Sweet Potato Chipotle Soup

If you love flavor and you love soup - then this recipe is for you! Yes, it sounds like a summer soup but because it has sweet potatoes in it, I think it can classify as a Fall soup as well. It's sweet and creamy with a kick. You will love it!  This recipe makes about two servings.

Sweet Potato Chipotle Soup

• 1 cup mashed, baked sweet potato 
• 1/2 cup chicken broth
• 1/2 cup milk (or cream)
• 1 tsp orange zest
• 3 pinches of salt
• 1/2 tsp chipotle powder (Knorr makes chipotle bullion cubes you can find on the soup isle. I used one of those)

Garnish

• Sliced avocado
• Sour cream
• Tortilla chips
• Crumbled bacon

Blend potato, broth, zest, salt and chipotle powder in a blender. Pour into soup pot and heat on medium high. Serve soup warm and top with garnishes. Enjoy!

The Best Crab Soup Ever

Oh my gosh! This is seriously THE BEST soup I have ever had. Don't let the long list of ingredients scare you, it's not that tough to make and trust me - you will be so glad you made it. Sure, fresh crab meat is not cheap (at least here in Utah) but it's worth the cost on this recipe. My kids and husband loved it and we couldn't stop eating it. I wanted to share it with other people, but we just couldn't stop eating it. I crave it all the time now. Don't skip any of the ingredients, each one adds to the unique flavor and the recipe wouldn't be the same without it. Also, imitation crab meat is NOT to be used in this recipe. You will do yourself a huge disservice by using the fake stuff. Get the real stuff, you can find by the canned tuna. Canned is cheaper than fresh.

The Best Crab Soup Ever

• 1/4 cup butter 
• 1/4 cup olive oil 
• 1 yellow onion, chopped 
• 1 fennel bulb, chopped
• 4 celery ribs, chopped
• 2 carrots, chopped 
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour 
• 2 tablespoons tomato paste
• Pinch of curry powder
• Pinch of ground turmeric
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup dry sherry (I used white wine vinegar) 
• 5 cups clam juice
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh tarragon (I used dry) 
• 2 cups heavy cream
• 2 pounds fresh crabmeat, drained and picked (I bought canned) 
• Salt
• Freshly ground black pepper

Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.


Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.

Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper. Enjoy!

You can find this recipe here: http://www.myrecipes.com/recipe/river-house-she-crab-soup-10000001831920/