Soups Recipe

In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat until butter melts and starts to shimmer.

Add diced onion, carrots and celery. Sauté 6–8 minutes until softened and translucent, stirring occasionally.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Pour in chicken broth, add salt and pepper. Bring to a simmer; this is the common simmering liquid used by individual soup preparations below.

After making the base (do not add extra vegetables beyond the base unless you prefer), add the diced russet potatoes to the simmering broth.

Simmer potatoes 12–15 minutes until fork-tender.

In a separate small saucepan, melt 2 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook 1–2 minutes to form a roux, stirring constantly so it does not brown.

Slowly whisk 2 cups whole milk into the roux until smooth. Continue whisking and cook until slightly thickened, about 3–4 minutes.

Temper about 1 cup of the hot potato-broth into the milk mixture (add a ladleful at a time) then stir the milk-roux back into the main pot. Stir to combine and simmer 3 minutes to thicken further.

Stir in heavy cream, 1 cup, then add 1 cup shredded cheddar; stir until melted and smooth. Taste and adjust salt and pepper.

Stir in half the crumbled bacon and half the green onions. Reserve remaining bacon, cheese and green onions for garnish.

If you prefer a chunkier texture, serve as-is. For a creamier texture, use an immersion blender to pulse 3–4 times, leaving some chunks.

Ladle into bowls and top with remaining bacon, extra cheddar, green onions and a dollop of sour cream.

Pat the chicken and beef pieces dry and toss them lightly in 1/2 cup flour, shaking off excess.

Increase heat under the shared base pot to medium-high. Add a little additional oil (about 1 tbsp) if needed. Brown the chicken and beef in batches—about 3–4 minutes per side—just until a golden crust forms. Transfer browned pieces to a plate.

Reduce heat to medium. Stir tomato paste into the base vegetables and cook 1 minute to deepen flavor.

Return browned meats to the pot. Add red potatoes and mushrooms, sprinkle thyme and tuck in the bay leaf. Pour in extra broth if necessary to just cover the ingredients (about 2 more cups if the pot looks low).

Bring to a gentle simmer, cover and cook 25–30 minutes until beef is tender and chicken is cooked through. Stir occasionally and skim any foam or excess fat from the surface.

If you prefer a thicker stew, mix 1–2 tbsp of flour with a little cold water to make a slurry and stir it into the simmering stew, cooking 3–5 minutes to thicken.

Discard the bay leaf, adjust seasoning with salt and pepper, and stir in chopped parsley just before serving.

In the pot with the base vegetables and garlic already sautéed, increase heat and add the ground beef. Break it up with a spoon and brown until no pink remains, about 6–8 minutes.

Drain off excess fat if necessary. Stir in chili powder, ground cumin, smoked paprika and brown sugar; cook 1–2 minutes to toast the spices.

Add canned diced tomatoes (with juices), tomato sauce and drained kidney beans to the pot. Stir to combine and bring to a simmer.

Reduce heat to low and simmer, uncovered, 25–35 minutes to meld flavors and thicken. Stir occasionally to prevent sticking. Add additional broth if chili becomes too thick.

Taste and adjust seasoning — add salt, pepper, or a pinch of cayenne for heat if desired.

Ladle into bowls and garnish with shredded cheese, chopped chives and a spoonful of sour cream if desired.

After making the base, add rinsed lentils, diced potato and diced tomatoes (if using) to the simmering pot with the carrots/onion/celery base.

Bring to a gentle simmer and cook, uncovered, 25–30 minutes until lentils and potato are tender.

Stir in chopped spinach or kale and cook 2–3 minutes until wilted and bright.

Add ground coriander and red wine vinegar, then season to taste with salt and pepper. If soup is too thick, thin with up to 1 cup additional broth or water.

Serve hot with a sprinkling of shredded Parmesan or a drizzle of olive oil and chopped herbs.

For any soup, finish with a final taste for seasoning and add cracked black pepper or extra salt as needed.

Portion into bowls and garnish according to the soup: Loaded Baked Potato (bacon, cheddar, green onions, sour cream), Stew (parsley), Chili (cheese, chives, sour cream), Lentil Soup (Parmesan, herbs).

Serve with crusty bread or crackers on the side.