Broccoli, Potato Cheddar Soup

This soup is DELICIOUS!  Perfect for Fall or Winter.  It can easily be made gluten free too, just by substituting rice flour for the regular flour, which is what I do to make it eatable for Brad. 

• 2 - 14.5 oz. cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed into small pieces
• 1 tsp. onion powder
• 2 small heads broccoli (washed and diced small)
• 3 TB butter
• ⅓ cup flour
• 3½ cups milk
• 4 cups shredded cheddar cheese
• 1 tsp. salt
• ½ tsp. garlic pepper
• 6 slices bacon, cooked and chopped (I use a package of real bacon bits, which is much quicker)

Instructions

1. In a large pot combine chicken broth, carrots potatoes and onion powder.
2. Bring to a boil, cover and simmer for about 10 minutes.
3. Add broccoli, cover and simmer for an additional 10 minutes.
4. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
5. Add cheese and stir until it is all melted. Add salt and garlic pepper.
6. Pour cheese sauce into the large pot and stir until well combined.
7. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
8. Serve warm.

Cheeseburger Soup

My Mother-in-law shared another scrumptious recipe with me recently.  It’s perfect for a cold day.  She got it from this website. 

1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 cups chicken broth
2 cups diced peeled potatoes
3 tablespoons all-purpose flour
3 tablespoons butter
2 cups (8 ounces) sharp cheddar cheese
1-1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Directions: 

In a 3-qt. saucepan, brown beef. Add the onion, carrots and celery, sauté for 5 minutes. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt butter. Add flour; cook and stir for 3 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.

ENJOY!

Sweat Pea's Chicken Chili

The snow falling on Tuesday made me hungry for soup. I searched through all kinds of cookbooks for a recipe that I had all the ingredients for. I was unsuccessful and since I wasn't able to run to the store since both boys were napping, I threw several ingredients together that I had on hand and came up with what I will call...Sweet Pea's Chicken Chili. Brad is not crazy about chicken but he said it was a keeper!

2 T. Butter

1 C. Chopped Onion

1 C. Chopped Green Pepper

2 Garlic Cloves Minced

4 1/2 C. Shredded Chicken

2 Cans Stewed Tomatoes

1 Can Kidney Beans (drained)

1 tsp. Chili Powder

1 tsp. ground cumin

1 pkg. Ranch Dressing Mix

1 pkg. Taco Seasoning Mix

8 oz. Block of Cream Cheese

Saute onion, green pepper and garlic in the butter. Add all ingredients except cream cheese and bring to a boil. Reduce heat and add the cream cheese and let it melt slowly in the soup. Serve with green onion and cheese sprinkled on top. Brad put picante sauce on his too.

Sheri's Potato Soup

My Mom recently gave me Sheri Martens' potato soup recipe. It's wonderful and so easy. I'll probably never make potato soup the hard way again.

1 1/2 Cups Water
1/2 cup carrots chopped
1/2 cup celery chopped
Onion Chopped
4 Chicken Boullin Cubes
Salt and Pepper

Add all of the above to a pot and bring to a boil.

Add a bag of hashbrowns.

In another sauce pan combine the following until smoothy and creamy:

2 T. Butter
2 T. flour
1 1/2 Cups Milk
1/2 Pound Velvetta Cheese

Combine the hashbrown mixture with the white sauce in a crockpot and simmer.