Baked Potato Soup

• 2 packages (16 Oz. Package) Bacon, Cut Into 1-inch Pieces, Divided


• 3 pounds Potatoes, I Like Russet And Red


• 3-½ teaspoons Salt, Divided


• 1 cup Sour Cream, Plus Some For Garnish


• 1 stick Butter


• 2-⅔ cups Whole Milk


• 1 teaspoon Black Pepper


• 3 cups Sharp Cheddar Cheese, Shredded, Plus Some For Garnish


• ½ cups Green Onions, Sliced, For Garnish

Preparation Instructions

In a skillet, cook bacon pieces over medium heat until crisp. Transfer bacon to paper towels to drain, set aside.

Wash and peel (or don’t peel) potatoes and cut into thirds. Place potatoes into a large pot with water to cover. Add 2 teaspoons salt and bring to a boil. Reduce heat to a simmer and cook until soft, about 45 minutes. Drain potatoes, discard water, return to the pot. Mash until mostly smooth.

Add sour cream and butter to the potatoes and stir until butter is melted. Add milk, pepper, 3/4 of the bacon, 2 cups of cheese and remaining 1 1/2 teaspoons salt. Bring back to a simmer.

Serve hot and garnish with green onions, sour cream, remaining bacon, and remaining 1 cup cheese.

Kim's Cowboy Beans

2.5 lbs ground beef, browned with 2 chopped onions, and drained
1 TBsp Worchestershire Sauce
1 can kidney beans, drained
1 can pork n beans, drained
1 can black beans, drained
1/2 c ketchup
1 - 16 to 18 oz hickory smoke BBQ sauce
I usually add a drop or two of liquid smoke too!

Mix all and place in bean pot in moderate oven for 45 minutes or so.  If using a crockpot, 3 to 4 hours on low.  I use a rice cooker and add some V8 juice to the mixture so that it can cook and reduce down to the perfect consistency.  Any of the above methods produce a great result!

Serve with my Jiffy Cornbread recipe and enjoy!

Crab Soup

1 pound white crab meat 1 pint milk 1 pint cream 1/2 stick of butter 2 teaspoons sherry 4 blades whole mace 2 pieces lemon peel 1/4 cup cracker crumbs Salt and pepper, to taste

Put milk in top of double boiler with mace and lemon peel and allow to simmer for a few minutes. Then add crab, butter and cream and cook for 15 minutes. Thicken with cracker crumbs; season with salt and pepper and allow to stand on back of stove for a few minutes to bring out the flavor. Just before serving, add sherry. This same soup can be made with shrimp, which should be ground.

Baked Potato Soup

4 large potatoes
3/4 cup butter
3/4 cup flour
1 1/2 quarts milk
4 green onions chopped
2 cup sour cream
2 cups bacon, cooked and crumbled
5 ounces cheddar cheese, grated
Salt and pepper

Heat oven to 350 degrees f. Bake the potatoes until fork tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.

Creamy Mushroom and Wild Rice Soup

0.25 cup sliced, fresh shiitakec mushrooms
1.00 cup sliced, fresh mushrooms
0.25 cup thinly sliced carrot
0.25 cup sliced celery
0.25 cup sliced green onion
3.00 tablespoons butter
1.00 can (14 ounce) chicken broth
0.25 cup wild rice, uncooked
0.13 teaspoon dried marjoram
0.50 cup water
1.00 cup half and half or light cream
2.00 tablespoons flour
1.00 cup milk
Thin carrot strips, for garnish

Cook mushrooms, carrot, celery, and onion in butter 5 minutes, stirring occasionally. After removing several shiitake slices for garnish, blend mushrooms and half the chicken broth until almost smooth. Return to saucepan. Add remaining chicken broth, wild rice, marjoram and water. Bring to a boil reduce heat. Cover and simmer 45-50 minutes, until rice is tender. Slowly stir half-and-half into flour until it is smooth. Add to saucepan along with milk. Cook until thickened and bubbly cook, stirring 1 more minute. Ladle into soup bowls and garnish with reserved mushroom slices and carrot strips.

Potato Soup

5 pound potatoes-cubed
2 large onions-minced
1 large carrot-sliced thin
1 pound bacon
1/4 cup flour
1 quart cream or half-and-half
Salt
Peppe r

Boil potatoes, onion and carrot in water until tender. While vegetables are boiling, fry bacon. Remove bacon from pan, add flour and stir to form a paste. Add cream and stir until blended and cream starts to thicken. Add to vegetables and stir until well blended and thick.

Olive Garden Pasta Roma Soup

2 can garbanzo beans, drain, 16 ounce each
6 slices bacon, cook, drain, chop
1/3 cup olive oil
3/4 cup onions, dice
1 cup celery, dice
1/4 tablespoon garlic, mince
1 cup carrots, julienne
1 1/2 cup canned tomatoes, drain, dice
1 qt chicken broth
1/2 tablespoon black pepper
1/8 tablespoon ground rosemary
2 tablespoon fresh parsley, chop
1/2 cup miniature pasta, dry bowties, cooked

Add bean to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a dutch oven. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately.

Easy Cheese Taco Soup

1 pound ground chuck, browned and drained
3 can (16 ounce) stewed tomatoes
12 ounce reserve red wine
16 ounce red kidney beans
16 ounce white kidney beans
16 ounce pinto beans
16 ounce whole kernel corn
1 packet taco mix
1 packet hidden valley party mix
1 can (small) chopped chilies
1 cup salsa
Red pepper sauce, to taste
12 ounce heluva good taco blend, shredded cheese

Mix all ingredients, except cheese, together and simmer 2 - 3 hours. After simmering, add cheese. Serve soup with more cheese on top, if desired, and tortilla chips.

Bacon and Cheddar Beer Soup

6 ounce vegetable oil
1 1/2 pound onions; coarsely chopped
1 1/4 pound potatoes; diced
1 pound carrots; diced
1 pound celery; sliced
1 can chef-mate bacon 'n cheddar cheese sauce (#10 can)
2 cup beer
1 quart chicken stock
1 1/4 pound mixed vegetables; frozen
1/2 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon liquid smoke flavor
2 tablespoon parsley; chopped

Place vegetable oil in large stockpot. Add onions, potatoes, carrots and celery; sauté 25-30 minutes or until vegetables are cooked. Add remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat, stirring occasionally. Serve hot.

Chicken Gumbo Soup

2 tablespoons margarine
1/3 cup green pepper; chopped
1 medium onion; diced
1 stalk celery; sliced
1 quart chicken or turkey broth
1 cup canned tomatoes
1 cup leftover turkey or chicken, cubed (optional)
1 teaspoon salt; optional
1/2 teaspoon pepper
1/3 cup uncooked rice
1 cup cooked okra; sliced
2 tablespoons chopped parsley

In large saucepan brown green pepper, onion and celery in butter until tender, not brown. Add remaining ingredients. Simmer for 20 minutes until rice is tender.

Crock Pot Chicken Noodle Soup

3-1/2 pounds broiler-fryer, cut up, skinned
2 medium carrot, peeled and chopped
1/2 cup onion, chopped
2 celery stalk, chopped
2-1/2 teaspoons salt (or less)
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 quarts water
2-1/2 cups medium egg noodles, uncooked

Place first 4 ingredients in 3 1/2-quart slow cooker in order listed. Combine salt and next 6 ingredients, sprinkle over vegetables. Add 6 cups water, cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf, add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.

Cheese Potato Soup

10 medium potatoes
2 1/2 cup water
1 teaspoon salt
2 tablespoon celery, chopped
1/2 teaspoon marjoram, dried
5 green onions, chopped
3 tablespoon margarine
3 tablespoon flour
3 cup milk
1/2 teaspoon pepper
1/2 cup swiss cheese, shredded

Cube potatoes. Place in large, heavy kettle with water, salt, celery, marjoram and white part of onions. Bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat and mash undrained vegetables. Set aside. In another saucepan, melt margarine and blend in flour. Cook until mixture bubbles, stirring constantly. Slowly add milk and cook until thickened, stirring constantly. Stir white sauce into potato mixture. Add green onion tops, pepper and cheese. Heat over medium to low heat until cheese melts. Serve.

Potato Soup with Green Chiles

2 3 tablespoons vegetable oil
1 small onion, chopped
1-2 cloves garlic, chopped
1/2 teaspoon cumin
1/4 teaspoon black pepper
Oregano (just a pinch)
2 medium potatoes, peeled, diced
8 whole roasted, peeled green chilies, chopped (or about 2/3 cup canned)
5 cups chicken broth

Heat oil in 2 quart saucepan, add onion and garlic, cover, cook over low heat until the onion wilts (about 5 min). Turn up the heat to medium, uncover, and add cumin and pepper. When the onion starts to brown (2 min?), add the rest of the ingredients, bring to a boil and simmer for 45 minutes. Top with chopped cilantro and/or shredded cheese. Add 1/2 cup sour cream and stir well just before serving

Cheese Soup

1/3 cup grated carrots
1/3 cup chopped celery
2 tablespoon chopped onion
3 tablespoon butter
1/4 cup flour
2 cup milk
1 can chicken broth (14 ounce).

1/3 cup mild cheddar cheese, grated
1 1/4 cup sharp american cheese, shred

Cook carrots, celery and onion until tender in 1 1/2 cups of boiling salted water. Do not drain. Melt butter in dutch oven. Blend in flour. Add milk, cook, stirring constantly until thick. Add chicken broth, cheese, and vegetables with liquid. Stir over low heat until cheese melts.

Bean Soup for Crock Pot

1 pound small white beans
8 cups water
2 cups ham, diced
1 cup onion, diced
1 cup celery, chopped
2 tablespoons parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 each bay leaf

Assemble ingredients in slow cooker. Cover and cook on low 8-10 hours or until beans are tender.

Armenian Turkey Dumplings

Ingredients:

* 1 Lbs. ground turkey
* 2/3 cup tabbouleh salad mix
* 1 Tbs. parsley, chopped
* 2 Tbs. fresh mint, chopped or 1 tsp. dried
* 1 tsp. paprika
* 1/4 tsp. ground cinnamon
* 4 cup beef stock
* 1-1/2 cups water
* 3 Tbs. tomato paste
* 1/2 cup plain yogurt
* 1 Tbs. parsley, chopped

Cooking Directions:

Knead turkey with tabbouleh mix, spices and seasonings. Form into 12 balls and chill. Combine beef stock, water and tomato paste and bring to a boil. Drop dumplings in boiling stock about six at a time; cook for 5 minutes. Remove with slotted spoon; repeat with remaining dumplings. Serve dumplings in stock garnished with dollop of yogurt and sprinkle of parsley.

Creamy Mushroom Wild Rice Soup

1/4 cup sliced fresh shiitake mushrooms
1 cup sliced fresh mushrooms
1/4 cup thinly sliced carrot
1/4 cup sliced celery
1/4 cup sliced green onion
3 tablespoons butter
1 can (14-1/2 ounce) chicken broth
1/4 cup wild rice, uncooked
1/8 teaspoon dried marjoram
1/2 cup water
1 cup half-and-half or light cream
2 tablespoons flour
1 cup milk
Thin carrot strips, for garnish

Cook mushrooms, carrot, celery, and onion in butter 5 minutes, stirring occasionally. After removing several shiitake slices for garnish, blend mushrooms and half the chicken broth until almost smooth. Return to saucepan. Add remaining chicken broth, wild rice, marjoram and water. Bring to a boil, reduce heat. Cover and simmer 45-50 minutes, until rice is tender. Slowly stir half-and-half into flour until it is smooth. Add to saucepan along with milk. Cook until thickened and bubbly cook, stirring 1 more minute. Ladle into soup bowls and garnish with reserved mushroom slices and carrot strips.

Egg Drop Soup

2-quarts chicken stock
3-cloves garlic, pressed
2-tablespoons fresh ginger root, diced
1-teaspoon sesame oil
3-large island eggs, well beaten
1-bunch green onion, chopped
Salt and pepper, to taste
Bring chicken stock to a boil, add pressed garlic, minced ginger and sesame oil. Slowly add the beaten eggs, while briskly stirring the boiling broth. This takes a long time! After all the beaten eggs have been added to the broth, immediately remove the soup from the heat. Ladle into soup bowls and top with generous amount of chopped green onions or chives.

Cream of Broccoli Cheese Soup

1 onion, chopped
4 cups chopped broccoli
3 small all-purpose potatoes, peeled and cubed
4 cups skim milk
3 packets low-sodium instant chicken broth and seasoning mix
1 carrot, shredded
3/4 cup shredded reduced-fat sharp cheddar cheese
1/4 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
1. Spray a large nonstick saucepan or dutch oven with nonstick cooking spray; heat. Add the onion and cook, stirring constantly, until softened, about 5 minutes. Add the broccoli, potatoes and 2 cups water; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes. 2. With a slotted spoon, transfer the vegetables to a blender or food processor. Puree, then return them to the liquid. Add the milk, broth mix and carrot; bring to a boil. Reduce the heat and simmer, stirring as needed, until the carrot is softened, about 5 minutes. 3. Remove the pan from the heat; cool about 1 minute. Add the cheese, sage and pepper; stir until the cheese is melted.

Minestrone

29 ounce beef broth, (3 1/2 cups)
28 ounce tomatoes, whole/pureed
2 carrots, sliced/thin/1 cup
1/2 cup onion, chopped
1/2 cup celery, chopped
1 garlic clove, minced
15-1/2 ounce red kidney beans, drained
1 cup spaghetti, thin, broken, 2"
2 tablespoons parsley, dried
2 teaspoons basil
1 teaspoon oregano
1 bay leaf

Add all ingredients to crock-pot. Cover and cook on low 10 to 16 hours (high:
4 to 6 hours). Remove bay leaf before serving.