Our Favorite Fall Soup & Sandwich Pairings

September 5, 2017

Sweet Potato & Chorizo Soup + Bacon & Smoked Cheddar Grilled Cheese

Chorizo adds a spicy kick to this vegetable-packed soup.

Sweet Potato & Chorizo Soup

Yields: about 8 servings

Ingredients

2 tablespoons olive oil
1 (12-ounce) package cooked chorizo sausage, sliced ½ inch thick
1 medium yellow onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups sweet potatoes, peeled and cut into ½-inch cubes (about 2 medium sweet potatoes)
1 (14.5-ounce) can diced tomatoes
¾ teaspoon kosher salt
½ pound turnip greens, roughly chopped

Instructions

In a large Dutch oven, heat oil over medium-high heat. Add chorizo; cook, stirring occasionally, until browned, about 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
Add onion; cook, stirring occasionally, until tender, about
minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, sweet potatoes, tomatoes, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 20 minutes. Add chorizo and turnip greens; cook until greens are wilted, about 5 minutes.

These sandwiches get a double hit of smoky flavor from the bacon and cheese.

Bacon & Smoked Cheddar Grilled Cheese Sandwiches

Yields: Makes 4

Ingredients

Instructions

Divide Cheddar and bacon among half of bread slices. Cover with remaining bread slices.
In a 12-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add 2 sandwiches; cook until golden brown, 2 to 3 minutes. Turn, and cook until cheese is melted and both sides are golden brown,
to 3 minutes. Repeat procedure with remaining 2 tablespoons butter and remaining 2 sandwiches.