

Using Homestyle Mashed Potatoes

You can always just eat mashed potatoes by the spoonful straight from the bowl after whipping them together.

No one is judging you over here.

But if you are thinking of pairing these with something else to make a meal, then homestyle mashed potatoes go well with:

• Grilled Steak
• Sage Roasted Turkey and Homemade Gravy
• Shepherd’s Pie
• Roast chicken (and gravy)
• Beef Stroganof
• Fried Chicken (…and gravy…)

So, basically, anything with gravy.

But to add some flavor to the mashed potatoes themselves, mix in things like sour cream, bacon, cheese, garlic (or roasted garlic!), butter, or your favorite seasoning mix. Include some chives for a pop of green and fresh flavor. Or try to copy the Cheesecake Factory potatoes and mix in some horseradish.

Any way you mash it, you’ll be having a buttery good time.

Homestyle Mashed Potatoes

Recipe by Marc PetersonCourse: SidesDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Fluffy, buttery, creamy potatoes cooked and mashed to make the best side dish ever

Ingredients

• 5 pounds potatoes

• 1/2 cup (1 stick) salted butter

• 1 cup heavy whipping cream

• 1/4 cup plus 2 teaspoons kosher salt, divided

• 1/2 teaspoon black pepper

Directions

• If you want smooth results, peel the potatoes and rinse them off, otherwise scrub and clean the potatoes with skin on for skin-on mashed potatoes (especially for red potatoes)
• Cut the potatoes into 1/2- to 1-inch cubes
• Add the potatoes to a large pot, cover them with water so that it comes an inch above the potatoes, and stir in 1/4 cup salt
• Get out the butter and cream so they can come to room temperature
• Bring the pot of potatoes to a boil over high heat, reduce it to medium-high once it begins to boil, and cook for about 15 to 20 minutes until the potatoes are fork-tender
• Drain the potatoes and let them sit in the strainer for 2 to 3 minutes to let off steam
• Pour the potatoes, butter, cream, pepper, and 2 teaspoons salt into a large mixing bowl and use a hand masher, potato ricer, or hand mixer to mix the potatoes together to the desired consistency
• Less mixing will leave a few potato lumps within the mash, while more mixing will lead to super smooth potatoes – but be careful not to over-mix as this will lead to gluey potatoes

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About a month and a half ago, we had a very disappointingly meager harvest from our potato plants. After cleaning them up, I stored the potatoes we dug up in our pantry to wait on a recipe that felt right. And partly to hide them out of gardening shame. It was finally time to pull them out to make this parmesan rosemary potato soup recipe.

There were so few potatoes from our harvest that I had to buy some to supplement.

But at least some of our more unique and colorful blue potatoes helped give a bit more variety to my photos.

This is a pretty simple recipe that mostly boils together in the pot. A savory, creamy, flavorful potato soup recipe, this one is thinner than my ham and dill potato cream cheese soup. It also has fewer steps and ingredients.

So get ready to boil up some potatoes into creamy deliciousness.

Steps to Make Soup

Start off the soup by simmering garlic, shallot, and rosemary in melted butter. It will make your whole kitchen smell delicious. And it is really the best way to start any recipe.

Pour in the potatoes, bay leaf, and chicken stock. Stir things together and turn up the heat to get it all boiling.

Let it boil until the potatoes are perfectly cooked through. Turn the heat down to a simmer and let it cool down a bit. We don’t want the soup to be too hot when adding all of the dairy ingredients.

Stir in the milk, cream, cheese, salt, and pepper. Let this all come to a simmer while stirring occasionally. Then taste it to make sure it does indeed taste divine.

If everything went according to plan, you’ll have a nice hearty soup. Just sprinkle the top with a bit of rosemary and parmesan cheese once you have served it in bowls.

Variations On This Soup Recipe

This recipe on its own will make a wonderful soup that should definitely be paired with a buttery dinner roll for dipping. However, that isn’t to say that it is beyond modification. I love experimenting in the kitchen.

The most obvious thing to change or add to is the vegetable of choice. Potatoes. Try this with any variety – russett, gold, red, blue. I used a mix of red, gold, and blue for my dish.

Or substitute some sweet potatoes or another hearty root vegetable like carrots or parsnips. Adding some chopped broccoli can truly transform this dish into a closer cousin of broccoli cheddar soup. And finally, you can try adding some meat to the dish – especially some bacon…

You also have the option to turn this into a bit of a thicker soup. If you want something a bit heartier or if it is colder out and you really want a nice thick soup, you can make a roux.

After simmering the garlic, shallot, and rosemary in butter, whisk in some flour, and let it cook for a few minutes until lightly golden. Use up to 1/4 cup of flour to help thicken the soup.

Any way you make it, you’ll end up with a savory soup made for sipping in colder weather.

Rosemary Potato Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Creamy potato soup recipe combines with flavorful rosemary and parmesan for a hearty and savory dish to warm up cold nights

Ingredients

• 1 and 1/2 pounds potatoes

• 1 large shallot

• 3 cloves garlic

• 1 and 1/2 tablespoons minced rosemary, divided

• 4 tbsp butter

• 8 cups chicken stock

• 1 bay leaf

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 cup milk

• 1 cup heavy cream

• 1/2 cup grated parmesan cheese

Directions

• Peel and chop the potatoes into about half-inch pieces
• Chop the shallot and mince the garlic and rosemary
• Melt the butter in a large pot, then add the shallot, garlic, and 1 tablespoon of rosemary to simmer for 2 to 3 minutes until the shallot is mostly translucent
• Add the potatoes, chicken stock, bay leaf, salt, and pepper into the pot and turn the heat up to high
• Bring the soup to a boil, stirring occasionally, and cook for 10 to 15 minutes until the potatoes are still a little under-done but just about done
• Turn the heat down to low and let the soup cool slightly for 3 to 5 minutes
• Stir in the milk, cream, and parmesan and let the soup come to a simmer
• Simmer for about 10 minutes until the soup has thickened slightly, stirring the bottom so nothing burns
• Serve the soup and top with sprinkles of minced rosemary and grated parmesan cheese

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This is one of the recipes that I am not sure of how or when I first encountered it. Most dishes bring memories from growing up or a specific restaurant, cookbook, friend, or something to tell me how I came in contact with it. Learning how to make twice baked potatoes apparently just happened at some point because I cannot recall. That’s not to say I don’t have great food memories of twice baked potatoes, but those mostly come from the get-togethers where they were eaten. Until they were all gone.

Cause they are irresistible.

At first thought, it seems strange to cook something twice. But there are actually some dishes that use multiple cooks – croutons, biscotti, toast, some methods for making french fries. As you can see by most of the items in the list, the main goal with a second cook is usually to get a good crunch or crisp. That is part of the goal with the twice baked potatoes. The other goal is to melt and combine all of the added ingredients.

So add these crispy-crunchy potato boats loaded with cheesy bacon potato filling to your cooking reportoire. It’s a side dish everyone will love. This is a delicious, inexpensive, easy crowd-pleaser that I use when making food for a gathering.

Prep Work for Twice Baked Potatoes

First of all, make sure to give the potatoes a hearty scrub. Get them nice and clean. A good, dedicated vegetable scrubber really helps out. Remember, potatoes are root vegetables. They grow in the dirt. Plus it is just good practice to scrub and wash your fruits and vegetables.

For this recipe, I don’t go into a whole ton of detail on the initial bake to get baked potatoes. If you want, feel free to follow my instructions for the perfect baked potato. When making baked potatoes to have as-is, that first bake is much more important. It is a little less of the focus when you are also mixing in other ingredients and cooking them again.

Bake the potatoes, cut them in half, and scoop out their insides. Make sure to keep all of the potato you are scooping. Leave just a bit of the potato on the inside of the skin so that it forms a kind of boat or bowl that we can fill back later. Gather the filling ingredients and mix it all together.

Now, scoop up the filling and load up those empty potato skins. And don’t be afraid to pile them high with filling. Then cook them for a second time until the outside is crispy, the bacon is sizzling, and the cheese is fully melted. Most of the time making twice baked potatoes is hands-off cooking, letting them sit for either the first or second bake until they are done. So I typically work on other parts of the meal while they are coming up to temp.

As always, feel free to mix whatever feels right into the filling for the potatoes. I typically do just this mix that is a traditional baked potato topping. But you could easily add some other protein, roasted garlic, powdered ranch dressing mix, nacho cheese, and more. The imagination’s the limit. Also what tastes good.

What’s My Secret?

I almost always do the second ‘bake’ on these twice baked potatoes on the grill. This is my great secret for making these the best they can be.

Doing the second potato cook on the grill while also grilling or smoking some chicken or ribs is awesome. Originally, I made this recipe by baking both times – hence the name twice baked. But now I generally do the second ‘bake’ one the grill or smoker because I think it adds a whole new depth of flavor to them. The bottoms of the potatoes can get that slight char. The flavor of those flames just adds something magical. I don’t know what it is exactly.

I think that I just happened to be grilling something the same time we planned on making twice-baked potatoes and that’s when the magic happened. Though it may have been because we lived in Arizona and wanted to cook and leave the heat outside rather than having the oven heat up the house. Cause it is too hot there.

The other secret is to have one or two extra potatoes in the first bake. Scoop those out, but do not refill them. This will leave more filling for the other potatoes. To really give them that overloaded baked potato feel. If you want, you can turn those few shells into potato skins which are kind of like a pared-back twice baked potato.

Fully-loaded twice baked potatoes. Try them next time you fire up the grill.

Twice Baked Potatoes

Recipe by Marc PetersonCourse: Sides, AppetizersDifficulty: Moderate

Servings

8

servings

Prep time

40

minutes

Cooking time

1

hour 

20

minutes

Total time

2

hours 

Fully-loaded with cheese, bacon, and butter, these twice baked potatoes have a crisp crunch from cooking directly on the grill

Ingredients

• 8 large russet potatoes

• 1 3/4 cup cheddar jack cheese

• 1 stick butter, melted

• 2/3 cup heavy whipping cream

• 1 cup chopped, cooked bacon

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup chopped chives – optional for topping

Directions

• Bake the potatoes until tender using your preferred method (here’s mine)
• Let the potatoes cool slightly, slice them in half lengthwise, and let them cool until you can just start to handle them
• Use a spoon to scoop most of the inside of the potato out into a large mixing bowl, leaving the skin and a thin layer of potato intact
• Add the cheese, butter, cream, bacon, salt, and pepper into the mixing bowl with the scooped out potato
• Mix together everything in the bowl until thoroughly combined – a hand mixer works well for this
• Taste the filling and add more salt, pepper, cheese, bacon, butter, or cream to taste
• Preheat the grill (recommended) or oven to around 400°F (205°C)
• Scoop the filling up and load it into the potato skins from earlier, making sure each skin is full of the mixture
• If you are using the grill, place the filled potatoes directly onto the grill grates to cook – be careful of hot spots in your grill that may burn the bottoms of the potatoes
• If you are using the oven, place the filled potatoes onto a baking sheet and place them in the oven to cook
• Cook the potatoes for about 25 minutes until the outside is crispy, the cheese is fully melted and the top has started to brown

The post How To Make Twice Baked Potatoes appeared first on Do You Roux?.

I know, I just posted shrimp kabobs so this is two kabob recipes in a row. But it is just starting to be grilling season here and I just can’t help myself. And this recipe is a family favorite meal. The bright and fresh flavors of the chimichurri help bring out the best of these marinated steak kabobs.

My sister-in-law and her family lived close when we were in Texas. So we would get together fairly regularly. And get-togethers for me really center around food. Family is good too, but food! That goes doubly true for holidays where food can become part of the tradition.

These marinated steak kabobs became part of our Easter tradition in Texas. I think it originally started because our first Easter getting together there was going to be a beautiful weekend, so we knew grilling would be perfect. Then it took a little searching around to decide what to make.

I found a grilled steak kabob recipe from the Cozy Apron that seemed like a good starting point. For one who makes a lot of recipes, I don’t strictly follow recipes well. So I ended up with some changes and differences in how I made the kabobs. But they were a hit at our first Easter gathering, so they became our traditional meal.

Preparing the Marinade

The kabobs are delicious, but it is really the chimichurri that makes this dish unique. A chimichurri is a simple sauce originating in Argentina that is based largely on finely chopped parsley. Mix the parsley with oil, oregano, garlic, and red wine vinegar then sprinkle in some salt and red pepper flakes to finish it off. It makes a loose sauce that is typically drizzled over grilled meats.

But the sauce is so good that it can be used for a whole lot more. One of the changes I made when approaching this recipe was using some of that chimichurri in the marinade for the steak kabobs. I want that bright flavor throughout the whole dish. You could even try making some extra chimichurri and using a basting brush while grilling to add more flavor to everything.

Mix some of the chimichurri with the other marinade ingredients in a large bowl with the cubed steak. Then let it sit for at least 30 minutes and up to 6 hours. That’s when the marinade can do its magic and release its flavor into the meat. It will help accentuate the meat in a simple, yet profound way.

Make the Marinated Steak Kabobs Your Own

My recipe below will have a set list of ingredients. But this is a kabob. It is easy to make it your own. Thread whatever you want onto the skewers along with the marinated steak. Just consider what flavors will pair well with each other and get along together with the bright flavors of the chimichurri.

I typically go with a mix of potatoes (baby blue, gold, and red ones), cherry tomatoes, bell peppers, zucchini, yellow squash, and red onion. With the steak, of course. Adding mushrooms, eggplant, pineapple, carrots, or hot peppers to the mix would all be delicious substitutions. Anything that sounds good with grilled steak, really.

When choosing what should go along with the meat in your marinated steak kabobs, make sure to consider how much it would need to cook. I use potatoes because they are delicious. But they would still be crunchy and uncooked if I put them onto the grill raw with the rest of the skewers. So instead I cut them up into skewer-size pieces, toss them in a bowl with a little water, butter, and salt, and then microwave them for a few minutes until they are basically cooked through.

So bust out the skewers and see if these marinated steak kabobs slathered in chimichurri sauce should become a part of your family traditions or gatherings.

Marinated Steak Kabobs with Chimichurri

Recipe by Marc PetersonCourse: DinnerDifficulty: Intermediate

Servings

8

servings

Prep time

30

minutes

Cooking time

10

minutes

Marinating Time

30

minutes

Total time

1

hour 

10

minutes

A bright and flavorful chimichurri sauce rounds out these marinated steak kabobs that are grilled to perfection with loads of veggies

Ingredients

• Chimichurri

• 5 cloves garlic, minced

• 2 cups parsley, finely chopped (about 2 bunches)

• 1/3 cup oregano, finely chopped

• 1 teaspoon red pepper flakes

• 5 tablespoons red wine vinegar

• 1 and 1/3 cup olive oil

• 1/2 teaspoon salt

• Meat, Marinade, and Kabobs

• 4 pounds sirloin steak

• 1/2 cup prepared chimichurri (from above)

• 1/2 olive oil

• 2 tablespoons fresh lime juice

• 1 tablespoon red wine vinegar

• 2 cloves garlic, minced

• 2 teaspoons smoked paprika

• 3 pounds potatoes – petite blue/gold/red preferred

• 2 large bell peppers (any colors)

• 1 large red onion

• 1 small zucchini squash

• 1 small yellow squash

• 1/2 cup water

• 2 tablespoons butter

• 1/2 teaspoon salt

• 10 ounces cherry tomatoes

Directions

• Chimichurri
• Chop and mince the garlic, parsley, and oregano
• Combine the garlic, parsley, oregano, red pepper, red wine vinegar, olive oil, and salt into a medium bowl and stir together until well mixed
• Marinade and Kabobs
• Cut the steak into 1 to 2-inch cubes
• Add the steak to a large bowl with 1/2 cup of the prepared chimichurri, olive oil, lime juice, red wine vinegar, garlic, and paprika
• Put the bowl in the fridge, covered, for at least 30 minutes and up to 6 hours
• While the steak is marinating, chop the potatoes, bell peppers, red onion, zucchini, and yellow squash into bite-sized 1 to 2-inch pieces
• Put the cut potatoes into a microwave-safe bowl with the water, butter, and salt
• Microwave it on high for 5 minutes, stir, and microwave again for 3 minutes
• Check with a fork to see if the potatoes are done, and continue cooking in 2 minute increments until the fork easily pierces them
• Just before you are ready to assemble the kabobs, light and preheat the grill to high heat
• Assemble the kabobs by threading on steak and vegetables in alternating patterns until all the ingredients are used
• Place the kabobs on the grill, cooking them for about 5 minutes on each side until the steak is done
• Serve the kabobs with the remaining chimichurri sauce on top

The post Marinated Steak Kabobs with Chimichurri appeared first on Do You Roux?.

This is a true one-pot meal. The veggies, herbs, spices, and chicken all go into one Dutch oven. And that all goes together into the oven to cook together at the same time. This Dutch oven roasted chicken couldn’t be simpler.

A good roast chicken is all about getting juicy meat and crispy skin. The vegetables in the bottom of the pot cook in all of the juices to tender morsels of goodness. Paired together with some of the juice or a quick gravy and you have a whole meal with one pot.

Just look at that delicious browning above, but don’t notice that this chicken came with a broken drumstick on one side. Not my fault. That’s just how it was from the store. Note – this does not affect the flavor of the chicken in any way.

After enjoying this for dinner, you can save the chicken bones for homemade chicken stock. I made a huge batch of chicken stock the day after this meal. The flavor of the stock seems like it will be perfect to pair with some of the leftover chicken meat to make a simple chicken noodle soup.

Roasted Chicken in a Dutch Oven

The heat retention and distribution of a Dutch oven is great for roasting. It is the thick walls that help to cook everything evenly. They are suited for long, slower cooking. Which is exactly what we want for a roasted chicken. Though an hour and a half or so isn’t very long compared to some other meats, chicken is usually fairly quick-cooking.

Many recipes call for tying the legs together and sometimes tying the wings down as well. Though I do this when cooking turkey, I think it isn’t necessary for the chicken. It is not in the heat for long enough and the thick cast iron keeps things evenly heated inside.

For determining the proper doneness of the chicken, I highly recommend having an instant-read thermometer. It is useful for cooking any kind of meat and being certain that it is cooked to the correct temperature. You don’t want to have meat underdone and get sick – or have to throw it back on the heat. And you also don’t want to overcook meat because that makes it dry and tough. One thing I have learned from smoking meat is that you always cook to temperature and not time. Because things cook at different rates depending on hundreds of factors.

To serve it, I recommend carving the roast chicken up like a turkey. Then once you have vegetables and chicken plated, ladle some of the cooking liquid over the top of the chicken. You could also make a quick roux, add some of that cooking liquid, and turn it into a quick gravy to pour on top.

Mistakes Were Made

I made a few mistakes on my first attempt at this recipe. First off, I ended up putting the chicken in breast-side down without thinking about it. This didn’t ruin the chicken or anything. But, it makes it so that the skin isn’t crispy on that breast side. And because we load the herbs and spices on top of the chicken, there’s a little less chance for that flavor to really get down into the meat. So, make sure to put the chicken breast side up in the Dutch.

I also had too much paprika and too little salt in my original mix. Because I am a little partial to smoky flavors and always use smoked paprika. But when it was caking on top of the chicken I realized I had too heavy a hand. And the finished dish clearly needed more salt. So I went back to the recipe and made some adjustments

Rest assured that I am fully confident in the new spice ratios.

Dutch Oven Garlic Roasted Whole Chicken

Recipe by Marc PetersonCourse: DinnerDifficulty: Moderate

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

50

minutes

Golden-crisp skin and juicy, tender meat make this roasted chicken perfect for dinner paired with roasted veggies

Ingredients

• 1 yellow onion

• 4 large carrots

• 3 large potatoes

• 15 garlic cloves, divided

• 1/4 cup olive oil

• 4 to 6 pound whole chicken

• 2 lemons, divided

• 8 tablespoons butter, divided

• 1/2 tablespoon smoked paprika

• 1 tablespoon salt, divided

• 1/2 teaspoon pepper

• 6 sage leaves

• 3 small sprigs thyme

• 1 sprig rosemary

Directions

• Preheat the oven to 375°F (190°C)
• Wash and chop the potatoes, onion, and carrots into about 1-inch pieces
• Peel all of the garlic cloves
• Cut one lemon in half, juice one half of it, and slice the other half into thin rounds
• Slice the second lemon into quarters
• Cut the butter into cubes
• Add the onion, carrots, potatoes, and 13 of the garlic cloves to the Dutch oven, drizzle them with the olive oil, and stir to coat
• Top with half the butter cubes
• Slice the remaining 2 garlic cloves thinly and set aside
• Place the chicken in the center of the Dutch oven on top of the vegetables
• Drizzle the lemon juice over the chicken
• Sprinkle the paprika, salt, and pepper on top of the chicken and the vegetables
• Place remaining butter cubes on top of the chicken
• Add the sliced garlic, rosemary, sage, thyme, and lemon slices on top of the chicken
• Place the lid on the Dutch oven, put it in the oven, and cook covered for 1 hour
• After an hour, uncover the pot, move the herbs and lemon slices from off the top of the chicken and cook until the thickest part of thigh reaches 165°F (75°C), another 30 to 45 min for a 5-pound chicken

The post One-Pot Dutch Oven Garlic Roasted Whole Chicken Meal appeared first on Do You Roux?.

This recipe for fried potato and onion strings comes from a restaurant at Universal Studios Orlando. My wife and I love the Universal theme parks in Orlando. Their theme-ing is on point. The rides are intense. Harry Potter world. What is not to love?

Though we’ve never lived in Florida, we have had annual passes on two separate occasions. Working for an airline helped make it possible to travel, though sometimes it would take a few extra stops. If you are ever headed down there, let me know so I can join you. I can always use an excuse to make the trip.

But back to the dish.

Across the way from the Mummy ride is an Irish pub called Finnegan’s Bar and Grill. During a long day on our feet walking throughout the park, we stopped by for a sit-down meal. And we started with an appetizer that sounded amazing.

They call it Finnegan’s Potato & Onion Webb. Their description reads: “Thinly sliced potatoes & onions, hand-dipped in beer batter, crisply fried golden brown & served with malt vinegar.” Which is exactly what I intend to copycat.

This dish is salty, fried onions and potatoes in thin little strings. If you are looking for some sweeter onions, try making some caramelized onions instead. Continue on for crunchy goodness.

Preparing Everything

Preparation is key. When cutting the onion and potato down to the strings, try to get them to the same size and thickness. If they are a similar size, then they will fry up consistently in the hot oil so everything can come out perfectly cooked at the same time.

Be careful on when you slice up your potatoes. They will begin to oxidize and turn a greyish-rust color. This is especially pronounced with russet potatoes because of their super high starch content. But it is that same starch content that makes them excellent for frying.

To combat that oxidizing you can use a little bit of acid – like lemon juice or white vinegar – to toss with the potato strings. You can also submerge the sliced potato in some lightly salted water. Or you can just slice them right before smothering with the batter.

You will definitely want to use a deep fryer or a deep-sided pot with hot oil. An air fryer is not ideal for this. It is too wet of a sauce to cook quickly in the air fryer. I use this deep fryer from Amazon. It is enormous. Because I always make way more food than needed.

What to Serve with Fried Potato and Onion

Fried onions and potatoes are amazing by themselves. Hot out of the fryer they are crispy and delicious. But they also go great with a whole lot of other sauces, toppings, and flavors.

For dipping:

• Malt vinegar
• Ranch
• Ketchup
• Aioli (any flavor)
• Fry sauce
• Tartar sauce

For Topping:

• Cheese
• Chives
• Bacon
• Jalapeno

However you serve it, make sure it is perfectly fried to a crisp and golden brown that’ll give you a crunch they can hear from your neighbor’s house.

Fried Potato & Onion Strings

Recipe by Marc PetersonCourse: AppetizersDifficulty: Moderate

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Crispy, crunchy, perfectly fried, golden-brown potato and onion strings

Ingredients

• 1 cup flour

• 1/4 cup cornstarch

• 2 teaspoons garlic powder

• 2 teaspoons smoked paprika

• 1 tablespoon salt

• 1/2 tablespoon pepper

• 1 large onion

• 3 large russet potatoes, peeled

• 1 egg

• 1 and 1/3 cup club soda

• Enough vegetable or canola oil for frying

Directions

• Mix together the flour, cornstarch, garlic powder, paprika, salt, and pepper in a large mixing bowl and set aside
• Preheat your frying oil to 350°F (175°C), either in the deep fryer or in a deep sided pot
• Slice or grate the potato and onion into thin strings using a mandolin, food processor, or your sharpest knife
• Mix the egg and club soda into the flour mixture until it is fully incorporated
• Add the sliced potato and onion strings to the batter, and mix around until they are fully coated
• Fry your potatoes and onions for 6 to 8 minutes until crispy and golden-brown – note that you may need to fry them in batches depending on the size of your fryer

The post Fried Potato and Onion Strings appeared first on Do You Roux?.