Cheesy Potato Soup

This is late and I'm counting it for Christmas and the Potato themes! I got this recipe from the enrichment when Heather Porter did the compiled recipe books in Moscow, but I changed it a little. We love it. I made it when my family was here for Christmas. It's pretty easy and fast and most of the time I have the ingredients. Feel free to change it to your taste!

Add to soup pot and boil:
-3 cups of water
-3 tsp. “Better than Bullion” OR (just use 3 cups of chicken stock instead)
-5 cups potatoes (I like to use red potatoes because you just wash them, cut them in small chunks and stick them in the pot. You can use whatever potato you want, and peel them if you want to as well, but be warned, if you peel them and cook it too long it turns into mashed potato soup. =))
-1 cup celery, diced
-1 cup carrots julienned, (In the produce aisle you can get a bag of them) or just chop or dice them
-1 cup onions, chopped

Boil until veggies are tender

While veggies are cooking:
Microwave 5 minutes in 2 quart glass bowl:
-3 cups milk
-½ cup butter or margarine
Stir, then add to pot

In a small Tupperware container that seals well, put in:
-1 cup milk
-1/4 -1/3 cup of flour
Seal container and hold tight to edges while you vigorously shake it until there are no lumps of flour.
While soup is boiling, slowly pour in flour mixture and stir.

To Finish:
-Add 2 tsp. (or to taste) Johnny’s Seasoning Salt, or other seasoning salt.
Boil and stir soup a few minutes.
-Then add 1 cup of cheese, or more if you like, and stir until blended. Sprinkle a little cheese on top of dished up soup. Voila! Makes 6 bowls. (But if you have 6 people over, you might want to double it, because they might want seconds...)

Baked Potato Soup

4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk (the recipe says whole or 2%, but I used fat free and it was fine)
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices bacon, fried and crumbled (I save time and use the already cooked bacon pieces you can buy in a bag)
2 cups shredded cheddar cheese
1 cup (8 oz.) sour cream

Cut potatoes (already baked) in half, scoop out pulp, and put in bowl. Melt butter in large pot, add flour, and gradually stir in milk. Make sure you keep stirring it and don't have the heat too high or else it will burn. Continue to stir until smooth, thickened, and bubbly. Stir in potato pulp, salt, pepper, and 3/4 of onions, bacon, and cheese. Cook until heated through. Stir in sour cream. When serving, top with remaining onions, bacon, and cheese.

Zuppa Toscana (like Olive Garden's)

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups)chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In a skillet over medium-high heat, brown bacon; drain, set aside.

Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.

Baked Potato Soup

I tried this recipe for the first time last night, and I don't know what they are thinking--it was not a soup. But it was yummy. Next time I'm going to add a lot more liquid (chicken broth or milk), not just to make it really a soup, but also because the potatoes took forever to cook without enough liquid. Maybe keeping the lid on while they cook would help too.

Baked Potato Soup

¼ c butter
½ onion
2 T flour
1 can chicken broth
4 potatoes, cubed
½ t salt
½ t pepper
½ t garlic salt
Dash Tabasco sauce
1 c sour cream

Melt butter in a pot, sauté onions, sprinkle in flour—cook about 5 minutes.
Gradually add in the chicken broth. Stir in potatoes and seasonings. Bring to a boil, reduce heat, and simmer for 20 minutes. Stir in sour cream. Serve with chopped green onions, crumbled bacon, and grated cheddar.

Italian Sausage & Vegetable Soup

Ok- here is a last hurrah for our Novermber soups. :0) This is one of my favorite soups! I found it in a Lion House cook book way back and I make it all the time. It is really quite easy to throw together and it always seems to turn out.

Italian Sausage & Vegetable Soup
½ lb ground sausage (You could also use Italian Sausage to give it more flavor)
· 2 cans stewed or diced tomatoes
· 2 cups beef base (can use bullion)
· 1 package mixed vegetables
· ½ tsp salt
· ½ tsp Garlic Powder
· 1 tsp Italian Seasoning
· ¾ cup sea shell pasta

*Brown meat (drain) and sprinkle with Italian seasoning, add tomatoes, beef base, veggies, garlic, salt. Bring to a boil. In the last five minutes add the pasta.

Curried Chicken Noodle Soup

Ok, I'm finally getting around to posting this!

dried Asian noodles (in the Asian section at winco, or use plain old ramen!)
vegetable oil
chicken breast fillets, cut into small cubes
1 onion, sliced
1 T. finely chopped fresh ginger
2 T. curry powder
3 C. chicken stock
2 cans coconut milk
fresh basil
baby bok choy (you can also use spinach)

This is supposed to be made in a wok, which is really deep. You could also use a frying pan for sauteing, and then dump everything into a stock pot if you don't have a pan big enough. Also, this is the full recipe. It makes a TON, so I would halve it.

Heat a couple tablespoons of the oil in your pan, add the onion, and cook over low for 4-6 minutes, or until it gets soft but not brown. Add the ginger and curry powder and cook for a couple more minutes. Pour in some of the stock to loosen everything up, then transfer it to your stock pot if necessary and add the rest of the stock. Bring to a boil, then add the chicken and simmer for about 10 minutes to poach it (much easier than cooking the chicken separately). Add the coconut milk and simmer for about another 8 minutes. Add the noodles a few minutes later. Stir in the spinach/bok choy and cook for three minutes, then stir in the basil just before serving.

And that's it! The origional directions have us cooking the chicken and noodles separately, but that's just silly since it can all be done in one (or two) pans!

Pumpkin Soup

This is another one of my aunt's recipes that is just HEAVENLY. It may sound a little strange, but trust me. It's good! Next time, I'll take a picture.

2 medium white onions

1 medium potato

1/4 lb butter

48 1/2 oz chicken broth

2 tbsp chicken base

1 cup cream

1 9 oz can pumpkin

1 tsp. cocoa

1/2 cup frozen orange juice

1/2 tsp white pepper

peel and chop onion and potato and sauté in butter

put in blender with a little chicken broth

return to skillet and add chicken base and 1/2 cup cream

put in stock pot and add remainder of chicken broth, pumpkin, cocoa, orange juice and cream

top with green onion and toasted pumpkin seeds

White Chicken Chili II

This is so yummy when it's chilly outside!

3- 15oz cans of Great Northern Beans -White -Drained
2 ½ c chopped cooked chicken
1 cup chopped onion
1 cup chopped red pepper
1 jalapeño peppers stemmed and chopped
2 cloves garlic minced
2 tsp cumin
1/2 tsp salt
½ tsp oregano
2 cans chicken broth

Simmer together for a few hours.
An hour before serving mix 2 tablespoons corn starch and water & mix into soup & stir in ½c sour cream, it will ball up and then it will simmer out. This is a single batch.

Roasted Red Pepper Carrot Soup

Most of all, I just thought it was such a pretty dish- orange is one of my favorite colors and it just seems perfect for fall! I was really trying something new and different, and it really was that! I was excited to find something I could use my "fancy" spices in. (It called for a lot that I don't typically use. :) Doug really liked it, he had two bowls. I would recommend leaving some carrot chunks though- unless you really go for the baby food texture. Also... I guess I am becoming more and more like a man, but I think if I made it again I would have to throw in some bits of cut up ham. :) What is it with me and meat in a meal? All in all though, this was a fun new soup for me. I enjoyed the blend of spices, and as I said before, the pretty color! :) Happy Fall!

Roasted Red Pepper Carrot Soup
1 medium sweet red pepper
1 pound carrots, peeled and sliced
1 medium onion, chopped
2 tablespoons uncooked long grain rice
2 tablespoons butter
2 cans (14 1/2 oz each) chicken broth
2 cups water
1/3 orange juice (Its funny but I subbed pineapple juice)
4 1/2 tsp snipped fresh dill or dry
2 tsp grated orange peel
1/2 tsp salt
1/2 tsp each dried marjoram, thyme, crushed rosemary, and rubbed sage (There is our sage Leslie! :)
1/4 tsp pepper

Broil red pepper 4 in from the heat until the skin is blistered, about 6 minutes. With tongs, rotate pepper a quart turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stems and seeds; set pepper aside.

In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange peel, salt, marjoram, thyme, rosemary, sage, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes.

In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.

*Note from cook: Ok... so the whole broiling the red pepper was way to tedious for me. I just microwaved it, covered and peeled it. Then I just threw it in with everything else and it worked great. Also, rather then have to put everything carefully in the blender, if you have one of those hand-held puree things, (we got one for our wedding that I have maybe used once, so I was excited :)) that worked awesome and very little mess. Just some practical tips. :) I hate to get too fancy! :)

Lyd's Clam Chowder

Clam Chowder is my all-time favorite soup. If I see it on the restaurant menu- I just have to try it out. I'm becoming quite the connoisseur, if I say so myself. :) I have tasted several different bowls full, and I think I would have to say my favorite was the bowl on the San Francisco wharf. Wow-- the smells, the sites, and the taste combine! I think that is why I just have to keep trying it out to take me back! My mother-in-law also makes a nice bowl for Christmas Eve... my only complaint is that it isn't often enough. The Applebee's version came pretty close too, but ok... let's be honest... I want a heaping bowl, not a cup! Anyone feel the same about the soups at restaurants? Maybe I'm just a piglet, but that little cup size portion just never does it for me. Anyhow, when the restaurant can't fill my craving for chowder, I whip up this little concoction to satisfy the hunger. Hope you enjoy it as much as I do.

Lyd's Clam Chowder (This is a lot easier then it sounds. I wish I could have thought of a clearer way of writing it out- best of luck!)
*This makes a big batch.

In a large pot of boiling water place:
5 large peeled and sliced potatoes
1 onion, diced
4 celery stalks, thinly sliced

In another large pot:
Make a white sauce.

White Sauce:
5 T melted butter
6 T flour
2 tsp salt
1 tsp pepper
3 cup milk (If I have it, I also like to substitute some half and half or cream for milk in there to make it rich and creamy.)

*Mix butter, flour, salt, and pepper well. Slowly stir in milk. Bring to a boil. Boil for one minute, stirring constantly. If it doesn't thicken enough, slowly sprinkle a little more flour but be careful it may lump.

Once you have a nice thick white sauce, drain the vegetables that have been boiling in water, and add them to the white sauce along with 2 cans of undrained minced clams (if you want more "fishy" taste, use clam juice), and 2-3 grated carrots. Let it simmer on medium low for about 5-10 minutes or until carrots have cooked through. Serve with crackers and enjoy!

Chilled Strawberry Soup

1 c. apple juice
1 c. water, divided
2/3 c. sugar
1/2 t. ground cinnamon
1/8 t. ground cloves
2 c. fresh strawberries
2 cartons (8 oz. each) strawberry yogurt
2 drops red food coloring, optional
Additional strawberry halves for garnish

In a saucepan, combine the apple juice, 3/4 c. water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into a large bowl.
Add apple juice mixture, yogurt and food coloring if desired. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired.

Cream of Chicken Soup

2 c. milk
2 c. chicken stock
2 T. all-purpose flour
2 T. butter
2 c. finely chopped cooked chicken meat
1 t. salt
1/2 t. ground black pepper
1/2 t. garlic powder

Make a white sauce of milk or cream, flour and butter. Add chicken. Add salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes. Freeze in individual portions and you won't ever have to buy cream of chicken soup again!!

Broccoli Cheese Soup

Boil for 15-20 minutes:
2 cans chicken broth
2 cans water
4 bouillon cubes
1 onion, chopped
1 large bag frozen broccoli, or 3 heads broccoli fresh

Mix together, add to vegetables and stir:
1 cube butter, melted
2/3 c. flour

Add:
1- 1 1/2 cans evaporated milk
1 medium box Velveeta cubed
6 slices of cooked, crumbled bacon.

OR
(This next one obviously isn't the healthy choice, but oh so creamy!)

4 qts. water
12 chicken bouillon cubes
2-3 cubes butter/margarine
1 1/2 c. flour
1 (16 oz.) jar Cheese Whiz
3 small packages frozen broccoli, or 5-6 head fresh broccoli

Bring water to a boil and add chicken bouillon cubes. Cut up broccoli in bite sized pieces and add to water. Melt butter in small pan. Add flour and stir until thickened and smooth. Add into boiling water. Add cheeze whiz and stir until melted and thickened. Makes 5 quarts of soup.

Easy Italian Vegetable Soup

1 can diced tomatoes, undrained
1 can condensed beef broth, undiluted
1 package (8 oz.) sliced mushrooms
1 medium zucchini, julienned
1 medium green bell pepper, chopped
1 medium yellow onion, choped
1/3 c. dry red wine or beef broth
1 1/2 t. dry basil leaves
2 1/2 t. sugar
1 T. extra virgin olive oil
1/2 t. salt
1 c. shredded mozzarella

Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on low 8 hours or on high for 4. Stir in oil and salt and serve with mozzarella to garnish.

Chicken Corn Chowder

8 strips bacon
3 c. chopped onion
1/2 t. cayenne pepper
1/2 t. hot paprika
2 cloves garlic, minced
1 bay leaf
1 T. fresh thyme
3 c. Yukon gold potatoes, peeled and diced
8 c. chicken stock
2 c. heavy cream
1 lb. boneless skinless chicken breasts
6 c. fresh corn, reserve cobs

In large pan, cook bacon until crisp, then drain and crumble. Sprinkle both sides of chicken breasts with salt, pepper & paprika. In the same pan you cooked bacon in, saute the chicken breasts. Remove, add onions and saute until soft. Meanwhile, in a large pot, boil stock, chicken breasts and corn cobs. Remove corn cobs and chicken; add onion, garlic, potatoes, bay leaf and thyme. Cut up chicken into bite-sized pieces, add to broth, along with the bacon. Cook uncovered until potatoes are tender, about 10-15 minutes. Add cream and corn. Cook until almost boiling, discard bay leaf and serve.
*I use can corn and it is just as good!

Creamy Bean Soup w/ Taquito Dippers

I honestly have no idea where I found this recipe, but it turned out so yummy.

1 can. (16 oz.) refried beans
1 can (14.5 oz.) petite diced tomatoes, undrained
1 c. chicken broth
1 c. (from 14 oz. can) unsweetened coconut milk (not cream of coconut)
1 can (4.5 oz) chopped green chilies
1 package (1.25 oz) taco seasoning mix
sharp cheddar cheese or monteray jack cheese
flour tortillias
2 T. oil
1 c. chopped fresh cilantro
4 medium green onions

Heat oven to 450 degrees. Line cookie sheet with foil. In 2-quart saucepan, stir beans, tomatoes, broth, coconut milk, chilies and taco mix; heat to boiling. Reduce heat to low and simmer uncovered for about 20 minutes. Meanwhile, put cheese on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down on cookie sheet. Brush each lightly with oil. Bake for 5-7 minutes or until edges are golden brown and cheese is melted. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping!

Taco Soup

This is my favorite soup recipe and it is really easy to make too!

1 12.5 oz can chicken breast
1 28 oz can diced tomatoes-I usually use two small cans, one just tomato and the other tomato with diced chiles
1 14 oz can corn
1 14 oz can kidney beans, drained and rinsed
1 can sliced olives
1 package taco seasoning

Combine and cook in crock pot for 2-6 hours. Serve with tortilla chips, shredded cheese, and sour cream.

Southwestern Chili

Avocado Salsa

• 1 medium avocado, peeled, pitted and finely chopped
• 1 small tomato, finely chopped
• ¼ red onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon chopped fresh cilantro
• Juice of 1 large lime
• ¼ teaspoon ground cumin
• ¼ teaspoon ground black pepper

Chili

• 1 pound hamburnger
• 1 onion, chopped
• 3 cans each of beans of your choice, rinsed and drained.
• 1 can (14 oz) tomatoes
• 1 can (14 oz) vegetable broth
• 1 can (4 oz) green chili peppers, chopped
• 2 cups frozen corn or 1 can corn
• 2 teaspoons chili powder
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ cup fat-free sour cream
• 2 tablespoons chopped fresh cilantro (I cook this into my chili)

To make the avocado salsa: In a large bowl, combine the avocado, tomato, onion, garlic, cilantro, lime juice, cumin, and pepper. Lightly toss. Let stand for 30 minutes

To make the chili: Cook hamburger and diced up onion in a 6 qt. pan over medium-high heat until done.   Add the beans, tomatoes (with juice), broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 minutes. Serve with the avocado salsa and sour cream. Sprinkle with the cilantro.

Beef Cilantro Lime Soup

I love soups! They are so easy to make and healthy and you can use up whatever is in your fridge. This is a sortof Mexican themed soup that I invented one day to use up some things that I had hanging around. I like to serve soups with fresh bread, grilled cheese sandwiches, or cheese quesadillas.

6 cups beef broth
½-1 lb ground beef or turkey, browned with onions and garlic
2 potatoes, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cloves garlic
Handful lentils
Handful fresh cilantro
2 t Cumin
1 t Oregano
½ t Pepper
2 T Half and half or sour cream
2 T Lime juice

I didn’t put precise measurements because I don’t usually measure when I make soup, but I tried to estimate. Just simmer it all together for about a half hour and then taste it to adjust seasonings.

Asian Chicken Noodle Soup

2 big chicken breasts (or thighs)
2-4 garlic cloves, chopped
1 2-inch piece of fresh ginger, chopped or grated
2 carrots, chopped or shredded
2 celery ribs, chopped
2 t cumin
4 green onions, cut into matchsticks
6 cups chicken broth (I use base and water)
½ pound thin spaghetti
2 cups fresh bean sprouts (optional)
Fresh snipped parsley (optional)

I make this in the crock pot. Put everything but the spaghetti and bean sprouts in together for several hours, then break up the chicken, and add the last ingredients for about 15-20 minutes. Salt and pepper to taste and garnish with parsley. However, you could make this on the stove if you chopped and browned the chicken, then simmered it all for about 20 minutes.
This is adapted from a Rachael Ray recipe.