This is for Jamie Burger and Traci Repscher, because they requested that I post this recipe. This is my husbands favorite soup, and I love it too, because he is the one who makes it.
4 medium potatoes, cubed
1 large onion, diced
4 Tbsp. butter
3 Tbsp. flour
1/2 cup milk
salt and pepper, to taste
1 cup shredded cheddar cheese
bacon, crumbled (optional)
Cook potatoes and onion in enough water to cover potatoes. Melt butter in skillet, add flour and heat slowly until it bubbles, stirring constantly. Stir in milk and continue cooking until thickened. Stir in potato, onion, and water mixture and bring slowly to a boil. Add cheese. Simmer until thickened. Season with salt, pepper and bacon.
Tuesday, February 26, 2008
Friday, February 22, 2008
Clam Chowder
1 cup onions finely chopped
1 cup celery finely chopped
2-3 cups potatoes chunked
2 cans minced clams and juice
3/4 cup butter
3/4 cup flour
1 Qt milk or half and half
2 Tbsp red wine vinegar
1 1/2 tsp salt
1/2 tsp sugar
Freshly ground pepper
Drain clams and pour clam juice over veggies. Add enough water to barely cover vegetables in a small sauce pan. Simmer until tender. Melt butter and add flour and blend. Add milk and stir constantly until smooth and thick-(you're making a white sauce.) Add undrained veggies and clams and simmer. Add a little more milk to thin it out if desired. Top with freshly ground black pepper. Serve with a hunk of your favorite bread or saltines go great with chowder. 6-8 servings.
1 cup celery finely chopped
2-3 cups potatoes chunked
2 cans minced clams and juice
3/4 cup butter
3/4 cup flour
1 Qt milk or half and half
2 Tbsp red wine vinegar
1 1/2 tsp salt
1/2 tsp sugar
Freshly ground pepper
Drain clams and pour clam juice over veggies. Add enough water to barely cover vegetables in a small sauce pan. Simmer until tender. Melt butter and add flour and blend. Add milk and stir constantly until smooth and thick-(you're making a white sauce.) Add undrained veggies and clams and simmer. Add a little more milk to thin it out if desired. Top with freshly ground black pepper. Serve with a hunk of your favorite bread or saltines go great with chowder. 6-8 servings.
Easy Taco Soup
This makes a ginormous crock pot full, so I always freeze some for later.
1 lb ground beef
1 pkg taco seasoning
1 can corn w/juice
1 large can crushed tomatoes
1 small can diced tomatoes
1 pkg dry instant onion soup
3 cans beans with juice any varety: black, kidney, white etc.
Brown onion and add taco seasoning and water according to taco seasoning directions. Add to rest of ingredients in crock pot and simmer. Serve with Fritos, Sour cream, and Cheese.
1 lb ground beef
1 pkg taco seasoning
1 can corn w/juice
1 large can crushed tomatoes
1 small can diced tomatoes
1 pkg dry instant onion soup
3 cans beans with juice any varety: black, kidney, white etc.
Brown onion and add taco seasoning and water according to taco seasoning directions. Add to rest of ingredients in crock pot and simmer. Serve with Fritos, Sour cream, and Cheese.
Potato Leek Soup
Ingredients:
2 large Idaho potatoes, peeled and diced (3 cups)
2 leeks, thoroughly washed and thinly sliced (2 cups)
4 cups chicken broth
1 sweet red pepper, remove seeds and slice into ¼ inch strips
½ tsp salt
¼ tsp pepper
½ cup heavy cream
1 Tbsp extra virgin olive oil
Dash of grated nutmeg (optional)
Instructions:
In a large pot combine potatoes, leeks (do not use dark green portion unless you want this to taste like it came out of a can), chicken broth, salt and pepper. Bring to a boil, then reduce heat to gentle simmer for 15 minutes.
While potatoes and leeks are simmering, roast about ¾ of the sweet red pepper in olive oil for 2-3 minutes or until softened. Set aside.
After potatoes and leeks are cooked, drain and save liquid. Place all solid ingredients – including red peppers – into a food processor and puree until smooth. Add a small amount of the broth as needed to facilitate this step. Hint: consider reserving a few cooked pieces of leek from the puree process and reintroduce them in the next step to give the soup some texture.
Combine potatoes, leeks and red pepper mixture with broth and mix thoroughly. Stir in cream. Let this mixture heat, then add nutmeg. Do not cook more after the cream mixture has been heated. Serve immediately.
This soup is better if it is not too thick so don’t be afraid to add more broth if necessary to achieve desired consistency. Double the recipe for leftovers – it will be even better the next day! Serve with fresh bread like sour dough or a baguette. It's definitely best with cream but if you don't have it a little whole milk will work.
2 large Idaho potatoes, peeled and diced (3 cups)
2 leeks, thoroughly washed and thinly sliced (2 cups)
4 cups chicken broth
1 sweet red pepper, remove seeds and slice into ¼ inch strips
½ tsp salt
¼ tsp pepper
½ cup heavy cream
1 Tbsp extra virgin olive oil
Dash of grated nutmeg (optional)
Instructions:
In a large pot combine potatoes, leeks (do not use dark green portion unless you want this to taste like it came out of a can), chicken broth, salt and pepper. Bring to a boil, then reduce heat to gentle simmer for 15 minutes.
While potatoes and leeks are simmering, roast about ¾ of the sweet red pepper in olive oil for 2-3 minutes or until softened. Set aside.
After potatoes and leeks are cooked, drain and save liquid. Place all solid ingredients – including red peppers – into a food processor and puree until smooth. Add a small amount of the broth as needed to facilitate this step. Hint: consider reserving a few cooked pieces of leek from the puree process and reintroduce them in the next step to give the soup some texture.
Combine potatoes, leeks and red pepper mixture with broth and mix thoroughly. Stir in cream. Let this mixture heat, then add nutmeg. Do not cook more after the cream mixture has been heated. Serve immediately.
This soup is better if it is not too thick so don’t be afraid to add more broth if necessary to achieve desired consistency. Double the recipe for leftovers – it will be even better the next day! Serve with fresh bread like sour dough or a baguette. It's definitely best with cream but if you don't have it a little whole milk will work.
White Chicken Chili
Ingredients:
1/2 stick butter
1/4 cup flour
3/4 cup chicken broth
2 cups half and half (1 pint)
1 1/2 tsp chili powder (you can add more if you like)
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 4oz cans of diced green chilies
4 cooked and shredded chicken breasts
3 cans navy beans (must be Bush's brand)
1 1/2 cup Monterey Jack cheese
Directions:
Melt butter in pot and whisk in 1/4 cup of flour. Let cook for 1 minute then whisk in the chicken broth and 2 cups of half and half. Whisk continually so it doesn't burn. Simmer until thick. When thickened add chili powder, salt, pepper, and cumin. Add green chilies, navy beans, chicken, and cheese. Warm through and serve. You can serve with cheese, diced tomatoes, and sour cream if desired.
1/2 stick butter
1/4 cup flour
3/4 cup chicken broth
2 cups half and half (1 pint)
1 1/2 tsp chili powder (you can add more if you like)
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 4oz cans of diced green chilies
4 cooked and shredded chicken breasts
3 cans navy beans (must be Bush's brand)
1 1/2 cup Monterey Jack cheese
Directions:
Melt butter in pot and whisk in 1/4 cup of flour. Let cook for 1 minute then whisk in the chicken broth and 2 cups of half and half. Whisk continually so it doesn't burn. Simmer until thick. When thickened add chili powder, salt, pepper, and cumin. Add green chilies, navy beans, chicken, and cheese. Warm through and serve. You can serve with cheese, diced tomatoes, and sour cream if desired.
Wednesday, February 20, 2008
Any Music Suggestions?
I though it might be fun to have a little tune playing while you browse through the recipes. Any suggestions on good music that we could put on here? Let me know. Thanks for all those who have posted soup recipes for the month of February and remember, you still have about a week and a half if you have a soup recipe you would like to share!
Tuesday, February 19, 2008
Creamy Chicken Noodle Soup
Okay, if any of you like homemade chicken noodle soup, but think you don't have time to make it... this is so easy and very yummy!!!
Ingredients:
2 quarts water (8 cups)
8 chicken bouillon cubes
2-4 cups uncooked wide egg noodles
1/2 cup frozen carrots
1/2 cup frozen peas
2 cans cream of chicken soup
1 soup can of milk
2 cups cubed, cooked chicken
1 cup sour cream
Directions:
In large pan bring water and bouillon to boil. While boiling, add noodles and frozen veggies - cook 10 minutes. Add chicken soup, milk, and chicken - heat through on medium heat - turn to low and add sour cream. Keep warm until served.
My favorite way to serve this is in bread bowls. Panera Bread has some yummy ones if you don't want to make them yourself.
Just so you know, I added the frozen vegetables to this recipe myself. So you can add more or less if you like, or take them out all together. I think they make the soup way better.
Ingredients:
2 quarts water (8 cups)
8 chicken bouillon cubes
2-4 cups uncooked wide egg noodles
1/2 cup frozen carrots
1/2 cup frozen peas
2 cans cream of chicken soup
1 soup can of milk
2 cups cubed, cooked chicken
1 cup sour cream
Directions:
In large pan bring water and bouillon to boil. While boiling, add noodles and frozen veggies - cook 10 minutes. Add chicken soup, milk, and chicken - heat through on medium heat - turn to low and add sour cream. Keep warm until served.
My favorite way to serve this is in bread bowls. Panera Bread has some yummy ones if you don't want to make them yourself.
Just so you know, I added the frozen vegetables to this recipe myself. So you can add more or less if you like, or take them out all together. I think they make the soup way better.
Winter Vegetable Chowder
A great soup for you vegetable lovers. It's good for you and tastes good too! The best part, it will warm you up on a cold winters night.
1 cup chopped onion
½ tsp. crushed basil
½ cup sliced celery
¼ tsp. pepper
2 tbsp. margarine
1 ½ cups sliced zucchini
1 large peeled potato, diced
1 7 oz. canned corn, including liquid
1 cup peeled, sliced carrots
1 tbsp. flour
2 cups water
½ cup shredded cheddar cheese
1 tsp. salt
2/3 cup evaporated milk
1 beef bouillon cube
Saute onion and celery in butter in a soup pot or Dutch oven just until tender. Cut potato in ½" cubes. Add potato, carrots, water, bouillon cube, salt, basil, and pepper. Heat to boiling. Reduce heat; cover and boil gently for 30 minutes. Stir in zucchini and corn with its liquid. Boil gently again until zucchini is done. Combine flour with water just enough to make a paste; then combine with evaporated milk and add to the vegetable mixture. Cook and stir over medium heat until mixture just comes to a boil. Remove from heat and stir in ½ cup cheese until melted. Ladle into serving bowls and sprinkle with additional cheese and/or bacon bits, if desired. Makes six cups of soup.
1 cup chopped onion
½ tsp. crushed basil
½ cup sliced celery
¼ tsp. pepper
2 tbsp. margarine
1 ½ cups sliced zucchini
1 large peeled potato, diced
1 7 oz. canned corn, including liquid
1 cup peeled, sliced carrots
1 tbsp. flour
2 cups water
½ cup shredded cheddar cheese
1 tsp. salt
2/3 cup evaporated milk
1 beef bouillon cube
Saute onion and celery in butter in a soup pot or Dutch oven just until tender. Cut potato in ½" cubes. Add potato, carrots, water, bouillon cube, salt, basil, and pepper. Heat to boiling. Reduce heat; cover and boil gently for 30 minutes. Stir in zucchini and corn with its liquid. Boil gently again until zucchini is done. Combine flour with water just enough to make a paste; then combine with evaporated milk and add to the vegetable mixture. Cook and stir over medium heat until mixture just comes to a boil. Remove from heat and stir in ½ cup cheese until melted. Ladle into serving bowls and sprinkle with additional cheese and/or bacon bits, if desired. Makes six cups of soup.
Thursday, February 7, 2008
Zuppa Toscana
If you love the Zuppa Toscana soup at The Olive Garden then this recipe is for you. It is so tasty you will want to run to the OG to get bread sticks and salad to go with it!
Ingredients
- 1 lb Italian sausage
- 3-4 large russet bakers potatoes (slice in half then 1/4'' slices)
- 1 yellow onion, chopped
- 1/2 lb bacon, cooked and crumbled
- 2 cloves garlic, minced
- 2 cups kale or swiss chard, chopped
- 2 cans chicken broth (3 cups)
- 1 quart water (4 cups)
- 1 cup heavy whipping cream
Cook sausage and drain on a paper towel. Add onions, potatoes, chicken broth, water, and garlic in a pot and cook until potatoes are tender. Add sausage, bacon, and salt and pepper to taste. Simmer for 10 minutes and then turn on low heat. Add kale and cream then heat and serve.
Bacon Potato Chowder
This soup goes really well with a bread bowl. Be careful not to scortch it, it happens fast if not watching soup.
8 slices of bacon
3 med potatoes, cubed
1 med onion, diced
1 can cream of chicken soup
1 1/2 cup water
1 cup sour cream
1 1/2 cup milk or cream, of course cream is better!
1/2 tsp. salt
1 T. parsley
Pepper to taste
Cook bacon until crisp. Saute onions in the bacon grease. Put cubed potatoes in a 3 qt. kettle. Chop up bacon. Add the chopped bacon and sauteed onions to the potatoes. Pour water over and let simmer in covered pot until potatoes are tender. Stir in soup and sour cream. Gradually stir in milk and seasonings. Heat to serving temperature.
Melinda Harr
8 slices of bacon
3 med potatoes, cubed
1 med onion, diced
1 can cream of chicken soup
1 1/2 cup water
1 cup sour cream
1 1/2 cup milk or cream, of course cream is better!
1/2 tsp. salt
1 T. parsley
Pepper to taste
Cook bacon until crisp. Saute onions in the bacon grease. Put cubed potatoes in a 3 qt. kettle. Chop up bacon. Add the chopped bacon and sauteed onions to the potatoes. Pour water over and let simmer in covered pot until potatoes are tender. Stir in soup and sour cream. Gradually stir in milk and seasonings. Heat to serving temperature.
Melinda Harr
Potato Soup
This recipe is from my mother-in-law. It is sooo great! Not your typical potato soup with huge chunks, it is more smooth. I like to use Nature Seasoning for my spice, it does make it have a real peppery taste, though, so beware of adding too much.
Potato Soup
Chop 1 onion
Chop celery stalk
4 chicken bouillon cubes
10-12 potatoes (pealed and chopped)
Water to barely cover
*Simmer after boiling for 1 hour or longer. Mash it all up, leaving a few chunks. Add 3 cups half and half (or 4). Keep simmering, add spices (salt, pepper, nature’s seasoning, etc.).
Top off with some cheese. (It would be a great "baked potato" soup if you top off with cheese, bacon bits, sour cream and chives when serving-we used to do that when I was a server at Black Angus.)
Watch while simmering, this soup can burn fairly quickly if not being watched for the last step.
Potato Soup
Chop 1 onion
Chop celery stalk
4 chicken bouillon cubes
10-12 potatoes (pealed and chopped)
Water to barely cover
*Simmer after boiling for 1 hour or longer. Mash it all up, leaving a few chunks. Add 3 cups half and half (or 4). Keep simmering, add spices (salt, pepper, nature’s seasoning, etc.).
Top off with some cheese. (It would be a great "baked potato" soup if you top off with cheese, bacon bits, sour cream and chives when serving-we used to do that when I was a server at Black Angus.)
Watch while simmering, this soup can burn fairly quickly if not being watched for the last step.
Wednesday, February 6, 2008
Chicken and Wild Rice Soup
This soup is the greatest! It is one that I make, and am craving again in a couple of weeks. It can be pretty thick, so you definately need to thin it down at the end. Enjoy!
4-5 boneless chicken breasts
2 cans chicken broth
4 cups water
1 Tbsp. onion flakes
2 bouillon cubes
1/2 tsp. basil
2-3 celery
*Boil above ingredients until chicken is tender. Remove chicken and shred.
1/2 cup wild rice - in second pot, cook in 2 cups water for 30 minutes, then drain.
1 cup white rice - add to soup (raw) after chicken is done with partially cooked wild rice.
1/3 cup butter
1/3 cup flour - mix with butter in separate pan until bubbly.
16 oz. half and half or milk
*Add half and half or milk to roux and stir till thickened. Add white sauce to soup and stir till thick and blended. Shredded chicken can be added anytime. Add milk or water if it is too thick.
4-5 boneless chicken breasts
2 cans chicken broth
4 cups water
1 Tbsp. onion flakes
2 bouillon cubes
1/2 tsp. basil
2-3 celery
*Boil above ingredients until chicken is tender. Remove chicken and shred.
1/2 cup wild rice - in second pot, cook in 2 cups water for 30 minutes, then drain.
1 cup white rice - add to soup (raw) after chicken is done with partially cooked wild rice.
1/3 cup butter
1/3 cup flour - mix with butter in separate pan until bubbly.
16 oz. half and half or milk
*Add half and half or milk to roux and stir till thickened. Add white sauce to soup and stir till thick and blended. Shredded chicken can be added anytime. Add milk or water if it is too thick.
Chicken Barley Soup
We just tried this soup recipe out last week and LOVED it! It's really easy to throw together and has a delicious flavor.
Ingredients:
Ingredients:
- 8 Cups water
- 2 cans Cream of Chicken
- 1 Cup carrots
- 1 Cup celery
- 1 Onion
- 1/3 Cup barley (quick cook)
- 2-3 boneless, skinless chicken breasts
Directions:
Boil chicken in 8 cups water until cooked. Shred chicken into bite size pieces. Using the same water, add cream of chicken, barley and chopped carrots, celery and onion. Bring to a boil and stir. Cover and reduce heat to simmer. Let sit for 30 minutes. Add salt and pepper to taste.
Tuesday, February 5, 2008
What's Cookin' at your house?
Well, we'll see how this goes! I wanted to start a blog where posts could be made with "tried and true" recipes from anyone who would like to participate. There will be a theme each month which I would like to try to stick to for ease of categorizing the recipes. What I am going to do with my recipes from this blog is print them out and put them in page protectors in a binder. Although there is a theme, if you have a great recipe that you would like to share that doesn't fit into the theme, don't worry. Just share it anyway, we would rather have your recipe than not at all. I know alot of you have great recipes and I for one am getting sick of taco's every week, so dig deep and let's share and share alike! Sound good? If there are any other suggestions, I would love to hear them!
The theme for the month of February is "Soups". Thanks for sharing!
The theme for the month of February is "Soups". Thanks for sharing!
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