Potato Cheese Soup

“They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.” — Benjamin Franklin, Memoirs of the life & writings of Benjamin Franklin.

Ingredients:

  • 2 potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cups water
  • 2 tsp. chicken bouillon granules
  • 1/8 tsp. black pepper
  • 1/4 cup butter, melted
  • 1/2 cup flour
  • 1 pint half and half (or milk)
  • 1 small jar Swiss or Old English cheese

Directions:

Cook vegetables in water, bouillon and pepper until tender.  Make a roux (paste) of the butter and flour and add cream to thicken.  Stir in cheese.  Add this to the cooked vegetables, stirring in, but don’t boil after adding the cheese.

Minestrone

If we ever forget that we are One Nation Under God, then we will be a nation gone under. –Ronald Reagan

Ingredients:

  • 2 T. butter
  • 2 carrots, sliced thin
  • 1 onion, chopped
  • 2 cups chicken broth
  • 16 oz. can stewed tomatoes, chopped
  • 1 cup cabbage or zucchini, shredded (or 1/2 cup of each)
  • 1 tsp. basil
  • 1 tsp. parsley flakes
  • 1 tsp. salt
  • 16 oz. can kidney beans, drained
  • 1/4 to 1/3 cup broken spaghetti (in 2-inch pieces)

Directions:

In 3 quart casserole combine butter, carrots and onion.  Cook in covered casserole on HIGH 5-6 minutes.  Add broth, tomatoes, cabbage, basil, parsley and salt.  Cook covered at HIGH 7-8 minutes, stir once.  Add kidney beans and spaghetti.  Cook covered at MEDIUM LOW 9-11 minutes or until vegetables are tender, stir once.  Let stand covered 10 minutes or until spaghetti is tender.

Judy’s Beef Stew

Ingredients:

  • 9-10 potatoes diced
  • 2 bags of baby carrots, sliced in half
  • 2 lbs stew meat, brown in oil in skillet
  • 2 cans cream of mushroom soup
  • 2 cans cream of celery soup
  • 2 envelopes Lipton onion soup mix

Directions:

Put all together in roaster pan.  Bake at 225 degrees for six hours.  Serves 16.  Or halve the recipe and put in your crock pot and cook all day on low.  To think the sauce, add beef broth to desired consistency.

The Pioneer Woman’s Perfect Potato Soup

Perfect Potato Soup

Recipe source: http://thepioneerwoman.com/cooking/perfect-potato-soup/

COOK TIME: 20 Minutes
SERVINGS: 12 Servings

INGREDIENTS

  • 6 slices Thin Bacon, Cut Into 1-inch Pieces
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 stalks Celery, Diced
  • 6 whole Small Russet Potatoes, Peeled And Diced
  • 8 cups Low Sodium Chicken Or Vegetable Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon Salt, More To Taste
  • Black Pepper To Taste
  • 1/2 teaspoon Cajun Spice Mix
  • 1 teaspoon Minced Fresh Parsley
  • 1 cup Grated Cheese Of Your Choice

INSTRUCTIONS

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Baked Potato Soup

Baked Potato Soup

Serves 6

Ingredients

  • 1 (32 oz.) bag frozen hash browns
  • 1 (32 oz.) box chicken broth
  • 1 (10 oz.) can condensed cream of chicken soup
  • 1 (8 oz.) package cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
  • 3/4 cup crumbled bacon, plus extra for garnish
  • 1/2 teaspoon fresh rosemary, minced
  • kosher salt and freshly ground pepper, to taste

Directions

  1. Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in slow cooker.Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.  Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.  Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.

BROCCOLI CHEESE SOUP

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“It’s no use going back to yesterday, because I was a different person then.” –Lewis Carroll

This makes about 8 servings.

BROCCOLI CHEESE SOUP

  • 1/2 cup butter
  • 1 onion, chopped
  • 2 16-ounce package frozen chopped broccoli
  • 1 cup shredded carrots
  • 4 14.5-ounce cans chicken broth
  • 2 1-pound Velveeta cheese block, cut into small pieces
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1 tablespoon garlic powder
  • 2/3 cup corn starch
  • 1 cup chicken broth
  • 1 cup cheddar cheese, shredded

In your cooking pot melt butter over medium heat.  Add onion and cook until soft.  Add broccoli  and shredded carrots and then cover with broth.  Simmer until broccoli is tender, about 10 minutes or so. Reduce heat. Add cubed cheese to mixture and stir until melted and well blended. Stir in half-and-half, cream and garlic powder. In a small bowl, stir cornstarch into 1 cup broth until dissolved. Stir into soup.  Stir frequently, until soup thickens.

Bean with Bacon Soup

Yummy soup recipe from The Pioneer Woman — http://thepioneerwoman.com/cooking/bean-with-bacon-soup/

 

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Bean with Bacon Soup

PREP TIME: 12 Hours
DIFFICULTY: Easy
COOK TIME: 90 Minutes / SERVINGS: 10 Servings
INGREDIENTS
1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)
INSTRUCTIONS
Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.

Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.

While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.

Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.

When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

Clam Chowder

Clam Chowder

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“To keep your marriage brimming, with love in the wedding cup, whenever you’re wrong, admit it; whenever you’re right, shut up.” –Ogden Nash

Makes 8 servings
 
· ¼ lb. bacon
· 1 large onion, chopped
· 2 cans minced clams, undrained
· ½ cup water
· 2–3 large potatoes, peeled and cubed
· 3 celery stalks, finely chopped
· 1 11-oz. can corn, drained
· Salt and pepper to taste
· 2 tablespoons butter
· 1 cup milk
· 1 cup half-and-half
· ½ cup flour
· Salt and pepper to taste
1. In a skillet, fry bacon until crispy; drain on paper towels and crumble when cool.
2. In the same skillet, cook onion until clear. Place onion and crumbled bacon in slow-cooker.
3. Stir in clams (with the juice), water, potatoes, celery, and corn.
4. Cover and cook on LOW for 4–6 hours.
5. In a saucepan, combine the butter, milk, half-and-half, and flour; cook on low and whisk until the roux is thick and bubbly.
6. Mix ½ cup of the liquid from the slow-cooker into the roux. Then add the roux to the slow-cooker and stir to blend well.
7. Salt and pepper to taste.
8. Cover and cook on LOW for an additional 30 minutes.

Ground Turkey and Vegetable Chili

“Life is to be enjoyed, not endured” — Gordon B. Hinckley

Artist Unknown

Artist Unknown

 

I wanted to make something that had a lot of vegetables in it and not a lot of fat and this is what I came up with this morning.  And guess what?  It’s my favorite chili recipe now.  I love it!   It’s so tasty and chock full of vegetables.  Win/win.  It didn’t take very long to make.  I came home from the grocery store and had it simmering in the pot an hour later.  I used my food processor to shred the carrots and zucchini instead of chopping them to save time.
INGREDIENTS
  • 2 16-oz packages of Jennie-O ground turkey
  • 4 teaspoons of minced garlic (from a jar)
  • 4-6 tablespoons oil (I used a large stainless steel pot and needed 6 TBLS)
  • 1 large onion
  • Six large carrots
  • 4 large zucchinis
  • 2 tablespoons taco seasoning
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • pinch of salt
  • pinch of pepper
  • 4 15-ounce cans of tomato sauce
  • 2 15-ounce cans of diced tomatoes
  • 1 15-oz size can drained kidney beans
  • 1 15-oz size can drained black beans
INSTRUCTIONS
  1. Brown ground turkey in large skillet or pot until almost all cooked through.
  2. Add minced garlic to ground turkey and cook.  There was no fat to drain.
  3. I used my food processor to shred 4 large zucchinis and the onion; then I shredded 6 large carrots.
  4. I didn’t really cook the vegetables because they were shredded so fine.  They cooked while simmering.
  5. I added 4 15-oz cans of tomato sauce, and two 15-oz cans of diced tomatoes into the pot and stirred.
  6. Add spices and stir them in well.
  7. Add drained kidney beans and black beans (15-oz sized cans)
  8. Bring chili to a boil and then reduce heat and simmer for about 45 minutes.

 

 

 

Tortellini Sausage Soup

Thanks to Sara for this excellent soup recipe.  It was so delicious.  It tasted like a great restaurant quality soup.

“I’m a greater believer in luck, and I find the harder I work the more I have of it” –Thomas Jefferson

Ingredients:
  • 3 links Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, pressed or minced
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1/2 cup apple cider (Don’t leave this out!)
  • 1/2 cup water
  • 2 (15 oz. oz) cans chicken broth
  • 1 cup sliced carrots
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Basil
  • 2 Tablespoons dried parsley
  • 2 medium zucchini, shredded
  • 2 (8 to 10 oz) packages cheese tortellini
  • Parmesan cheese

Directions:

Remove casings from sausage.  Use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.  Crumble sausage into a large soup pot and begin cooking it over medium heat.

Add onion and garlic to the pot.  Continue cooking until onion is translucent, the sausage is cooked, and your house smells like heaven.

Add tomatoes, tomato sauce and apple cider, water, chicken broth, carrots, oregano and basil.  Cover and simmer 1/2 hour.  Add parsley and zucchini and simmer another 15 minutes or so.  Add tortellini and cook until tender.  Serve with bread and freshly grated Parmesan cheese.