Creamy Potato Soup
7 medium potatoes, peeled and chopped
2 celery ribs, diced
1 medium onion, chopped
4-cups chicken broth (4-cups water, 4-tsp chicken bouillon)
1/4-cup butter
1/4-cup flour
2-tsp salt
1/2-tsp pepper
4-cups milk
In Dutch oven, combine potatoes, celery, onion, and water/bouillon
Boil for 20-25 minutes
Puree
In another pot, melt butter
Stir in flour, salt, and pepper
Add milk slowly and bring to a boil
Add to potato puree and heat through
Creamy Garlic Soup
2 14 ½ ounce cans reduced-sodium chicken or vegetable broth
2 lbs (2 – 3 large) potatoes, peeled and cut into ½ inch cubes
10 cloves garlic (even more would be better!)
1 cup 2% or skim milk
½cup half & half
1 tbsp butter, softened ½tsp salt
In 4-qt saucepan, heat broth, potatoes and garlic to boiling over high heat. Reduce heat to low, cover, and simmer until potatoes are very tender – about 25 min.
Remove potato mixture from heat. Stir in milk. Pour mixture, 2 cups at a time, into blender or food processor fitted with chopping blade and blender process until potatoes are fairly smooth. Pour into large serving bowls as each batch is pureed. When all of mixture has been pureed, stir in half-and-half, butter, salt and red-pepper sauce.
Reheat soup and serve hot or cover and refrigerate until cold. Serve sprinkled with chives.
Vegetable Beef Soup
2 cups each vegetable juice (V-8 or garden cocktail) and beef boullion.
(I prefer using the Zesty garden cocktail!)
1tbsp. worchester sauce
1 tsp.garlic powder or 1/2 clove crushed garlic
1 tsp onion powder or 1 small onion cut up
2 cups vegetables of your choice cut up into small pieces
1/2 cup cooked and drained lean ground beef or leftover roast beef (fat removed)
1 cup cooked rice, pasta or potatoes
1 tbsp. white sugar
Mix together all ingredients and bring to boil in a large pot.
Reduce heat and simmer until vegetables are just cooked and serve.
POTATO SOUP
6-8 potatoes chopped into bite size pieces
4 cups boiling water
9-10 tsp. of chicken broth (I like the oxo best)
1 tsp. onion powder or 1/2 onion chopped finely
1/2 tsp. paprika
dash of garlic powder
5 tbsp. margarine
5 tbsp. flour
4 cups milk
salt & pepper to taste
Optional Ingredients:
Shredded cheddar
cooked chopped and degreased bacon slices
cooked, chopped lean ham
frozen corn and/or carrots
Place 4 cups of boiling water in large pot with chicken broth, spices and potatoes. Cook all together until the potatoes are tender (about 15 minutes)
Remove this mixture to a large bowl when done and coarsely mash the potatoes just so you still have small chunks. Set aside.
Melt the margarine and mix in the flour until blended in another pot.
Add the milk and stir over medium heat until boiling. Lower heat and add the potato mixture to the white sauce. Add salt and pepper to taste or let your family add their own and serve.
Serving Suggestions:
Southwest Baked Bean Soup
Serving Size : 4
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 14 ounce can beans with tomato sauce
1 19 ounce can stewed tomatoes
1 12 ounce can corn — drained
1 cup water
1 1/2 teaspoons chili powder
1/4 teaspoon oregano
1/4 teaspoon cumin
1/8 teaspoon cayenne
In a medium size saucepan combine beans, tomatoes, corn, water,, chili powder, oregano, allspice and cayenne. Bring to a boil; reduce heat and simmer about 10 minutes stirring occasionally. Taste and adjust seasonings. Spoon into serving bowls and sprinkle with green onions or top with a dollop of sour cream and garnish with green onions. Serve with nacho chips or whole grain bread and cheese for a complete meal.
NOTES : Meat Alternative: Add 1 cup diced cooked ham.
