Potato Leek Soup & Jalapeno Biscuits: an evening with Ted Perry from Fox 6 News

Talk about interesting dinner guests — Fox 6 stopped by for dinner the other night!

WELCOME to those stopping by after seeing the story air tonight. If you didn’t get a chance to tune in, you can view the full video here.  I was thrilled to be part of the story and look forward to expanding our gluten-free community in Milwaukee! (I organize monthly GF Get Together events — stay tuned on my Facebook page, or here under the GF Get Together Events tab.)

Want to make a batch of the soup I impressed the news crew with?

Potato Leek Soup

1 ½ lbs potatoes, peeled and cubed (Yukon Golds work well)

3 leeks, washed well and sliced

1 medium onion, diced

5 cups chicken stock (vegetable works too)

2 tablespoons butter or oil

salt/pepper

Heat butter over medium-high heat, add onions and leeks and cook for 5-7 minutes, until leeks become soft. Add potatoes and chicken stock, season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes have softened.

Using a hand blender, puree until nice and smooth. I added a tablespoon of butter while doing this and more salt and pepper to round things off. Top with chives or bacon. (or both!)

 

 

Cheddar Jalapeno Biscuits

1 cup Gluten Free Flour Mix (I used Cup4Cup, if not using a mix, may want to add 1 teaspoon guar gum)
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Sugar or honey
1/2 tsp Salt
1/4 tsp Garlic Powder
2 tablespoons Shortening
3 tablespoons Butter
1/2 cup Cheddar Cheese, shredded
1/4 cup Sour Cream
1 Jalapeno, diced (or use the ones in a jar)
1/4 cup milk

Combine: GF flour mix, baking powder, baking soda, salt, sugar/honey, guar gum (if used) Add shortening and butter. If you feel like getting messy (the way to to!) use hands to mix until dough forms. (a food processor works well too) Add cheddar cheese, jalapeno, sour cream and milk. Stir to combine all ingredients well, then drop by 1/4 cup size balls onto a baking sheet. A cookie scoop works well too. Bake for 15-17 minutes until golden on top, depending on size — the recipe makes about 6 biscuits, but you can make them mini-biscuits as well, these are pretty hearty.

Brush with melted butter immediately after baking them. (Ted Perry and the crew were impressed, you will be too!)

We call this “Tayden’s Mashed Potato Soup” in our family — I may or may not have tricked my nephew into eating two bowls of this hearty soup a few years ago by renaming it. Feel free to do the same with your kiddos. (they’ll never know!) 😉

What is YOUR go-to soup recipe to warm things up during this chilly time of year? 

 

This recipe is linked up with Gluten Free Wednesdays — go check out all of the other recipes!