Roasted Cauliflower Soup

Baby, it's cold outside and there’s only one thing that would make this day perfect – soup! With an assortment of curious ingredients – cauliflower, chicken stock, thyme, and pancetta – this actually turned out to be a hearty, rustic, awesome-tasting soup.

Roasted Cauliflower Soup
Serves 3 to 4

Ingredients
1 head of cauliflower, trimmed and chopped into florets
1 tablespoon olive oil
sea or kosher salt
fresh ground black pepper
several thyme sprigs, whole, plus 2 teaspoons minced thyme leaves
2 garlic cloves, peeled, plus 2 garlic cloves, minced
1 ounce pancetta, finely diced
1/2 cup minced shallot
1 quart chicken stock
sour cream, optional

Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. On the lined baking sheet, toss the florets with the oil and season with salt and pepper. Add the whole thyme sprigs and garlic cloves to the pan. Roast for 30 minutes, or until the florets are tender and browned in spots. Discard the thyme sprigs.

While the cauliflower roasts, heat a large, heavy pot over medium heat. Add the pancetta to the warmed pot and cook until the pancetta is crisp. Using a slotted spoon, remove the pancetta from the pot and reserve. In the pancetta drippings, sauté the minced shallot, garlic and thyme leaves for several minutes, until the shallot has softened. Add the stock to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted cauliflower and garlic to the stock and simmer for 10 to 15 minutes. Remove the soup from heat and, in batches, puree the soup in a blender or food processor.

Serve with a dollop of sour cream (if desired) and the reserved pancetta.

Sausage, Potato and Kale Soup

Yay! It’s soup weather! This is a make-at-home version of Olive Garden’s “Zuppa Toscana.” If you have an Olive Garden nearby, you may choose not to make this. You may choose instead to drive to Olive Garden, get out of your car, go inside, order Zuppa Toscana, and then eat Zuppa Toscana. But if you’re like me and don’t leave your house, making it at home is the next best thing.

Sausage, Potato and Kale Soup
Serves 12

Ingredients
2 bunches kale, picked over, cleaned and torn into bite-sized pieces
12 whole red potatoes, sliced thin
1 whole onion, chopped
1 ½ pound Italian sausage
½ teaspoon red pepper flakes (more to taste)
2 cups low sodium chicken broth
2 cups whole milk
4 cups half-and-half
Splash of heavy cream
Fresh or dried oregano
Black pepper to taste

Directions
Prepare the kale and set it aside.

In a medium pot, boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, and then serve.

Broccoli Cheese Soup

I love broccoli cheese soup. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. Tee hee! So, technically, it isn’t a memory at all. There are so many great broccoli cheese soup recipes out there. I don’t think I’ve ever met one I didn’t like. Anyhow, here’s a great recipe for it. Enjoy!

Broccoli Cheese Soup
Serves 10

Ingredients
1 whole onion, diced
1 stick ½ cup butter
1/3 cup flour
4 cups whole milk
2 cups half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg
3 cups grated cheese (mild cheddar, sharp cheddar, jack, etc.)
Small dash of salt (more if needed)
Freshly ground black pepper
Splash of chicken broth if needed for thinning

Directions
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, and then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)
 

Corn and Cheese Chowder

Today’s recipe is a scrumptious, thick, delicious corn chowder made extra luscious with cheese. Go ahead and serve it in a bread bowl because corn chowder in a bread bowl is one of life’s great extravagances.

Corn and Cheese Chowder
Serves 12

Ingredients
4 tablespoons ½ stick butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
¼ cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 cup (heaping) grated Monterey jack
1 cup (heaping) pepper jack
1/3 cup sliced green onions
Bread bowls

Directions
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Ladle into hollowed out boules and serve immediately.

Roasted Vegetable Minestrone

Baby it's cold outside and what better way to cozy up than with a big bowl of soup? I love minestrone soup. It's hearty and chock-full of vegetable. And it's one of the few non-cream-based soups that my daughters like. It's perfect for a weeknight meal. Voila! Dinner's served!

Roasted Vegetable Minestrone
Serves 6 to 8

Ingredients
2 whole zucchini, halved, cut into strips, then cubed

2 whole summer squash, halved, cut into strips, then cubed

8 ounces, weight mushrooms, stems removed and quartered

2 tablespoons olive oil

Kosher salt to taste

2 tablespoons (additional) olive oil

2 whole carrots, sliced

1 whole medium onion, diced

3 stalks celery, sliced (leaves included)

8 cups low sodium chicken broth

2 cans cannellini beans, rinsed

1 cup (heaping) cut green beans, fresh or frozen

1 1/2 cup medium or small pasta shells, uncooked

1 can (14.5) diced tomatoes with juice

Salt and pepper, to taste

Parmesan cheese, shaved

Directions

Preheat oven to 500 degrees.

Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt and pepper.

Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

Serve with Parmesan shavings and crusty Italian bread.

Roasted Tomato Basil Soup

I’ve been looking high and low for the perfect tomato soup recipe. And this one just might be it. Roasted Tomato Basil Soup is one of my all-time favorite soups. Don’t be intimidated by the roasting part of the recipe. Roasting tomatoes is so easy and really brings out the best flavor. If you’re lucky enough to have any leftovers, put it in the freezer so you can enjoy a tasty meal without doing any work.

Roasted Tomato Basil Soup
Serves 4 to 6

Ingredients
2 ½ pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

Directions
Preheat oven to 400 degrees. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 203 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil and vegetable broth. Stir in the roasted tomatoes. Cook for about 30minutes over medium-low heat.

Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Corn Chowder

This is the perfect recipe to transition into fall using the last of the summer produce to make comforting corn chowder. Yum-o! Serve with some homemade biscuits or a simple sandwich and you’ve got the makings for a perfect dinner.

Corn Chowder
Serves 6

Ingredients
2 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
1 large carrot, chopped
1 red pepper, seeds removed and diced
3 tablespoons minced poblano pepper
2 Yukon Gold potatoes, washed and diced
2 cups vegetable broth
3 ears sweet corn, kernels removed-save the empty ears to put back in the pot (or 2 cups frozen or canned corn)
1/3 cup all-purpose flour
3 ½ cups skim milk
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese-optional, for serving

Directions
In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the celery, carrot, red pepper, poblano pepper, and potatoes. Add the vegetable broth and empty ears of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.

In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes on the stove.

Remove empty ears of corn, if using, and ladle the soup into bowls. Garnish with cheddar cheese, if desired.

Quick Clam Chowder

It’s May and it’s still pretty cold. Better break out my last soup recipe before the scorching (and I mean scorching with a capital “S”) hot summer begins. One of my favorite soups is a creamy clam chowder. It’s not the healthiest soup by any means but it is one of the best comfort foods around. And I especially love this recipe because it’s so easy and delicious. Enjoy!

Quick Clam Chowder
Makes about 2 quarts

Ingredients
3 to 4 slices bacon, cut into ½-inch pieces
1 large Spanish onion, diced medium, (about 2 cups)
1/4 cup flour
4 cans (6.5 ounces) minced clams, clams and juice separated
2 bottles (8 ounces each) clam juice
3 medium boiling potatoes
1 large bay leaf
1/2 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and ground black or white pepper

Directions
Fry bacon over medium in a sute pan until fat renders and bacon crisps, about 5 minutes.

Add onion to the bacon and drippings; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in canned and bottled clam juice and 1 cup of water. Add potatoes, bay leaf, and thyme, bring to a boil, reduce heat and the simmer, partially covered, until potatoes are tender, about 10 minutes. Add clams, cream, and parsley and season to taste with salt and pepper; return to a simmer. Remove from heat and serve.

Zuppa Toscana Soup

We don’t eat out very often. But when we do, somehow our out-of-town guests always want to eat at “the best Italian restaurant” in town. And no, we’re not talking about the now-closed Mama Jo’s. We’re talking about Olive Garden. I’d hardly call it the best Italian restaurant in town but I guess because there isn’t one where they live, they always want to go there when they visit.

Although the Olive Garden may not have the best pasta in town, it does have one of my favorite soups – Zuppa Toscana. This is a copycat version with spicy Italian sausage, bacon, cream and kale. What’s not to love? You’ll love the robust flavors and the big meat chunks. Serve with good, crusty bread (dunking is part of the fun!) and you’ll realize this may even be better than the real deal. Bon appétit!

Zuppa Toscana Soup
Serves 8

Ingredients
1 pound Italian sausage
1 ½ teaspoon red pepper flakes
1 large white onion, diced
4 slices bacon chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups Water
1 cup Heavy cream
3 large Russet potatoes, peeled and chopped
3 cups Kale, washed and roughly chopped
Salt and pepper, to taste

Directions
In a medium skillet, sauté the Italian sausage with the red pepper flakes. Drain excess fat, set aside.

In a large soup pot, sauté the bacon. When the bacon is halfway cooked, add the onions and garlic. Sauté until the onions are tender-about 5 minutes. Add the chicken broth and water. Bring to a boil. Add the potatoes and cook until soft, about 30 minutes. Add in the heavy cream and sausage and cook until the soup is heated. Stir in the chopped kale. Season with salt and pepper. Serve hot.

Red Lentil Soup

Not sure where to start when it comes to cooking Indian food? Truth be told – me either. But I just discovered lentils. They’re kind of like curry … but not. That didn’t make any sense. I guess you’ll just have to try it yourself. But I do know that this recipe is so flavorful and packed with spices you’ll wonder why you didn’t discover lentils before. And the fact that it’s a healthy dish is a bonus!

Red Lentil Soup
Serves 4

Ingredients
1 cup red lentils, washed and soaked for 1 hour, drained
1 medium onion, thinly sliced
1 large tomato, diced
1 green Serrano chile, split and seeded
1-inch piece ginger, peeled and minced
2 cloves garlic, thinly sliced
2 tablespoons canola oil
1 teaspoon cumin seeds
½ teaspoon turmeric
½ teaspoon paprika
Kosher salt
Honey, to taste
Chopped cilantro leaves, for garnish

Directions
In medium saucepan, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough water to cover. Bring to boil, then lower the heat and simmer until the lentils are tender, about 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.

In small sauté pan, warm the canola oil over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the turmeric and paprika. Pour the seasoned oil into the lentils (be prepared for a big sizzle). Stir to combine, add salt, to taste, and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro.

Creamy Cheddar Soup

Calling all cheese heads! Support the Packers during the Big Game with this simple and delicious soup. Use this as a base for a potato cheese soup or even a broccoli cheese soup. The possibilities are endless… Can you guess who I’ll be rooting for on Sunday, February 6?

Creamy Cheddar Soup
Serves 4

Ingredients
¼ small onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups chicken stock
1 ½ cups cream
1 cup grated sharp Cheddar
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons

Directions
In a saucepan, sauté onion in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add salt and pepper, to taste, and cayenne if desired. Garnish with green onions, chopped bacon bits or croutons if desired.

Chicken and Dumplings

I have no idea if these are dumplings in the true sense… this is just a dang good bowl of yumminess. Give it a shot. It takes a while to whip up, but it’s really easy to make. And it’ll make anyone you serve it to say, “Ooh, aah and I love you.”

Chicken and Dumplings
Serves 8

Ingredients
2 tablespoons butter
2 tablespoons olive oil
½ cups all-purpose flour
1 whole chicken, cut into pieces
Salt and pepper
½ cups finely diced carrots
½ cups finely diced celery
1 whole medium onion, finely diced
½ teaspoons ground thyme
¼ teaspoons turmeric
6 cups low sodium chicken broth
½ cups apple cider
½ cups heavy cream

Dumplings:
1-½ cup all-purpose flour
½ cups yellow cornmeal
1 tablespoon (heaping) baking powder
1 teaspoon kosher salt
1-½ cup half-and-half
2 tablespoons minced fresh parsley (optional)
Salt as needed

Directions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.

In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, and then pour in chicken broth and apple cider. Stir to combine, and then add browned chicken. Cover pot and simmer for 20 minutes.

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, and then add half-and-half, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, and then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.

Punahou Portuguese Bean Soup

Whenever I miss home (Hawaii) during the winter, I make this soup. It is the recipe used for the Punahou School Carnival, scaled down. I mean, if the carnival can sell upwards of 1,800 gallons, it must be good! And oh boy is it! It is a wonderful soup – very thick, hearty and so full of flavor. It’s one of those soups that you just want to keep eating even as it fills you up. And it tastes just as good days after it is made.

Punahou Portuguese Bean Soup
Makes 10

Ingredients
1 lb ham hocks
3 small cans kidney beans
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 cup celery, chopped
1 16-ounce can crushed tomatoes
1 16-ounce can tomato sauce
1 lb Portuguese sausage, diced or cubed
1 cup macaroni, uncooked
1 tsp granulated garlic
1 Tbsp sugar
Salt and pepper to taste
1 medium head of cabbage, cubed

Directions
Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently. If too thick, add a little water. Add the cabbage, cook until tender.

Butternut Squash Soup

This is the perfect winter soup. Creamy, smooth and bursting with flavor, this is the perfect holiday menu must-have.

Butternut Squash Soup
Serve 4 to 6

Ingredients
Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 ½ pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper

Crostini:
½ baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

Directions
In an 8-quart stockpot add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Chicken Broccoli Tortellini Soup

Come and get it! Homemade soup is on the table in less than 30 minutes. Easy to make and oh-so-delicious, this recipe is a keeper and one that will be used frequently in your weekly dinner rotation this winter.

Chicken Broccoli Tortellini Soup
Serves 4

Ingredients
1 tablespoon olive or vegetable oil
1 small onion, chopped (1/4 cup)
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup water
1/2 teaspoon Italian seasoning
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup cubed cooked chicken
1 large plum (Roma) tomato, chopped (1/2 cup)
1/4 cup shredded Parmesan cheese


Directions
In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.

Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.

Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.

Beef-Tortellini Soup

The irresistible aromas that come from this beefy soup will assail you when you open your door after coming home from a long day’s work. This recipe is hearty and perfect for winter. Just set it and forget it.

Beef-Tortellini Soup
Serves 6

Ingredients
1 lb beef stew meat
1 large onion, chopped (3/4 cup)
1 large carrot, chopped (3/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 teaspoons sugar
1 can (14.5 oz) diced tomatoes, undrained
2 cans (10 1/2 oz each) condensed beef consommé
1 teaspoon dried basil leaves
2 cups frozen cheese-filled tortellini
1 cup Green Giant® Valley Fresh Steamers™ frozen cut green beans

Directions
In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed.

Cover; cook on Low heat setting 8 to 9 hours.

About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover; cook about 25 minutes or until beans are tender.

Curried Lentil Soup

Eating healthier means making smart choices. And this simple, wholesome, lighter recipe is tasty and better for you. The exotic scent of curry enlivens this Indian-influenced meatless dish with lentils and spinach, slow-cooked and topped with cool yogurt.

Curried Lentil Soup
Serves 8

Ingredients
1 (16-oz.) pkg. (2 ½ cups) dried lentils, sorted, rinsed
8 cups water
2 medium carrots, cut into ½-inch slices (1 cup)
2 medium stalks celery, cut into ½-inch slices (1 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
2 extra-large vegetarian vegetable bouillon cubes or 2 chicken-flavor bouillon cubes
2 tablespoons curry powder
1 teaspoon salt
2 bay leaves
1 (14.5-oz.) can diced tomatoes, undrained
2 cups coarsely chopped fresh spinach
½ cup low-fat plain yogurt

Directions
In 3 ½ or 4-quart slow cooker combine all ingredients except tomatoes, spinach and yogurt; mix well.

Cover, cook on low setting for 8 to 9 hours.

About 5 minutes before serving, stir tomatoes into soup. Cover, cook an additional 5 minutes or until thoroughly heated.

Just before serving, remove and discard bay leaves. Top individual servings with ¼ cup spinach and 1 tablespoon yogurt.

Cheesy Potato Soup

You’ll be making this soup every day this winter. And the beauty of this recipe is that a hot, hearty soup will be waiting for you when you get home if you rely on your slow cooker!

Cheesy Potato Soup
Serves 6

Ingredients
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8oz) shredded American-Cheddar cheese blend (2 cups)
¼ cup real bacon pieces

Directions
In 3- to 4-quart slow cooker, mix potatoes, celery, broth and water.

Cover and cook on low heat setting 6 to 8 hours.

In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to high. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted.

Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Cream of Broccoli Soup

I love creamy soups – broccoli cheese, potato cheese and chowders of all kinds. There isn’t a creamy soup I don’t like. This soup is very easy to make and totally delicious.

Cream of Broccoli Soup
Serves 6

Ingredients
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Ground black pepper to taste

Directions
Melt 2 tablespoons butter in medium sized stock pot, and sauté onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a lean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Chicken Tortilla Soup

I love chicken tortilla soup. It's hearty, comforting and delicious. This recipe is fantastic and so simple, you'll find yourself making this one at least once a week.

Chicken Tortilla Soup

Ingredients

1 whole rotisserie chicken (shredded)
1 can (15 oz.) crushed tomatoes (including juices)
1 can (10 oz.) green enchilada or verde sauce
1 medium onion chopped (or about ¼ dried onion)
1 clove garlic, minced
1 can (14.5 oz.) chicken broth
2 cups water
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon black pepper
1 bay leaf
1 package (10 oz.) frozen corn

Garnishes

6 corn tortillas, vegetable oil
Sour cream
Shredded Cheese
Avocado, sliced

Directions

Put rotisserie chicken in crock pot. Add rest of the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove the bay leaf.

For the garnish: Brush corn tortillas with vegetable oil. Cut into strips. Place on baking sheet in single layer. Bake turning occasionally, until crisp – about 5-10 minutes. Use tortillas to garnish soup with a dollop of sour cream, a handful of shredded cheese and a couple of slices of avocado.