Recipe contest finalists bring the heat

We asked for your best soup recipes, and y’all caused quite a stir!

After narrowing the Bowl Us Over Soup Contest entries to six finalists, Arkansas Living staff and coworkers grabbed our spoons for the enviable task of choosing a winner. Never mind that it was August in Arkansas. We cranked up our slow cookers — and the air conditioning — and got to tasting.

The taste test revealed a few things about us, too. We like our soups rich and our recipe names memorable. Half of our finalists brought bacon to the bowl. Two-thirds called for heavy cream. Every recipe found room for cheese. And with names like Pig Pickin’ Potato, Southern Gold Rush and “Twisted” Taco, they had us smiling before the first spoonful.

Throw in smoked Gouda, hot honey, fresh herbs, a squeeze of lime — even a bottle of beer — and the competition heated up quickly.

In the end, Christi Strayhorn’s Pig Pickin’ Potato Soup, loaded with tender potatoes, smoky ham, crisp bacon and creamy, cheesy goodness, hogged the spotlight and emerged as our pick of the pot. She won the grand prize: a GreenPan Elite 6-Quart Slow Cooker.

Now that the calendar says it’s officially soup season, let the ladling begin!

 

WINNER

Pig Pickin’ Potato Soup

Makes 20 servings.

1            tablespoon oil

1/2        cup white onion, finely diced

3            large baking potatoes, peeled and chopped into small cubes

1/2        teaspoon salt, plus more to taste

1/2        teaspoon pepper, freshly cracked, plus more to taste

6            cups chicken broth (I use Swanson)

Instant potatoes, as needed to thicken

1/2        cup smoked ham, finely diced (from a local barbecue restaurant preferred)

10          slices bacon, cooked crisp and crumbled, divided (I use Wright’s Applewood)

2            cups heavy cream

2            cups whole milk

1            cup sour cream

1/2        cup mild or sharp cheddar cheese, shredded, plus more for garnish

1/2        cup processed cheese, shredded (I use Velveeta Shreds), plus more for garnish

3            green onions, chopped, for garnish

Oyster crackers, for serving

Heat oil in a large soup pot over medium-high heat and saute onion. Add potatoes and season with salt and pepper. Add chicken broth.

Bring to a boil, then reduce heat to medium and cook until potatoes are tender. Sprinkle in instant potatoes, stirring well, until soup is thickened to your liking.

Add ham, 2/3 of bacon, heavy cream, milk and sour cream. Taste and add more salt and pepper as needed. Reduce heat to low, cover and simmer for 20 minutes. Sprinkle in cheeses and stir until melted.

Serve hot, garnished with more cheese, reserved bacon and green onions. Serve with oyster crackers.

Christi Strayhorn, Sherwood (First Electric Cooperative)

 

 

FINALISTS

Arkansas Harvest Chicken & Wild Rice Soup

Makes 8-10 servings.

2      tablespoons butter

1      tablespoon olive oil

1      medium yellow onion, diced

3     carrots, peeled and sliced

3     celery stalks, diced

4     cloves garlic, minced

1     teaspoon kosher salt

1/2     teaspoon pepper

1     teaspoon dried thyme

1     teaspoon dried rosemary, crushed

1/2     teaspoon smoked paprika

1/3        cup all-purpose flour

8            cups chicken broth

1            cup uncooked wild rice blend

1            bay leaf

2            cups rotisserie chicken, shredded

1            cup heavy cream

1/2        cup grated Parmesan cheese, plus more for garnish

2            tablespoons fresh parsley, chopped, plus more for garnish

1/2        lemon, juiced

Warm, crusty bread for serving

In a large soup pot, melt butter with olive oil over medium heat. Add onion, carrots and celery. Cook for 8-10 minutes until softened. Stir in garlic, salt, pepper, thyme, rosemary and smoked paprika. Cook for 1 minute.

Sprinkle flour over vegetables and stir continuously for about 2 minutes. Slowly whisk in chicken broth until smooth. Stir in wild rice and bay leaf. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until rice is tender.

Add chicken and cook for another 5 minutes. Stir in heavy cream and Parmesan cheese until melted and creamy. Remove bay leaf. Stir in parsley and lemon juice and adjust seasoning to taste. Serve with warm crusty bread and garnish with extra Parmesan and parsley.

Notes: The fresh lemon juice added at the end brightens the soup and keeps it from tasting overly rich, while the smoked paprika adds a subtle depth that makes people wonder what the secret ingredient is.

Trevor Rogers, Fort Smith (Arkansas Valley Electric Cooperative)

 

Southern Gold Rush Soup

Makers 8 servings.

4-6        slices bacon, chopped, divided

1 1/2-2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

Salt and pepper, for seasoning chicken

1            medium onion, diced

3-4        garlic cloves, minced

2            large sweet potatoes, peeled and cut into bite-sized cubes

2            cups corn

1            (4-ounce) can green chiles, diced

1 1/2    teaspoons smoked paprika

1            teaspoon chili powder

1/2        teaspoon cumin

1            teaspoon salt, plus more to taste

1/2        teaspoon pepper

4            cups chicken broth

1            cup heavy cream

1            tablespoon butter

1            tablespoon brown sugar

1            tablespoon apple cider vinegar

Fresh cilantro, chopped, for garnish

Sharp cheddar cheese, shredded, for garnish

Green onions, thinly sliced, for garnish

Hot honey, for garnish

In a large soup pot, cook bacon until crispy. Remove about half of the bacon and set aside for topping. Leave bacon grease in pot. Season chicken with salt and pepper, and cook in bacon grease until brown. Remove chicken and set aside.

Add onion to pot, and cook until softened. Add garlic and cook until fragrant. Add sweet potatoes, corn, green chiles, smoked paprika, chili powder, cumin, salt and pepper. Stir together. Pour in chicken broth, and return chicken to pot.

Bring to a boil, reduce heat and simmer for approximately 20-25 minutes, until sweet potatoes are tender and chicken is fully cooked. Remove about 1 1/2 cups soup, including some sweet potatoes and corn, and blend until smooth. Return blended mixture to pot.

Stir in heavy cream, butter, brown sugar and apple cider vinegar. Simmer for another 5 minutes. Garnish with cilantro, reserved bacon, cheddar cheese, sliced green onions and a drizzle of hot honey.

Note: Best the next day! Let sit overnight and reheat before serving!

Tonia Groff, Clinton (Petit Jean Electric Cooperative)

 

Tortellini Soup

Makes 6-8 servings.

1            pound mild Italian sausage

2            cloves garlic, minced

1            small onion, chopped

1            (14.5-ounce) can petite diced tomatoes, undrained

4            cups beef broth

1            (6-ounce) can tomato paste

1            (8-ounce) can tomato sauce

1            small zucchini, chopped

1            small yellow squash, chopped

1 1/2    tablespoons basil

1            tablespoon oregano

1            tablespoon rosemary

1            tablespoon parsley

(20-ounce) package five-cheese tortellini

In a skillet, cook Italian sausage with garlic and onion until done, making sure to break up sausage into small pieces. Drain grease and place sausage, onion and garlic mixture in a slow cooker.

Add remaining ingredients, except tortellini, stirring well to combine. Cook on low for 8 hours.

Before serving, cook tortellini according to package directions. Cook 6-8 pieces of tortellini per person, not necessarily the whole package. Drain. Place 6-8 pieces tortellini in each bowl and add soup on top.

Notes: This soup is actually better-tasting if, after cooking in the slow cooker for 8 hours, you wait to reheat and eat it the next day. That really enhances the flavor of the soup with all the spices.

Susan Behrmann, Lampe, Missouri (Carroll Electric Cooperative)

 

“Twisted” Taco Soup

Makes 20 servings.

2          pounds ground chuck

1/2      yellow onion, finely chopped

3          garlic cloves, minced

Salt and pepper, to taste

1          packet taco seasoning (I use McCormick Original)

1          tablespoon chili powder (I use McCormick)

1          (14.5-ounce) can chicken broth (I use Swanson)

1          (14.5-ounce) can petite diced tomatoes, undrained (I use Hunt’s)

2          (10-ounce) cans diced tomatoes and green chilies, undrained (I use Rotel)

1          (16-ounce) can kidney beans, drained (I use Bush’s)

1          (16-ounce) can pinto beans in mild chili sauce, undrained (I use Bush’s Chili Beans)

1          (15-ounce) can black beans, drained (I use Bush’s)

1          (11-ounce) can Mexicorn, drained (I use Green Giant)

1          (4-ounce) can chopped green chilies, undrained (I use Old El Paso)

2          tablespoons lime juice, fresh-squeezed, or more to taste

1          (12-ounce) bottle lime-flavored beer (see note)

2          tablespoons fresh cilantro, chopped

Corn chips (I use Fritos) or cornbread, for serving

Lime wedges, for garnish

Cheddar cheese, shredded, for garnish

Green onions, chopped, for garnish

Sour cream, for garnish

 

In a soup pot, brown ground chuck with onion and garlic. Add salt and freshly cracked pepper to taste. Drain off any excess grease.

Add taco seasoning, chili powder, chicken broth, tomatoes, beans, corn, green chilies, lime juice and beer. If not “soupy” enough, add more chicken broth. Bring to a boil. Cover and reduce heat to low. Simmer for 1 hour. Add cilantro and simmer for another 20 minutes. Serve with corn chips or cornbread. Garnish with lime wedges, cheddar cheese, green onions and sour cream.

Enjoy piping hot!

Note: Prefer not to use beer? Substitute 12 ounces chicken broth and, if desired, an extra squeeze of fresh lime juice.

Christi Strayhorn, Sherwood (First Electric Cooperative)

 

 

Ozark Smoked Gouda & Roasted Corn Chowder

Makes 8 servings.

8       slices thick-cut bacon, diced

2       tablespoons butter

1       large sweet onion, diced

2       celery stalks, diced

1       red bell pepper, diced

4       cloves garlic, minced

1/4   cup flour

5      cups chicken broth

2      cups whole milk

1            cup heavy cream

4      medium Yukon Gold potatoes, diced

1          teaspoon smoked paprika

1/2      teaspoon thyme

1/4      teaspoon cayenne, optional

Salt and pepper, to taste

4          cups roasted sweet corn, fresh or frozen

2          cups smoked Gouda cheese, shredded, plus more for topping

1/2      cup sharp white cheddar cheese, shredded

2          green onions, sliced, for garnish

Fresh parsley, chopped, for garnish

Crusty sourdough or skillet cornbread, for serving

In a large soup pot, cook bacon until crisp. Remove and reserve bacon, leaving about 2 tablespoons drippings. Add butter, onion, celery and bell pepper. Cook until soft, about 8 minutes. Stir in garlic and cook for 30 seconds.

Sprinkle flour over vegetables and stir for 2 minutes. Slowly whisk in broth, then milk and heavy cream. Add potatoes, smoked paprika, thyme, cayenne, if desired, and salt and pepper. Simmer for 20 minutes.

Stir in roasted corn and cook another 10 minutes. Using an immersion blender, blend about one-third of the soup, leaving plenty of texture. Remove from heat and stir in both cheeses until smooth.

Top each bowl with bacon, green onions, parsley and a little extra smoked Gouda. Serve with crusty sourdough or skillet cornbread.

Notes: Every fall our family starts looking for the first cool weekend just so someone has an excuse to make this chowder. The roasted corn brings a little sweetness, the smoked Gouda gives it a campfire warmth, and the bacon ties everything together. It disappears before the bread basket is empty, and everyone asks for the recipe.

Trevor Rogers, Fort Smith (Arkansas Valley Electric Cooperative)