Baked Potato Soup
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don’t have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid. Stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
French Onion Soup
3 onions, sliced thin
¼ cup butter
2 TBL flour
2 cans beef broth
2 ½ cups water
1 beef bullion cube
sliced provolone cheese
Separate onions into single rings. Melt butter in saucepan. Saute onions until soft (20 minutes). Stir in flour and gradually add broth, water, and bullion. Bring to a boil. Simmer for 20 minutes. Place baguette into soup bowl. Pour soup over baguette and top with slice of provolone cheese. Bake for 10 minutes at 425* or until cheese is melted.
1 lb ground beef/turkey/chicken (Your preference)
1 can corn
1 can black beans
1 can dark red kidney beans
1 can light red kidney beans
1 can diced tomatoes
1 can of rotel
Brown meat, add taco seasoning then add to crock pot
Add all cans (do not drain)
cook on low 6-8 hours
Add lime and cilantro near end (if desired)
Top with whatever you want!
Chicken Noodle Soup
2 tablespoon vegetable oil
1 onion, minced
1 carrot, peeled & sliced thin
1 rib celery, sliced
2 teaspoons minced fresh thyme or 1/2 t dried
2.5 quarts chicken broth
3 cups chicken, shredded (I like to just grab a Costco rotisserie chicken!)
8 oz wide egg noodles
1/4 cup minced fresh parsleysalt & pepper
1.) Heat the oil in a large Dutch oven over med-high heat until shimmering. Add the onion, carrot, and celery and cook until softened, 3-4 minutes. Stir in the thyme, broth, and chicken. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
2.) Stir in the noodles and cook until just tender, about 5 minutes. Off the heat, stir in the parsley and season with salt and pepper to taste.