Cheesy Potato Soup

Cheesy Potato Soup

2 lg spuds peeled and diced
1/2 c. butter
1/2 c. flour
2 cans chicken broth
1 can cream of celery soup
3 c. milk
3 c. sharp cheddar cheese- shredded
1/2 c. onion- sauteed (optional)

Boil spuds for 10 mins and drain. Set aside. In a large pot, melt butter. Whisk in flour and add chicken broth. Add spuds and coat. Add milk, soup and onions (optional) and bring to a boil till thickened (About 3 mins). Turn down heat and add cheese. Stir, serve and eat with rolls or bread. So easy and so stinking good!

Chix and Dumplings

The other night I was craving a good creamy soup.
I started looking up recipes for Chicken and Dumplings and came up with my own version.
It turned out super yummy!

Chicken and Dumpling Soup
In a crock pot combine:
2 cans chicken broth
2 cans cream of chicken soup
1 envelope chicken gravy
6 boneless skinless chicken tenderloins
12 oz bag frozen mixed veggies
salt and pepper to taste
1 can refrigerator biscuits (don't add till the last 15 minutes)

Cook on high for 3-4 hours or low 6-7. When chicken is good and tender, remove it, cut into cubes, then add back in. 20 minutes before serving, cut each biscuit in half and then portion each half into thirds and roll into balls. Add as many as you'd like. I didn't use the whole can. Just enough to fill the top with dumplings. Add all the biscuits at the same time, so roll them all and then add them. Each and relax!

Crock Potin'

It's been stormy here in AZ this week. Soup has been sounding heavenly! Here's one of our family favs that warms the belly and comforts the soul.

Cheesy Potato Soup- Crock Pot style
1 bag frozen hashbrowns thawed-don't use the shredded kind
1 small block Velveeta cheese- cubed
1 small onion- I like to saute mine in a little butter first
1 16oz tub sour cream
1 pouch Ocsar Mayer real bacon bits
1 can cream of chicken soup
1 can cream of celery soup
1 stick butter
1/2c. to 1c. milk-optional
Place everything in a crock pot and mix well. It will be thick, but as everything melts it will thin out. Cook on high for 5 to 6 hours.  If the soup is too thick for your liking, add 1/2c. of milk or more till desired consistancy.  Serve with dinner rolls.

White Chicken Chili

I'm in a rotisserie chicken phase and have been looking for quick and easy recipes to use it up. This one was FABULOUS! More like a hearty soup than a chili, it is very filling and VERY health-conscious.

• 1 Tbsp. canola oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 15 oz. cans cannellini beans, drained and rinsed
• 1 15 oz. can navy beans, drained and rinsed
• 3 cups cooked, diced Rotisserie chicken meat
• 1 4 oz. can diced green chiles
• 1/4 tsp. cayenne pepper
• 2 tsp. cumin
• 1 tsp. oregano
• kosher salt and pepper to taste
• 1 cup shredded Monterey Jack cheese (optional)
• 4 sliced green onions (optional)

Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes. Top with cheese and green onions.

Zuppa Toscana (knock off from Olive Garden)

I think we all know by now that I am a soup junkie. Here is my latest fave for all you soup fans out there. This one is good. Mad good. And good for you! I compiled it from a few websites and added my own twist to get it just the way I like it.

1/2 lb. spicy Italian sausage - crumbled
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
1/2 med. onion - peeled, finely chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste (the sausage provides a nice salt content, so you shouldn't need much).

freshly grated parmesan cheese for garnish

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.

Taco Soup

Ingredients
•1 pounds ground beef, cooked and drained
•1 cups diced onions
•1 (15 1/2-ounce) cans pinto beans
•1 (15 1/2-ounce) can pink kidney beans
•1 cup yellow or white corn
•1 (14 1/2-ounce) can Mexican-style stewed tomatoes
•1 (14 1/2-ounce) can diced tomatoes
•1 (14 1/2-ounce) can tomatoes with chiles
•2 (4 1/2-ounce) cans diced green chiles
•1 (4.6-ounce) can black olives, drained and sliced, optional
•1 (1 1/4-ounce) package taco seasoning mix
•1 (1-ounce) package ranch salad dressing mix
•Corn chips, for serving
•Sour cream, for garnish
•Grated cheese, for garnish
•Chopped green onions, for garnish
Directions
Sauté onions over medium heat in stock pot. Add in cooked ground beef, beans, corn, tomatoes, green chiles, black olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese and green onions.

Corn Chowder (knock off from Mimi's Cafe)

4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large diced
2-1/2 cups hot water
2 cups raw potatoes, peeled and cut in 1/2" cubes
1 quart half & half
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
1/2 teaspoon cayenne pepper
3 tablespoons flour

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half, and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency. Add cayenne pepper, salt and pepper to taste. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5-10 minutes.

Amigo Chicken Tortilla Soup

3 teaspoons olive oil
3/4 cup chopped onion
1 pound boneless chicken (whatever is on sale) chopped into bite-sized pieces*
3/4 teaspoon cumin
3/4 teaspoon chili powder
2 (16-oz.) cans black beans, drained and rinsed
1/2 cup apple juice
12 ounces tomato sauce
3 tablespoons fresh lime juice
1 1/2 cups low sodium chicken broth
1 1/2 cups salsa (your favorite)

Garnishes (optional):
Sour Cream
Baked tortilla chips
Shredded Monterey Jack OR Cheddar cheese OR a pre-mixed Mexican blend
Sliced black olives
Sliced green onions
Chopped cilantro

Heat the oil in a large Dutch oven or soup pot over medium-high heat; add onion and sauté until translucent. Add chopped chicken and cookfor about 4 minutes, or until browned on all sides (you do not need tocook it all the way through). Stir in the cumin and chili powder. Add remaining ingredients (black beans through salsa), cover and heatthrough. Serve in bowls and garnish as desired

Submitted by Trace

Baked Potato Soup

1 carrot, sliced
1 celery stalk, sliced
1/2 red onion, minced
1 clove garlic, minced
2 cups chicken broth
1-2 cups cream (whole milk is ok, but I'd add potato flakes for thickening)
1 tsp paprika
1 tsp curry powder
2 tsp salt
2 tsp pepper
1/2 tspn chili powder
2 tblspns flour
2 tblspons butter
5 medium baked potatoes, cut into 1 inch pieces

Melt butter in pot and mix in flour til bubbly. Add chicken stock, onion, garlic, celery, carrot and seasonings. Simmer on low for 15 minutes or until carrots are tender. Slowly stir in 1 cup of cream and continue simmering. Add potatoes. Add more cream to desired consistency. Garnish with cheese, sour cream, bacon, chives, or whatever you like on your baked potatoes!