POTATO AND LEEK SOUP

Potato and Leek Soup

Think it's a soup kind of day... Going to try this minus the leeks... maybe some Bacon... YUM.

2 tablespoons butter
1 large onion, chopped
2 leeks, chopped
2 tablespoons flour
4 cups chicken stock
3 medium potatoes, peeled and cubed
salt and pepper to taste
1 cup low fat milk
Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings.

Puree soup in a blender. Add salt and pepper to taste.

Serves 6.

Submitted by: Carla

French Onion Tomato Soup

French Onion Tomato Soup

From Taste of Home

"Tomato juice gives extra flavor to this wonderful soup that is so quick and easy to prepare," comments Clara Honeyager of Mukwonago, Wisconsin. "I found the recipe many years ago in a tomato recipe book of my mother's and have shared it with many people."
SERVINGS
6
CATEGORY
Soup
PREP
5 min.
COOK
15 min.
TOTAL
20 min.
INGREDIENTS

* 4 cups thinly sliced onions
* 1 garlic clove, minced
* 2 tablespoons butter
* 1 can (46 ounces) tomato juice
* 2 teaspoons beef bouillon granules
* 3 tablespoons lemon juice
* 2 teaspoons dried parsley flakes
* 2 teaspoons Domino® or C&H® Pure Cane Dark Brown Sugar
* 6 slices French bread, toasted
* 2 cups (8 ounces) shredded part-skim mozzarella cheese

DIRECTIONS

In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly. Yield: 6 servings.

Sunday Link Fest & TNT French Onion Soup

Chocolate Peanut Butter Dream Bars from 100 cafe street - OMG!!!! These are going to my next potluck with me.

Easter Eggs without the box - OK too late I picked up a couple boxes at the Dollar Store, but I love the links to all the different styles.


Make it from scratch carnival is always a good source of ideas, recipes & crafts.


I made French Onion soup this week, of course I didn't use any recipe I have here...
This made 3 LARGE bowls, which was perfect for us because my kids wouldn't eat this! I'd double this at least if I needed more.


1 large onion sliced into crescents
4 Tbsp Butter
2 cans Beef Broth
1 pkg Onion Soup Mix (I didn't have any consume on hand)
2 cups water
2 tsp thyme

Caramelize the onions in the butter in a stock pot/large sauce pan, this took about 1/2 an hour. Add broth, water, soup, and thyme to the onions. This simmered for a while, probably a couple hours on low to soften the soup mix onions & cook the liquids down a little. Before I served I tasted & it was a little salty so I added in a little more water.

Scoop into oven proof soup bowls (or in my case my extra large coffee mugs), top with croutons or bread or toasted baguette slices & provolone cheese slices. Broil until the cheese is bubbly & just browning.

I used a dark multi grain baguette I grabbed off the day old rack at our Wal-Mart, it added a little different flavor to the soup. I really like this soup, but the cheese makes it! Lots & lots of cheese.

French Onion Soup

French Onion Soup

2 tablespoons butter
2 cups sliced onion
2 10 oz cans of beef bouillon
1/2 teaspoon salt
French bread
dash of pepper
grated Parmesan cheese

In a large skillet saute the onions in melted butter until tender.

In a medium saucepan mix together the bouillon, onion and salt.

Bring to a boil. Reduce heat and simmer for 20 minutes.

Top with Parmesan cheese and serve with French bread.

Delicious Ham and Potato Soup

Delicious Ham and Potato Soup

"This is a delicious recipe for ham and potato soup that a friend gave
to me. It is very easy and the great thing about it is that you can
add additional ingredients, more ham, potatoes, etc and it still turns
out great."
INGREDIENTS:
3 1/2 cups peeled and diced
potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon

granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or
black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot.
Bring to a boil, then cook over medium heat until potatoes are tender,
about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in
flour with a fork, and cook, stirring constantly until thick, about 1
minute. Slowly stir in milk as not to allow lumps to form until all of
the milk has been added. Continue stirring over medium-low heat until
thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until
heated through. Serve immediately.

Caroline's Cheesy Cauliflower Soup

Caroline's Cheesy Cauliflower Soup
Serves 6

2 cans chicken broth (or use veggie broth)
2 (8-ounce) packages frozen cauliflower
1 medium stalk celery -- cut into 1/2-inch pieces
1 medium carrot -- cut into 1/2-inch pieces
1 small onion -- cut into eighths
1/2 teaspoon thyme
salt and pepper -- to taste
1 cup milk
1 1/2 cups lowfat cheddar cheese -- shredded
OR
1 1/2 cups (6 ounces) Monterey Jack cheese

Throw all ingredients except milk and cheese into a crockpot and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher directly crockpot --mash to your heart's delight and desired consistency.

Place cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

Per serving: 157 Calories (kcal); 10g Total Fat; (59% calories from fat); 10g Protein; 1g Fiber; 5g Carbohydrate; 31mg Cholesterol; 467mg Sodium Food Exchanges: 0 Grain(Starch) ; 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

SERVING SUGGESTIONS: Whole grain rolls and a big salad is all you need.

Symposium Mediterranean Restaurant Portobello Soup

Symposium Mediterranean Restaurant Portobello Soup

Source: Symposium Mediterranean Restaurant, Lancaster, Pennsylvania

Serves 6

1/4 pound butter
1 medium Spanish onion, diced
1 1/2 cups portobello mushrooms, sliced
1 bunch fresh tarragon, chopped
1/2 cup dry vermouth
2 tablespoons flour
1 quart heavy cream *
1 cup crumbled Gorgonzola or blue cheese
Salt and pepper, to taste

Melt butter in a 3-quart pan, and sauté onions until translucent. Add
portobellos and cook for 4 to 5 minutes, until soft. Add tarragon and
vermouth and
boil for 2 minutes. Lower heat and stir in flour until smooth. Stir in
heavy
cream and bring to a simmer. (Do not boil, or cream will overflow.)
Simmer for 5
to 10 minutes until soup begins to thicken, stirring every few minutes to
prevent burning. Add Gorgonzola and stir until smooth. Add salt and
pepper to
taste.

* For a low-fat version, substitute half-and-half or milk for heavy cream,
but increase amount of flour

WEIGHT WATCHER'S SOUP

For all who have added weight loss as a New Year's Resolution! I'm not sure about adding the hot dogs or corned beef to this. Maybe the gross factor is part of it's weight loss strategy.

WEIGHT WATCHER'S SOUP
>
> 4 c. tomato juice
> 4 c. water
> 5 beef bouillon cubes
> 1/2 head cabbage, sliced
> 3 zucchini, sliced
> Garlic powder to taste
> 1/4 c. onion
> 1 tbsp. Italian seasoning
>
> Cook 1 hour.
May add meat: hot dogs, hamburger, corned beef, etc.

SHRIMP CORN CHOWDER

SHRIMP CORN CHOWDER

2 Med. Potatoes
1 Large Onion-chopped
4 Stalks Celery-chopped
½ Stick Butter
1 Can Chicken Broth
1 Pint Half/Half
¼ C. Cornstarch-dissolve d in water
Salt and Pepper
Cayenne Pepper
2 Cans Corn
1 Can Creamed Style Corn
2 Can Green Chiles
2 LBS. Shrimp-heads off

Peel and slice potatoes into thin slices. Boil in 3-4 cups water until
tender. Place potatoes and water in cuisinart and blend. Add the can
of creamed corn and process again. Pour mixture into a large stockpot.
Meanwhile, saute onion and celery in ½ stick butter until transparent.
Add to potato mixture. To potato mixture also add the chicken broth,
green chiles, 2 cans corn, salt and pepper and cayenne pepper to
taste. Simmer for 20 minutes. Pour in the half and half( you may
substitute whole milk) and shrimp. Simmer for 10 minutes. Add the
cornstarch mixture and simmer 10 minutes more. Serves 6-10

French Onion Soup

French Onion Soup

8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere

Saute onions and garlic in oil over low heat until tender and golden
yellow. Sprinkle flour over onions, cook a few minutes more, browning
the flour well. Add stock and wine and bring to a boil, add thyme and
bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so.
Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both
sides. Toast slices on griddle until golden brown. Ladle soup into an
ovenproof bowl, add toasted bread and cover with cheese. Place
ovenproof bowl on a baking sheet lined with tin foil. Bake at 350
degrees for 3-5 minutes under a hot broiler.

It should say (last sentence) "bake at 350 until cheese is melted OR
3-5 minutes under a hot broiler

Slow-Cooked Hamburger and Noodle Soup

Slow-Cooked Hamburger and Noodle Soup
Serves: 6

1 lb. lean or extra-lean ground beef
1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4-inch slices
1 (1.15-oz.) pkg. dry beefy mushroom recipe soup mix
1 (14.5-oz.) can diced tomatoes, undrained
3 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Frozen Mixed Vegetables, thawed, drained
2 oz. (1 cup) uncooked fine egg noodles

1. Brown ground beef in large skillet until thoroughly cooked, stirring
frequently. Drain well.

2. In 4 to 6-quart slow cooker, combine cooked ground beef and all remaining
ingredients except mixed vegetables and noodles; mix well.

3. Cover; cook on low setting for 6 to 8 hours.

4. About 20 minutes before serving, add thawed vegetables and egg noodles to
soup; mix well. Increase heat setting to high; cover and cook an additional
15 to 20 minutes or until vegetables are crisp-tender and noodles are
tender.

Chicken and Mushroom Soup

I'm not sure I would have come up with the add of the sesame oil on my own, this one is a keeper!

Chicken and Mushroom Soup

Yield: 2 servings

1/2 pound boneless chicken breast
2 cups chicken stock
1 cup fresh mushrooms, quartered
4 tablespoons sesame oil
2 tablespoons Sherry
2 tablespoons fresh parsley, chopped

Thinly slice the chicken breast meat.

Bring the chicken stock to a rolling boil and add the chicken and
mushrooms. When the soup starts to boil again and all of the
ingredients float to the top, remove from heat. Add the sesame oil and
sherry and taste for seasoning. Add salt and pepper if necessary.

Serve in individual soup bowls, and sprinkle the parsley on top.

French Onion Soup

From my email, I have made this in the past, I think I will have to try it with the Gruyere cheese. I usually use provolone.

French Onion Soup

8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere

Saute onions and garlic in oil over low heat until tender and golden
yellow. Sprinkle flour over onions, cook a few minutes more, browning
the flour well. Add stock and wine and bring to a boil, add thyme and
bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so.
Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both
sides. Toast slices on griddle until golden brown. Ladle soup into an
ovenproof bowl, add toasted bread and cover with cheese. Place
ovenproof bowl on a baking sheet lined with tin foil. Bake at 350
degrees for 3-5 minutes under a hot broiler.

It should say (last sentence) "bake at 350 until cheese is melted OR
3-5 minutes under a hot broiler

Source: southernliving.

Broccoli Cheese Soup (a la Panera Bread)

Sometimes things go screwy with the blog publisher, there WAS a link to Chef Tom Cooks!!! Which is where the recipe is... duh...

I have never eaten Panera Bread's Broccoli Cheese Soup. In fact I've only eaten there once that I can recall & that was years ago. But this recipe is so close to the one my Mom has been using since I was a kid. We got her recipe from a local restaurant (not chain). The only difference I can spot is the carrots, ours doesn't call for them. Sounds good though the extra vitamins can't hurt! The nutmeg is what we call the "Secret ingredient" because without it the soup just doesn't taste right, and fresh is ALWAYS better than jar...

Beer, Cheese, Potato Soup

It is a good day to make soup! It is 7 degrees outside with a wind chill of -10. BRRRRRR.


Beer, cheese, potato soup

Serving Size : 8

2 medium baking potatoes
1 can beer -- (12 oz)
1 cup canned diluted chicken broth
1 teaspoon Worcestershire sauce
1/2 cup half and half
1/4 cup cornstarch
1 jar process cheese spread -- (16 oz)
1 cup milk
1/4 teaspoon ground red pepper
6 slices bacon -- cooked and crumbled
1/2 cup shredded sharp cheddar cheese -- (2 oz)
chopped fresh chives

Wash potatoes and pat dry. Prick each potato several times
with a fork. Bake at 400°F for 1 hour or until done. Let cook completely;
peel potatoes, and cut into chunks. Set aside. Combine beer, broth, and
Worcestershire sauce in a 3-qt saucepan. Cook over medium heat for 4 to 6 minutes
or until hot. Combine half and half and cornstarch; stir well. Add
cornstarch mixture, cheese spread, milk, and red pepper to beer mixture; stir
well. Cook, stirring constantly, 4 minutes or until thickened and
bubbly. Add reserved potato chunks; cook 2 minutes or just until thoroughly
heated. To serve, ladle soup into individual serving bowls. Top each serving
with crumbled bacon, shredded cheese and chives.

French Onion Soup

This is what is for dinner tonight! I am writing what I did & used. Smells fabulous!

2 medium yellow onions, sliced
1 stick butter (salted)
1 cup Red wine
3 cans Beef broth
dash worchestershire sauce

Melt Butter in a soup pot (I used my dutch oven, my stockpot would be too big). Cook onions in butter until they are translucent. Add the wine & simmer for 20 minutes. Add the beef broth & simmer.

I will be using wheat bread for the "Crouton" & a smoked cheddar for the cheese, because that is what I have, but it is best served with French bread for "crouton" & Swiss or provolone cheese.

Ladle soup into individual bowls add crouton & top with cheese. place under broiler until cheese is browned.