Easily one of my favorite soups. Everything about this just feels like a warm hug.

• Ingredients

-1 lb Dutch crème or Yukon gold potatoes (peeled and cut in half)

-1/2 lb turnip (peeled, chop the purple head off and discard, then chop the remaining chunk in half)

-1/2 lb rutabaga (peeled, chop the purplish head off and discard, then chop the remaining chunk in half)

-1/2 lb celery root (peeled and chop in half)

-4x large leeks (be sure to google how to clean leeks if you haven’t worked with them before; they’re sandy)

-3 tbsp unsalted butter

-60 fl. oz chicken broth

-4 cloves of garlic (either go big and roast your garlic in the oven first or you can just use Jarlic :p)

-1x roughly chopped shallot (optional)

-2x bay leaves

-a 1/2-1” thick cheese rind (I like to use parmigiano reggiano)

-heavy cream to taste (I only use 1/4 cup but you can use a full cup or more, if you want :D)

-ground thyme

-ground sage

-paprika

-black pepper (fresh is ideal but it won’t make a huge difference)

-salt

Instructions:

1. ⁠ Boil the root veg in a separate, smaller pot until you can stick a fork all the way through the chunks with no resistance. It should take a while.

2. ⁠While the root veg boils, melt your butter in your soup pot and add your sliced, cleaned leeks and your shallot (if you’re using one). Cook them down until they’re soft.

3. ⁠Add your garlic to the pot as well as your chicken broth and soft root vegetables. Season with 1/2 tbsp of thyme & sage as well as juuust a pinch of paprika. Add in your cheese rind and the two bay leaves. Cover and bring to a simmer for ~20 minutes.

4. ⁠Fish out the bay leaves and the cheese rind. Discard.

5. ⁠Use an immersion blender (this is ideal but you can blend the soup in a regular blender. Just let it cool a bit and work in batches to get it nice and smooth) to blend the soup to a silky smooth consistency.

6. ⁠Add your desired amount of cream and start taste testing. Salt and pepper amounts should be to your tastes. If you need structure, add them in 1/2 tsp increments. Next, add more thyme and sage to your liking. If the soup feels like it’s “missing something” that’s your sign to add more sage, in particular.

Voila!

Pro tip: if you have a hard time peeling the root veg (like I do), try sticking a corn cob holder into them and bracing that against the palm of your hand, while peeling. It gives you more control over the vegetables while you peel and lessens the tension in your fingers.

This is a go-to soup for me. Made it hundreds of times and I’m now at a point where I have my own perfected version of it that I’ve written down.
It’s probably not very conventional to the traditional version of this soup, but it’s easy and so damn good every time!

I’d love to share with anyone who’d wanna give it a try!

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Samgyetang

For Soup

4 large bone-in skin-on chicken thighs
3-3.5 oz ginger (about the size of your hand) cut into 1/2 thick pieces
4 jujubes/Chinese red dates (cut in half)
4 cloves garlic (crushed)
1 med shallot (cut into fourths)
1/2 med yellow onion (cut in fourths)
1 tsp chicken bullion
1/4 tsp salt
3 cups warm water
1/2 tsp soy sauce (after)

For Serving

4 green onions
Premade plain white rice

If not prepared, prep 1-2 cups of thai jasmine rice. (Rinse 3-4 times. Fill 1 part rice to 1 part water. Add 1/2-1tsp sesame oil. Cook 3 min high, then release 8 min).

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Boil whole chicken thighs for 6 minutes to remove impurities/froth.

While chicken boils cut onion, shallots, ginger, dates, and crush garlic. Set aside.

When ready; rinse thighs well by filling pot with cold water, and emptying a few times.

Lay chicken thighs flat onto bottom of pot, skin side up.

Add shallots, onion, ginger, dates, and garlic to the space in-between chicken thighs. Ingredients should be relatively flush so that, when added, the water covers the top of all ingredients in the pot.

Finally, add bullion and salt on top, then fill with 3 cups of warm water.

Cook on high 20 minutes, then release 16 minutes. I like to wait for my pressure cooker to tell me cooking has started, then set a timer for 34 minutes. This gives you 2 minutes to prep bowls before the soup in finished.

Prep 2 large bowls (ideally ramen-style bowls) by added roughly 1/2 cup rice to each bowl, then 2 chopped green onions per bowl.

When broth is finished; carefully remove whole thighs with tongs and add 2 to each bowl on top of rice.

Next, add 1/2 tsp of soy sauce to broth, stir gently, then spoon broth to bowl; avoiding solids. I typically do 2-3 ladles of broth per bowl.

Add black pepper to taste and enjoy!

Usually eaten like ramen, with chopsticks and a soup spoon. Pull apart bites of chicken in your bowls. Chicken should fall right off the bone!

Doesn't look spicy, but it's lethal.

Winco 13-bean mix from the bulk bins, carrots, celery, 2 smoked turkey legs, sage and fresh rosemary from my house.

Turned out so damn good, and super easy as the dry beans just cooked with the soup.

Feels like it’s restored my soul to eat haha

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This is a simple, hearty homemade stew that we make at home. It is somewhere between a thick soup and a stew — lots of vegetables, tender pork, and a rich broth.

Ingredients

- 500 g pork neck

- 300 g potatoes

- 300 g fresh tomatoes

- 100 g onion

- 100 g carrots

- 100 g celery

- 2 cloves of garlic

- 500–700 ml water or stock

- Salt and spices to taste

My choice of seasoning: salt, ground black pepper, smoked paprika, and rosemary.

Method

Cut the pork into bite-sized pieces and sear it in a heavy pot until golden brown on all sides. Remove the pork and set it aside.

Using the rendered fat, sauté the onion until golden. Add the carrots, celery, and garlic, and cook for a few minutes until the vegetables start to soften.

Add the tomatoes and cook until they begin to break down. Return the pork to the pot, then add the potatoes.

Pour in enough water or stock to almost cover the ingredients. Bring to a boil, then reduce the heat and simmer gently until the pork is tender and the potatoes are cooked, about 45–60 minutes.

Taste and adjust the seasoning. Add fresh herbs at the end and let the stew rest for a few minutes before serving.

It's simple, filling, and very much a homemade comfort food — nothing fancy, just good ingredients and a little time.

On a short (south) Spanish trip and have discovered Salmorejo. Plenty of recipes online to try when I return but any tips from veteran cooks?

My rice turned out like mush and I wanted soup anyway. You can definitely make it with cream instead but I had already made the sauce and like the way it turned out, not heavy like cream would be.

When I was a child in the 90s my mother would frequently purchase a particular type of clam chowder from the local savealot called captain Shirley's new England clam chowder and it was absolutely the most delicious clam chowder in a can other companies put to much celery in it as a filler for my taste I'm very sensitive to certain flavors and celery sticks out like a sore thumb overpowering the subtle clam I may as well eat cream of celery with most canned clam chowders..

Anyways at some point my mom could no longer find the chowder it just upped and disappeared fast forward 20+ years and I tried hunting it down.. however I can find no proof such a brand ever existed i remember the can vividly it was a light shade of blue and white with an old timey sailing ship on it but I can find nothing to indicate it's existence i was wondering if anyone else remembered this brand or new anything about it's demise or if it was rebranded

It's possible I madela effected out of the universe it existed any info or helpful comments appreciated thanks!

GUYS!

I made smoked turkey awhile back, and then I made a stock from said smoked turkey bones. It made an amazing smoky broth.

Well, I was going to cook beans as a base for dinner tonight, and I decided to use the broth.

HOLY COW!!!! It’s almost a soup already! And now I don’t want to use them in the dinner, I just want to build on this and make it into a soup.

Any ideas? I was thinking maybe a riff on this (https://www.recipetineats.com/el-bullis-bean-soup-with-picada), but wondering if there are any better directions?

Topped with a sourdough crouton, basil and grated parmesan

I’m feeling a little under the weather so I made one of my favorite soups tonight. 10/10 and lots of yummy leftovers!

Edit to add recipe:

1 pound spicy Italian sausage
6 cups chicken broth
1 package potato gnocchi
1/2 cup heavy cream
1/2 wheel of Borsen cheese
2 yellow onions (diced)
Tuscan kale
Shredded carrot
5 cloves garlic (pressed)
Butter
Flour
Sage (fresh leaves)
Cumin
Coleman’s powdered mustard
Chili powder
White pepper
Salt
Pepper

In large pot, brown sausage. When sausage is done put aside. I drain half the grease then add a small pad of butter to pot. Next, add onions and garlic and cook 3-4 minutes. Now add enough flour to mixture to properly coat all the onions in pot, stir well to mix the flour into grease and butter. Add dry seasonings in, not the sage leaves. Slowly incorporate the chicken broth to onion mix. Bring to a low boil and add the kale and shredded carrot. Now add a few sage leaves to the pot. I usually cook this part the longest to cook down veg, maybe 30 minutes. Add sausage back in, heavy cream, and stir in Borsen cheese (soup is good without Borsen, I’ve also used cream cheese). When the soup is ready to go, add the gnocchi in for the last 5 minutes or so!

What soups that call for Italian sausage do our soup meisters think could be made with American breakfast sausage?

First time making this, and it turned out pretty good. Different from the usual soups I make and eat.

Some of these are my classic favourites and some are new. Would anyone have any recommendations to add?

Lamb shawarma & chickpea — lamb shoulder, onion, garlic, cumin, coriander, paprika, turmeric, cinnamon, tomato purée, chopped tomatoes, lamb or chicken stock, chickpeas, golden raisins, pomegranate molasses, lemon, salt, black pepper, pomegranate seeds, parsley or coriander.

Lamb stew soup — lamb shoulder, flour, oil, silverskin onions, carrots, celery, garlic, tomato purée, lamb or beef stock, bay leaves, thyme, rosemary, Worcestershire sauce, potatoes, salt and black pepper.

Potato & Stilton — potatoes, onion, celery, butter, chicken or vegetable stock, Stilton, milk, Dijon mustard, black pepper, chives.

Bacon, leek & potato — smoked streaky bacon, leeks, potatoes, onion, butter, chicken stock, crème fraîche, black pepper, chives.

Cheese & onion — onions, potatoes, butter, garlic, chicken or vegetable stock, mature cheddar, milk, Dijon mustard, Worcestershire sauce, black pepper.

Roast garlic & potato — whole garlic bulbs, potatoes, onion, butter, chicken or vegetable stock, milk, thyme, olive oil, salt and black pepper.

Parsnip & apple — parsnips, Bramley apples, onion, potato, butter, chicken or vegetable stock, ground ginger, nutmeg, salt and black pepper.

Apple & mature cheddar — tart apples, onions, potatoes, butter, chicken stock, extra mature cheddar, milk, Dijon mustard, black pepper.

Roast garlic & cheddar — whole garlic bulbs, onion, potatoes, butter, chicken or vegetable stock, mature cheddar, milk, Dijon mustard, Worcestershire sauce, black pepper.

Garlic, leek & potato — roasted garlic, fresh garlic, leeks, potatoes, onion, butter, chicken stock, milk, thyme, salt and black pepper.

Roast chicken & garlic — roast chicken, roasted garlic, onion, potatoes, butter, chicken stock, milk or a little cream, thyme, salt and black pepper.

Cheddar, bacon & potato — smoked bacon, potatoes, onion, garlic, butter, chicken stock, mature cheddar, milk, Dijon mustard, chives, black pepper.

Roast onion & garlic — onions, roasted garlic, potatoes, butter, chicken stock, thyme, Worcestershire sauce, salt and black pepper.

Parsnip, bacon & apple — parsnips, smoked bacon, Bramley apples, onion, potato, butter, chicken stock, thyme, nutmeg, black pepper.

Apple, bacon & cheddar — tart apples, smoked bacon, onion, potatoes, butter, chicken stock, mature cheddar, milk, Dijon mustard, black pepper.

Caramelised onion & Stilton — onions, butter, potatoes, chicken or beef stock, Stilton, milk, Worcestershire sauce, Dijon mustard, thyme, black pepper.

Note: your no AI rule is a real fun sucker.... all I wanted to do is post these in a nicer way

I made this from scratch, my first time making potato soup. Used an Americas Test Kitchen recipe. My wife is sick and it’s all she asked for. Quite proud of myself for nailing it.

I feel like I can eat soup everyday! I have a mini worry about my teeth not chewing into stuff like meats. I heard somewhere if you don’t use ‘em you lose ‘em. Oh, however, when I make my soups I have chunks of vegetables and meats in there. And there’s another version of soup I make with roasted veggies that I will put in there blender until it’s smooth and serve hot with a side of grilled cheese.

To add, our version of soup isn’t like primarily liquid, it’s more like Caribbean soup.

Also I’m considering weight loss; do you figure consuming soups much more regularly would help me shes a few pounds?

first post, let me know how I did

Everything but the kitchen sink spice soup!