Easy Cheesy Potato Soup

-7-8 lbs potatoes, peeled and cubed
-1 lb baby carrots, sliced
-1/2 lb mushroom, sliced
-4 C. celery, sliced
Boil in water for about 10 minutes or until vegetables are tender. Take half of the veggies and 2 1/2 C of the water and blend until smooth.
In a large sauce pan combine:
-6 T butter
-1 sm. Onion, chopped
-3 cloves of garlic
-1 Packet Chicken Bullion
-Salt and Pepper
-1 T fresh parsley
Cook until onions are tender. Then add
-4T Flour Mix until bubbly. Slowly add
-3 C Milk and stir until slightly thickened.
Pour pureed vegetable into white sauce, then add left over drained vegetables.
Stir to heat through. Serve with
-Shredded Cheddar Cheese and more Salt

Chicken Tomatillo Soup

• 
  
• Shredded chicken meat (about 1-2 breasts worth)
• 4 c. chicken broth (I used low-sodium)
• 1 can black beans, drained and rinsed
  
• 1 cup corn
• 1 medium onion, diced
• 3 tomatillos, chopped
• 4 garlic cloves, chopped
• 1 can chopped tomatoes, including liquid
• 1 heaping TB dried cilantro
  
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika

Top soup with:

• shredded cheese (cheddar, jack, mexican blend), if desired
• 1 avocado, diced
  
• sour cream, if desired
• tortilla chips

Add a little cooking spray to your soup pot and set over medium heat. Add onions and the tomatillos and cook for about 5 to 8 minutes, until the onions have softened and are beginning to turn a light brown. Stir in the chopped garlic cloves and cook for another 2 minutes. Next, add the chopped tomatoes with liquid, beans, corn, chicken, cumin, paprika, cilantro, and finally the chicken broth.

Bring soup to a boil, then reduce heat and simmer for about 10 minutes. Top with sour cream, tortilla chips, chopped avocado and grated cheese.

This recipe swiped from Average Pantry Gourmet on Just A Mom, HA.

La Minestra (Minestrone Soup)

1/2 lb bacon

1 whole onion, chopped

1 cup celery, chopped

2 cans (14.5oz) stewed tomatoes

2 cans beef broth (14 oz)

1 can (11.5 oz) tomato juice (or 2 small 6 oz cans)

1 can (150z) Northern (white) beans, Drained

1 can cut green beans, Undrained

3 whole carrots, sliced

2 cups shredded fresh cabbage, not the bagged kind, it gets too stringy.

2 cups water

1/2 tsp thyme

1/4 tsp basil

1/4 tsp oregano

1 cup pasta (shells, farfalle, macaroni, etc)

Cook up the bacon, saving a little grease. Cut it up.

Saute the celery and onion in bacon grease. Add everything to a soup pot, except for the pasta. Bring to a boil, then simmer until veggies are tender. Add pasta and cook until done.

Serve with grated parmesan.

This recipe is from Tasty Kitchen website.

Lasagna Soup

1 lb ground beef
6 C beef broth
1 clove garlic, minced
1 can diced tomatoes
1 1/2 tsp Italian seasoning
1/2 C Parmesan cheese
2 1/2 C spiral noodles

In soup pot, brown beef, drain. Add beef broth, garlic clove, diced tomatoes and Italian seasoning. bring to boil and add noodles. Boil for ten minutes. Remove from heat and stir in Parmesan cheese.

White Bean Chicken Soup

Into the crock pot:
3 chicken breasts, fat trimmed off
3 cups chicken broth
2 tsp Oregano
2 tsp Cumin
2 garlic cloves, minced
1 tsp crushed red pepper flakes
Cook on low for 6 hours.  Shred chicken and return to crock pot with juices

Add:
2T lime juice
2 tsp finely chopped fresh cilantro
2 cans great northwestern beans, drained and rinsed
2 C frozen corn
cook on low for 1 more hour

Serve with:
crushed tortilla chips
shredded cheddar cheese
sour cream.

Serves 6-8
Sorry, no picture this time. We ate it all before I thought to get the camera out.
**Dad even ate this!! Two bowls of it actually!!

Chicken and Corn Chowder

1 can cream of corn
1 can regular corn
1 can cream of chicken soup
2 cups diced chicken
5-6 potatoes diced
2 bay leaves
1 small diced onion
Salt and Pepper
garlic powder (to taste)

Put in crock pot on low and cook for 6 hours until potatoes are soft.
Remove bay leaves and serve in bowls over a scoop of cooked rice.

Baked Potato Soup

2/3 C butter
2/3 C flour
1 cup sour cream
3/4 tsp salt
7 c milk
1/2 tsp pepper
4 green onions, sliced
6-12 bacon sliced, cooked & crumbled
2 cups frozen corn (optional, but I like it)
1 ¼ cup shredded cheddar
4-5 large baked potatoes, cooled, peeled and cubed (I boil them instead, it's faster.)

In a large soup kettle, melt butter. Stir in flour until smooth. Gradually add milk. Heat and stir constantly until thickened. Add potatoes, green onions, and bacon (and corn). Reduce heat; simmer 5 to 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve.
Serves 8 to 10.

HAMBURGER SOUP

1 lb. hamburger
1 sm. onion, chopped
4 C. tomato juice
2 cups grated carrots
1 bay leaf
1/4 tsp. garlic salt
1/4 tsp marjoram salt
2 cans cream of celery soup

Brown hamburger with onion till done. In a large pot, combine everything except for the cream of celery soup. Simmer until carrots are tender. Add 2 cans cream of celery soup. cook 2 more minutes.

YUMMY!! This is mom's recipe that we had on Halloween night 2008! Hope she makes it again this year!

CREAMY CHICKEN NOODLE GOODNESS

4 boneless skinless chicken breast halves
4 quarts water
4 Tbsp. chicken bouillon
1 cube butter
4 potatoes, peeled & cut into 1 inch cubes
1 cup flour
3 celery stalks sliced
1 can evaporated milk
1 cup milk
1/2 pkg. Bowtie pasta
15 baby carrots cut in fourths.
Mrs. Dash, garlic powder, and pepper to taste.

Boil the chicken in water, bouillon, and a few shakes of garlic powder, pepper, and Mrs. Dash in a large stock pot. Remove Chicken after cooking...but, keep the broth. Add more water if the water is low. Cube the chicken and set aside. Add carrots, celery and potatoes. A few minutes later add pasta. When pasta is almost done add cubed chicken.
In microwave safe bowl combine butter, flour and milk and evaporated milk. Microwave until warmed. Using a wisk, mix until all lumps are gone. Add mixture to soup mix boil to thicken. This soup tends to really thicken up as it cools.

Thanks for sharing this Veronica!