Fully-loaded cheesy potato soup with gina's spinach salad 2

Indulge in a flavorful bowl of fully-loaded cheesy potato soup paired with a delicious Gina's spinach salad. A rich and savory combination sure to satisfy your taste buds!

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. Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables start to soften, around 4 minutes. Sprinkle the flour into the saucepan and cook it while stirring continually for about 2 minutes. Season with salt and pepper. Slowly pour in the stock, followed by the milk and beer. Mix in the potatoes and bring the soup to a boil. Reduce the heat and let the soup simmer until the potatoes are tender, for 20 to 30 minutes.
2. Take the saucepan off the heat and use an immersion blender to blend the soup until it becomes smooth. Put the soup back on low heat. Gradually stir in 1 cup of Cheddar cheese, a bit at a time, making sure it melts and becomes smooth after each addition. If needed, adjust the consistency by adding more chicken stock. Season with hot sauce, Worcestershire sauce, salt, and pepper. Divide the soup into bowls and garnish with the remaining Cheddar cheese, sour cream, bacon, and chives. Serve along with Gina's Spinach Salad with Spiced Pecans.
3. Gina's Spinach Salad
4. Spiced Pecans:
5. Spinach Salad:
6. To prepare the pecans: Heat the butter in a large skillet over medium-low heat. Add the spices and pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
7. For the salad: Combine balsamic vinegar, Dijon mustard, and shallots in a small bowl. Slowly pour the olive oil into the mixture while whisking continuously to create an emulsion. Season with a touch of sugar, salt, and pepper.
8. Place the spinach in a large serving bowl. Toss the greens with the dressing, bacon, blue cheese, cherry tomatoes, and spiced pecans.

Summary:

• Calories: 5494 kcal
• Fat: 397 g
• Protein: 182 g
• Carbs: 308 g
• Potassium: 8904 mg
• Magnesium: 846 mg