Chessy Potato Soup

Submitted by Kendall

1 pound bacon, chopped
1 onion, chopped
3 cloves of garlic, minced
8 potatoes, peeled (or partially peeled, and cubed
4 cups chicken broth
4 T. butter
1/4 cup flour
2 cups heavy cream
2 cups whole milk
2 cups shredded cheddar cheese
salt & pepper to taste
Toppings...crumbled bacon, shredded cheddar cheese, sliced green onions, sour cream

In a large soup pot or dutch oven, cook the bacon over medium heat until done.  Remove bacon from pan and set aside.  Drain off all but 1/4 cup of the bacon grease.

Saute onion in the remaining bacon grease until they begin to turn clear.  Add the garlic (I use the minced garlic from a jar or tube), continue cooking for 1-2 minutes.  Add the cubed potatoes and toss to coat.  Saute for 3-5 minutes.  Return 2/3 of the bacon to the pot and add chicken broth (be sure there's enough to cover the potatoes, add water if needed).  Cover and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat.  Whisk in the flour.  Cook stirring constantly for 1-2 minutes.  Whisk in the heavy cream and whole milk, bring to a boil and cook, stirring constantly until thickened.  Whisk in the shredded cheddar cheese until smooth.

Once the potatoes are tender, use a stick blender to partially puree the mixture.  I like to have a few chunks of potato in the soup.  Stir in the cheesy cream mixture.  Add salt & pepper to taste.

Serve with the remaining crumbled bacon, shredded cheese, sliced green onions and sour cream for a loaded baked potato soup!  Great with crusty french bread.  This is a very hearty and filling soup!

Creamy Bean and Sausage Soup

Submitted by Denise

1 T. olive oil
2 cloves garlic, minced
1 c. onion, chopped
1 c. carrot, chopped
1 c. celery, chopped
dash of salt and freshly ground pepper
pinch of thyme
pinch of rosemary
2 bay leaves
3 cans Northern beans, rinsed and drained
3-4 c. chicken broth
1 lb. italian sausage, browned
1/4 c. heavy whipping cream

Saute onion, carrot, celery, garlic in olive oil. Add thyme, rosemary, salt and pepper. Place beans, 3 c. chicken broth, sauteed vegetables and bay leaves in large saucepan. Simmer until vegetables are tender and beans are cooked. Remove 1-2 c. bean mixture from soup. Remove and discard bay leaves. Puree soup in blender until smooth. Pour back into saucepan. Add reserved bean mixture, sausage and cream. Rewarm and thin with more broth if needed. Serve with whole wheat or sourdough bread.

Santa Fe Soup

Submitted by Angela

2 pounds ground beef
1 onion chopped
2 envelopes ranch salad dressing mix (I did low-fat)
2 envelopes taco seasoning (pick your poison on spiciness)
2 16 oz cans white shoe peg corn DRAINED
1 16 oz can kidney beans
1 16 oz can black beans
1 16 oz can rotel
1 16 oz can diced tomatoes
2 cups water

*** The corn is the only thing you drain
*** Each of the canned items come in different sizes. I used a 15 oz can if that was all they had

Brown the ground beef with the onion (on medium) until beef is crumbly. DRAIN. In a big pot combine all of the ingredients. I use a crock pot. Simmer for 2 hours, stirring occassionally. Add water if you think it needs to be soupier. Serve with shredded cheese and avocado on top.
This is great to freeze.

Spicy Potato Soup

Submitted by Aunt Bonnie

1 lb ground beef
1 onion, chopped
4 cups water
4 Cups cubed peeled potatoes (1/2 inch cubes)
3 8oz cans tomato sauce
1 1/2 tsp pepper
2 tsp salt
1/2 to 1 tsp hot pepper sauce

In a Dutch oven or large kettle brown hamburger, drain. Add potaoes, onion and tomato sauce. Stir in water, salt, peppper & hot pepper sauce. Bring to a boil. Reduce heat and simmer for l hour or until the potatoes are tender and the soup has thickened. Yield 6 - 8 servings (2 quarts).

Cowboy Soup

Submitted by Aunt Bonnie

1 lb hamburger
1 onion, chopped
l can Spanish Rice
l can Creamed Corn
l can Veg-All
2 cans diced Tomatoes
l can Rotel ( or use just 1/2 can--your choice)

Brown hamburger, add onion and saute until soft. Drain excess grease. Mix all other ingredients in and simmer for 60 minutes.

Five Can Soup

Submitted by Mary

A quick and simple recipe for yummy soup for that cold day that is healthy for you and requires no preparation other than warming it on the stove.

1 can Progresso Minestrone Soup
1 can Ranch Style Beans
1 can Mixed Vegetables
1 can Corn
1 can Rotel or chopped tomatoes

Open and dump all 5 cans of soup (including the juice) into a large pot. Bring to a boil and then heat on low until ready to serve.