As daylight hours get fewer and the temperature becomes colder, my body begins to crave warm and comforting foods, and when I say, “foods,” I mean soup. The history of soup is said to have begun around 20,000 BC. Early people discovered how to make mud and clay vessels or pots, and the rest, as they say, “is history.” I find it interesting that it used to be thought that eating soup was only associated with either the poor or the physically ill. However, soups, stews, chowders, chili and broths can be found on just about every restaurant menu around the globe and at every price point.

For me personally, soup invites in memories of my childhood. We were a small family of four — dad, mom, little sister and me. Money was scarce, and soup was not only delicious and filling, but it was also easy on the family budget. Mom would make oyster chowder for my dad. As little girls, my sister and I didn’t care for oysters, so mom would open a can of condensed chicken noodle soup. To this day, some 50 plus years later, when I eat chicken noodle soup in any form, I’m immediately taken back to my childhood.  

Now, as an adult, my palate for soup has expanded. And as an adjunct instructor in Lincoln Land Community College’s culinary program, I even teach an entire community education class specifically on soups. Some of my all-time favorites are Cheezy Potato, Zuppa Toscana, Chicken Gnocchi, Parlor Chili, Pasta e Fagioli, Vegetable Beef and French Onion.  

So, as you look forward to the culinary adventures that await in the new year, build up the fire, put on a pot of soup and enjoy a bowl of my soul-warming recipes courtesy of, as my students call me, Momma Kim. Blessings!

Chicken gnocchi soup

6 servings

Total time: 1 hour, 5 minutes

• 3 tablespoons butter
• 2 tablespoons olive oil
• 3/4 cup onion, diced small
• 1/2 cup carrots, diced small
• 1/2 cup celery, diced small
• 4 cloves garlic, minced fine
• Coarse Kosher salt and fresh black pepper, to taste
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 1 ½ cups half & half
• 2 cups cooked white meat chicken, shredded or cut into small bites
• 1 pound freshly made potato gnocchi (recipe below)
• 3 cups fresh baby spinach, stems removed
• 1 tablespoon chopped fresh basil
• Fresh grated Parmesan and/or Romano, for serving

Directions

1. In a large soup pot or Dutch oven, heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper, and cook until tender over medium-low heat, about 10 minutes and stirring often.
2. Sprinkle the flour into the pot, and stir into the vegetables. Cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
3. Add the cooked chicken. Bring to a simmer, and maintain for 20 minutes, stirring often. Season with salt and pepper to taste.
4. Cook the gnocchi separately according to the recipe that follows.
5. Add cooked gnocchi to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.

Homemade gnocchi with leftover mashed potatoes

Chef’s notes: Generally speaking, it’s 2 parts mashed potatoes, 1 part flour and 1 egg per 2 cups of potatoes.

• 2 cups cold mashed potatoes
• 1 cup flour
• 1 egg, beaten
• 3/4 teaspoon salt

Directions

1. Dump half of your flour onto your work area.
2. Dump your mashed potatoes onto the flour.
3. Form a well in the potatoes, and pour your egg in it. Finish by adding the salt.
4. Pour half the remaining flour (1/2 cup) on top.
5. Work the egg, salt and flour into the potatoes using either your hands or a bench scraper.
6. Once everything is roughly incorporated, gently knead the dough, like you would pasta, for a couple of minutes. Do not over knead. At this point you can incorporate the rest of the flour if you need it. If the dough is still too sticky to handle or roll out, you need more flour. Again, be careful not to add too much flour, or your gnocchi will be tough and dense.
7. Divide your dough into workable pieces.
8. Roll the dough out until it’s around 3/4 inch in diameter.
9. Using your pastry cutter or a knife, cut the rope into lengths of 3/4 inch.
10. Decide how you want to shape your gnocchi — by either rolling it on a fork or pressing your thumb in the center. To get the classic ribs on the gnocchi, roll each piece down the tines of a fork. It takes some practice, but you’ll get the hang of it. Flour your thumb as needed, just don’t add too much flour. To make the thumbprint version, just poke your finger into the centre of the gnocchi. Both versions are fine. The reason you need to do one of these two methods is because it’s the ridges and the indentations that help hold whatever sauce you’re putting on them.
11. To cook your gnocchi, drop them in salted, roiling-boil water. They’re done when they float. To make them even MORE delicious, pan fry them for a couple of minutes in butter and/or oil. Then you can either top the gnocchi with any red sauce, or you can take it a step further and serve gnocchi with browned butter and crispy sage leaves.    

Momma Kim’s loaded che-e-e-e-zy potato soup

Makes enough for 6-8 people (unless they like potato soup, and if not, they’ll still love this)

• 4 large baking potatoes, peeled and cut into large cubes, 1 to 2 inches
• 2 cups Velveeta processed cheese, cubed into 1-inch cubes
• 2 cups heavy cream 
• 1 stick real butter, no margarine, please
• Enough fresh chicken broth to cover the potatoes by 1/2 inch. I only use Swanson, if I don’t have freshly made.
• 2 teaspoons onion, minced fine or 2 teaspoons dried minced onion
• Kosher salt and freshly ground black pepper, to taste
• Optional: Add extra whole milk at the end of the recipe if you like the soup thinner in texture.
• Crisp bacon, drained and crumbled, optional
• Sour cream, optional
• Scallions, small diced, optional

Directions

1. Peel and cube potatoes into about 1- to 2-inch cubes. Place in stock pot or saucepan.  
2. Add chicken stock, minced onion, salt and pepper. Cover with just enough broth to barely cover the potatoes. Put a lid on and bring up to a boil at medium to high heat, stirring occasionally. Boil for about 5 to10 minutes, checking for doneness of potatoes after 5 minutes. Potatoes should be extremely soft when poking with a sharp knife.  
3. Turn off heat. Slightly mash a few of the potatoes in broth/water (Note: Do NOT drain the pot). Do not mash completely, only enough to thicken water.  
4. Add remaining ingredients off heat, stirring occasionally till completely combined. Garnish with optional toppings.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.