Tender chicken, sweet potatoes, diced tomatoes and kale in a flavorful guajillo-pasilla broth. This recipe was a fridge cleaning day accident. It came out pretty tasty IMHO.
This post includes three versions of Leek and Potato soup. In its classic form, this soup is hefty. Mildly oniony leeks and Yukon gold potatoes get creamy together in the blender and are finished with heavy cream and topped with chives and a croutons for crunch. Keep scrolling for Skinny (reduced fat and calories) and Vegan versions of this recipe. All three are absolutely delicious and really hit the spot on a cold day.
These baguette croutons, AKA crostini are amazing with soups, salads, dips and toppings of all kinds. They're so easy to make fresh, it's hard to justify dropping coin on the overpriced and often weeks old packaged croutons sold at the supermarket.
When you think of tortilla soup, you probably think of cheddar cheese, tortilla chips and tons of cumin. This is a different tortilla soup. This is OG, straight outta Mexico Sopa de Tortilla AKA Sopa Azteca. Guajillo and Pasilla chiles create a bright red broth containing shredded chicken and melty cheese, topped with crispy fried tortilla strips, avocado chunks and cilantro. Basically love in a bowl.
Get ready, it's about to get real authentic in here. Pozole, pronounced poh-SO-leh, is a Mexican soup traditionally made with hominy and tender shreds of pork. It's delicious, inexpensive to make and is one of my go-to recipes for feeding a large family gathering.