Tortellini tomato soup

Ingredients:

1 Tablespoon olive oil

1/2 cup chopped onion

3 garlic cloves, minced

2 bay leaves

3 cans diced tomatoes

2 cans vegetable broth

1/4 cup chopped fresh basil (or dried basil, be sure to check the conversion of fresh to dried)

salt and pepper to taste

1/2 cup plain Greek yogurt

2 packages of frozen cheese tortellini

Directions:

In a large pot, heat the olive oil over medium heat.  Add the onion and garlic.  Cook until tender, about 5 minutes.  Stir in the bay leaves. 

Add the tomatoes and broth.  Stir in basil and season with salt and pepper.  Simmer on low for 15 minutes

Remove the bay leaves.  Use an immersion blender to blend the soup.  

Stir in the yogurt until well combined.  

Stir in the tortellini and cook on medium heat until cooked, about 7-8 minutes. 

Source: Two Peas and their Pod

Salmon Chowder

Ingredients

3 tablespoons butter

3/4 cup onion, chopped

1/2 cup celery, chopped

1 teaspoon garlic powder

2 cups potatoes, diced

2 carrots, diced

2 cups chicken broth

1 teaspoon salt

1 teaspoon grown black pepper

1teaspoon dried dill weed

1 lb salmon, cooked (seasoned with salt and pepper and baked)

1 can evaporated milk  (12 oz)

1 can creamed corn

1 cup shredded cheese

Directions:

Melt the butter in a large saucepan over medium heat.  Sauté onion and celery until tender.  Add garlic powder.  Stir in potatoes, carrots, broth, salt, pepper and dill.  

Bring to a boil and reduce heat.  Cover and simmer 20 minutes. 

Stir in salmon, evaporated milk, corm and cheese. 

Cook until heated through. 

Don't forget the Cheez-its!

Source: Allrecipies

Minestrone Soup

Ingredients:

1 small onion, diced
2 carrots, sliced
2 celery stalks, diced
2 garlic cloves, minced
8 cups of vegetable stock
2 cans diced tomatoes
(2 tablespoons greek seasonings, optional)
4-5 red potatoes, diced into bite sized pieces
4-5 handfuls of kale, chopped
2-3 cups of small pasta
1 can of cannelloni beans, drained and rinsed
salt and pepper, to season

Directions

sauté the onion, carrots and celery with some olive oil.  Add in garlic and cook until fragrant

Add vegetable stock, tomatoes, spices, potatoes, kale, pasta and beans

Simmer 30-40 minutes until pasta and potatoes are soft

Enjoy!


Source: Center of the Pie

Crock Pot Potato Soup

Sometimes I make dinner and I wish there were more people around to eat it because I can't believe how amazing it tastes. And it always seems to be the simplest meals that I feel this way.  Makes me wonder, why do I always think the long, complicated recipes will be the best tasting?  

Simple really is better.  

The proof is in this soup!

**And on a side note:  This is similar to "Funeral Potatoes" or as my family calls them, "Heavenly Potatoes" only in a soup version, so if you are a fan of these type of potatoes (you know you are) then you'll LOVE this soup. 

Crock Pot Potato Soup

Ingredients:

1 bag of cubed frozen hash browns

1 can of cream of chicken soup

2 cans of chicken broth

1 package of cream cheese

1/4 cup onion, finely chopped

salt and pepper to taste

Directions:

Mix together the cream of chicken and chicken broth and put in crock pot.  Add onions and potatoes and season with some pepper. Cook on low for 5-6 hours. 

 Cut the cream cheese into small pieces first and allow to soften, then add to the crock pot and turn to high.  Cook until the cream cheese is melted and can be stirred into the soup smoothly. 

Season with salt and pepper and top with shredded cheese.

Or, my favorite, spice it up with some Tabasco sauce!

Turkey Noodle Soup

Who has a leftover turkey carcass??  

We do! 

(Ew, that sounds morbid)

Turkey noodle soup is a family favorite, thanks to my mother in law.  This year, I didn't make a turkey, but I was given the leftovers to make turkey noodle soup.  With all the options of how to use leftover Thanksgiving food, this is one that is ALWAYS used. 

Turkey Noodle Soup 

Ingredients:

Leftover turkey carcass (with some of the left meat pulled off and reserved for later)

Speghetti

Dozen eggs, hard boiled

Soy sauce

Directions:

In a large roasting pan, fill half way with water.  Salt the water and add the carcass.  Bring water to a boil and then let simmer for about 20 minutes. Be careful not to simmer too long, you don't want any bones softening and falling in your broth.  

Remove the carcass and add the speghetti noodles.  Cook until done.  

Serve noodles and broth with pieces of turkey and sliced eggs on top.  Season with soy sauce. 

Loaded Baked Potato Soup

Talk about yum! At first I was unsure about putting corn in a loaded baked potato soup because who puts corn on an actual baked potato? The corn was just the right amount of sweet to offset all the salty bacon. Go on, celebrate the extra hour of sleep you get this weekend from daylight savings by making this soup!

Thanks for the great recipe Favorite Family Recipes

Loaded Baked Potato Soup

Ingredients:
4-6 potatoes (bake in the oven if you have time or in the microwave if you don't), peel and cut into bite-sized cubes 1/2 cup butter 1/2 cup flour 2 bullion cubes salt and pepper to taste 1 clove garlic, minced 6 cup milk 16 oz sour cream 10 bacon strips, cooked and crumbled 1 bag of frozen corn shredded cheese for topping
Directions
In a large pot, melt butter on low heat.  Stir in flour and seasonings.  Gradually add milk and turn up heat to medium.  Add garlic.  Bring to a boil and stir frequently until thick.  Remove from heat.  Whisk in sour cream.  Add potatoes, corn and bacon.  Serve with shredded cheese on top. 

Broccoli and Potato Soup

It may be 115º outside, but when the thought of soup sounds good, it doesn't matter how hot it is outside!  This soup is very creamy and rich.  A little goes a long way, I ended up freezing about half the batch because we just weren't going to eat it all.  Can't wait for the cooler months to hit so I can defrost my leftovers!

Broccoli and Potato Soup

Ingredients:

2 tsp oil

1/2 c white onion, chopped

5 russett potatoes, cubed

6 chicken bouillon cubes

4 tsp salt

2 8oz packages cream cheese, softened

1/2 c flour

4 c milk

4 c broccoli, chopped

Directions

In a large pot saute onions in oil.  Once onions are soft, add potatoes, bouillon cubes, salt and fill with enough water to cover the potatoes.  Cover and bring to a boil.  Simmer until potatoes are tender.  

In a bowl, blend cream cheese with flour until smooth.  Beat in milk until smooth.  Add to the potato pot, slowly.  Pour in broccoli.  Stir frequently.  Boil until thick and broccoli is tender. Salt and pepper to taste. 

*When I make this again, I'll be chopping the broccoli a little smaller.