Cheddar Potato Soup

Cheddar Potato Soup

Source: Mitzi H.

Soup is wonderful during the cold winter months. It's great for lunch, or dinner when its served with a green salad. 

Ingredients:

1 cup potatoes, diced

1 cup onions, chopped

3 tblsp butter

6 chicken bouillon cubes

1 cup carrots, diced

1 cup celery, diced

3 cups water

1/2 cup flour

2 cups milk

1 cup cheddar cheese, shredded

1/2 tsp dry mustard

3 green onions, chopped

3 strips bacon, cooked and crumbled

Preparation:

In a large pot, combine the potatoes, onions, butter, bouillon cubes, carrots, celery, and water; cook over medium heat for 20 minutes, or until veggies are tender. In a gravy shaker, shake together the flour and milk; add to pot and cook about 5 minutes until soup thickens. Stir in cheese and dry mustard. When the cheese is melted, stir in the green onions and crumbled bacon. Spoon soup into french bread boule rolls or in individual serving bowls. 

8 Servings

Taco Soup

Taco Soup

Adapted From: Country Ground Beef Cookbook

Ingredients:

1 pound ground beef
2 (1 1/4-ounce) envelopes taco seasoning
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 (15-ounce) can light red kidney beans, undrained
4 cups beef broth or chicken broth

Toppings:

cheddar cheese, shredded
green onions, sliced
sour cream
corn chips or tortilla chips

Preparation:

Stove top: Cook ground beef in a large pot. Stir in taco seasoning, stewed tomatoes, kidney beans, and water; bring to a boil. Serve in individual bowls and garnish with toppings.

Crock pot: This is my favorite method if I plan ahead… Thaw 2 pounds frozen ground beef in a crock pot with 2 cups water on low for 4 hours. Do not break apart meat. Transfer cooked meat onto a plate, use oven mitts and dump water and fat from crock pot. Return meat to crock pot and crumble with a large spoon or spatula. Stir in taco seasoning, stewed tomatoes, kidney beans, and beef broth. Cook on low for an additional 1 hour, or until heated through. Serve in individual bowls and garnish with toppings.

Serves 6-8

Down-Home Chicken & Noodles

 

Down-Home Chicken & Noodles
Source: Mitzi H.

Ingredients:

1 pound boneless, skinless chicken breasts
salt and pepper to taste
3 (10 3/4-ounce) cans cream of chicken soup
2 (14 1/2-ounce) cans chicken broth

1 (14 ounce) can creamed corn
1 (12-ounce) package wide egg noodles, cooked

Preparation:

Place chicken in a crock pot; sprinkle with salt and pepper. Top chicken with all 3 cans of soup. Cover and cook on low for 3 hours, or until chicken falls apart. Remove chicken from crock pot and shred. Return chicken to crock pot; add broth, creamed corn, and cooked noodles. Mix Well. Cover and cook on low setting for additional 30 minutes, or until heated through.

Serves 12 (240 grams per serving)

Calories 250, C30g, F7g, P15g

Note: I’ve started using about 1 pound shredded rotisserie chicken instead, and saved the rest of the meat for another dinner. I like the added flavor it gives this soup. 

The nutrition will be different if a rotisserie chicken is substituted for the chicken breast. 

Broccoli Cheese Soup

Broccoli Cheese Soup

Source: Lana N.

Broccoli Cheese Soup is my favorite soup and I like it to be thick. If you like yours that way too, then look no further! The flavor of this mix is just like you ate it at a restaurant. It can't be beat!

Ingredients:

3 potatoes, cubed
1 medium onion, chopped
4 celery stalks, chopped
2 large tblsp chicken base
3 large heads of broccoli (3-4 cups), cut up
1 cup of real butter
1 cup flour
4 cups whole milk
2 (5-ounce) jars Kraft Old English cheese spread

Preparation:

Step 1: In an 8-quart size pot, add just enough water to cover the potatoes, onion, celery and chicken base; boil to cook vegetables. When nearly done (last 5 minutes), add broccoli to pot.

Step 2: Meanwhile, in a large saucepan, melt butter. Add flour to saucepan; stir to incorporate and cook for 2 minutes. Do not let brown or burn. Add milk and cheese; stir until the cheese is melted and the mixture is thick. Add Step 2 to the vegetable pot (do not drain); stir together. Add salt and pepper to taste.

Makes about 8 (2 cup) servings