Tuesday, October 23, 2012


I had to take some time off. I know it has been a long time between posts. But this blog is not set up to make money only to help.  I had to attend to some personal business.  I will start regular posts again.

Here is new recipe I just created for the second cookbook.


© Wes Davis 2012 – all rights reserved

This is a variation of the recipe in the cookbook.  I have added some tips and steps to make it easier.

4- 8 small to medium potatoes
1 medium onion
5 stocks of celery
8 cups of water
1- 2 tablespoon of chicken base (I use Better Than Bullion –it is a great product and is available at grocery stores)

Peel the potatoes and rinse.  I use this size so that they fit through the feed tube of my processor.  Slice using your processor so that all the pieces are the same thickness.  Put in a large stock pot and add 7 cups of water.

Dice the onion and celery using the large blade on your processor and add to the pan.  Add the last cup of water to make sure that everything is covered by at least 1 inch of water.  For thicker soup at the end use less water.

Cook for 25 minutes on medium.  It just needs to simmer.  Check the potatoes – they should be tender but not mushy.  If you need to cook longer to get that result just add some more time and maybe some more water.  Since we did not rise the starch out you will notice that the soup is already taking on a thicker consistency.

Then add:

1 ½ Teaspoons of Cumin powder
4 - 4 oz. cans of diced green chilies you can also use whole and puree them
1 – 2 cups of Half and Half (what you thought this was going to be low fat??)
1 8 oz. package of cream cheese
4 cups of shredded sharp cheddar I use white cheddar which makes the soup white rather than yellow cheddar but either will work

Mix and bring back to a simmer.  Using an immersion blender, blend the soup until it has the consistency of a bisque.  Taste for salt and pepper and adjust.  Serve with chopped green onions to top.

TIPS:  Try using a good white cheddar – I used Cougar Gold from the University of Washington.
If you want a really thick soup, add some left over mashed potatoes at the end.  Or use less water to cook the potatoes.  You can also use more cheese.