Cheesy Potato Soup Recipe

Cheesy Potato Soup Recipe

INGREDIENTS

• 6 tablespoons unsalted butter
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped celery
• 4 cups water
• 8 potatoes, peeled and cubed
• 15 slices American cheese - broken into pieces
• 4 tablespoons all-purpose flour
• 2 1/3 cups milk
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
2. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
3. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Rotini Chicken Soup Recipe

INGREDIENTS

• 2 cubes chicken bouillon
• 1 (12 ounce) package rotini pasta
• 13 cups chicken broth
• 4 cups water
• 6 stalks celery, chopped
• 1 onion, chopped
• 4 carrots, chopped
• 1 1/2 pounds chicken - cut into bite size pieces
• garlic powder to taste
• 1 teaspoon onion powder
• salt and pepper to taste

DIRECTIONS

1. Place enough water in a 5 quart pot over high heat to boil the pasta. Place the bouillon in the water and bring to a boil. Place the rotini in the boiling water and cook according to package directions. Drain and set pasta aside.
2. In a large pot over high heat, combine the chicken broth and water. To this, add the celery, onion, carrots and chicken. Bring to a boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. Cook 20 minutes, or until vegetables are tender and chicken is no longer pink. Serve hot.

Vegetable Pork Soup Recipe

Vegetable Pork Soup Recipe

INGREDIENTS

• 7 cups water
• 6 cups Roma (plum) tomatoes, quartered
• 2 carrots, chopped
• 1 onions, quartered
• 2 pounds boneless pork loin, cut into 1 inch cubes
• 2 teaspoons salt

DIRECTIONS

1. In a large pot, bring water to a boil. Add the tomatoes, carrots, onions and pork. Reduce heat to low. Cover and simmer for at least 2 hours. Add salt and bring to a boil for 5 minutes. Remove from heat and serve.

Potato and Onion Soup Recipe

INGREDIENTS

• 1/4 cup margarine
• 1 onion, thinly sliced
• 2 leeks
• 2 red potatoes, peeled and sliced
• 2 quarts water
• 1 tablespoon salt
• 1/4 cup margarine
• 1/2 cup heavy whipping cream
• 3 tablespoons chopped fresh chives

DIRECTIONS

1. In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
2. Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

Easy Cheeseburger Soup Recipe

1 pound ground beef
1 onion, chopped
2 carrots, shredded
1 stalk celery, diced
1 teaspoon dried basil
2 tablespoons dried parsley
4 tablespoons margarine
3 cups chicken broth
3 cups hash brown potatoes
1/4 cup all-purpose flour
8 ounces processed cheese food
1 1/2 cups milk
salt and pepper to taste
1/4 cup sour cream

In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.

Yorkshire Navy Bean Soup Recipe

1 (16 ounce) package dried navy beans
water to cover
7 cups chicken stock
1/2 cup margarine
4 carrots, chopped
1 onion, chopped
1/2 pound bacon

Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

Chicken and Rice Soup Recipe

2 tablespoons olive oil
2 skinless, boneless chicken breast halves - shredded
1 pinch salt and pepper to taste
1 tablespoon butter
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
10 sprigs flat leaf parsley
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
3 cups milk
1 cup water
1 cup uncooked instant rice
1 teaspoon seafood seasoning mix

Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf. Pour stock and milk into the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.

Grandma's Sweet Potato Soup Recipe

4 large sweet potatoes
1/3 cup butter
8 cups water
1/2 cup tomato sauce
2 tablespoons half-and-half
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 pinch dried thyme
1 cup cashew halves

Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).

Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.

Easy Broccoli Cheese Soup Recipe

2 1/2 (16 ounce) packages chopped frozen broccoli, thawed
2 cups half-and-half cream
4 cups water, divided
2 pounds processed cheese, cubed
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup cornstarch

Steam the broccoli in a steamer or in a colander over boiling water until tender and bright green, 15 minutes. Set aside.
Combine half-and-half, 2 cups water and cheese. Cook until cheese is melted and smooth, stirring constantly. Stir in salt, pepper and garlic powder. In a separate bowl, combine cornstarch and remaining 2 cups water, stirring to dissolve. Whisk the cornstarch mixture into the soup. Stir in broccoli and cook throughly for a few more minutes.

Broccoli Soup Recipe

1/2 cup chopped onion
1/4 cup margarine
1/4 cup flour
1/2 tsp salt
4 cup milk
1 pkg frozen chopped broccoli, cooked and drained

Saute onion in margarine. Blend in flour and salt. Gradually add milk; cook stirring constantly until thickened. Add broccoli. You can add 1 cup natural shredded cheddar cheese for variety. Stir until cheese melts.