onion, thyme, mustard, Worcestershire sauce, and garlic in the slow cooker.
2 Cover and cook on low for 6 hours, or until the potato pieces are tender.
3 Stir in the cheese and hot pepper sauce. Cover and continue cooking on low for 30 minutes, or until the cheese has melted.
TESTERS’ NOTES
• This classic American tavern soup is best the day it’s made, when the cheese is gooey and rich.
• We’re all for cheese here, just not the fake stuff, sometimes labeled “cheese food product.” If you’re going, you might as well go all the way.
SHORTCUTS Substitute frozen grated hash browns for the potatoes. Make sure the hash browns are plain, not seasoned, though. Thaw them in the fridge overnight before adding them to the soup.
yellow bell pepper soup
EFFORT: A LITTLE • PREP TIME: 20 MINUTES • COOK TIME: 3 HOURS/5 HOURS • KEEPS ON WARM: 3 HOURS BEFORE STEP 2 • SERVES: 3 TO 10
2- TO 3½-QUART
3 cups low-sodium chicken broth
4 medium yellow bell peppers, stemmed, seeded, and roughly chopped
½ cup chopped yellow onion
½ cup chopped carrot
2 fresh thyme sprigs
½ tsp salt
½ tsp ground black pepper
½ cup heavy cream
4- TO 5½-QUART
6 cups (1½ quarts) low-sodium chicken broth
8 medium yellow bell peppers, stemmed, seeded, and roughly chopped
1 cup chopped yellow onion
1 cup chopped carrot
4 fresh thyme sprigs
1 tsp salt
1 tsp ground black pepper
1 cup heavy cream
6- TO 8-QUART
10 cups (2½ quarts) low-sodium chicken broth
14 medium yellow bell peppers, stemmed, seeded, and roughly chopped
1¾ cups chopped yellow onion
1¾ cups chopped carrot
6 fresh thyme sprigs
½ tblsp salt
½ tblsp ground black pepper
1½ cups heavy cream
1 Stir the broth, bell peppers, onion, carrot, thyme, salt, and pepper in the slow cooker.
2 Cover and cook on high for 3 hours or on low for 5 hours, or until the vegetables are quite tender.
3 Use an immersion blender in the slow cooker, or ladle the soup in batches as necessary into a large blender; puree with the cream. Cover and cook on low for 15 minutes to heat through.
TESTERS’ NOTES
• Yellow bell peppers offer a distinctly summery sweetness. Best of all, the soup freezes well, so stock up for the cold months.
• Cook the soup until the vegetables are soft, even mushy. You’re going to puree it, after all.
ALL-AMERICAN KNOW-HOW To cut a bell pepper into strips, stand it stem up on your cutting board. Use a sharp knife to slice down the sides, taking the flesh off the core as you work around the pepper until you’re left holding the stem with the chambers of seeds below. Discard this core, then slice the pieces of pepper into the requisite strips.
Serve It Up! Garnish with pomegranate seeds or dehydrated vegetables of any sort, like those green bean bits or bell pepper pieces found in most supermarkets. Or go really simple and decorate the top of each bowlful with a few drops of extra-virgin olive oil and two saffron threads.
potato leek soup
EFFORT: A LITTLE • PREP TIME: 20 MINUTES • COOK TIME: 4 HOURS 15 MINUTES/7 HOURS 15 MINUTES • KEEPS ON WARM: 4 HOURS THROUGH STEP 1 • SERVES: 3 TO 8
2- TO 3½-QUART
3 cups low-sodium chicken broth
1 pound leeks (white and pale green part only), halved lengthwise, washed to remove internal grit, then thinly sliced
6 ounces russet or other baking potatoes, peeled and diced
1 tblsp unsalted butter, cut into small bits
½ tsp salt
½ tsp ground black pepper
¼ cup heavy cream
2 tblsp minced fresh chervil (optional)
4- TO 5½-QUART
4½ cups low-sodium chicken broth
2 pounds leeks (white and pale green part only), halved lengthwise, washed to remove internal grit, then thinly sliced
10 ounces russet or other baking potatoes, peeled and diced
2 tblsp unsalted butter, cut into small bits
¾ tsp salt
¾ tsp ground black pepper
½ cup heavy cream
¼ cup minced fresh chervil (optional)
6- TO 8-QUART
7 cups (1 quart plus 3 cups) low-sodium chicken broth
3 pounds leeks (white and pale
2 Cover and cook on low for 6 hours, or until the potato pieces are tender.
3 Stir in the cheese and hot pepper sauce. Cover and continue cooking on low for 30 minutes, or until the cheese has melted.
TESTERS’ NOTES
• This classic American tavern soup is best the day it’s made, when the cheese is gooey and rich.
• We’re all for cheese here, just not the fake stuff, sometimes labeled “cheese food product.” If you’re going, you might as well go all the way.
SHORTCUTS Substitute frozen grated hash browns for the potatoes. Make sure the hash browns are plain, not seasoned, though. Thaw them in the fridge overnight before adding them to the soup.
yellow bell pepper soup
EFFORT: A LITTLE • PREP TIME: 20 MINUTES • COOK TIME: 3 HOURS/5 HOURS • KEEPS ON WARM: 3 HOURS BEFORE STEP 2 • SERVES: 3 TO 10
2- TO 3½-QUART
3 cups low-sodium chicken broth
4 medium yellow bell peppers, stemmed, seeded, and roughly chopped
½ cup chopped yellow onion
½ cup chopped carrot
2 fresh thyme sprigs
½ tsp salt
½ tsp ground black pepper
½ cup heavy cream
4- TO 5½-QUART
6 cups (1½ quarts) low-sodium chicken broth
8 medium yellow bell peppers, stemmed, seeded, and roughly chopped
1 cup chopped yellow onion
1 cup chopped carrot
4 fresh thyme sprigs
1 tsp salt
1 tsp ground black pepper
1 cup heavy cream
6- TO 8-QUART
10 cups (2½ quarts) low-sodium chicken broth
14 medium yellow bell peppers, stemmed, seeded, and roughly chopped
1¾ cups chopped yellow onion
1¾ cups chopped carrot
6 fresh thyme sprigs
½ tblsp salt
½ tblsp ground black pepper
1½ cups heavy cream
1 Stir the broth, bell peppers, onion, carrot, thyme, salt, and pepper in the slow cooker.
2 Cover and cook on high for 3 hours or on low for 5 hours, or until the vegetables are quite tender.
3 Use an immersion blender in the slow cooker, or ladle the soup in batches as necessary into a large blender; puree with the cream. Cover and cook on low for 15 minutes to heat through.
TESTERS’ NOTES
• Yellow bell peppers offer a distinctly summery sweetness. Best of all, the soup freezes well, so stock up for the cold months.
• Cook the soup until the vegetables are soft, even mushy. You’re going to puree it, after all.
ALL-AMERICAN KNOW-HOW To cut a bell pepper into strips, stand it stem up on your cutting board. Use a sharp knife to slice down the sides, taking the flesh off the core as you work around the pepper until you’re left holding the stem with the chambers of seeds below. Discard this core, then slice the pieces of pepper into the requisite strips.
Serve It Up! Garnish with pomegranate seeds or dehydrated vegetables of any sort, like those green bean bits or bell pepper pieces found in most supermarkets. Or go really simple and decorate the top of each bowlful with a few drops of extra-virgin olive oil and two saffron threads.
potato leek soup
EFFORT: A LITTLE • PREP TIME: 20 MINUTES • COOK TIME: 4 HOURS 15 MINUTES/7 HOURS 15 MINUTES • KEEPS ON WARM: 4 HOURS THROUGH STEP 1 • SERVES: 3 TO 8
2- TO 3½-QUART
3 cups low-sodium chicken broth
1 pound leeks (white and pale green part only), halved lengthwise, washed to remove internal grit, then thinly sliced
6 ounces russet or other baking potatoes, peeled and diced
1 tblsp unsalted butter, cut into small bits
½ tsp salt
½ tsp ground black pepper
¼ cup heavy cream
2 tblsp minced fresh chervil (optional)
4- TO 5½-QUART
4½ cups low-sodium chicken broth
2 pounds leeks (white and pale green part only), halved lengthwise, washed to remove internal grit, then thinly sliced
10 ounces russet or other baking potatoes, peeled and diced
2 tblsp unsalted butter, cut into small bits
¾ tsp salt
¾ tsp ground black pepper
½ cup heavy cream
¼ cup minced fresh chervil (optional)
6- TO 8-QUART
7 cups (1 quart plus 3 cups) low-sodium chicken broth
3 pounds leeks (white and pale
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