I’ve spent the better part of three days caring for a sick babe, which is not fun. Sleepless nights, a cranky lil miss and the stress of keeping up with everything has thus lead me to also be sick. Boohoo. I felt it coming on yesterday and with that icky feeling came the comfort food search. My answer to that search was soup, with cornbread. No photos to go with it, which is a bummer because everyone in the house was raving about it and going back for seconds and thirds but my energy was focused on eating and trying to get a few hours of sleep!
Here is my recipe, ENJOY!
Makes about 8 main course servings.
4 slices thick bacon chopped up
half an onion, diced
three cloves garlic, minced
2 medium carrots, cut into quarters
8 medium potatoes, cut into chunks
1 medium sized leek, white and pale green parts thinly sliced
6 cups water
2 Tbs, heaping, Better than Bouillon Chicken Base
1/2 tsp celery seed
1/2 tsp rosemary
1/2 tsp red pepper flakes
3/4 Cup milk
approx. 3 ounces cream cheese
2 cups sharp cheddar cheese, shredded
salt and pepper to taste
cilantro for garnish
In large pot, start bacon, onions carrots and leeks. Allow onions to cook, add potatoes and cook on med. low for about ten minutes then add garlic. Add water, chicken base, and dry spices to vegetables and bacon. Bring to boil and then turn to med. low to simmer, cooking for about another 20 minutes. Just before you are ready to serve add milk and cheeses to the pot and with a hand blender, or in a processor, blend the soup up to a slightly course consistency. Taste and season if needed. Serve with fresh cilantro on top!