A Springtime Soup - Potato and Cheese Soup with Asparagus

From the kitchen of One Perfect Bite...This is the soup that I made for the lake picnic on Saturday. While I prepared it on Saturday morning, it could have been made several days ahead of serving. Like all potato soups, it thickens as it sits, but that can be remedied with the addition of extra stock or milk. The thyme and cheese make this an especially flavorful version of classic potato soup, and the asparagus is a springtime addition that adds a lovely crunch to each spoonful of the soup. Fat spears can be sliced into coins, but smaller spears should be cut be cut into 1/2 to 1-inch pieces. If the soup is made ahead of time, the asparagus and cheese should not be added until the soup is reheated for serving. I usually add lemon juice to creamy soups and sauces at the end of cooking to boost flavor and add a bit of acid to the mix. While the original recipe, which comes from Whole Foods, calls for red potatoes, I have used russets and Yukon Golds with good results. I tend to use whatever I have on hand and that is usually russet potatoes. While they don't hold their shape as well as red or Yukon Gold potatoes, I don't think that makes any difference in a pureed soup. When I have time, I use a ricer to puree the potatoes. Classic potato soup is grainy and those of us who learned to make it with a ricer miss that grainy feel on the tongue. As it happened, the folks attending the picnic were all good cooks, so I took the time to rice rather than puree the soup. I'm often asked why I don't use fresh thyme when I make this soup. Truth is, I do if I have it on hand, but I won't drop everything and run to the store to get it. I've found through trial and error, that 3/4 teaspoon of dried thyme is a good substitute for 6 sprigs or 1 tablespoon of the fresh herb. I've also found that this soup transports well. I used a 1/2 gallon thermos to get it to the lake on Saturday. The steaming soup went into a pre-warmed  thermos and it stayed piping hot  for 3 hours. It was a hit with my fellow picnickers and I had no leftovers to tote home, so, all-in-all, it was a great, if unusual soup, to take on a picnic. I know you will like this soup. While it is easy and relatively inexpensive to make, it is also delicious and represents peasant cooking at its best. I do hope you'll give this version of potato soup a try. Here is how it is made.

Potato, Fennel and Leek Soup

From the kitchen of One Perfect Bite...I suspect you already have several recipes for potato soup in your files. I going to ask you to consider one more. Tonight's feature is based on a recipe that was develop for the Mayo Clinic, and it differs from standard versions that are made with butter and cream. I'm comfortable posting this type of soup during the summer months because it can be served warm or cold and it is a wonderful extender for sandwich suppers. I've made a few changes to their recipe, one of which gives the soup a nutrition boost. Many years ago I had a fussy eater who was sickly and underweight. In an attempt to put some weight on her, I jumped through hoops making sure the dishes she would eat were packed with protein and carbohydrates. One of my tricks was the addition of powdered milk to any dish where its presence could be disguised. Soups, obviously, were a perfect starting place, and because old habits die hard, I'm using it in tonight's recipe. I think you'll find this soup to be more flavorful than most potato soups you have made. Leeks and fennel are prominently featured in the ingredient list below. They are inexpensive at this time of year and the use of fennel in both fresh and dry form boosts the flavor of the finished soup. This is an easy recipe to follow and the soup can be on the table in about 30 minutes if you have good knife skills or a food processor to do the chopping. I do hope you'll give this soup a try. Here is how it's made.

Golden Potato and Onion Soup

From the kitchen of One Perfect Bite...A delightfully unexpected visit led to the cancellation of all our dinner plans this weekend. To make the most of the time with our guest, main meals were taken in restaurants, usually at lunch time, leaving evenings for lighter fare and fire-side conversation. I have had this soup on file for months now, but had never given it a try. I thought it would make a perfect supper for us this weekend. This is basically a new take on French onion soup, but potatoes, cheese and cream are added to produce an unexpectedly creamy version of the classic soup. The end result is rich and tasty, and a bit of a surprise, given the ease with which the simple ingredients come together. I really think you'll enjoy this and I hope you'll give it a try. Here is how it's made.