Creamy Potato Leek Soup II

Really easy, satisfying soup. Can be prepared in le than an hour. Serve hot and garnish with grated cheese.

Yields:6 servings

INGREDIENTS:

• 8 potatoes, peeled and cubed
• 4 cups chicken broth
• 1 pound bacon, cut into 1 inch pieces
• 3 leeks, sliced
• 1 cup heavy cream

DIRECTIONS:

1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Creamy Chicken and Wild Rice Soup

A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover roti erie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.

Yields:8 servings

INGREDIENTS:

• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

DIRECTIONS:

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Golden Potato Soup

This is a thick, hearty soup. Kids love this because of the cheesy flavor.

Yields:4 to 6 servings

INGREDIENTS:

• 3 cups peeled and cubed potatoes
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 cube chicken bouillon
• 1 cup water
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 2 teaspoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups shredded American cheese
• 1 cup chopped ham

DIRECTIONS:

1. In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
2. In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
3. Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Russian Mushroom and Potato Soup

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the sou I make, it is still everyone's favorite. Enjoy!

Yields:12 servings

INGREDIENTS:

• 5 tablespoons butter, divided
• 2 leeks, chopped
• 2 large carrots, sliced
• 6 cups chicken broth
• 2 teaspoons dried dill weed
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 2 pounds potatoes, peeled and diced
• 1 pound fresh mushrooms, sliced
• 1 cup half-and-half
• 1/4 cup all-purpose flour
• fresh dill weed, for garnish (optional)

DIRECTIONS:

1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Butternut Squash Soup II

This is a thick, rich soup with to of flavor. Something I whi ed up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An i tant hit at my house.

Yields:4 servings

INGREDIENTS:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

DIRECTIONS:

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Delicious Ham and Potato Soup

This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still tur out great.

Yields:8 servings

INGREDIENTS:

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

DIRECTIONS:

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.