This post is sponsored by Hamilton Beach. All opinions are my own.
Winter for me means comfort and cozy and all the sweatshirts and comfy pants. I also gives me the opportunity to make soup. Lots of soup. No one wants to eat soup in 100 degrees in the summer. Unless you’re sick. Really sick. St. Louis weather is just bananas anyway, and I love making easy one pot recipes that I can make and use for lunches during the week too. Jeff isn’t so big into soup unless it’s packed with some kind of protein and it’s hearty enough to be a meal. In the winter I just keep basic staples on hand for whenever the soup mood strikes me. Bacon, chicken stock, cream, potatoes and all the cheese can be found in my kitchen 24/7.
There are also some staple kitchen cooking items that are soup necessities including a dutch oven, immersion blender and my new favorite gadget, the Hamilton Beach Professional 14 Cup Dicing Food Processor. If you saw my Facebook Live a couple weeks ago highlighting the Food Processor and our Chocolate Zucchini Bread Recipe, you may have noticed that this is a one stop shop for all the machines. I had Miss H in the kitchen with me and we had such a fun time. We used the the Food Processor to shred zucchini for our bread. Be sure to check out that yummy recipe!
I woke up this week craving soup. I always love a big hot bowl of potato soup with all the fix ins. That just warms my soul. For this particular recipe, I am able to dice potatoes and onions, shred my cheese all with the Hamilton Beach Professional 14 Cup Dicing Food Processor and if I didn’t have an immersion blender, puree my soup – just be careful pulsing hot soup! We’re using one machine for all of that, and keeping the kitchen fairly clean. That’s a winner in my book! I have another food processor and compared to that one, this is light as a feather. Some of the features I like on include the suction cup bottom – it will not wiggle on the counter at all. Just watch your chin when you lift it up (personal experience). The arm to lock the bowl in place is super easy to snap in place. No twisting to trying to fit the bowl on. Just snap and you’re in action. Extremely user friendly.
The other thing about this processor – 14 cups is a lot! My potatoes didn’t even fill up half the container. You have so much to room work with. I’m thinking of all the amazing slaws and salads I can make this summer just slicing and dicing away. I was pretty surprised I could fit a entire potato in the mouth of the processor. It has 3-in-1 Big Mouth™ feed tube which is one of the biggest on the market. I only needed to cut 1 potato in half to make it fit. It was a big potato though. I had 2 pounds of potatoes diced in under a minute. That’s time saving and money saving right there over buying prepackaged frozen potatoes.
Not only does the Hamilton Beach® Professional 14 Cup Dicing Food Processor slice and dice, it also kneads bread, chops, mixes and purees. This is perfect for my Cranberry Fluffy Salad because those cranberries need to be pulses to smithereens. When you are done with everything, my favorite part is it is all dishwasher safe. No one wants to spend time scrubbing. Keep an eye on the blades, they are very sharp. I know from personal experience.
Thank you to Hamilton Beach for the opportunity to try out this amazing Food Processor and give one away on my Facebook Live. I’m so excited that we were able to share with you our experience on the blog and Facebook. What do you love using a Food Processor for?
| Prep Time | 10 Minutes |
| Cook Time | 35 Minutes |
| Servings |
Bowls
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- 2 LBS Russet Potatoes Peeled Approx 4 Large Potatoes
- 32 OZ Chicken Stock
- 1 Onion
- 2 Cloves garlic
- 5 Pieces Applewood Smoked Bacon Cut into Lardons
- 1/2 Cup Half & Half
- 1 Cup Sharp Cheddar Cheese Save 1/4 For Garnish
- 1 TSP Dry Thyme
- 1/4 Cup Green Onions Garnish
- 1/4 Cup Sour Cream Garnish
Ingredients
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- With your Hamilton Beach Professional 14 Cup Dicing Food Processor, dice your onion and garlic and set aside. Do the same with potatoes.
- In a heavy bottom pan, add bacon pieces into pan and crisp. Remove and drain on paper towel.
- Add onion and garlic to bacon fat to cook down 4-5 minutes.
- Add potatoes, chicken stock, thyme and salt & pepper to taste. Let simmer for 30 minutes on low.
- Once potatoes are fork tender, use immersion blender and blend to your desired consistency. I like to leave mine a little chunky.
- Add Half & Half and Cheese and let sit for 5 minutes.
- Garnish with Cheese, bacon, sour cream and green onions. Enjoy!
This looks amazing! I am going to grab the few things we don’t have from the store on Friday and make a batch this weekend.