this isn’t a competition but if it were, this would win.
2 Likes
Ham is a good bet. As is something spicy! 
So far I’ve made a Cajun-inspired potato soup with kielbasa and Creole seasoning. Also a loaded baked potato soup with scallions, garnished with cheddar and bacon bits.
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this would be up my alley
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This is perfect. I’ve some fresh Spanish chorizo to use up. Thank you!
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Potato soup with Cajun-spiced gulf shrimp, bacon bits, and chopped scallions. Cucumbers in vinaigrette on the side.
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this pairing looks good.
…..
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I was trying to imagine the cider here, as I’ve never heard of it used in this dish. I guess it’s a thing, though. Qualifies for the Irish Cooking thread, as well.
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I think I would make it with alcoholic apple or pear cider, not non-alcoholic apple cider. (that might be obvious.)
I am not sure if Irish dry cider is available here.
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Potato-leek soup, chowderized: lingcod, bacon, scallions, chives, and a splash of cream.
We nicknamed potato soup The New Fritatta. Got leftovers? Got soup.
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I’m very fond of Potato-Leek soup, today I did a variation, based on something I saw on instagram.
Hard to believe but never in my life have I tasted parsnips, besides, diabetics are told to avoid them. I picked up a bunch at TJ, don’t think they really added anything, probably won’t buy again.
I added 2 chopped onions, lots of chopped shallots and garlic, 2 leeks, the parsnips and a bunch of carrots, 1 drained can of Butter Beans, 4 bay leaves, ½ teaspoon cayenne, s & p, broth made with Chicken Better than Bouillon.
When I heated up a bowl for myself I added a little cream, sea salt, chives.
Pretty satisfying. I’ll freeze some, minus cream, of course.
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