This soup is the definition of comfort food. I hope you get a chance to enjoy this delicious loaded potato soup this fall.
1 lb Bacon, cut into ½ inch pieces
1 Stick (½ cup) Butter
⅔ Cup Flour
6 Large Russet Potatoes
7 Cups Whole Milk
1 teaspoon Salt
1 teaspoon Pepper
4 Green Onions, thinly sliced
8 oz Sharp Cheddar Cheese, grated
1 Cup Sour Cream
1-2 Cups Chicken Broth, to thin out if too thick
Cook bacon in a large soup pot over medium-high heat. Cook until crisp. Remove with a slotted spoon and reserve on a plate. Keep the bacon grease in the pan.
Peel and dice the potatoes. Microwave until soft. Heat for 5 minutes at a time and stir. Or they could be baked ahead of time.
Add butter to the bacon grease. Melt over medium/high. Once melted, whisk in the flour and cook for 1-2 minutes.
Slowly add in the milk one cup at a time. Every time milk is added, let it thicken and bubble before adding another cup. It will get nice and thick this way. Stir in the salt and pepper.
Fold the cooked potatoes and green onions to the soup and bring to a bubble.
Turn the heat to low and stir in the cheese and sour cream. If too thick, add some chicken broth to thin it out to your liking.
Yield: 12 or more
1 Tablespoon Olive Oil
½ lb Boneless, Skinless Chicken Breasts (cut in 1 inch cubes)
4 Cups Chicken Broth
2 Cups Frozen Corn
15 oz Can Black Beans, rinsed and drained
10 oz Can Diced Tomatoes with Green Chilies
1 Jalapeno Pepper, seeded and chopped
2 Tablespoons Fresh Cilantro, chopped
3 teaspoons Chili Powder
½ teaspoon Cumin
1 Tablespoon Cornstarch
Tortilla Chips, for topping
Shredded Colby Jack Cheese for topping
Heat the oil in a large soup pot over medium heat. Add the chicken and cook until browned, about 5 minutes.
Pour about 2 Tablespoons of chicken broth into a small bowl and reserve. Pour remaining broth into the pot with the chicken. Add corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a bubble, reduce heat and simmer covered for about 15 minutes.
Add cornstarch to the small bowl with reserved chicken broth. Whisk with a fork to combine, then stir into the soup. Boil for about 2 minutes to thicken the soup.
Top the soup with tortilla chips and cheese.
Yield: 6 servings
-Recipe from Taste of Home magazine-
5 Heads Broccoli (divided), cut into florets
Salt and Pepper
4 oz Unsalted Butter
1 Onion, diced
1/3 Cup Flour
4 Cups Whole Milk
2 Cups Half-and-Half
3 Cups Shredded Cheddar Cheese
Preheat oven to 375°F.
Cut one head of broccoli florets in half and lay cut-side down on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until browned, about 20 minutes.
Melt butter in a soup pot over medium heat. Add onions, cooking until softened. Sprinkle with flour and stir for about a minute. Whisk in milk and half-and-half. Add nutmeg, broccoli and season with salt and pepper. Simmer with the lid on over low heat until the broccoli is tender, about 20 minutes. Stir in cheese until melted.
Puree soup with a blender or immersion blender.
Serve with roasted broccoli on top and additional cheese.
Yield: 8-10 Servings
-Recipe slightly adapted from Food Network-
I just love soup (and chili) so much. I even make them when it’s over 100 degrees outside. Thankfully it’s October and it’s starting to cool down a little…It’s at least under 90 degrees. I am currently 6 months pregnant and I am starting to stock the freezer since I know I won’t be cooking for a while. I froze the leftovers of this soup to enjoy after our little girl arrives. When I freeze soups, I like to pour them into a gallon size bag and freeze it flat. That way they can easily be stacked in the freezer and they thaw faster too. Sometimes I will even reheat them in the slow cooker to make it even easier.
1 lb Chicken Breasts
4 Tablespoons Olive Oil, divided
1 Tablespoon Taco Seasoning
2 Garlic Cloves, minced
4 Carrots, chopped
10 oz Can Rotel
2 (15 oz) Cans Diced Tomatoes
1 Quart Chicken Stock
4 Cups Spinach, chopped
4 Green Onions, diced
Kosher Salt and Freshly Ground Black Pepper
1/4 Cup Heavy Cream
Preheat oven to 425°F. Line a baking sheet with foil. Place chicken breasts on prepared baking sheet, drizzle with 2 Tablespoons olive oil and season with taco seasoning. Bake until chicken is thoroughly cooked, about 20 minutes. After roasting, shred the chicken with a fork.
While the chicken is roasting, heat a soup pot over medium heat. Add garlic and carrots, cooking a couple minutes to soften slightly. Stir in tomatoes, Rotel and chicken stock. Season with salt and pepper. Bring to a gentle simmer then add the spinach. Let simmer for 10 minutes. Add heavy cream and shredded chicken.
Serve with desired garnishes.
Yield: At least 6 Servings
-Recipe from Everyday Occasions by Jenny Steffens Hobick-
This is a wonderfully cheesy soup that is perfect for fall!
1 lb Ground Beef
2 Tablespoons Butter
2 Tablespoons Flour
2 1/2 Cups Milk, divided
Salt & Pepper
1 Cup Shredded Cheddar Cheese, and more for topping
1-2 Tablespoons Taco Seasoning
10 oz Can Rotel
12 oz Can Black Beans, drained and rinsed
Tortilla Chips, crushed for topping
Heat a large soup pot over medium-high heat. Brown beef and season with salt and pepper. Drain off excess fat and return beef to the pot.
While the beef is cooking, melt the butter in a small saucepan over medium heat. Whisk in flour, cook 1 minute. Whisk in 1 cup milk and season with salt and pepper. Using a wooden spoon, stir occasionally for 3-4 minutes to thicken sauce. Remove from heat. Stir in shredded cheddar cheese until sauce is smooth.
To the soup pot, add taco seasoning, Rotel, black beans, cheese sauce and remaining milk. Stir to combine. Bring to a bubble, reduce heat and let simmer for about 10 minutes. Serve with additional cheese and tortilla chips.
Yield: 4 Servings
-Recipe from Iowa Girl Eats-
This soup is creamy, spicy, and flavorful. It is a favorite in our house! You can cook it in the slow cooker or on the stove.
1 Tbsp canola oil
1 onion, diced (or thinly sliced)
2 garlic cloves, minced
1 tsp grated fresh ginger
6 cups reduced sodium vegetable broth
½ cup creamy natural peanut butter
1 (14.5 oz) can diced tomatoes
1 tsp salt
1/8 tsp red pepper flakes or cayenne pepper
2 (or more) cups coarsely chopped (or chiffonade) kale
½ cup loosely packed fresh cilantro leaves
Heat oil in medium skillet (if using slow cooker –if cooking on stove use a soup pot) over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and ginger, cook stirring constantly until fragrant about 30 seconds.
For slow cooker: Transfer to 3-4 quart slow cooker. (For stove top, leave it in the pot!) Whisk together 1 cup broth and peanut butter until smooth, then add to slow cooker or pot. Stir in remain broth, tomatoes, salt, and red pepper. Cover and cook in slow cooker 4-6 hours on high, 8-10 hours on low or 30-45 minutes at a simmer on stove top.
Stir in kale and cilantro about 5 minutes before serving. (You can garnish with sour cream, chopped peanuts and a few extra cilantro leaves, not counted in points.)
- from Weight Watchers 360* Veg Power! Cookbook – Weight Watchers Points Plus 4 points per 1 cup serving