Cozy Fall Comfort Foods

Aside from getting to wear cozy oversize sweaters and picking out pumpkins, one of my favorite things about this time of the year is all the yummy food! I especially love to enjoy thicker soups and chili as well as a good dip! Below are two recipes that I find myself making time and again. They're what I like to call comfort foods. I hope that if you decide to try making one of these, you find it just as scrumptious as I do. 

Broccoli Cheddar Potato Soup

ingredients:

1 large russet potato (peeled & chopped into small cubes)

1 white or yellow onion (chopped, I usually use half the onion)

1 bag of broccoli florets (I use about half the bag)

2 cups sharp cheddar cheese

1 cup heavy whipping creme

1 tbsp butter

1 cup milk (I use 1%)

1 1/2 cup chicken broth

crushed red pepper flakes

salt & pepper

flour

Prep time: 20min
Cook time: about 30min

Directions: 

In a large pot, add your table spoon of butter, half a bag of broccoli florets, chopped & peeled potatoes, onions and salt & pepper. Mix ingredients well then cover with lid and let that steam in the pot for about 12min or until potatoes are slightly soft.

Next you will add your chicken broth and stir on a medium heat. Add heavy whipping creme and milk. In a separate small measuring cup or bowl add two tbsp of flour and then slowly pour in chicken broth. Stir well as you are trying to create a paste that is slightly runny and insuring all clumps of flour are gone. If your flour paste is too thick, add some more chicken broth. You want almost the same consistency as the heavy whipping creme. Once you've created this paste, slowly pour it into the pot with the rest of the ingredients. Slowly stir, but stir well. Allow ingredients to come to a low boil for about 10min stirring occasionally. 

Add your cheese and stir. Add red pepper flakes to taste along with more salt and pepper if needed. You want to make sure all ingredients are well mixed. 

Last step! Enjoy it!! Serve in your favorite bowl with a fresh slice of french bread or kettle potato chips. The chips make for great dipping! 

This is how I generally make this recipe. When it comes to the salt & pepper, crushed red pepper and cheese, that's typically add to taste. Too much crushed red pepper can make this soup a bit spicy, so please be mindful of that. If you'd like the soup to be a bit thicker, add more cheese. If the soup is too thick, slowly add more chicken broth, but make sure to thoroughly stir it in. :) This particular recipe can feed about 4.

Spinach Cheese Dip

ingredients:

16oz bag of spinach chopped

1 bar 8oz of creme cheese

minced garlic

1 1/2 cup Monterrey jack cheese grated

1/2 cup Parmesan cheese grated

1/2 cup whipping creme 

salt & pepper to taste

Prep time: 10min

Cook time: about 15min

Over a medium heat and in a medium size pan, add 1 tsp of oil and chopped spinach leaves. Stir around allowing the spinach leaves to shrink.

Once leaves have shrunk, add in the cream cheese and stir until melted.

Once cream cheese is melted, add the cheddar and parmesan. Stir well insuring all cheese is melted. Add your minced garlic, I usually add about a tablespoon, but it's really add to taste. Some like the garlic taste, others not so much. 

Last step, ENJOY! 

This dip taste great with fresh tortilla chips! 

Well there you have it! Some of the easiest and yummiest recipes to enjoy this fall and winter season. I am no means a cook, in fact I don't like to cook, but I will step out of my comfort zone once in a while :) If any of the steps confused you, please do not hesitate to reach out to me! I will be more than happy to  answer your questions. Until next time!

-Alexsa