Earlier in the week, when it was still big-coat cold, I made this soup, inspired by How Sweet It Is’ Potato and Roasted Garlic Soup,
But I changed quite a few things.
WHAT YOU NEED
1 tablespoon olive oil
1 tablespoon unsalted butter
1 yellow onion, diced (or, if your onion is ginormous, use ½)
3 pounds Yukon gold potatoes, peeled and chopped
5 cups low-sodium chicken stock
2 bulbs roasted garlic
¼ cup whole milk
2 TBSP plain Greek yogurt
¾ tsp salt
¼ tsp fresh ground pepper
WHAT YOU DO
Then I followed her directions, but used an immersion blender to blend in pot. Served with Turkey sandwiches on Artichoke Bread from The Merry Thought. The bread was done as a test for an appetizer at the Super Bowl but wow, it is amazing as a sandwich.
Also, I haveto tell you that Oh She Glows’ Smashed Potatoes with Avocado Garlic Aioli was incredible. You can put the aioli on anything. Guests put is on the pork roast as well as the potatoes.
And finally, these chocolate chip cookies, which really belong to Ashley at Not WithoutSalt, but I used Treat Yourself’s version and followed her idea of rolling the dough into logs and refrigerating overnight, or even 2 days. I used Ghirardelli semi-sweet bars chopped and sprinkled crushed Maldon sea salt on them after slicing. Great chocolate chip cookie. Here are the ones that went to my office manager for her birthday:
Have a fun Superbowl Sunday. To those in Chicago who are preparing for a snowpocalypse that isn’t getting covered by the media because, well, we’re just tougher than New York, stay safe and warm.