Cheesy Potato Soup

Not too long ago we received a FIFTY pound bag of potatoes. Yup. 5-0! Potatoes were coming out our ears, and we don't actually eat a lot of POTATO-EY things. I decided soup would be good. And it was! This SUPER easy recipe turned out amazing. I know, I know. How can you mess up soup? Either way, I'm still giving myself a GIANT pat on the back! :)

Cheesy Potato Soup
3/4 cup chopped onion
3/4 cup chopped celery
2 tablespoons butter
2 cloves garlic, minced
1/2 cup chopped matchstick carrots
2 to 3 red potatoes, cubed
Several dashes each: ground thyme, pepper, and garlic powder
4 cups chicken broth
4 ounces sharp white cheddar cheese, shredded
1 cup shredded medium cheddar cheese
1 cup cream
Cornstarch slurry (optional)

Cook onion and celery in butter until tender, about 5 minutes. Add garlic and carrots and cook a few minutes more. Add the potatoes and broth and bring to a boil. Add seasonings. Cook until potatoes are tender, about 10 to 12 minutes. Slowly stir in the cream. Add the cheese slowly and stir until melted. Add a cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup cold water) to thicken, if desired. Serve warm sprinkled with more cheese!

TIP: Again, this recipe is so versatile. If you don't have carrots, leave them out. You could use all white cheddar or regular cheddar cheese. I even think a pepper jack would be pretty tasty. I would also think adding 1/2 to 1 cup of the super sweet petite white corn would be delish. You decide. And let me know how you make it for your family!

Favorite Taco Soup

I've had a LOT of taco soups, and this one is definitely my FAVORITE. I posted it a couple of years ago and decided it was time to give it another spotlight as the weather starts to turn. It uses TACO sauce instead of taco SEASONING, and I think that's what makes this taste EXTRA good. 

Favorite Taco Soup

1 pound ground beef

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 cup frozen corn, thawed

1 can stewed tomatoes, pureed with liquid

1/2 bottle taco sauce

1 (4-ounce) can diced green chiles

2 tablespoons chili powder

Dash of garlic salt and onion salt

2–4 cups beef broth (or more if desired)

Brown and drain the ground beef. Combine all ingredients in a large soup pot and simmer for at least 10 minutes. Serve with sour cream, cheese, and taco chips.

TIP: You can use any kind of chip you like, but my favorite happens to be Fritos. Or Nacho Doritos are even pretty tasty. You can also try topping this with avocado, sliced olives, cilantro, or even some fresh tomato. The possibilities are endless.

Creamy Chicken and Wild Rice Soup

Here's another soup to keep you WARM! I posted this recipe a year or two ago, but when I made it last week, it was so DELISH that I thought I better share it with you again. I think every time I make this I SWITCH up the ingredients according to whatever I have on hand. I love that it is so VERSATILE!

Creamy Chicken and Wild Rice Soup

3/4 cup wild rice

5 cups water
1 chicken bouillon cube

1 to 2 cups frozen chopped broccoli, thawed

1 cup thinly sliced carrots

1/4 cup diced onion

1 can cream of chicken soup, condensed

1 packages (8 ounces) cream cheese, cut into chunks

2 cups rotisserie chicken, cut into bite-size pieces
Slivered almonds to garnish (optional)

In a large soup pan, combine the rice with the water and bouillon and bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes, stirring once about halfway through. Stir in the broccoli, carrots, and onion. Cover and simmer 10 minutes more, or until vegetables and rice are tender. Stir in the condensed soup, cream cheese, and chicken. Cook and stir until cream cheese is melted. Thin with water or chicken broth if soup is too thick for your liking. Serve with almonds sprinkled over the top, if desired. Makes 6 to 8 servings.

TIP: You can totally change this recipe every time you make it. It's also good minus the broccoli and with a cup of sliced celery instead. Or just add some celery and a little less broccoli. Or throw in a cup of corn. Diced bell pepper would probably taste pretty yummy too. So many possibilities! 

Ham and Broccoli Cheese Soup

This is another great soup recipe from Jenny Stanger's FREEZER MEALS cookbook. It's nice and creamy, and SUPER easy to make. My family polished it off with no problem!

Ham and Broccoli Cheese Soup
2 cups cubed potato
1/2 cup chopped celery, optional (I added this to the recipe because I had some on hand)
2 cups water
1 1/2 cups cubed fully cooked ham
1 onion, chopped
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon pepper
3 cups milk
2 cups finely shredded cheddar cheese
1 cup frozen chopped broccoli

In a saucepan, bring potatoes, celery (if using), and water to a boil. Cover and cook for 10 to 15 minutes or until tender; set aside.

In a large saucepan, saute the ham and onion in the butter until onion is tender. Stir in the flour and pepper until smooth and a nice roux has formed. Gradually stir in the milk. Add the potatoes and their cooking liquid and bring to a boil. Cook for 2 minutes or more and stir until thickened. Reduce heat to low and then stir in the cheese and broccoli until cheese is melted and soup is heated through.

TIP: Eat now or let cool so you can freeze for a meal sometime down the road!

Bacon, Beef, and Barley Soup

This is the perfect HEARTY soup to serve one of these lovely FALL days! I would almost call it a STEW because its very thick and rich. I bet your FAMILY will like it as much as mine did. :)

Bacon, Beef, and Barley Soup

4 bacon strips, chopped

1 1/2 pounds stew meat, cut into 1/2-inch pieces

1 medium onion, chopped

4 medium red potatoes, cut into 1/2-inch cubes

1 1/2 cups fresh baby carrots, cut in half lengthwise

1 cup frozen corn

1/4 cup medium pearl barley

2 cans beef broth

1 can diced tomatoes with basil, oregano, and garlic, undrained

1 (12-ounce) jar home-style beef gravy

1/2 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In drippings, cook beef and onion until meat is no longer pink.

In a 5-quart slow cooker, layer the potatoes, carrots, corn, and barley. Top with the beef mixture and bacon. Combine the broth, tomatoes, gravy, and pepper and then pour over top. Cover and cook on low heat for 8 to 9 hours or until meat and vegetables are tender. Stir before serving.


TIP: Serve this with some yummy crusty bread for a very rounded and fulfilling meal!

Tomato Bisque

This is a recipe I've posted BEFORE, but I wanted to make sure it wasn't forgotten! This is a fabulous recipe that is definitely one of my all time FAVORITES. It really is amazing and, of course, super EASY.

Tomato Bisque

3 (32-ounce) cans diced tomatoes (or stewed) and liquid

1 large sweet yellow onion, cut into chunks

3 to 4 good-sized cloves garlic, crushed 

1 to 2 packages fresh basil (or a couple handfuls)

Salt and pepper, to taste

Extra virgin olive oil

1 pint whipping cream

Combine the first 5 ingredients and pour into a 9 x 13-inch baking pan. Drizzle the olive oil over top, lengthwise, side to side . . . basically a good drizzle. Cover with foil and bake at 350 degrees for 2–3 hours (I think 3 hours is best!). After baking blend with an immersion blender or in batches in a blender until smooth. Pour into a soup pot on the stove and keep warm. Slowly stir in the whipping cream until heated through and serve. Serves around 8 people.

TIP: Serve with some sort of crostini. I like slicing a baguette, brushing it with garlic butter, and then toasting in the broiler with some fresh Parmesan cheese grated over top!

I'm Back! Now How About Minestrone Soup?

In trying to prepare some MEALS to freeze before my cute little twins arrived, I found this recipe in a "freezer meals" type COOKBOOK written by Jenny Stanger. It was DELICIOUS and I'm so glad we were able to try it. Thanks Jenny!

Easy Minestrone Soup
8 cups water
2 (15-ounce) cans diced tomato (I pureed both cans to eliminate chunks for my fam)
1 (15-ounce) can red kidney beans
1 (15-ounce) can green beans
1 (15-ounce) can corn (I used about 1 cup frozen)
1 medium onion, chopped
2 carrots, thinly sliced (I used about 1 cup of baby carrots, sliced)
4 ounces polish sausage, sliced
2 tablespoons parsley
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
6 ounces large egg noodles

Pour all ingredients except noodles into a large stockpot and bring to a boil. Boil for 14 minutes. To serve immediately, add the noodles and cook for another 10 minutes (or until noodles are done). To freeze, let cool and put in plastic zip-lock bags (I split mine in two gallon-sized bags). To serve after freezing, let defrost and then cook 10 minutes or until heated through.

TIP: If freezing this recipe, I would hold off on adding the noodles until after you thaw it and reheat. This way you avoid getting mushy noodles. Also, don't forget to label if you are putting this meal in the freezer. Just write on the baggy what it is and how to heat it up. It works like a charm having dinner already done!

Spicy Potato Chowder

I based this recipe from another recipe I got from a FRIEND who got it from a friend and so on. It is actually from Market Street Grill, a local RESTAURANT in Salt Lake City. Let me just say, SOOOOO good!

Spicy Potato Chowder

3/4 cup melted butter

1 cup flour

2 cups peeled and diced potato
1 cup diced celery

1 cup diced onion

1 cup diced green bell pepper

1 cup diced leek

1 1/2 cups water

1/2 cup apple juice

1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons thyme
3 bay leaves
1/2 teaspoon Tabasco sauce
1 quart half-and-half

Combine the melted butter and flour in an ovenproof dish and bake at 325 degrees for 30 minutes.

In the meantime, combine all of the remaining ingredients except the half-and-half in a large soup pan and simmer until potatoes are tender. Stir in the baked butter and flour mixture, which should make everything look slightly less thick than cookie dough. Stir in the half-and-half until well blended and then heat through, stirring occasionally. Makes 6 servings.

TIP: I didn't have clams or clam juice when I made this, but you you can add both. Just replace the apple juice with clam juice and add a can of clams. I also like to add both red and green bell pepper because the red really pops and adds some nice color to this super yummy soup!

Thai-ish Lime Chicken Soup

I'm never sure what to actually call this SOUP, my husband just says to call it GOOD! It's very simple, but super FLAVORFUL, and fast becoming a new favorite of ours.

Thai-ish Lime Chicken Soup
1/2 yellow onion, chopped
2 cups cut-up cooked chicken
2 cans great Northern white beans, rinsed and drained
4 cups chicken broth
1 can diced green chiles
1/2 bunch cilantro, chopped
1 lime
Few dashes curry powder
Pepper

In a soup pot, lightly brown the onion in a touch of oil, about 3 to 5 minutes. Add the chicken, beans, broth, and chiles. Simmer until warmed through. Stir in the cilantro and squeeze in all the juice from the lime. Season with the curry powder and pepper; simmer for about 10 minutes or so and then serve!

TIP: I haven't experimented much with this soup, but I do know it's flavor stands on its own. You can try garnishing it with a little grated cheese or crumbled tortilla chips, or even a dollop of sour cream, but I don't think it's really necessary. Serve it with some yummy bread though and this dinner is sure to be a hit!

Creamy Carrot Bisque

Every year, my MOM gives me a big bag of carrots from her GARDEN. And, every year, I make this SUPER yummy soup. It's pretty healthy, but so creamy and GOOD that my 1-year-old daughter downs the stuff!

Creamy Carrot Bisque
1 small sweet onion, diced
1 clove garlic, minced

2 pounds peeled carrots, cut into pieces

1 tablespoon cider vinegar
Dash of nutmeg
4 to 5 cups chicken broth (or vegetable for vegetarians)
1/2 to 3/4 cup heavy cream or half-and-half
Cooked and crumbled bacon, optional
Sour cream, optional

In a large saucepan, saute the onion and garlic until translucent. Add the carrots, vinegar, nutmeg, and broth and bring to a simmer. Cook until the carrots are very soft. Blend cooked mixture in the blender until smooth and creamy; with the blender still running, slowly pour in the cream. Pour back into saucepan and then warm through. Taste and season with salt and pepper if necessary. Serve with bacon and sour cream on top.

TIP: I use my mom's garden carrots, but you can buy the 2-pound bag of already peeled baby carrots at the grocery store and they work just as well. And, they will actually save you time because you don't have to peel them! Also, if you want to cut calories, try using milk instead of the cream.

Easy Crockpot Chili

I always think a warm HEARTY dinner tastes best when it's COLD outside, don't you? I also think Crockpot recipes tend to be pretty EASY and almost always yummy! Well, I decided to perfect my CHILI recipe this year, and boy was it tasty. Hope you like!

Easy Crockpot Chili
2 pounds ground beef, cooked and drained
1 onion, chopped
1 can kidney beans, with liquid
1 can chili beans, with liquid (this is basically seasoned pinto beans)
1 can black beans, drained

1 (4-ounce) can diced green chiles

1 can diced tomatoes (leave whole or blend until smooth)
2 (8-ounce) cans tomato sauce
1 cup water
2 tablespoons chili powder
Dash of garlic powder
2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons ketchup

Here's the easy part: combine all ingredients in a 3- to 5-quart slow cooker and cook on low heat about 6 hours. Serve topped with grated cheddar cheese and a dollop of sour cream and, of course, some yummy cornbread on the side! Makes 6 to 8 servings.

TIP: You can try using cooked shredded beef roast instead of the ground beef, or you can use cooked ground turkey. Whatever you prefer! Also, another good topper to go with the cheese and sour cream is crushed Fritos or tortilla chips. SUPER GOOD!

Butternut Squash and Apple Soup

I was recently WATCHING an episode of Barefoot Contessa and she made this AMAZING sounding soup. I was inspired to try it, but SIMPLIFY it at the same time. I think I came up with a WINNER, but let me know what ya think!

Butternut Squash and Apple Soup
Extra virgin olive oil
1 large butternut squash (about 2 1/2 pounds)
2 sweet apples
1 large sweet onion
1 tablespoon curry powder
Salt and pepper
1 cup water
1 cup apple juice
3/4 cup milk

Preheat oven to 400 degrees. Prepare a 9 x 13-inch pan with a drizzle of olive oil in the bottom; set aside.

Peel and cut the squash, apples, and onion into uniform pieces. Place in the prepared pan, drizzle with olive oil and then sprinkle the curry powder, salt, and pepper over top. Toss to coat and add more oil if necessary to get a good coating. Bake in the oven until tender, about 45 minutes, stirring every 15 minutes. When done, blend the mixture with the water and apple juice until smooth. This will have to be done in batches. To finish, pour thick soup mixture into a soup pot and stir in milk. Warm through over medium heat.

TIP: This is a pretty thick soup, so feel free to add more liquids. My husband said he would have liked more apple juice, but I would add more milk myself, so whatever you think! I loved the consistency this way though. Also, I served my soup garnished with pepitas (pumpkin seeds) and grated fresh Parmesan cheese. Really yummy!

Creamy Cauliflower Soup

It's COLD outside! Well, it is at my house anyway. The time of YEAR when I have to face the fact that I won't be WARM again until June. Oh well, though—the CHANGE in the weather is nice. It puts me in the mood for SOUP, and this easy recipe is a total winner.

Creamy Cauliflower Soup
2 1/2 cups chicken broth
2 cups chopped cauliflower
2 cups peeled and cubed potatoes
3/4 cup diced celery
1/2 cup dice onion
1/4 cup plus 2 tablespoons butter
1/4 cup plus 2 tablespoons flour
4 1/2 cups whole milk (or half-and-half is good too!)
1 cup grated cheddar cheese

In a saucepan, combine the broth and veggies and bring to a boil. Cook until tender, about 10 to 12 minutes; remove from heat. In a large soup pan, melt the butter and then stir in the flour and cook for 2 minutes. Slowly stir in the milk, stirring constantly until it starts to thicken, about 10 minutes over medium heat. Add the veggies and broth and then stir in the cheese. Season with salt and pepper. Makes 6 servings.

TIP: Since I'm a cheese lover, I usually add closer to 2 cups cheese, as well as sprinkle some on top for a garnish. It's just so yummy that way! Also, you can use all sorts of potatoes in this recipe. I did fingerling for this batch, but Yukon golds are super yummy, as well as reds.

Carolyn's Taco Soup

I've had a LOT of taco soups, and this one is definitely my FAVORITE. It uses taco sauce instead of taco seasoning, and I think that's what makes this taste EXTRA good. Thanks to Carolyn for sharing—I hope you don't mind my additions!

Carolyn's Taco Soup

1 pound ground beef

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 cup frozen corn, thawed

1 can stewed tomatoes, pureed with liquid

1/2 bottle taco sauce

1 (4-ounce) can diced green chiles

2 tablespoons chili powder

Dash of garlic salt and onion salt

2–4 cups beef broth (or more if desired)

Brown and drain the ground beef. Combine all ingredients in a large soup pot and simmer for at least 10 minutes. Serve with sour cream, cheese, and taco chips.

TIP: You can use any kind of chip you like, but my favorite happens to be Fritos. Other options include regular tortilla chips, or Nacho Doritos are even pretty tasty.