Cream Cheese Potato Soup

6 cups water
7 tsp chicken bouillon granules
1 pkgs (8 oz) cream cheese, cubed
1 pkg frozen hash browns
1-1/2 cups cubed cooked ham (I used turkey ham)
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed (I left this out)

In a large pot, combine the water & bouillon. Add cream cheese; cook & stir until cheese is melted. Stir in the remaining ingredients. Bring to a boil. Simmer, uncovered for 18-20 minutes or until vegetables are tender.

This was a Macey's sample and they had the recipe for it. This is the only time that I tasted it and wanted more for that night, so I bought everything then. It was a big hit for the whole family and it was REALLY fast and easy. I doubled it because I like to have leftovers.

Wisconsin Cauliflower Cheese Soup

Yields: 9 cups

2 tablespoons butter (1/4 stick)
1 medium onion, chopped
1 clove garlic, pressed
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into pieces
1 teaspoon Dijon mustard
1 cup shredded sharp Cheddar cheese (about 4 oz)
1 cup pepper jack cheese

In a large pan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Add garlic for the last minute or so. Stir in flour and salt; cook 2minutes (or until it starts to smell nutty, should not be brown but golden is ok), stirring frequently. Gradually whisk in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth (can use a hand wand). Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard, pepper jack cheese, and 1/2 cup cheddar cheese until melted and smooth. Garnish soup with remaining cheese.

Lentil Soup

Ingredients

• 1 chopped onion
• 2 carrots chopped
• 2 celery stalks chopped
• 1 tbsp olive oil

Heat oil over medium heat, add vegetables. Cook about 10 min or until onions are translucent. Add:

• 3 cloves garlic
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf

Cook for a couple more minutes. Add:

• 1 can crushed/diced tomatoes
• 6 cups water
• 1 can chicken broth (can use water)
• 2 cups dried lentils
• 1 tsp salt

Bring to a boil. Reduce heat and simmer for at least an hour. Add salt and pepper to taste.

Serving Suggestion: Corn bread

Taco Soup

Description:
This is really yummy...


Ingredients:
1 pkg taco seasoning (2 T-ish i think)
1 LB ground beef
1 chopped onion
1 46 oz tomato juice
1 8 oz tomato sauce
(i use blended up bottled tomatoes and a can of tomato sauce)
2 cans kidney beans ( i use 1 can chili beans and 1 can black) my kids don't like kidney beans.
1 can canned corn (drained)

Directions:
brown beef and onions add other ingredients and simmer. add more sauce if you like it thinner.
top with fritos chips and grated cheddar cheese.



Number Of Servings:8 servings

Preparation Time:15 min.

Mmmmm..... Stew.....

After a long day of work or school, there's nothing better than this comforting and flavorful supper! Braised Beef with Garden Vegetables & Herbs from Campbell's Kitchen Prep Time: 15 min. Cook Time: 1 hr. 30 min. Ingredients: 1 lb. boneless beef for stew, cut into 1-inch cubes Ground black pepper Vegetable cooking spray 2 medium onions, cut into wedges 2 cloves garlic, minced 1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup 1 large potato, cut into cubes (about 2 cups) 2 medium carrots, cut into 2-inch pieces (about 1 cup) Fresh parsley Directions: Season the beef with the black pepper. Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp. Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes. Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.

Serve with a crisp green salad and a loaf of Pepperidge Farm® Hot & Crusty Bread.

Vegetable Cheese Soup

2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 onion diced
2 (10 ¾ oz.) cans chicken broth
2 teaspoons or 2 cubes chicken bouillon
¼ cup butter
½ cup flour
2 cups milk
1 tsp dry mustard (I don't think you'd miss it, if it's not in your cupboard)
3 cups grated cheddar cheese

In a large saucepan, combine diced vegetables, butter, bouillon, and broth together. Simmer on medium-low heat for 30 minutes or until vegetables are tender. In a medium bowl, gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and dry mustard. Simmer and stir until cheese melts.

Chicken in a Pot Soup

3 cans chicken broth
1/4 tsp poultry seasoning
1/4 tsp dried thyme
1 medium carrot, sliced
1 medium stalk celery, sliced
1 medium onion, chopped
1/2 c brown rice, uncooked
12 oz cooked chicken breast meat, chopped (about 2 cups)

Place all ingredients into a soup pot and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 30 to 45 minutes.

Serves 8

wild mushroom soup

Blending some of the very best mushrooms on earth, this creamy dish will please not only mushroom lovers, but also anyone with a taste for delicious hot soup.

Serves 16

Ingredients:

6 oz. portabella mushrooms
6 oz. shiitake mushrooms
8 oz. button mushrooms
1 cup butter
1 cup all-purpose flour
1 tsp. chopped garlic
1 cup diced tomatoes
1 cup diced yellow onions
2 tsp. chopped fresh thyme
2 small bay leaves
1 pinch cayenne pepper
1/4 tsp. black pepper
1/2 tsp. salt
3 tbsp. cooking sherry
2 qts. beef stock
1 1/4 cups heavy cream
Preparation:

Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
Soup

Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
Add the sherry and cook for an additional 3 minutes.
Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
Add half of the cold beef stock and stir until liquid thickens.
Add the remainder of the stock and spices and simmer for 10 minutes.
Add the cream and allow soup to simmer for an additional 10 minutes.
Chef's Tip:

This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40° cool in the refrigerator). If roux and stock are both hot, your soup will be lumpy.

Beverage Suggestions

Vanilla Coke®

shrimp gumbo

Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage.

Serves 10to12

Ingredients:

1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste
Preparation:

Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
Tips:

If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. To re-heat gumbo, place gumbo in a double boiler pan on stove top. Let the gumbo heat to 165° F and stir frequently before serving to guests. Gumbo with shrimp will refrigerate for up to three days. If prepared gumbo without shrimp, it will refrigerate for up to five days. If freezing left over gumbo, place in freezer container or bags for up to two weeks.

Dump it Taco Soup

2 lbs. lean ground beef
1 onion
1 can (4 oz.) diced green chilies
2 cans corn
4 cans stewed tomatoes
1 can pinto beans
1 can kidney beans
taco seasoning packet
Ranch dressing/dip packet
optional: chopped cilantro
Monterey Jack or Cheddar cheese
Coarsely chop onion using Chef’s Knife. Open cans using Smooth-Edge Can Opener and do not drain. Open packets using Kitchen Shears. Brown beef and onion in Executive 8-qt. Stockpot. Add all ingredients except cheese and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag, squeeze air out of bag and freeze. Reheat and serve in Coffee & More Cups. If desired, grate cheese on top of soup using Deluxe Cheese Grater. Serve with Pull-Apart Bread. Yield: 15 srvgs.

Turkey and Wild Rice Soup

Ingredients

1 cup grated carrots
1 cup sliced mushrooms
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 Tbls butter or margarine
1/2 cup flour
2 (14-14 1/2 oz) cans chicken broth
1 (12 oz) can low-fat evaporated milk
1 1/2 cups cooked wild rice
1 cup diced cooked turkey
1/4 cup slivered almonds, toasted
Directions
Step 1
Grate carrots using Ultimate Slice & Grate. Slice mushrooms using Egg Slicer Plus. Chop celery and onion using Food Chopper.

Step 2
Melt butter in Professional Medium (3 qt) Saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.

Step 3
Stir in flour. Gradually add broth and milk, whisking until blended using Nylon Spiral Whisk. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.

Step 4
Meanwhile, place almonds in Professional Small (8 inch) Sauté Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool slightly. Stir almonds into soup just before serving.

Cook's Tip: For convenience, this recipe can be made with quick-cooking or frozen cooked wild rice. Prepare rice according to package directions before stirring into soup.

Veggie Chili

Time 14 min or less

2 Tbl oil
2 lg onions diced
1-3 cloves garlic crushed
1 14 oz can diced tomatoes
1 lg can kidney beans (not drained)
2 carrots diced
1 cup frozen corn
1/2 cup frozen diced green peppers
2 tsp cumin
1 tsp salt
2 Tbl water
2 cups cooked pasta (elbow, little shells, etc.)

Put pasta water on to boil and cook pasta as soon as it boils. It can sit and wait for the chili if necessary.

In a big skillet or soup pot, fry onion and garlic in oil. Add carrots, tomatoes and some of the liquid from the beans, cook 2-3 min to get carrots softening, add beans and cook until carrots are just soft... a little firm is fine. Add everything else and heat to bubbling hot- watch it now, this is when it is likely to stick! Lower heat if necessary but try not to add any more liquid.

Put the drained pasta in a bowl and add chili to liked proportions (we like 1/3 pasta, 2/3 chili). The rest of the chili can be used as leftovers. Can add cheese, sour cream, green onions, etc for topping.

Serve with salad and a handful of tortilla chips if you have them on hand.

Taco Soup

1 lb. Hamburger
1 14 ½ oz. can tomatoes, diced
2 cans pork and beans
1 can black beans, rinsed
1 can red beans, rinsed
1 can corn, drained
1 Pkg. Taco seasoning

Brown hamburger, add the rest of the ingredients and heat until warm. Serve over Fritos and top with; lettuce, tomato, cheese, sour cream and salsa.

Black bean soup

1 can GOYA black bean soup (its the red can.)
cumin or chili powder

Heat soup and seasonings till hot, (the more cumin the spicier it gets :)) serve over rice with sour cream on top. We like fresh tortillas on the side or as a wrap. Goes well with a salad or veggies and dip.

Prep time: abt 2 min, Cook time: abt 5-10 min --depending on your stove.

Grandma Stringham's Potato-broccoli soup

Grandma Ruth Stringham's Broccoli Soup:

1 med bunch of broccoli-finely chopped (about 2 cups frozen)

4-5 C diced potatoes

~~~~~~~~~~~~~~~~~~~~~~~~~~

1 C margarine

1 C flour

1 C finely chopped onion

(about 1 ½ Tbs dried onion)

~~~~~~~~~~~~~~~~~~~~~~~

4 C chicken broth

2 C liquid from broccoli and potatoes

4 C milk or light cream

2 tsp salt

~~~~~~~~~~~~~~~~~~~~~~~~~

shredded cheddar cheese to taste

1) Cook potatoes and broccoli in salted water until both vegetables are tender. Save the liquid.

2) Cook onions in margarine until they are transparent.

3) Blend one cup flour into margarine and onions.

4) Add chicken broth, stirring constantly until it comes to a boil.

5) Stir in liquid from broccoli and potatoes, 4 cups milk and salt.

6) Add drained broccoli and potatoes. Stir to boiling.

Yields one gallon of soup. TIP: It is a lot of soup! Put leftovers into freezer bags and lay flat in freezer ( I like to do it per serving) Heat in a sauce pan -NOT microwave- on Low heat.

Grandma Teasdale's Minestrone Soup:

here goes....

1 lb. Stew meat (the original recipe called for italian sausage)

1 qt. Water

2 celery stalks chopped

2 large carrots diced

2 onions

1½ C. beef broth

2-8 oz cans of tomato sauce

1 large can of tomatoes

Garlic flavor

½ teaspoon basil

1 Tbs. sugar

1 tsp. Oregano

~~~~~~~~~~~~~

1 C. of spiral noodles (I use wacky mac. The original recipe called for bow ties.)

Combine and simmer three hours in a large pot or stock pot. Then add 1 cup of cooked spiral noodles (I'm lazy and add more water and throw the noodles in dry about 15 min before serving) That's it it's done. Great with rolls. and oh your house will smell amazing

I love this recipe because not only is it tasty, it is a lot of opening and dumping. Not a huge mess and easy.

Chile Verde Soup

You should try Chile Verde Soup! I go the recipe from my sister, Lisa, and like every other thing out of Lisa's kitchen it is shamefully tasty.

2 cans chunked chicken (Costco or deseret both work, or you can cook and shred if

you're fancy.)
1-2 16 oz cans of green enchilada sauce

1 can drained black beans

1 can drained corn

1-2 Cans chicken broth

onion and cilantro optional and to taste

Dump and stir till hot in a large pot

Pour in to bowls and top with shredded mozzarella, dollop of sour cream and tortilla chips. (Yes you stir the chips into the soup.) Then you eat.


DISCLAIMER: My kids call this throw up soup. They love it and it is one of the few soups that all of us will eat, but it does look kinda gross. Once you taste it though, you don't care what it looks like. Imagine a smothered burrito and heaven put into a soup. :)