Quick and easy potato soup,
and then we're gonna do all these crazy toppings.
This is the start of our potato soup, everybody.
So this is salt and white pepper,
four tablespoons of melted butter,
one large onion, a couple of cloves of garlic
which you can leave out if garlic isn't your thing.
We're going to sprinkle in about a quarter cup of flour.
We stir, of course, so that it doesn't taste like paste.
And then we're going to add the soup base,
which can be vegetable broth
or I'm using my own chicken stock.
Our broth is up to a boil.
So now we can add our warm milk.
Okay.
And then right in our soup pot,
we're going to add and cook our potatoes.
Take roughly 15 minutes, depending on how big
or small you chop your potatoes.
For the sauce, I have a cup of sour cream,
a quarter cup,
just store-bought prepared horseradish.
A couple of tablespoons.
And two round teaspoons, just shy of a tablespoon
of black pepper.
And we're just gonna mix all this together.
I'm going to brown our,
what's left of what John left me, our corned beef.
In the tiniest result of high-temperature oil.
Just to get it going.
We're going to take a splash of water
with florets of broccoli, couple of cups.
For four cups of soup.
Just imagine the soup bowls underneath.
We're going to let the water evaporate
with the lid on, steaming the broccoli
with a little salt.
Trap the heat in there, right?
Let the water cook into the broccoli.
Just for a few minutes.
You can see that the corned beef
is nice and crispy all over.
So I'm going to take it out.
And in the drippings from the corned beef,
I'm gonna add a little butter,
A large shallot
and a half a tiny head of savoy cabbage.
(pan sizzling)
A little salt.
And a sprinkle of caraway.
White or fine black pepper.
Eight or 10 leaves of sage or a good sprinkle of dried.
And we're just going to saute this to tender crisp
and wilt it and lightly brown the cabbage
and the shallot at the edges.
Let's see how the broccoli's doing.
Beautiful.
So now we're gonna let all of the liquid evaporate from it.
About two minutes under the steam.
Now we're gonna let that finish up.
Now we're going to heat up our milk here.
And we're going thicken up that milk
with a little cornstarch slurry.
About a tablespoon of corn starch.
With a slash of water.
Okay.
We're gonna whisk this together.
And we're going to season the milk
with a little nutmeg, white pepper,
a sprinkle of paprika.
Little sprinkle of Worcestershire.
We're going to add back our crispy corn beef.
So we're going to melt in about a cup of cheese
and then we have our cheddar cheese sauce
that will go with our broccoli as one topping.
We're going to take,
as I said, about a half a cup of sour cream
or Greek yogurt and add it to our potato mixture.
And then John chose cayenne instead of chili powder.
So just a pinch.
You just put it in dabby do in there.
Make sure the entire front of this is covered,
obviously, with liquid. (blender whirring)
So this one, we're gonna do
New York State super sharp white cheddar.
Big, chunky, beautiful pieces of thick-cut hickory bacon.
And we're gonna top that
with our horseradish-chive-sour-cream sauce.
Now we're going to take our steamed broccoli florets.
Pop those on top.
And then cheese sauce please.
That's our broccoli and cheddar.
Cabbage and crispy corned beef.
(chimes tinkling)