We’re in the throws of winter which means it’s prime soup season, and what better thing to have than a piping hot bowl of soup after a cold DC winter’s day? Not only are soup recipes super easy to prepare, they make fantastic leftovers for that grab and go lunch for work, or even just to have on hand. Read below to learn about our three favorite soup recipes this winter:
Classic Potato Leek Soup
- 3 tablespoons salted butter (or olive oil)
- 2 large or 4 small leeks (4 cups thinly sliced), white and light green parts
- 3 celery ribs
- 3 garlic cloves, minced
- 2 pounds russet potatoes, peeled and small diced (5 cups diced)
- 4 cups vegetable broth or chicken broth
- 1 cup water
- 3 sprigs fresh thyme (or make a bouquet garni)
- 1 bay leaf
- 1 ¼ teaspoons kosher salt
- ½ cup heavy cream
- Chives, for garnish
- In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks, celery and garlic and cook, stirring occasionally, for 7 to 8 minutes until the leeks are very tender but not browned.
- Add the chopped potato, vegetable broth, water, fresh thyme, bay leaf, and salt and bring to a simmer. Simmer for 20 minutes until the potatoes are tender. Remove the thyme and bay leaf.
- Transfer to a blender and blend until smooth. Add the cream and blend again. Taste and adjust seasonings as desired.
Vegan Creamy Tomato Soup
- 4ounces French bread, crust removed, soft part cut into 1-inch cubes (about 1¾ cups)
- 1cup unsweetened rice milk or unsweetened almond milk
- ¼cup plus 2 tablespoons extra-virgin olive oil, divided
- 1medium yellow onion, thinly sliced
- 3cloves garlic, thinly sliced
- 1teaspoon fresh oregano leaves, plus more for garnish
- 1(28-ounce) can whole peeled plum tomatoes
- 1teaspoon kosher salt
- ½teaspoon freshly-ground black pepper
- 1tablespoon Champagne vinegar
- Soak bread in milk until very soft, about 5 to 10 minutes.
- Meanwhile, heat 2 tablespoons of the oil in a Dutch oven over medium. Add onion, garlic, and oregano; cook, stirring occasionally, until softened, about 8 to 10 minutes. Add tomatoes and cook, stirring to crush tomatoes, until slightly thickened, about 15 minutes.
- Transfer tomato mixture to a blender; add bread mixture, salt, pepper, and remaining ¼ cup oil. Process until creamy and smooth, about 1 minute. Pour back into Dutch oven; stir in vinegar. Serve hot, garnished with more oregano.
Creamy Chicken and Wild Rice Soup
- 2tablespoons butter
- 1cup chopped onion
- 1cup diced carrots
- 1cup diced celery
- 2large boneless skinless chicken breasts , diced into bite-size pieces
- 2 14.5-ounce cans chicken broth , (or 4 cups / 1 quart homemade chicken broth)
- 1package (6 ounces) long-grain wild rice , (such as Uncle Ben’s minus the seasoning packet)
- 1tablespoon chopped parsley
- 1teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- Dash of red pepper flakes
- 2tablespoons cornstarch
- 4ounces cream cheese , cubed
- 1cup milk
- 1cup half-and-half
- 1tablespoon lemon juice
- Freshly ground black pepper
- Select Browning/Sauté function and melt the butter in the pressure cooking pot. Add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes. Lock the lid in place and select High Pressure and 5 minutes cooking time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes (just let it sit, the steam will escape on its own), then finish with a quick release (be cautious and use a wooden spoon to shift the pressure relief valve so the hearty blow of steam escapes.)
- In a small bowl, whisk the cornstarch and cold water until smooth. Select Simmer/Sauté and add the slurry to the pot stirring constantly. Sir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and heat through (do not bring to a boil). Serve sprinkled with more parsley and black pepper if desired.
Looking to show off your soup skills? Look into hosting a soup potluck with your friends in one of our amenity spaces!
