Basic Potato Soup

From the "Where's Mom" cookbook

Ingredients:

10 potatoes, peeled and diced

1 cup sliced carrot

1 chopped onion

2 chicken bouillon cubes

Put ingredients into a large pot and add enough water to just cover potatoes.  Bring to a boil and cook until potatoes are tender. Do not drain.

In blender combine:

1 large can evaporated milk

3/4 c flour

1 tsp salt

1/2 tsp crushed rosemary

1/2 tsp thyme leaves

pepper to taste (I throw in a pinch of red pepper flakes since this is a very basic soup)

Blend and pour over hot potatoes.  Stir, then add 1/2 cube buetter or margarine.  Heat and stir until soup thickens.  Add milk if soup is too thick.

Garnish with cheese, chives and/or bacon.

Hamburger Vegetable Soup

Ingredients:
1 lb ground beef
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
3 cups beef broth
3 cups water
1 can diced tomatoes with juice
1/2 cup rice
1/4 cup ketchup
1 bay leaf
1 tsp dried basil
1/4 tsp garlic powder
1/4 tsp dried thyme leaves


Directions:
Brown beef with onion.  Drain well.  Add remaining ingredients, stir to combine.  Bring to a boil, reduce heat.  Cover and simmer 25-30 mins or until vegetables and rice are tender.  Salt and pepper to taste.

Hamburger Soup with Barley (Crockpot)

This comes form the "Fix It and Forget It" cookbook.

Ingredients:

1 lb ground beef

1 med onion, chopped

5 cups beef broth

1 14 oz can diced tomatoes

1 cup sliced carrots

3 celery ribs, sliced

8 Tbsp barley

1 bay leaf

1 tsp dried thyme

1 Tbsp dried parsely

1 tsp salt

1/2 tsp pepper

1 can corn, drained

Directions:

Brown beef and onion in skillet.  Drain, then place in crockpot.  Combine the remainder of the ingredients int he slow cooker.  Cover and cook on high 3 hours or low 6-8 hours.

*Barley can be substituted for 1/2 cup food storage soup mix, or add both for a thicker soup.

Italian Bread Bowls

Do you want an elegant way to serve your soup?

How about a bread bowl?

Do not be intimidated by these at all.

This recipe makes 16 medium sized bowls, so you might want to cut it for a smaller family.

The leftovers freeze nicely.
(I also hear you can freeze the dough balls to thaw and rise later, but I haven't tried it.)

I got this recipe from allrecipes.com .

Ingredients:

2 1/2 Tbsp yeast

3 3/4 c warm water

1 Tbsp salt

3 Tbsp oil

10 1/2 cups flour

1 Tbsp cornmeal

1 egg white

1 Tbsp water

Directions:

In mixer (or large bowl) dssolve yeast in warm water.  Let stand until creamy.

Add 4 cups flour, salt and oil to the mixture and beat well.  Stir in the remaining flour a little at a time, mixing well.

Knead by hand or in mixer for about 6 minutes or until smooth and elastic. If this is sticky, add a little more flour.  Too sticky will mean flatish bowls at the end.

Lightly oil a large bowl and place dough inside.  Turn once to coat, then cover and let rise until doubled - about 40 minutes.

Punch dough down and divide into 16 portions.  Shape each piece into a round ball and place onto lightly greased baking sheet sprinkled with cornmeal.  (I put 8 on a cookie sheet) Cover and let rise again until double - another 40ish minutes. Do not let them rise too long or too fast or they will deflate and be very disappointing at the end.

Preheat oven to 400 F. In a small bowl, beat egg white and water together.  Set aside.

Bake bread bowls 5 minutes, then brush lightly with egg wash.  (Make sure to get all the parts since this "seals" the bread and gives it a good crust to contain your soup.)  Bake 10 minutes and brush again.  Bake until golden brown, then cool on wire rack.

To make the bowls, cut a small slice from the top.  Scoop out the centers (a spoon works well), but leave enough edge to hold the soup.  Fill and serve.

*You can add seasonings or cheese to the dough to compliment the soup/filling you are serving.

Taco Soup (Crockpot)

My sister-in-law, Emily, sent this to me.

I love my crockpot for those really busy days, especially the recipes that dump a few quick ingredients in and you are done.

This one looks like a winner!

2 chicken breasts

1 can cream of potato soup

1 can kidney beans

1 package frozen corn (small package)

1 can diced tomatoes

1 package taco seasoning mix

2 chicken bouillon cubes

2 cups water

 

Mix and cook in crockpot all day.  Shred chicken right before serving.  Top with tortilla chips, shredded cheese, and sour cream.

Melissa's Chicken Soup

Another great sister contribution is from Melissa.

I'm excited to try this one!

4 quarts water
2/3 cup pearled barley, uncooked
2 chicken breasts, uncooked
1 yellow onion, diced
1/3 cup chicken bouillon

 Boil above ingredients until chicken is cooked through.  Do not drain.  Remove chicken from pan and shred on cutting board.

2-3 stalks celery, diced
2-3 potatoes, peeled and diced
1 cup carrots, peeled and diced
2/3 cup small shell pasta

Once chicken is cooked through and removed from pan, add the celery, potatoes, carrots and pasta.  Boil until vegetables are tender.  Add cooked, shredded chicken back to soup.  Serves 6-8

This soup is so delicious on a cold winter day with homemade rolls or garlic bread!!!

Baked Potato Soup

This title got two recipes sent to me - one from Michell and one from Meggan.

I'll have to try them both!!

 

First from Michell:

 

LOADED BAKED POTATO SOUP

 

3 bacon strips, diced

1 small onion, diced

1 clove garlic, minced

3 T. flour

1 t. salt

1/2 t. basil

1/2 t. pepper

3 C. chicken broth

2 large baked potatoes, peeled and cubed

1/2 t. hot pepper sauce

1/2 C. heavy cream

1/2 C. sour cream

Shredded Cheddar Cheese

Minced fresh parsley

 

Directions:

1. Cook bacon until crisp.  Drain, reserving 1 T. of drippings. Set bacon aside.

2. Saute onion and garlic in drippings until tender.  Stir in flour, salt, basil and pepper.  Gradually add broth.  Bring to boil.  Boil and stir for 2 minutes.  Wisk the cream and sour cream together in a separate bowl then add to soup along with potatoes and hot pepper sauce.  Add 1 C. cheese to soup and heat through but do not boil. Garnish with bacon and parsley.

 

 

Next is Meggan's version:

 

Baked Potato Soup

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided (I never use this much)

1 head of broccoli

 Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Add broccoli and stir until well combined. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

 

 

 

 

 

 

*Don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.