Creamy Potato Soup

Ingredients:

  • 1 pound of bacon, cut into 1′ pieces
  • 1/4 cup bacon grease
  • 1 cup onion, chopped
  • 1/4 cup flour
  • 1/4 teaspoon thyme
  • 3 cups low sodium chicken broth
  • 3 cups milk
  • 2 pounds of potatoes, cut into 1/2′ pieces
  • 1 cup shredded sharp cheddar cheese
  • 8 ounces sour cream

Directions:

  1. In a  large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
  2. Take the bacon out and drain on a paper towel.
  3. With the grease in the pot, sautee the onion and thyme until soft.
  4. Sprinkle the flour in and whisk together for about 1 minute.
  5. Add the chicken broth and stir to combine.
  6. Add the potatoes and milk.
  7. Let come to a boil and then reduce to a simmer.
  8. Simmer about 15 minutes or until the potatoes are soft.
  9. Stir in the sour cream and cheese.

Adapted from:  http://sugarapron.com/2015/11/02/creamy-potato-soup/

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Italian Wedding Soup

Ingredients:

  • 1 pound ground beef
  • 2 eggs
  • 1/4  cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 3 tablespoons minced onion
  • 2 teaspoons pepper
  • 2 teaspoon salt
  • 3 quarts chicken broth
  • 1 bag frozen spinach, well drained
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup small pasta

Directions:

  1. In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
  2. Mix well with your hands.
  3. Using a tablespoon, scoop out meatball mixture and form into balls.
  4. In a large pot, bring the chicken broth to a boil.
  5. Once boiling, add in the meatballs, spinach, carrots and celery.
  6. Cook until the meatballs are done through.
  7. Add in the pasta and cook according to package directions.

Adapted from:  http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/

Hearty Bacon Potato Chowder

Ingredients:

  • 8 slices bacon cut in 1 inch pieces
  • 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
  • 1 cup chopped onion
  • 16 ounces sour cream
  • 2 1/2 cups whole milk
  • 2 cans cream of chicken soup
  • 1 8 ounce can of corn, drained

Directions:

  1. In a large pot, saute the bacon until crisp.
  2. Add the potatoes and onions.
  3. Stir occasionally until the potatoes are soft.
  4. Add the remaining ingredients and let simmer for another 10 minutes.
  5. Season as desired with salt and pepper.

Adapted from: Some random Land of Lakes (1987) subscription cookbook

Quick Black Bean Soup

Ingredients:

  • 1 30 ounce can black beans
  • 1 16 ounce bottle salsa
  • 1 small onion, diced
  • 2 teaspoon garlic, diced
  • 1-2 jalapenos, diced (adjust to your tastes)
  • 1 tablespoon cumin
  • 1 teaspoon salt

Directions:

  1. Combine all ingredients in a sauce pan.
  2. Heat thoroughly.
  3. Serve with sour cream and Tabasco (for an extra kick).

Source: My kitchen

Jalapeño Popper Chicken Soup

Ingredients:

  • 4 slices bacon, cut into 1 inch pieces
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 jalapeño peppers, diced
  • 2 cloves garlic, chopped
  • 4 cups chicken broth or vegetable broth
  • 2 cups chicken, cooked and diced or shredded
  • 1 (15 ounce) can white beans
  • salt and pepper to taste
  • 1 cup corn
  • 4 ounces cream cheese, room temperature
  • 1 cup aged cheddar cheese, shredded

Directions:

  1. Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
  2. Heat the oil in the pan over medium heat, add onion and jalapeño peppers and cook until tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
  5. Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.

Source:  http://www.closetcooking.com/2013/12/jalapeno-popper-chicken-soup.html

Creamy Chicken and Vegetable Soup

Ingredients:

  • 2 chicken breasts
  • 4-6 medium-sized carrots, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 celery stalks, chopped
  • 2 medium-sized potatoes, cut into cubes
  • 1 cup frozen or canned corn
  • 6 cups chicken broth
  • salt and pepper to taste
  • 1 bay leaf
  • 1/2 cup heavy cream or half and half
  • handful chopped parsley

Directions:

  1. Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough chicken broth to cover the chicken breasts and vegetables.
  2. Bring to a boil and simmer about 20-30 minutes.
  3. Remove chicken breasts and set aside on a plate or cutting board.
  4. When cool enough to handle, shred the chicken into bite size pieces using forks or your hands.
  5. Skim the liquid of any fats and debris.
  6. Stir in the chicken, potatoes and corn.
  7. Simmer for another 20-30 minutes.
  8. Check for seasoning then add in the heavy cream and chopped parsley.

Source:  http://christineskitchenchronicles.blogspot.com/2011/02/simple-creamy-chicken-and-vegetable.html

Bill Jr’s Potato Soup

Ingredients:

  • 32 ounces chicken broth
  • 6 potatoes
  • 1 large onion
  • 6 stalks celery
  • 4 carrots
  • 1/2 cup flour
  • 1 cup milk
  • 3-4 hard boiled eggs

Directions:

  1. Cube potatoes, chop celery and onion and slice carrots into rounds.
  2. Place into a large pot with chicken broth.
  3. Boil until tender.
  4. Mix the flour and milk.
  5. Add to the soup.
  6. Heat through.
  7. Finely chop the eggs and stir into the soup.

Source:  Marks family recipe

Spinach Bisque

Ingredients:

  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup chopped onion
  • 1/4 cup butter, melted
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 (16-ounce package) Velveeta, cubed

Directions:

  1. Using a 4-quart slow cooker, put the spinach into the bottom.
  2. Add the chopped onion.
  3. In a pan, whisk together the butter and flour to form a roux.
  4. Slowly add the milk and water in 1 cup increments.
  5. Add salt and nutmeg.
  6. Stir well to combine, and then pour mixture on top of the spinach.
  7. Add velveeta.
  8. Cover and cook on low for 5 to 6 hours, or until the onions are translucent.
  9. Stir well before serving.

Source:  http://crockpot365.blogspot.com/2010/10/spinach-bisque-slow-cooker-recipe.html

Pasta Fagioli

Ingredients:

  • 4 tbsp olive oil
  • 1 1/2 cups onions, chopped
  • 1 cup sliced carrots (1/4-inch half-moon shape)
  • 1 cup celery, diced
  • 12 cups low-sodium chicken stock
  • 4 cups canned cannelini beans, drained and rinsed
  • 1 cup roasted red pepper, diced
  • 1/2 cup minced garlic
  • Salt and freshly ground black pepper
  • 5 cups cooked chicken
  • 4 cups rough, chopped red tomatoes
  • 1/4 cup fresh parsley leaves, minced
  • 3 cups cooked fusilli
  • 1 cup grated parmesan cheese
  • 2 tbsp fresh oregano leaves, minced
  • 6 fresh basil leaves, rolled and sliced

Instructions:

  1. In a soup pot, heat the olive oil over medium heat until hot.
  2. Add the onions, carrots, and celery, searing the veggies until the carrots have browned, 2–3 minutes.
  3. Reduce the heat to medium low, then add the stock, beans, red pepper, garlic, and salt and pepper.
  4. Simmer until the veggies and beans soften.
  5. Add the chicken, tomatoes, and parsley and allow the soup to cook until the tomatoes have softened.
  6. Finally, reduce the heat to low and add the pasta, cheese, oregano, and basil.
  7. Cook 20–30 more minutes.

Source: http://www.muscleandfitness.com/nutrition/recipes/cold-weather-recipe-pasta-fagioli

Cream of Tomato Soup

Ingredients:

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 quart tomato juice
  • salt to taste
  • 2 cups milk

Directions:

  1. In a Dutch oven, over medium heat, sauté onions in butter until translucent. Remove from the heat.
  2. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice.
  3. Return to the heat and add salt to taste.
  4. Cook until just boiling but turn off the heat before it boils.
  5. Let cool 10 minutes then slowly stir in milk.

Source: http://allrecipes.com/Recipe/Cream-of-Tomato-Soup/Detail.aspx