Slow Cooker Potato Soup-Marlene Fudge
8-10 potatoes, pared and cut into bite size pieces
2 onions, chopped
2 tsp salt
1/4 c. butter or margarine
1 carrot, sliced
4 chicken bouillon cubes
1 tbls parsley flakes
1 tbls pepper
4-5 c. water
1 13 oz. can evaporated milk
Combine all ingredienats but milk in slow cooker. Cover and cook 10-12 hours or loqw or 4-5 hours on high. Stir in milk the last hour.
Cheesburger Soup-Denise Payne
1 lb. hamburger, browned
3/4 c. onion, chopped
3/4 c. carrots, chopped
1 tsp parsley flakes
4 tsp butter
4 c chicken broth
4 c potatoes, peeled and diced
1/4 c flour
12-16 ounces processed American cheese
1 1/2 c milk add 3/4 tsp salt
1/4-1/2 tsp pepper
1/2 to 3/4 c sour cream
Brown hamburger, drain. Sutee in 1 tablesppon butter, carrots, onion, and parsley, until tender. Add broth and potatoes. Bring to a boil. Cover and simmer 10-12 minutes or until potatoes are tender. In seperate skillet melt butter. Add flour and stir 1-2 minutes or until bubbly. Add to soup and bring to a boil. Cook 2 minutes. Reduce heat to low and add cheese milk with salt and pepper. Cook and stir 2 minutes. Remove from heat and blend in sour cream.
Tortellini Soup-Ashley Mohr
1 Tbsp olive oil
1 cup chopped onion
2 Tbsp minced garlic
1 Tbsp Italian seasoning
7 cup chicken broth
28 oz can + 14 oz can of diced tomatoes
1 lb uncooked Italian sausage, hot or sweet/mild
10 oz small frozen cheese tortellini (or fresh)
1/2 cup parmesan cheese, shredded
4 cups fresh baby spinach
3/4 cup heavy whipping cream (optional)
- Preheat a large pan or stockpot over medium heat. Add the olive oil to the pot. Cook the hot or mild Italian sausage for 5 minutes. Add the chopped onion and sauté for 4-5 minutes.
- Add the minced garlic and Italian seasoning and cook for 1 minute.
- Stir in the chicken broth and can of diced tomatoes.
- Simmer the ingredients on low for 10 minutes.
- Add the fresh or frozen tortellini, fresh baby spinach, shredded parmesan, and whipping cream, then continue cooking for 3 more minutes, or until the tortellini float to the top (which means it's done) and the spinach is wilted.
- Stir in fresh parmesan.
- Garnish with red pepper flakes, more parmesan, and/or fresh basil.
2 tablespoons extra-virgin olive oil or unsalted butter
1 large onion, diced (about 1 1/2 cups)
1 cup diced celery
Salt and pepper
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon paprika
½ teaspoon caraway seeds
1 bay leaf
1 thyme sprig
1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks
1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks
½ pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks
3 cups chopped kale
1 tablespoon apple-cider vinegar, or to taste
Put olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
When oil is hot, add onion and celery, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, stirring, until onion has softened and just begun to brown. Add garlic, paprika, caraway, bay leaf and thyme, and cook for 1 minute, stirring.
Add potatoes, beets and carrots, 6 cups water and 1 1/2 teaspoons salt, or to taste. Bring to a boil, then reduce to a brisk simmer. Simmer with lid ajar for 20 minutes, or until potatoes, beets and carrots are fork tender.
Add kale and vinegar, and stir to distribute. Taste broth and adjust seasoning. Simmer until kale is done, about 8 minutes.
Top with sour cream. Serve.
Chicken Noodle Soup-Rhonda Albrecht
Prep time: 15 minutes Total time: 40 minutes Servings: 6
2 t. butter
1 c. sliced celery
1 c. chopped carrot
1/2 c. chopped onion
1 small potato, diced
1 t. thyme
1 t. poultry seasoning
4 (14 ounce) cans chicken broth
2 t. chicken bouillon
4 ounces egg noodles
2 c. cooked chicken
Melt butter in a large pot. Saute celery, carrot, and onion for 2 minutes. Add potato, thyme, poultry seasoning, chicken broth and bouillon. Bring to a boil. Add noodles and chicken and cook on low for 20 minutes. Sprinkle with parsley.
White Chicken Chili-Pam Vogel
1. In a large skillet, saute onion in oil for 4 minutes or until transparent.
2. Add chilis, flour and cumin; cook and stir for 2 minutes
3. Add beans and chicken brouth; bring to a boil
4. Redue heat and simmer for 10 minutes or until thickened
5. Add chicken; cook until hot.
6. Garnish with cheese, sour cream and salsa, if desired.
I top mine with Monterey Jack cheese and sour cream. Use more broth, if needed.
1 medium onion, finely chopped
3 tbl olive oil
1 4 oz can chopped green chilis
3 tbl all purpose flour
2 tsp ground cumin
2 15.8 oz can great northern beans
1 14.5 oz can chicken broth
1 1/2 c chopped cooked chicken breast
Shredded Monterey Jack cheese
German Sausage and Cabbage Soup-Nicki Kirchoff
Prep time: 30 minutes Total time: 30 minutes Servings: 5
1 tablespoon butter or margarine
3 cups coleslaw mix (from 16-oz bag)
1 medium onion, coarsely chopped (1/2 cup)
1 stalk celery, sliced (1/2 cup)
1/2 teaspoon caraway seed
3/4 lb cooked kielbasa, quartered lengthwise, then cut into 1/2-inch slices
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
3 1/2 cups chicken broth
1/4 teaspoon coarse ground black pepper
1 In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.