Baked Potato Soup

"A Soup Smorgasbord"--that was what I called yesterday's menu plan.  I already had 2 kinds of soup in the freezer, but after I posted my menu plan I realized I had some potatoes that really needed to be used...you know the kind that were starting to sprout!  Well, they really weren't that bad, but I hadn't made any potato soup lately, so I thought I would add that choice to my "smorgasbord" menu.

The recipe that we have enjoyed before, comes from an old Family Fun magazine.  The page has been ripped out and added to my 3 ring binder, which is brimming with recipe ideas!  It is called Creamy Corn and Potato Chowder.  Yum!

Now, I will let you in on a little secret...sometimes my boys can be picky...
gasp!
I know, I know...they aren't perfect.  ;)  You see, they haven't always enjoyed the recipe "as is", so I decided to leave out the corn.  I also decided to change the name of the soup (chowder sounds yucky, I guess), so they would have a better attitude to begin with...even before tasting it!  (Parenting uses a lot of psychology, you know)!

So, I called it Baked Potato Soup, and I had them top it with shredded cheese and bacon bits.

We had a winner!!!!!!!!!!

Even the 13 year old, who didn't want any of it after basketball practice, admitted to my husband that "yes, it was good".  :)

Here is how I made it, substituting milk for the heavy cream, and using more potatoes than the original recipe.

Baked Potato Soup
**2 T. butter
**1 celery stalk, chopped
**minced onions (or 1 small onion chopped)
**6 cups chicken broth
**6 potatoes, peeled and cubed
**1/2 tsp. salt
**1 cup milk
**2 T. corn starch
**black pepper, to taste
Saute onion and celery in butter in sauce pan for approx. 7 minutes.  If using minced onion, watch carefully so it does not burn.  Add chicken broth, potatoes and salt to the pan. Bring to a low boil.  Turn heat down and cover pan slightly.  Simmer for 7 minutes, until potatoes are tender.  Whisk the corn starch into the milk, and add to the soup pot.  Add the pepper too.  Bring to a low boil, and simmer for 8 minutes, or until soup thickens.  Serve with shredded cheddar cheese, and bacon bits.
Enjoy!

This post is linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

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Creamy Chicken Rice Soup

Yesterday I was in the mood for Chicken Wild Rice Soup, but to my dismay I did not have any wild rice in the house.  I decided to look for a Chicken & Rice Soup recipe, but knew I wanted it to be a creamy version.  So, I found one from Taste of Home and used it as a "template".

It was delicious and the whole family ate it, without too much complaining!!!  That is always a plus!

Here is the link to the recipe at Taste of Home.

Here is how I made it...

Creamy Chicken Rice Soup
*1/2 cup chopped carrots
*approx. 1 T. dried minced onions (maybe a little too much)
*2 T. butter
*1/4 cup flour
*4 cups chicken broth (I used half broth I had in the freezer from turkey, and half broth made with chicken bouillon and water)
*2 cups brown rice (I had Minute Rice on hand...worked just fine)
*2 cups chopped cooked chicken
*1/2 tsp. kosher salt
*1/4 tsp. pepper
*1 cup milk

Melt butter in a large sauce pan on medium high heat.  Saute chopped carrots and onions in the butter.  Turn down heat a little and add the flour and mix until combined.  Slowly add the broth.  This will thicken a lot.  Add the rice, chicken, salt and pepper.  Bring to a boil.  Turn down to low and simmer for at least 15 minutes.  (Mine simmered for probably 45 minutes and was wonderful.)  Stir in the milk and heat until hot.  It does not need to boil.  When serving, add salt and pepper to taste.

Enjoy!!!


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Tasty Tuesdays
Tempt my Tummy Tuesday
Mouthwatering Mondays
5 Dollar Dinner Challenge
Delicious Dishes Pin It

Creamy Sweet Potato Soup

I LOVE sweet potatoes!!!  I made this soup awhile ago, enjoyed it then and froze some of it.

I am taking it out for my lunch today! Yummy!  :)

Now, it probably will look better eating when it is freshly made...but even after freezing it, it tasted great.

This recipe came from the foil seal of a Dannon plain yogurt that I bought.
Creamy Sweet Potato Soup


It is really full of good nutrition...plain yogurt, and sweet potatoes are the main ingredients.  I didn't have toasted pumpkin seeds, but I think they would be a great addition!  :)

I think this would be a fabulous soup to make and eat with your Thanksgiving leftovers!

Yum!

This post is linked to:
Tasty Tuesdays
Tempt my Tummy Tuesdays
Mouthwatering Mondays

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Frugal Freezer Chicken Vegetable Soup

Here is a favorite recipe of mine.  The reason I love it, is that I usually have all of the ingredients on hand.  My neighbor is the one who first brought me some of it when I had a bad cold one winter.  She told me how she made it and I make it a little different every time, but it always turns out great.

Frugal Freezer Chicken Vegetable Soup

6 cups water
2 T. chicken bouillin (follow package directions...it might be different)
2 c. cubed chicken breast, cooked
1 tsp. minced garlic
1 c. chopped celery
1 c. frozen peas
1 c. frozen corn
8 oz. tomato sauce
1 tsp. thyme
1 c. elbow noodles, uncooked

This can all be added to a crockpot, in the morning (minus the noodles) and cook all day.  Or, you can cook it on the stove top.  Bring the water to a boil, and add the remaining ingredients.  Simmer for 15 minutes.  Add noodles and cook until tender.  The beauty of this soup is you can use the ingredients you have on hand.  Sometimes I have used leftover brown rice, instead of noodles.  I have also added diced tomatoes, if I don't have sauce.  Carrots are wonderful in it too.

This post is linked to:
 $5 Dollar Dinners
Family Balance Sheet


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