On a day like today when it is freakishly cold outside, I'm always looking for quickish soup recipes to warm the tummy.Here are a couple that we love and that take the chill off:
Country Cheddar Soup
2 Tbsp. butter
1/2 C. chopped carrot
1/2 C. chopped onion
1/2 C. chopped celery
5 Tbsp. flour
4 C. chicken broth
3 C. shredded cheddar cheese
12 oz. can of evaporated milk
Freshly ground pepper
In large saucepan melt butter. Add carrot, onion and celery. Cook and stir over medium-low heat until the veggies are tender. Sprinkle the veggies with flour, adding it 1 Tbsp. at a time, stirring until the flour is blended in. Add chicken broth to the saucepan. Cook and stir over medium heat until the mixture comes to a boil. Reduce heat, add the shredded cheese, stirring with a large whisk until the cheeses is melted. Slowly add evaporated milk, stirring until the mixture is well blended and heated through. Add freshly ground pepper to taste. I also garnish with crumbled bacon--cause I can! :) Makes 6-8 servings.
Creamy Potato Soup
This is a soup recipe that I grew up with. One of my favorites...
Peeled, sliced potatoes (I usually figure 1 large potato per person that I am serving)
1/2 C. diced onion
1/2 C. diced carrot
1/2 C. diced celery
1/2 tsp. salt
Cook potatoes in just enough water to cover. Once potatoes have cooked, do not drain--add 1 can of cream of chicken soup. Stir to combine and cook on medium-heat until heated through. Serve. I garnish with crumbled bacon, shredded cheddar cheese and fresh ground black pepper. You could also garnish with sour cream and chive or green onions. (I have on occasion frozen the left overs and then reheated them in the crock pot later and it worked very well.)
For more great ideas, tips and recipes head on over to Rocks in My Dryer.
