EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Creamy Chicken and Wild Rice Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: About 5 servings

Ingredients

• 3/4 cup uncooked wild rice blend*
• 1 cup chopped yellow onion (from about 1 small onion)
• 1 cup diced carrots (from 2 medium)
• 1 cup diced celery (from 2 - 3 stalks)
• 7 Tbsp butter, diced, divided
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
• 1/4 tsp of each dried thyme, marjoram, sage and rosemary
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts halves
• 1/2 cup flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 tsp lemon zest

Directions

• Prepare rice according to directions listed on package.
• Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
• In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
• Recipe Source: Cooking Classy

Loaded Baked Potato Soup (another recipe)

Here is another recipe for Loaded Baked Potato Soup to try.  I was initially drawn to this recipe because it seemed somewhat healthier than other recipes I had seen (ie, less butter and sour cream) and included cheese. Everybody loved it!  I found this recipe at Annie's Eats and Mel's Kitchen Cafe.

INGREDIENTS:
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese (I did about 1 c.)
1/2 cup finely diced green onions
1/2 cup light sour cream (heaping--probably closer to 3/4 c)

Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces

DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.

In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.

Loaded Baked Potato Soup

This is such a great recipe I make it all the time. The original recipe can be found HERE

Loaded Baked Potato Soup

Ingredients

o    4 to 6 potatoes (baked, peeled, and cubed)

o    ½ c. butter

o    ½ c. flour

o    2 tsp. chicken bullion

o    salt and pepper to taste

o    1 tsp. minced garlic

o    6 c. milk

o    16 oz. sour cream

o    10 bacon strips, cooked and crumbled

o    1 can corn, drained

o    shredded cheddar cheese

o     

o     

Instructions

o    In a large saucepan melt butter on low heat. Stir in flour and seasonings. Gradually add milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in sour cream. Add potatoes, and corn, . Serve in individual bowls topped with cheddar cheese and bacon.

Tortellini Soup

2 (32 oz.) cans chicken broth
(or make your own from bouillon and water)
2 to 3 carrots, chopped
2 to 3 garlic cloves, minced
1 to 2 (approx. 14oz. size) cans diced Italian-style tomatoes
1 Tbsp. Combined dried Italian herbs (basil, oregano thyme), or 1 tsp of each
1 pkg. fresh cheese tortellini (big or little pkg. depends on how much tortellini you want per serving). I found mine at Costco and just used one of the two.
Fresh spinach (about 2 to 4 cups torn leaves or baby spinach leaves)
1/2 c. sliced green onion
Salt
Pepper
Grated Parmesan cheese
Croutons

Combine broth, carrots, tomatoes, garlic, and herbs in soup pot and bring to a boil. Reduce heat and simmer for 10 minutes, uncovered. Add tortellini and cook for 5 to 7 minutes. add spinach and onions, salt and pepper; cook another 2 to 3 minutes.

Server with grated Parmesan cheese sprinkled over and croutons.

I severed with homemade bread stick. Recipe on the blog.

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

I found delicious soup here.

Tortilla Soup Recipe II

Ingredients:
2 TB olive oil
2 boneless chicken breasts, cut into bite size pieces
1 onion chopped ( I used half an onion in mine)
2 tp minced garlic
1 4.5 oz. can green chilies, chopped1
14.5 oz. can crushed tomatoes2
14.5 oz. cans chicken broth1
10 oz. can enchilada sauce1
10 oz. package frozen corn
2 15 oz. cans black beans, drained and rinsed
1 15 oz. can tomatoe sauce
1 tp chili powder
1 tp ground cumin
1 TB seasoned salt
1/4 cup red wine vinegar
2 tp lime juice
1/4 cup fresh cilantro chopped
sour cream, shredded cheese and tortilla chips for garnishing

Heat olive oil in large skillet over medium. Saute chicken, onion and garlic until chicken is white. Add remaining ingredients with the exception of sour cream, cheese and chips. Bring to a rolling boil, then reduce and simmer 15-20 mins.

Notes: this is another recipe from my friend Dayna

Nacho Potato Soup
from allrecipes.com



INGREDIENTS

* 1 (5.5 ounce) package au gratin instant potato mix
* 1 (11 ounce) can whole kernel corn, drained
* 1 (10 ounce) can diced tomatoes and green chilies, undrained, mild
* 2 cups water
* 2 cups milk
* 2 cups cubed process American cheese

DIRECTIONS

1. In a 3-qt. saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

Note: I used the family size pototatoes about 10.5 oz and thought it was better!

I love this soup it is one of my all time favorite. Because it is so easy. It is a little spicy but it is delicious!!!

Taco Soup

1 pound lean ground beef
1 can (15 oz) kidney beans
1 can (15 oz) pinto beans
1 can (11 to 15 oz.) whole kernel corn, drained
1 can (10 oz) rotel tomatoes
1 can (28 oz) tomatoes
1 can (14 oz) stewed mexican tomatoes
1 can (4 oz) chopped chile peppers
1 envelope taco seasoning
1 envelope Hidden Valley Ranch dressing

Brown the ground beef, drain well. Add remaining ingredients and stir. Simmer in slow cooker on LOW for 6 to 8 hours. Serve with tortilla chips or Mexican cornbread.

I love this soup, it's so easy to make and is perfect for a fall day. I like to put a little cheese and sour cream in mine. Enjoy.

Homemade Chicken Noodle Soup

6 Servings

1 tablespoon butter
1/2 cup chopped onion
1 minced garlic clove
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste


DIRECTIONS
In a large pot over medium heat, melt butter. Saute onion and garlic in the butter then add celery until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Pricilla’s Vegetable Chowder

This is one of my mom's recipes we all love this one.

3 c. potatoes, cubed
1 Tbsp. chicken bouillon
2 stalks celery, chopped
1 c. grated cheese
3 c. water
1 large onion, diced
1 large carrot, grated
¼ tsp. pepper

Put veggies, water and bouillon in a large pot. Add white sauce and simmer 10 minutes. Add remaining ingredients. Stir and serve.

White Sauce:

¾ c. margarine
¾ c. flour
1 qt. milk (4 cups)

In microwave, melt margarine in large bowl. With a wire whip, stir in flour. Cook until it bubbles, about 2 minutes. Slowly add milk, stirring constantly. Continue cooking, stirring every 3 minutes until mixture thickens. Add to veggies. Stir in Cheese.

Changes:
I use Velveeta cheese. I just add to taste.

Tortilla Soup

3 to 4 frozen chicken breasts
2 boxes chicken broth
2 cans corn
2 cans diced tomatoes w/lime & cilantro
1 small jar picante paste mild salsa
1 tsp. cumin
½ c. fresh cilantro

Fixings:
Shredded cheese
Tortilla Chips
Limes, quartered
Guacamole

In a crockpot, place frozen chicken in the bottom and cover with chicken broth (you will add more later.)
Add corn, diced tomatoes, picante paste, and cumin.
Let cook on HIGH for 4 to 5 hours. The soup will be thick at first.
Right before you serve the soup….shred the chicken (put it back in pot), add the fresh cilantro and the rest of the chicken broth. (the more you add the soupier it will be). Makes 8 to 10 servings.
The fixings are added to the soup after you’ve served yourself.

I got this recipe from one of my friends and I love it and my family loves it.