once again, i have moved! to be completely honest, it's hard for me to sit still when i feel like there's so much to see. but i have reached a destination which i love very much so far. nashville, tn! it's been a really smooth transition thanks to some amazing people. turns out chicago just wasn't the place for me. don't get me wrong, it's a wonderful city with loads of spirit and personality. but the expenses got to pocketbook and there was a lack of deep human connection that made me want to move on. as i miss the big city fiercely from time to time, i'm in a much better place for me, spiritually.
so here's the lowdown. within a week, i was moved out of my tiny, adorable studio apartment that annaliese and i loved. i came home to iowa country to recuperate and before i knew it i had all my belongings packed up in a car and i was headed down south. i had never been to the south before i crossed the kentucky border. let me tell you, it was exhilarating!
and, hello! a whole new world to explore! nashville has a certain charm, i like to call it a big, small town. i was welcomed so gracefully. recently, i moved to a new place that is much more to my liking and i have made it my own. i live with two, wonderful girls who are complete sweethearts. and now that i'm here and so so happy, i can't stop baking! i just put a quiche lorraine in the oven since i'm feeling a little nostalgic for paris.
last night i returned a favor to my dear friends kelli & caleb. i remembered this amazing soup recipe i discovered in chicago. my old roommate interned at the signature room at the john hancock building and was helping out with a food demo at the farmer's market. this recipe is super easy and extremely versatile. the chef was so intricate, only using the freshest ingredients. he also put the best bacon i've ever had in this recipe!! so get some good potatoes, a darn good beer, and cook away!
Potato, Beer, and Cheese (Yummmmy) soup!
4-5 Yukon or red potatoes, peeled and cubed
1 T. olive oil
1 small yellow onion, chopped
1 tsp. salt
3 cloves garlic, minced or pressed
1/2 c. sharp cheddar cheese, shredded
4 c. milk
2/3 c. full-bodied beer (I used a local pale ale, such as the delicious Nashville Yazoo!)
salt & pepper to taste
Add olive oil to a large saucepan. Add onions with 1 tsp. salt and cook on medium heat until quite caramelized, about 10 minutes. Add garlic and cook an additional 3-5 minutes. Set aside.
Add potatoes to a large to a large pot and add enough water to cover. Turn heat on high and cook and bring to a rolling boil. Cook potatoes until tender and begin to fall apart when pierced with a fork, about 20 minutes. If you like your soup a little chunky, don't overcook at this point.
Carefully drain off water and return to the saucepan. Add cheese, onions, milk, and beer to the potatoes and until cheese is melted. Mash a few spoonfuls of potatoes against the side of the pan with the back of the spoon until it reaches desired consistency. If you don't want any chunks at all, use a potato masher or hand blender. Add more milk to the soup if it gets to thick for your liking. Add salt and pepper to taste and serve warm. Serves 5-6.
Perfect for a wintery day (: You can add broccoli, ham, or bacon for variety.
Enjoy and buy yourself a grandpa sweater to lounge in!
