Dutch Farmer's Cheese Soup

• 1/4 cup (1/2 stick) butter
• 1 1/2 pounds russet potatoes, peeled, diced
• 1 1/2-pound cauliflower, trimmed, cut into florets
• 1 pound carrots, peeled, sliced
• 1 large onion, chopped
• 4 cups (or more) canned vegetable broth

• 6 1-inch-thick French bread slices
• 12 ounces Gouda cheese, wax removed, cheese sliced

Preparation

Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes. Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat broiler. Transfer soup to large broilerproof bowl or individual broilerproof soup bowls. Arrange bread slices atop soup. Place cheese slices over, covering bread completely. Broil 6 inches from heat source until cheese melts and is golden, watching closely to avoid burning, about 2 minutes. Serve immediately.

crock pot Chicken Tortilla soup

SO GOOD and Easy!!!

3 med chicken breasts (boiled, cooked, shredded)
1 jar pace picante sauce (choose mild, med, hot)
2 cans chicken broth
1 can sweet white corn undrained
2 small yellow squash/zuccini sliced
2 small green squash/zucchini sliced
1/2 onion chopped
TOPPINGS:
corn tortillas - cut into strips and fried.
shredded cheese
cliantro , chopped
avacado, cut into squares

Place cooked, shredded chicken in crock pot.
Add chicken broth, can corn, salsa, sliced zucchini, onion all together into crock pot.
Let it cook on high for 3-4 hours. Then turn to low until ready to eat. Or cook on low for 4-6 hours.

Before serving soup...Heat up a frying pan with oil to cover the bottom. Place strips of tortillas in hot oil to fry...they go quick...take out before too brown....place on top of soup when served in bowls if wanted.

Serve and place toppings on if you like.

Tortilla Soup

For Christmas, my inlaws gave me a "Big Book of Soup" there are like a billion soup recipes in there! (and a crock pot section!!!!)

Last night, I searched the pantry and found all the ingredients to make Tortilla Soup

It was good and easy and fairly low calorie!

Here's the recipe

1 can refried beans
1 can drained/rinsed black beans
1 can chicken broth
1.5 cups frozen corn
1/2 cup water
1 cup salsa(it originally called for 3/4, but I kicked it up a notch!)
1 cup shredded or diced chicken (i had some leftover chicken, and I also put in one can of chicken)

2 cups shredded cheddar cheese
tortilla chips

stir the first 7 ingredients into a pot, and bring to a boil. Once boiling, let simmer(covered) for 10 minutes. Stir in 1 cup of cheese and let melt.

Crush up some chips and put in the bottom of the bowl. Top with soup. Garnish with cheese and a few more chips.

DEEEEEELLISH! And super easy.

And it was approved by a certain 6 year old who asked if we could eat it again tonight!

Chunky Potato Soup

My kids loved this and Taylor is always asking when we can have soup for dinner.

3 medium red potatoes
2 cups water
1 small onion
3 tbs butter
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham (I bought already cooked and chopped ham from the deli section)

Prep time: 35 min
Cooking time: 30 min.

Peel Potatoes and cut into 1 inch cubes.
Bring water to a boil in large saucepan.
Add potatoes and cook until tender.
Drain, reserving liquid.
Set aside potatoes.
Measure 1 cup cooking liquid, adding water if necessary. Set aside.
Peel and finely chop onion.
Melt butter in saucepan over medium heat.
Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste.
Cook 3-4 min.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan.
Add cheese and ham.
Simmer over low heat 30 min stirring frequently.
Store leftovers, covered in refrigerator.

Southwest Chicken Corn Chowder

1 T olive oil
1/2 large sweet onion, diced
4 C chicken broth
2 potatoes, peeled and cut into 1" pieces
1/2 t oregano
1/2 t poultry seasoning
1/2 t chili powder
salt and pepper to taste
3 C fresh or frozen corn kernels
1 can chopped green chilies, drained
1 large, raw chicken breast, cut into 1 " pieces
1 C heavy cream
2 C shredded cheese (cheddar, jack or a combo)
1 T chopped fresh cilantro for garnish.

Saute the onion in the oil until they begin to turn translucent. Add broth, potatoes, oregano, poultry seasoning, chili powder, salt and pepper. Bring to a boil, and then simmer about 10 minutes, or until potatoes are barely tender. Add corn and simmer until corn is heated through.

Remove 1/2 of the chowder and puree in a blender or food processor. Return puree to the chowder and add the green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and cheddar cheese. Stir until incorporated and cheese is melted.

Garnish with cilantro and additional shredded cheese if desired.

Salsa Verde Soup

My FAVORITE Soup!

• 2 cans (7 oz. each) salsa verde
  
• 3 cups cooked chicken
  
• 1 can canelli or great white northern beans
  
• 4 cups chicken broth
  
• 1-2 tsp cumin
  
• 1 can cream of chicken soup (also delicious with sour cream instead)
  
• 1/4 cup uncooked rice
  

Place salsa and broth in pot to boil. Add Cream chicken soup and cumin. Return to boil. Add rice and let simmer until rice is cooked. Add chicken and beans. Simmer for 10 mintutes.
* I serve it with shredded PepperJack cheese, avocado slices and tortilla chips.

Tomato-Beef-Macaroni Soup

1 lb ground beef, browned and drained
1/4 C butter
2-4 cans diced tomatoes, undrained
1 - 2 Qt tomato juice
2 t salt
pepper
1 1/2 T brown sugar
1/4 t seasoning salt
1/4 t parsley
1/3 c diced onion
1/2 lb elbow macaroni, cooked

Mix all soup ingredients except macaroni. Add enough tomatoes and tomato juice to make a soup that has the consistency you want. Simmer and add seasonings to taste. Add cooked macaroni. Heat through. Serve with grated cheddar.

White Lightning Chicken Chili

White Lightning Chicken Chili
(Pampered Chef Recipe)

3 cups cooked chicken, shredded
6 cloves roasted garlic1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken broth
2 Tablespoons Pantry Southwestern Seasoning Mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon cold water
1/4 cup fresh cilantro, snipped

1. Chop onion and jalapeno peppers using Food Chopper.
2. Drain 1 can of beans using 1-Qt Colander. Transfer to 1 3/4-Qt. Colander Bowl. Gently squeeze garlic from papery skins into beans in bowl; mash using Nylon Masher. Drain remaining 2 cans of beans and set aside.
3. Heat oil in Generation II 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, Seasoning Mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro wth Kitchen Shears; stir into chili just before serving. Ladle chili into soup bowls using Nylon Ladle.

Yeild: 8 servings

Kitchen Tips:
For chili with more heat, substitute 1/3 cup chopped, canned hot nacho slices for the jalapeno peppers.Substitute 1 1/2 teaspoons ground cumin for Southwestern Seasoning Mix, if desired.

Enchilda soup Like Chili's

Enchilada Soup (like Chili's)
This makes a large pot so you will have leftovers.Ingredients: 1 T vegetable oil
1 lb boneless, skinless chicken breast
1/2 C onion, diced
1 clove garlic, pressed
4 C chicken broth
1 C masa harina (used to make corn tortillas and usually found with the Latin foods)
3 C water
1 C enchilada sauce
16 oz Velveeta
1 t salt
1 t chili powder
1/2 t cumin
Garnish: Cheddar cheese, shredded Crumbled corn tortilla chips
Pico de gallo
Instructions:1. Add 1 tablespoon of oil to a large pan over medium heat
.2. Add chicken breasts to pan and brown for 4-5 minutes per side
; set chicken aside
.3. Add onions and garlic to pan and sauté over medium heat for about 2 minutes, or until onions begin to become trans-lucent.
4. Add chicken broth.
5. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended
.6. Add masa mixture to pot with onions, garlic, and broth.
7. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil
.8. Shred the chicken into small, bite-size pieces and add it to the pot
.9. Reduce heat and simmer soup for 30-40 minutes or until thick.
10. Serve soup in sups or bowls, and garnish.
Pico de gallo:Mix the following ingredients: 2 medium tomatoes, diced;
1/2 C diced Spanish onion;
2 t chopped jalapeno pepper;
2 t finely minced fresh cilantro;
pinch of salt

Zuppa Toscana (Inspired by the Olive Garden)

Randy says the sausage is the most important ingredient, but I say it's the kale! This is a recipe I have to keep saved on my computer because I get asked quite often for a copy.

1 lb. ground Hot Italian sausage
½ lb. bacon, chopped
7-9 medium potatoes, cut lengthwise and thinly sliced **If you have a potato slicer that can get your potatoes really thin, you don't need to cut them lengthwise
1 medium onion, diced or shredded
1 1/4 t. minced garlic (2 cloves)
2 c. kale leaves, chopped
4-5 14.5 oz. cans chicken broth (enough to just cover the potatoes & onion)
1 pt.. or less heavy whipping cream,
Salt & pepper to taste (I don't add any b/c I think the broth, bacon & sausage give it enough flavor)

Place broth, potatoes, garlic & onion in a pot; simmer over medium heat until onions and potatoes are tender. Meanwhile, brown the sausage & bacon. I microwave the sausage & bacon in my batter bowl (separately) in 3 min. intervals-draining the fat and crumbling the meat after each interval. Usually cooks in 6-7 min. Add the sausage and bacon to the soup. Simmer 10 minutes. Add kale and cream, season with salt and pepper. Heat through and serve.

Roasted Butternut Squash Soup

Tanya and I have a favorite spa and hotel in Newport. This comes from them, so I'm trusting it to be awesome.

Nothing warms the soul like a rich and savory winter squash soup. This delectable recipe comes from Newport Beach Marriott Hotel and Spa Executive Chef Thomas O’Keefe. (Serves 8)

Ingredients:

• 5 pounds butternut squash, peeled and cut into 3/4-inch dice
• 2 medium yellow onions, chopped
• 1 tablespoon fresh thyme, finely chopped
• 3 tablespoons extra-virgin olive oil
• kosher salt, to taste
• ground white pepper, to taste
• 6 cups chicken broth
• 1/2 cup dry white wine
• 1 teaspoon ground cardamom
• 2/3 cup heavy cream

Instructions:
1.Preheat oven to 425° F. Toss squash, onions and thyme in olive oil. Spread mixture onto one or two large baking sheets. Season with salt and pepper. Roast 20–30 minutes until tender, stirring once or twice.
2.Remove from oven and transfer to a large saucepot. Add chicken broth, wine, and cardamom. Simmer 10 minutes.
3.Working in batches, puree the soup in a blender or food processor until smooth. Transfer to a clean saucepan and taste for seasonings.
4.When ready to serve, bring back to simmer, remove from heat and whisk in cream.