Fully-loaded cheesy potato soup with gina's spinach salad

Indulge in a savory bowl of loaded cheesy potato soup paired with Gina's zesty spinach salad for a satisfying culinary experience bursting with flavor.

Ingredients:

• 4 tablespoons unsalted butter
• 2 cloves garlic, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 1 onion, finely chopped
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper
• 3 cups chicken stock, plus more if needed
• 1 cup whole milk
• One 12-ounce bottle light-bodied beer
• 2 large russet potatoes, peeled and chopped
• 2 cups grated extra-sharp Cheddar (about 230g)
• Dash hot sauce
• Dash Worcestershire sauce
• Sour cream, for topping
• 4 slices bacon, cooked crisp, for topping
• 2 tablespoons chopped fresh chives, for topping
• Gina's Spinach Salad with Spiced Pecans, for serving, recipe follows
• 2 tablespoons unsalted butter
• 1 teaspoon ancho chile powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Freshly cracked black pepper
• 1 cup pecan halves
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 small shallot, minced
• 3 tablespoons olive oil
• Pinch sugar
• Kosher salt and freshly cracked black pepper
• One 10-ounce package prewashed baby spinach
• 4 slices bacon, cut into 1/4-inch pieces, fried crisp
• 110g crumbled blue cheese
• 1 cup halved cherry tomatoes

Instructions:

1. Heat the butter in a large saucepan on medium heat until melted. Add the garlic, carrots, celery, and onions, and sauté until the veggies start to soften, which should take around 4 minutes. Sprinkle the flour into the saucepan for toasting, stirring continuously for about 2 minutes. Season with salt and pepper. Slowly pour in the stock, followed by the milk and beer. Incorporate the potatoes and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, roughly 20 to 30 minutes.
2. Take the saucepan off the heat and use an immersion blender to puree the soup until it's smooth. Put the soup back on low heat. Add 1 cup of the Cheddar cheese gradually, stirring until it melts and the mixture is smooth with each addition. Adjust the consistency by adding more chicken stock if needed. Season with hot sauce, Worcestershire sauce, salt, and pepper. Ladle the soup into bowls and top with the remaining Cheddar, sour cream, bacon, and chives. Serve alongside Gina's Spinach Salad with Spiced Pecans.
3. To make the spiced pecans: Melt the butter in a large skillet over medium-low heat. Mix in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
4. To prepare the salad: Combine the balsamic vinegar, Dijon mustard, and shallots in a small bowl. While whisking, drizzle in the olive oil gradually to emulsify the dressing. Season with a hint of sugar, salt, and pepper.
5. In a large serving bowl, combine the spinach with the dressing, bacon, blue cheese, cherry tomatoes, and spiced pecans. Toss everything together well.

Summary:

• Calories: 5056 kcal
• Fat: 364 g
• Protein: 156 g
• Carbs: 297 g
• Potassium: 8165 mg
• Magnesium: 797 mg