Potato, Ham and Cheese Soup

INGREDIENTS :
3 cup yellow potatoes peeled and cubed
3 tbsp butter
1 small sweet onion chopped
3 tbsp all-purpose flour
3 cup milk
1 1/2 cup shredded cheddar cheese
1 cup ham diced
1 salt to taste
1 pepper to taste

 INSTRUCTIONS :
-Using a medium sized stock pot, boil potatoes until desired tenderness. Reserve 1 cup of water from boiled potatoes then drain.

-In a small frying pan, sauté onion in butter until tender and translucent.

-Add onions, butter and flour to stock pot and stir together over low heat to make a roux (thickener).

-Add potatoes, reserved liquid, milk, cheese and Ham to stock pot and simmer on medium heat 30-40 minutes stirring frequently until thickened.

-Serve with cornbread or fresh baked rolls. Garnish with shredded cheese.

Homemade Chicken (turkey) Noodle Soup

INGREDIENTS :
10 servings
4 cups white chicken meat cut into bite size pieces...
2 stalks chopped celery
2 tablespoons minced garlic
3 large chopped carrots
1 tablespoon dried minced onion
1/4 cup butter
2 bullion cubes
1 bag egg noodles
12 cups Swanson chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
1/2 tsp black pepper
Pinch of salt
.
INSTRUCTIONS :
-In a large stock pot, saute celery and garlic in butter
-Add chicken, carrots, water, bouillon cubes, dried minced onion, marjoram, black pepper, bay leaf, -parsley and salt. Simmer for 30 minutes.
-Add noodles, and simmer

TACO SOUP

INGREDIENTS :
2 lbs lean ground beef
1 medium yellow onion, chopped
2 15 oz cans stewed tomatoes - regular
1 10 oz can rotel tomatoes
1 14 oz can pinto beans
1 14 oz can ranch style beans
1 14 oz can corn kernels
2 cups chicken or vegetable broth
1 cup water

Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
Drain.
Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
You can top with grated cheese and crumbled tortilla chips if you like

Slow Cooker Loaded Potatoe Soup

INGREDIENTS :
3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 - 9 cups)
1 medium yellow onion, finely diced (1 cup)
3 (14.5 oz) cans low-sodium chicken broth
1 cup evaporated milk
Salt and freshly ground black pepper, to taste
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese (6 oz)
9 oz bacon, cooked and diced or crumbled
4 green onions, diced

INSTRUCTIONS :
To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they're soft).Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions (you can just mix in those three remaining ingredients into slow cooker or top individual servings)

Lasagna Soup

INGREDIENTS :
Lasagna Soup
For the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
additional cheesy yum:

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Spicy Coconut Shrimp Soup

INGREDIENTS :
2 packages ramen noodles, oriental or shrimp flavor
3 cup water
2 tbsp oil
1/2 cup onion, diced
8 oz mushrooms, sliced
3 clove garlic, minced
1 tsp ginger, fresh minced or paste
4 oz raw baby spinach, torn or sliced
1 can coconut milk
1 lb shrimp, i used precooked shrimp thawed it and removed the tails
3 tbsp sriracha sauce
2 tbsp soy sauce
1/2 tsp crushed red pepper flakes, optional

INSTRUCTIONS :
1 In a saucepan, heat the oil. Saute the onion, garlic, ginger & mushrooms until soft.
2 Add in the spinach and cook until wilted down.
3 Meanwhile, in a separate pot, boil the water. Add in ramen noodles and seasoning packet. Cook until al dente (about 3-4 minutes)
4 While ramen is cooking, add the can of coconut milk to the veggies, also the shrimp.
5 Now add the ramen to the veggies and shrimp. Then add in the sriracha and red pepper flakes. Do a smaller amount to start if you are sensitive to spicy foods.
6 Cook just til heated through, but no longer or the shrimp will become chewy and overcooked.
7 This amount of spice was a medium hot for my tastes. Feel free to add more spice if you like.
8 Serve piping hot!

ROASTED BUTTERNUT SQUASH AND BACON

INGREDIENTS :
• 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 1 onion, diced
• 1 red bell pepper, chopped
• 4 slices bacon, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
•
For the soup
• 4 slices bacon, diced
• 1/2 teaspoon dried thyme
• 2 1/2 cups chicken stock, or more, to taste
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped chives

INSTRUCTIONS :
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
• Serve immediately, garnished with bacon, goat cheese and chives, if desired.
Notes
*Baking time may need to be adjusted depending on the size of the squash.

Outback Walkabout Onion Soup Recipe

INGREDIENTS :
2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

INSTRUCTIONS :
1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
2 Cook at low to medium heat stirring frequently until soft and clear but not brown.
3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
5 Turn temperature to warm and let cook for additional 30 to 45 minutes.
6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
7 Thick White Sauce:.
8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Easy Chicken Tortilla Soup

INGREDIENTS :
3 tablespoons cooking oil
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ancho chili powder (any chili powder may be substituted)
¼ teaspoon ground red pepper
1 large onion, chopped
4 large cloves garlic
48 ounces canned chicken stock
28 ounces canned crushed tomatoes
2½ teaspoons salt
6 (6-inch) corn tortillas, divided
1½ pounds roasted or rotisserie chicken, cut into chunks or shredded
¼ cup lightly-packed cilantro leaves, roughly chopped
salt and pepper to taste
Optional garnish/toppings: Serve with lime wedges, sliced/diced avocado, sour cream, greek yogurt, shredded cheese, crushed tortilla chips, additional chopped fresh cilantro.

DIRECTIONS :
-In a large heavy pot, heat the oil over medium heat.
-Add herbs and spices (oregano, cumin, coriander, chili powder, red pepper) stir to toast, until fragrant, about 30 seconds.
-Add onion, cook, stirring for about 3 minutes. Grate garlic directly into pot, continue to cook, stirring, for another 2 minutes.
-Add stock, crushed tomatoes, and salt. Bring to a simmer.
-Halve 2 of the corn tortillas, then cut into strips, add to stock. Cook uncovered, stirring occasionally, for at least 25 minutes.
-Add the chicken and reduce heat to medium-low.
-Halve remaining corn tortillas, then cut into strips. Heat a skillet over medium heat. Toss tortilla strips in warm pan to toast, about 3-5 minutes. Be watchful to avoid burning. Just before serving, stir toasted strips into soup.
-Salt and pepper to taste. Serve with optional garnish or toppings.

Cream of Crab Soup

INGREDIENTS :
1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk

 INSTRUCTIONS ;
Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.

FRENCH ONION SOUP CASSEROLE!

INGREDIENTS :
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread
2-3 Tbs butter or margarine
2 c. shredded Swiss cheese (8 oz.)
3 large sweet onions or 4 medium white or yellow onions
1 can cream of chicken soup, undiluted**
**You can substitute cream of mushroom or celery soup for cream of chicken to make vegetarian.

INSTRUCTIONS :
Slice onions and try not to cry. With this many onions, it's hard. If you have a Mandoline it makes the job go faster and more even cuts.

Melt butter in a sauté pan over medium heat, and add onions. Sauté onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture into the casserole dish over onions n cheese and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese
Place casserole back in oven and finish baking for 15 more minutes.

Taco Soup

INGREDIENTS :

2 lbs lean ground beef
1 medium yellow onion, chopped
2 15 oz cans stewed tomatoes - regular
1 10 oz can rotel tomatoes
1 14 oz can pinto beans
1 14 oz can ranch style beans
1 14 oz can corn kernels
2 cups chicken or vegetable broth
1 cup water

 INSTRUCTIONS :

Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
Drain.
Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
You can top with grated cheese and crumbled tortilla chips if you like.

Olive Garden Pasta E Fagioli Soup in a Crock Pot

Ingredients :
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) cans red kidney beans, drained
1 (16 ounce) cans white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jars spaghetti sauce
8 ounces pasta

Instructions :
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.

Crockpot Broccoli Cheddar Soup!

Ingredients :
32 oz frozen broccoli (fresh doesn't stand up well)
1 16 oz can of cream of chicken
1 16 oz can of cream of mushroom
1 small sliced yellow onion
2 cloves garlic minced (1.5 tsp) optional
1 (14 oz) can of chicken broth
1/4 stick butter
1 SMALL block Velvetta cheese
1 Tsp flour
Salt and pepper to taste

mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs ... Enjoy!

Reuben Soup

Ingredients :
1 onion, diced
2 stalks celery, diced
4 Tbls. butter
¼ C. flour
4 C. beef broth
¼ tsp. caraway seeds
10 baby yellow potatoes, cut in quarters
12 oz. corned beef, shredded or cubed
1½ C. sauerkraut, drained
8 oz. swiss cheese, shredded
½ C. half & half
1 Tbls. whole grain mustard

Directions :
-Melt butter in large soup pot.
-Add onions, celery and garlic and sauté a few minutes until they start to soften.
-Stir in flour and cook until combined well.
-Stir in beef broth and bring to boil. Reduce heat to simmer.
-Add potatoes, corned beef, sauerkraut, caraway seeds. Cover and simmer 15-20 minutes, until potatoes are tender.
-Add mustard, cheese, and half and half. Stir to melt cheese and heat through.
-Serve with croutons, if desired
Try this for a topping: Make a grilled swiss cheese sandwich with rye or pumpernickel bread, cut up into bite sized croutons!

Broccoli Cheese Soup for the Crock Pot!!

Ingredients :
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Instructions :
1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

WONDER SOUP!

Ingredients :
½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste

Directions :
 Heat 2-3 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.

Polish Sausage and Cabbage Soup Crock Pot

Ingredients :
2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water

black pepper and salt to taste
Directions:Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.

Ham and Bean Soup

Ingredients :
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, peeled and sliced
2 cloves garlic, minced
3 T. butter
1 C. water
3 C. chicken stock
2, 15.5 oz. can dark red kidney beans, drained
1, 15.5 oz. can light red kidney beans, drained
1, 15.5 oz. can white kidney beans, drained
3-4 C. cubed ham (use more or less, depending on your preference)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. parsley
1 bay leaf

 Directions :
Melt the butter in a dutch oven over medium high heat. Add the onion, celery and carrots...cook for 5-6 minutes. Add the garlic and cook about 1 min. more. Add in the water and chicken stock, all the drained beans, ham and seasonings. Reduce the heat to low, cover and cook for 1 hour. Remove the bay leaf before serving.

Panera Broccoli Cheese Soup

Ingredients:
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 pound fresh broccoli (chopped into bite size pieces)
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
crusty bread

Instructions:
Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be puréed in a blender . Return to heat and add cheese. Stir in nutmeg.
Serve with crusty bread and enjoy .