Hot soup for a torn ACL

This injury cannot keep me down, but I did want some soup with some Kusty bread.


Jalapeno Sweet Potato Soup
By: Ryan M. Greer

2 1/2 - pounds of Sweet Potato's
1 - small onion
5 - slices of Bacon (Pick a nice smoked bacon with bold flavor)
3 - Cloves of garlic
1/2 - Cup of Butter
2 - teaspoons of ground coriander
2 - teaspoons of ground Mexican oregano
2 - teaspoons of sea salt
1 - teaspoon of black pepper
3 - cups of Chicken broth
1/8 - cup of pickled jalapenos, and 1/8 for topping prior to serving
1 - cup of half and half
2-3 cups of Cheddar Jack blend cheese

Peel sweet potato's, then dice into 1/2" cubes and place in large pot, cover with water and boil to soft, but not mushy, drain and set aside. Chop onion, garlic. In a large saute pan melt butter, add onions and garlic. Then add raw bacon and saute until slightly golden brown and onions are translucent. After mixture of onion, garlic and bacon is done, add all ingredients into a crock pot and set to high. Puree 3/4 of the sweet potato's and add 1/4 of the sweet potato's to the crock pot un pureed. In a blender or mixer puree the 3/4 of the sweet potato's, add chicken broth, half and half, and ground coriander and oregano, and add the pickled jalapenos. Add Puree to the crock pot and bring to 165 degrees.

Serve with a good hand full of cheddar jack cheese and top with some more pickled jalapenos and sprinkle some parsley.

I served my soup with a nice day old sourdough bread drizzled with olive oil and heated in the oven at 450 for 4-5min.


Enjoy,

Ryan M. Greer

Potato and Leek Soup

With the last bit of winter in the early spring season my taste buds and cold body need a big bowl of soup. Being on this low "CAL" diet my stomach calls out for a good hearty bowl of Potato and Leek Soup. I stick to my guns (diet) and dream about eating this fantastic dish. It is a traditional French soup, most likely intoduce from Scotland. This soup is super simple, So here we go.

Recipe: Potato and Leek Soup
By: Ryan M. Greer

Ingredients:
7 Leeks
5 Medium Potatos
1/4 cup of butter
4 cups of chicken or Vegetabel stock
1/16 teaspoon of Mace
Salt and Pepper to taste
1/2 cup of milk
2 Tablespoons flour (this could vary the thinkness of the soup, you may want to use more for a thicker soup)

Preparation & Cooking:
Wash, trim leeks. Cut into one inch by 1/2 inch pieces.
Peel and Dice potatoes.
Saute Leeks in butter, until golden
Add potatoes to sauted leeks and mix well
Add Stock, Mace, Salt and Pepper (I like to salt and pepper at the end of the making process, just before you go to the table)
Cover and simmer for about an hour.

Blend the milk into the flour until smooth, and gradually stir into the soup mix.
Simmer the soup for about Five more minutes.
Add more "hot" stock if you like a thiner soup.
Re-add salt and pepper if needed, to taste.

Finishing:
Garnish with a pinch of parsley, and serve with some crusty French bread. Eat and repeat.

Serves about 3-4


Enjoy,

Ryan M. Greer