I recently opened an online shop……the Mercantile! You will see a new link to the shop on the right sidebar of the blog or you can click here and start browsing now!
I wanted to create a shop that inspires and spurs creativity in food preparation and enriches the dining experience. So naturally, the shop displays the work of makers near and far. Meredith, the beautiful ceramist behind these rustic yet elegant bowls pictured, is one of the makers featured on the shop. I had the pleasure to meet Meredith a couple weeks ago. She is as every bit lovely as her tableware. She believes in handcrafted and these dishes will revolutionize the way you think about dinnerware. At Dishes with Soul Meredith offers a luxury product with an organic human approach. These dishes are for every day and will compliment a casual lunch or an elegant dinner.
Small batch is better. Invest in the beauty of everyday. ~Meredith
I can’t remember the last time I made potato soup. It has been awhile. Strange considering it always sounds good and it is simple and incredibly warm and cozy. Kind of like chicken soup, which I seem to make all the time. I have a feeling this recipe will be worked into the weekly soup rotation this winter. Don’t forget to make the cheese crisps too. So tasty I am pretty sure my husband is going to order these with every bowl of soup now!
Potato Soup with Green Chiles
WHAT YOU’LL NEED
2 Tbs. unsalted butter
1 medium sized leek, use white and tender green part only
3 celery stalks
2 garlic cloves
1 4 oz. can diced green chillies
4 to 5 red potatoes
1 tsp. ground mustard
1 quart vegetable broth (or chicken)
2 oz. whole milk goat ricotta (I use the local dairy, Amaltheia)
HOW TO MAKE
In a large heavy soup pot, heat butter over medium high. Slice leeks and celery and add to pot. Saute until translucent. Chop garlic and add to pot with green chillies. Rough chop red potatoes into bite size chunks and add to pot with mustard and salt and pepper. Add broth and bring to a boil. Turn to low and allow potatoes to cook through. Before serving, add ricotta and stir until smooth. Serve with a hot cheese crisp.
Cheese Crisp
Turn oven to broil. Line baking sheet with tin foil. Add a mound of shredded cheese (I used a Mexican blend since the soup includes green chiles) and flatten with your fingers. Leave enough space in between so they do not melt together. Broil for 3 to 5 minutes until golden brown and crisp. Broiling time and size of crisp will vary depending on size of mounds. Keep an eye on them so you don’t end up a with a charcoal crisp!
