The original name of this recipe is Half-Hour Chicken and Leek Stew. I lopped off the beginning because it took a bit longer. But it was worth it.
I usually have at least a few cookbooks out from the library. They inspire me, entertain me and provide me with a stockpile of recipes to try. Checking out new cookbooks is also a good way to keep up with food trends. You’d think I’d have enough recipes by now, but I can’t seem to stop. . .
We loved this soup. The combination of sweet potatoes and creamy gouda, with a little bacon throw in, is irresistible. Slices of mushroom add meatiness.
I came across this goody in my stack of untried soup recipes. It’s from the Food Network Kitchen’s The Chopped Cookbook: Use What You’ve Got to Cook Something Great. The recipe, a take on the classic Shepherd’s Pie*, says it takes 50 minutes to make, and that is about right. But contestants never get that much time on the Chopped TV show. Maybe the cookbook allows extra time for home cooks who are just as manic because we are making additional dishes.