Loaded Baked Potato Soup

yum...

4 lrg Baking potatoes
2/3 c. Butter or possibly margarine
2/3 c. Flour
6 c. Lowfat milk
3/4 tsp Salt
1/2 tsp Black pepper
1/2 tsp White pepper
4 x Green onions, minced and divided
12 slc Bacon, cooked and crumbled
1 1/4 c. Cheddar cheese, shredded and divided
8 ounce Lowfat sour cream
Directions
Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or possibly till done. Let cold. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Heat butter in heavy saucepan over low heat; add in flour, stirring till smooth.
Cook 1 minute, stirring constantly. Gradually add in lowfat milk, cook over medium heat, stirring constantly till mix is thickened and bubbly. Add in potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 c. cheese.
Cook till thoroughly heated. Stir in lowfat sour cream. Add in extra lowfat milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.

Potato Cheese Soup

Mmmmmm.....we LOVE this one at our house.  I borrowed this recipe from my mom, and I've never returned it.  Oops.  If you're like me, Cheez Whiz isn't a regular staple in your pantry, but it makes this soup oh, so yummy.  What's wrong with a little fake cheese every once in a while?  You won't regret it!

3 c chicken broth
1 c diced celery
1 diced onion
5 c cubed, cooked potatoes
1 can sweet corn
1 tsp salt
1/2 tsp pepper
3/4 c butter
1 qt milk
3/4 c flour
1 8 oz jar Cheez Whiz

Boil celery and onion in broth until tender.  Add cooked potatoes.  In separate pot, melt butter.  Whisk in flour.  Stir in milk.  Stir until thick and add Cheez Whiz.  Add mixture to potato broth mixture.  Add seasonings and corn.  Stir.  Serve.  ENJOY!!!

Creamy Chicken Noodle Soup

My mom makes the BEST chicken noodle soup EVER.  When I found this recipe, I thought it was hers (don't ask me why I didn't just get it from her).  I do, however, like the THICKNESS of this and the CREAMINESS of this, so it's become MY recipe for chicken noodle soup. 

I found it on The Sisters Cafe blog.

2 cans chicken broth (14oz) (I use 3 cans.  You can use 4 if you don't want it so thick.  It's really thick with 3, so 2 would be EXTRA thick.)
1 t chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk

Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.

White Chili

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
½ to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.

2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point and refrigerated or frozen for serving later.

3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.

4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guests tear the bread instead of serving it sliced. Pass the butter.

Variation: For a thinner chili, the consistency of soup, add more chicken broth, up to 6 cups total.

Steps 1 and 2 can be done ahead of time.

Southwestern Chili

Ingredients:

1 bell pepper, chopped
1 fresh chili pepper, chopped
2 yellow onions, diced
2 stalks of celery, diced
3 cloves garlic, minced
3 tablespoons olive oil

Saute until tender, then add:

1-15 oz can black beans
2-15 oz can white beans
1-15 oz can diced tomatoes with juice
1 lb pre-cooked ground beef (you could do cooked and shredded chicken as well)
1 can corn
1/2 can chicken or beef broth
1 tsp basil
1 Tbsp chili powder
3 tsp cumin
Salt and pepper to taste

Cover and simmer for two hours. Garnish with green onions, grated cheese, and sour cream.

Butternut Squash Soup with Sage and Parmesan Croutons

Yummy fall soup! To save myself a lot of time I peel and cube the squash the night before and then I can throw this soup together in about 20 minutes. It is sooooo good!

Butternut Squash Soup:

1 3-pound butternut squash- peeled, seeded, and cut into 1 inch cubes (5 to 6 cups)

3 tablespoons olive oil

3 tablespoons kosher salt

pinch of freshly ground black pepper

1 tablespoon butter

1 large yellow onion-diced

3 stalks celery - chopped

1 tablespoon chopped fresh sage (about 6 large leaves) YOU MUST USE FRESH SAGE

6 cups chicken broth

1/2 cup freshly grated parmesan

Preheat oven to 400 F. In a large bowl, toss the squash with 2 tablespoon of the olive oil, 2 teaspoons of the salt, and pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn cubes over and continue roasting for another 10 to 15 minutes; set aside.

In a large stockpot, heat the butter and remaining oil over medium heat. Add onion, celery, sage, and saute, stirring occasionally until the vegetables are translucent and tender. Add the squash, broth, and remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with parmesan and Sage and Parmesan Croutons.

Sage and Parmesan Croutons:

3 ounces rustic white bread- torn into 24 1-inch pieces.

1 large clove garlic - minced.

1 tablespoon finely chopped fresh sage (about 6 large leaves)

3 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons finely grated parmesan.

Preheat oven to 375F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.

Shredded Chicken Taco Soup

Given to me by my friend Abby

3-5 large boneless, skinless chicken breasts (I usually just use 2 big ones, and they can be frozen or fresh)
One small can green enchilada sauce plus 1/2 can water
One small can diced green chiles
One package taco seasoning

Cook in crock pot on low for 6 to 8 hours. Shred chicken and add any or all of the following ingredients (don't drain anything):

One can diced tomatoes (I like petite diced)
One can kidney beans
One can black beans
One can corn
One can green beans

Heat on high for 30 min. to an hour.

Top with tortilla chips, cheese, sour cream.

White Bean Chili

This soup is a new twist on traditional chili and full of flavor. It has a bit of a spicy kick, but can easily be toned down. If you are sensitive to heat, cut down on the cumin and red pepper flakes.

ingredients

4 chicken breasts, shredded (or 1 rotisserie chicken, shredded from bone)

4 Tbsp. olive oil

2 onions, chopped

4 garlic cloves, chopped

2 (4 oz.) cans green chilies

2 tsp. cumin

1 1/2 tsp. dried oregano

1/4 tsp. crushed red pepper

2 (16 oz.) cans white beans

1 (16 oz.) can white kidney beans

5 c. chicken broth

3 c. monterey jack cheese, shredded

salt and pepper to taste

sour cream (optional)

avocado (optional)

preparations

Heat the olive oil in a soup pot over medium heat. Add the onions and saute until translucent. Stir in the garlic, green chilies, cumin, oregano and red pepper. Saute for 2 minutes. Add undrained beans and chicken broth and bring to a boil. Reduce heat and add salt and pepper. Add chicken and cheese and stir until cheese melts. Garnish with sour cream and avocados.

Taco Soup

From the kitchen of Betty Cowdell and Chandra Colton

Ingredients:

1 can kidney beans
1 can corn
1 can diced green chilis
1 packet taco seasoning
1 pound lean ground beef

Instructions:

Empty all cans, including juices into a crock pot and cook on medium.

Brown hamburger and add 1/4 packet of taco seasoning.

Add hamburger and remaining taco seasoning to soup and let cook for 1-2 hours stirring occasionally. If you want to leave it in the crock longer just put it on low heat.

Serve with sour cream and cheese on top.

Note: This is a super easy dish and it's one of my favorites. It takes about 15 minutes to prepare.