Potato Cheese Soup

5 c. chicken broth
1 3/4 c. chopped celery
3/4 c. chopped onion
8 c. diced potatoes
2 carrots, grated
1 tsp. salt
dash of pepper

Bring the above ingredients to a boil and cook just until the potatoes are barely tender.  Remove from the heat. 

1 cube butter
1/2 c. flour

Melt the butter in a pan and add the flour to make a roux.  Add this to the cooked veggies. 

Add to the soup:

1 1/2 qt. half and half
3/4 of an 8 oz jar of cheese whiz

Return to low heat and stir until the cheese whiz is incorporated.

Baked Potato Soup

Ingredients:
2 medium potatoes (about 2 c. chopped)
3 tbsp. butter
1 c. diced white onion
2 tbsp. flour
4 c. chicken stock
2 c. water
1/4 c. cornstarch
1 1/2 c. instant mashed potatoes
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 c. half-and-half

Garnish:
cheddar cheese
cooked, crumbled bacon
green onions

Preheat oven to 400 and bake the potatoes for an hour or until done. When the potatoes have cooked remove them from the oven to cool. As the potatoes cool, prepare soup by melting butter in a saucepan, and saute onion until light brown. Add flour to the onions to make a roux (similar to a thick paste). Transfer to a large pot. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for five minutes. Cut potatoes in half lengthwise and scoop out the contents with a large spoon (or just peel the potatoes). Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2 in. in size.  Add chopped baked potato and half-and-half to the pot. Bring soup back to a boil. Reduce heat and simmer the soup for another 15 minutes or until it has thickened. Spoon about 1 1/2 c. soup into a bowl and top with shredded cheddar cheese,  crumbled bacon and chopped green onion (if desired).

Creamy Tomato Soup

A very mild tomato soup that you can have on the table in 30 minutes.  Serve with grilled cheese, of course!  Slightly adapted from The Food Nanny.

1 cube butter, softned
1 c. flour
4-5 c. chicken broth
4 c. half and half
1/2 tsp. dried basil
1 1/2 c. marinara sauce
1 (14.5-ounce) can diced tomatoes, pureed
salt and pepper to taste

Melt the butter in a large sauce pan over medium heat.  Whisk in the flour and cook and stir for 5 minutes to slightly brown the mixture (it's sort of a dry, crumbly roux).  Whisk in 4 cups of chicken broth.  Increase the heat and cook and stir until thickened.  Decrease the heat to low, stir in the half and half and basil and simmer for 20 minutes. 

Stir in the marinara sauce and pureed tomatoes, and cook until heated through.  Add more chicken broth if the soup is too thick for your taste.  Season with salt and pepper before serving.  If you half the recipe, still use the whole can of diced tomatoes...it works great.  I added a little tomato paste from a squeeze tube for a little more tomato flavor. 

Corn Chowder

1 Large Onion, chopped
1/2 lb. bacon, diced
3 cups chicken broth
1 17oz can creamed corn
1/4 tsp. marjoram
2 stalks of celery, diced
2 cups grated, raw potatoes
1/2 c. butter
1 can evaporated milk
parsley (optional)

In a heavy kettle, cook bacon on low heat, but do not brown.  Add the onion and celery and saute' until golden.  Add grated potatoes and chicken broth and simmer until potatoes are done, stirring constantly.  Add corn and butter.  Stir in the evaporated milk.  Heat until warm, but do NOT boil.  Add marjoram and parsley.

Crockpot Zuppa Toscana Soup...

1 lb. ground hot Italian sausage
1/2-1 onion
4-5 potatoes
2 tsp. minced garlic
32 oz. chicken stock
1/2 bunch kale (a couple handfuls)
1 cup whip cream
2 tbs. corn starch
salt and pepper to taste
pinch of red pepper flake (optional)

Brown sausage, onion, and garlic until sausage is cooked through.  Put into crockpot.  Peel potatoes and dice into bite size pieces.  Put into crockpot.  Add chicken stock and cook on low for 3 hours.  Check potatoes and if they are tender and ready to eat.  If potatoes are tender, put whip cream and 2 tbs. corn starch in a cup and stir really well.  Add to crockpot.  Add Kale and then cook on high for 30 minutes.
Serve when ready.

Sweet Bacon Chili...

http://www.good4utah.com/good-things-utah/gtu-recipes/sweet-bacon-chili

Ingredients:

• 1 lb lean ground beef 
• 1 medium yellow or white onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 4-5 slices bacon, cut into 1-2 inch pieces
• 1 can mild chili beans (15 oz)
• 1 can tomato sauce (8 oz)
• 1 can stewed tomatoes, *chopped (15 oz)
• 2/3 C ketchup 
• 1/4 C brown sugar
• 1 Tbsp Worcestershire sauce 
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper

 

Directions:

1. Cook bacon over medium-high heat until crisp. 
2. Remove from pan and set aside to drain on a paper towel lined plate. 
3. Drain bacon grease from pan leaving about 1 Tbsp. 
4. Add onion and jalapeño and cook for 2-3 minutes. 
5. Add garlic and cook for 1 minute. 
6. Add ground beef and cook until browned. Drain excess grease from pan. 
7. Add all remaining ingredients including bacon. 
8. Stir all together then let simmer for 45 minutes to 1 hour. 
9. Add more cayenne and salt to taste if needed. Just a pinch at a time.

Chicken Enchilada Soup..

1 can diced tomatoes
1 rotisserie chicken
1 large can enchilada sauce
1 can black beans drained
1-2 cups frozen corn
1 cup chopped zucchini
2 T lime juice
1 medium onion chopped
4 oz. diced green chili
1 tsp cumin
1 tsp chili powder
1/2 tsp salt and pepper

Throw all ingredients in the crockpot.  Simmer.  Serve with sour cream, cheese, and scoop with tortilla chips.

Minestrone Soup

1 TBS. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.1 oz.) reduced sodium chicken or vegetable broth
1 can (15 1/2 oz.) reduced sodium garbanzo beans, rinsed and drained
1 can (14 oz.) Italian style stewed tomatoes
1 can (15 1/4 oz.) reduced sodium new red kidney beans, rinsed and drained
2 cups cooked kale or spinach, optional
1/2 cup uncooked small shell shaped pasta
1/4 tsp. italian seasoning
1/4 tsp. crushed red pepper
grated parmesan cheese

In medium saucepan, heat oil over medium high heat until hot.  Cook and stir onion and garlic 3-5 minutes or until onion is translucent.  Add next 8 ingredients; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender.  Serve with parmesan cheese, if desired.

203 calories per serving.

Olive Garden Knockoff Zupa Toscana Soup aka Spicy Tuscan Soup

Ingredients
1 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cup Heavy Cream
Salt And Pepper, to taste

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.

Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.

Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.

Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.

Pioneer Woman's "Simple, Perfect Chili"

We love this chili recipe at our house!

Ingredients

2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina ( corn flour, found in the Mexican food section of many supermarkets)
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Lasagna Soup

Recipe adapted from Paul Dean

***Note: This soup is best served right after it’s prepared. The lasagna noodles will start to soak up the broth the longer it sits. If it gets thicker than you like, you can always add a bit more water or broth. If you have leftovers, store them in the fridge (of course!) and then add a bit of water to your container before you heat it up and serve. ***

1 pound ground sausage, or ground beef (I used sausage)
1 onion, chopped
1 bell pepper, chopped (I used some mini red and yellow bell peppers)
3 cloves garlic, minced
1 t thyme
1 T brown sugar
4 C chicken broth
2 (14.5 ounce) cans diced stewed tomatoes
2 (8 ounce) cans tomato sauce
2 t italian seasoning
1/2 t salt
7 lasagna noodles, broken up
1 C parmesan cheese, grated
1-2 C mozzarella cheese, grated

1. Into a large soup pot place 1 pound ground sausage, 1 chopped onion, 1 chopped bell pepper, and 3 cloves minced garlic. Cook the mixture over medium high heat until the sausage is browned and the onions are translucent.

2. Add 1 teaspoon of thyme, 1 tablespoon of brown sugar, 2 cans stewed tomatoes, 2 cans tomato sauce, 2 teaspoons Italian seasoning, 1/2 teaspoon salt and 4 cups of chicken broth. Bring the soup to a boil over medium high heat, then reduce the heat and let the old girl simmer for about 20 minutes.

3. Find yourself 7 lasagna noodles. Break them up into large chunks and add them to the soup pot. Let the noodles simmer in the pot until they are tender. Should take about 10 minutes.

Jalapeno Popper Chicken Chili

Ingredients

3 tbsp extra virgin olive oil

1 small onion, diced

5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)

3 cloves garlic, minced

salt and fresh ground black pepper

1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces

2 teaspoons chile powder

1 teaspoon ground cumin

1 teaspoon oregano

pinch of crushed red pepper

1 (10 oz) can dice tomatoes with green chiles

1 + 1/2 cups chicken broth

1 (14 oz) can cannelloni or navy beans, drained

1 (14 oz) can corn, drained

8 ounces cream cheese

1 pound bacon, cooked crispy and crumbled, divided

Instructions

In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.

Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.

Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.

Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.

Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

Green Chile Chicken Soup

1 c butter

1 c flour

8 c chicken broth

1 tsp garlic salt

1 tsp seasoned salt

½ tsp pepper

2 can green chilies

1 ½ c cubed cooked chicken

2 c sour cream

Diced cooked potatoes

Melt butter in pan; add flour. Cook over low heat 2-3 minutes, stirring constantly.  Add chicken broth. Blend until thick and smooth. Add seasonings and simmer a few minutes. Add green chilies and juices.  Add chicken and potatoes. Mix in sour cream. Heat thoroughly.

*I usually reduce the butter by almost half and then thicken at the end with potato flakes

Summer Squash Lemon Thyme Soup

2 Tbsp olive oil

2 large sweet onions, chopped

1 leek, chopped

6 garlic cloves chopped

6 yellow summer squash (about 3 lbs.), trimmed and coarsely chopped

2 large potatoes, peeled and chopped

1 tsp. dried thyme

4 cups chicken stock (just enough to cover vegetables)

2-4 tbsp lemon juice (to taste)

1/2 c to 1 c cream

Parmesan cheese

1/2 c pine nuts, toasted in butter

Hot pepper sauce to taste-like Louisiana hot sauce

Heat olive oil over medium heat.  Add the onions, leek and garlic and cook for 5 minutes until onions are soft.  Add the squash, potatoes, thyme and chicken stock.  Bring to a boil and reduce heat to medium low and let simmer, partially covered, for 20 minutes.  Puree the soup.  Add the lemon juice, cream, hot pepper sauce, parmesan cheese and pine nuts.  Salt and pepper to taste.  

Stuffed Pepper Soup

From cookingclassy.com

Ingredients

1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion chopped (1 cup)
3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
3/4 cup chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5) can beef broth
2 1/2 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked white rice
Mozzarella cheese, for serving (optional)

Directions

In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.

Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional mozzarella cheese (I tried it with and without it and liked both ways) and garnish with fresh parsley.

*For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush)

Chili...

1 lb. hamburger
1/4 onion diced
2 cans diced tomatoes or petite diced tomatoes
2 cans chili beans
1/2 to 1 can water
2 tsp. chili powder
1/3 cup ketchup
1/4 cup brown sugar
2 TBS. butter

Brown hamburger and onion together until cooked through.  If desired blend one can of tomatoes in blender until smooth.  Pour tomatoes and beans into pan.  If chili seems to thick add water.  Add the rest of the ingredients.  Let simmer for at least an hour.  Serve with cornbread muffins.

White Bean and Chicken Chili...

5 cups shredded cooked chicken 

2 cans of chicken broth

1 large jar of salsa (I use mild)

1/2 pound shredded pepper jack cheese

3 cans undrained white beans   (not navy beans or white chili beans)

Use Fritos and sour cream on top if desired when serving.

After shredding the chicken put it back in the crockpot or on a pot on the stove.  Add all of the ingredients and cook until the cheese is melted and the soup is hot.

Zupa's Copycat Wisconsin Cauliflower Soup

INGREDIENTS:
3 Tbsp. butter
1 medium onion chopped
1/4 cup flour
1/2 tsp. salt
1 cup half and half
1 cup milk
1 1/2 cups water
1 (14.5 oz) can chicken broth
2.5 lbs cauliflower
1 tsp. Dijon Mustard
1 1/2 cups sharp cheddar cheese shredded
1/2 cup pepper jack cheese shredded

INSTRUCTIONS

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese for garnish.

Beef Stew

1 lb. ground beef-cooked, drained and rinsed (then season with salt, pepper, garlic, and onion powder) *save to add to stew at the end

3 potatoes-cubed
2 cups carrots-chopped
3 stalks celery-chopped
1/2 onion-chopped

Put chopped vegetables in a pot and add just enough water to cover them.  Add salt and pepper, 3 chicken buillon cubes.  Bring to a boil.  Boil until veggies are soft but not mushy.

Add:
2 cans of seasoned cut stewed tomatoes with the juice
pre-cooked hamburger

Remove from heat. Add 1 can green beans and small bag of frozen peas.  Cover and let sit for 20-30 mins.

Taco Soup

1 lb. ground beef (turkey works too)
1 small onion, chopped
1 package mild taco seasoning
1 (16 oz.) can corn
1 (16 oz.) can kidney beans-drained and rinsed
1 (16 oz.) can petite diced tomatoes
1 (8 oz.) can tomato sauce
tortilla chips
shredded cheese
sour cream

Brown meat and onion.  Stir in remaining ingredients and simmer.  Serve over chips. Top with cheese and sour cream.

P.S. I believe this recipe originally stemmed from the Lion House Taco Soup.  They just add a can of pinto beans-drained and rinsed.