Chili Cheese Sourdough is on shelves now, and Sasha’s Baking Co. is sharing two delicious soup recipes to enjoy alongside it.
Farm to Market Bread Co. just released a limited edition run of Chile Cheese Sourdough, available in select Kansas City grocery stores now through Feb. 7, 2016. To make the bread, Farm to Market bakes fresh jalapenos and cheddar cheese into its authentic San Francisco sourdough. The specialty bread, a favorite, is released annually to coincide with football season and is ideal for tailgates and fall menus.
Butter the outside of two slices to spice up your traditional grilled cheese, or serve the bread with one of these tasty seasonal soups from Sasha’s Baking Co.
Baked Potato Soup
- 1 tablespoon unsalted butter
- 8 slices thick cut bacon, cut into lardons
- 1 large yellow onion, diced
- 1 cup chicken stock
- 1 quart whole milk
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 3 pounds russet potatoes peeled and cut into 1 inch chunks
- 1 cup shredded cheddar cheese
- Finley chopped green onions garnish
- Olive oil
Preheat oven to 350 °F. Place 1 pound of the diced potatoes on a sheet tray and drizzle with olive oil, salt and pepper. Roast for 30 minutes or until potatoes are cooked. Melt butter in a large pot over medium heat. Add the bacon and cook stirring occasionally until crisp. Remove with a slotted spoon and drain on paper towels.
Add the onions to the bacon fat and sauté until translucent. Increase the heat to high and add the warmed chicken stock. Add milk, salt, pepper, and potatoes. Stir to combine and simmer on medium low heat until the potatoes are cooked through.
Slightly cool the soup and in batches puree in a blender. Return soup to the pot and add roasted potatoes, half of the bacon and half of the cheddar cheese. Heat until warmed and garnish with remaining cheddar cheese, bacon, and green onions. Serve with slices of Chili Cheese Bread or hollow out the inside of the loaf and use it as a bread bowl!
- 3 whole chicken breasts
- Salt and pepper
- Olive oil
- 5 cups chicken stock
- 1 1/2 sticks unsalted butter
- 2 whole yellow onions
- 3/4 cups flour
- 1/3 cup heavy cream
- 2 cups frozen peas
- 1 cup frozen small whole onions
- 1/2 cup minced fresh parsley
Place the chicken breasts in an oven-safe dish or sheet tray and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked. When cooled, dice chicken into chunks and set aside . In a large pot melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, or until the onions become translucent.
Add the flour and cook over low heat, stirring for a few minutes to cook the flour over medium low heat. Whisk in hot chicken stock. Cook over low heat for 1 more minute, stirring until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, frozen peas, onions and parsley. Ladle over warm chunks of Farm to Market Chili Cheese Bread (at Sasha’s, the soup is served over hot housemade biscuits) and enjoy!
If you’re not up to cooking them yourself, try the soups at Sasha’s Baking Co. Seasonal soups rotate on the menu, so call 816-474-9935 ahead of time to see which are currently offered.