Potato Soup

(I can't figure out how to fix this photo. It looks correct in my files so I don't know why it is sideways. You will just have to tilt your head.)

4 cups chicken broth

1 cup celery chopped

1/2 onion chopped

5 cups diced potatoes

1 pint (2 cups) half and half

1 pint (2 cups) milk

1 t. salt

1/2 t. pepper

1/2 cup butter or margarine

1/2 cup flour

8 oz cheese whiz OR 8 oz Velveeta OR 1 can condensed cheese soup (we have used Velveeta)

Cook veggies in broth until tender. In separate pan, melt butter, add flour and stir. Add the flour/butter mixture to the cooked veggies. Stir well. Add half and half & milk, stir well. Add cheese, salt and pepper, stir well. Heat completely and serve. You can also add bacon bits and broccoli with the celery and onion if you want. I like the bacon bits.

Vegetable Soup with Hamburger

By: Abby Gertge
This is my Mom's Soup Recipe & it is Perfect for a cool day!

Ingredients:
*1 Pound Hamburger Cooked, drained & Rinsed. Then add Salt, Pepper, Garlic Salt & Onion Powder. Put in Fridge...This goes in at the end.

*3 Potatoes peeled & Cubed
*2 Cups chopped Carrots
*3 Celery Stalks thinly Sliced
*1/2 Onion Chopped

*2 Cans seasoned, cut Stewed Tomatos
*3 Chicken Bouillon Cubes... & some Salt & Pepper
*1 Can Green Beans
*Grated Cheese

Put chopped veggies (potatoes, carrots, celery & onion) in Large pot
Add water...just enough to cover the veggies.
Add 3 Chicken Bouillon Cubes & some Salt & Pepper
Bring to a Boil.
Boil till veggies are Soft , but Not Mushy

Add 2 cans Stewed Tomatos with the juice.
Also Add the Hamburger
Remove from Heat & cover. Let stand for 30 min.

Add 1 Can of green beans (drained)
& then Refridegerate.

It's best when all the flavors get a chance to mesh together. I like to make this soup in the Morning or even the night before.

Re-heat Soup & Serve with Grated Cheese on top.

It's always a hit & my kids love it too.

French Onion Soup...

6 large yellow onions, sliced
4 Tbs sugar
1/2 cup unsalted butter
12 cups beef broth
2 Tbs Worcestershire
1/2 tsp celery salt
1/2 tsp garlic powder
1 tsp fresh ground black pepper
1-2 Tb Sherry (optional, but I strongly recommend a trip to your liquor store for it)

In a large non-stick skillet melt the butter and add the onions and sugar. Saute on medium heat until the onions are very tender and are turning golden brown - be patient, this can take an hour or so. Watch that the onions don't burn by stirring them often.

Transfer onion mixture into a large pot. Add he broth and bring to a slow boil. Simmer for 20 minutes. Add the Worcestershire, celery salt, garlic powder, and pepper - simmer for 20 minutes. Add the sherry towards the end of the 20 minutes.

Tomato Soup

1 Yellow Onion
2 Tbs olive oil
2 15 oz cans chicken broth
2 15 oz cans diced tomato's
1 15 oz can tomato sauce
1 bag cheese tortellini(really you can add whatever you want to this soup it is a good base to add chicken, veggies etc.)
1 cup whipping cream

Saute the onion in olive oil. When onion is transparent add the canned items. once mixed add the tortellini, which is optional. When the soup comes to a boil add the cream slowly and stir while adding so the cream does not curdle. Heat and serve with toasted cheese!!

Black Bean Soup...

1 lb chicken (frozen)
2 cans black beans drained and rinsed
5 c chicken broth
1 small pck frozen corn
1 16 oz jar prepared salsa
1 1/2 tsp cumin

cilantro, sour cream, chips, shredded cheese, avocados (all optional stir-ins)

Blend your black beans in a food processor or blender then add them and all other ingredients (except the stir-ins) to the crockpot and cook on low for 6-8 hours.
When chicken is soft enough to fall apart (about 4 hours in) shred it with a fork. Serve, top with your choice of stir-ins and enjoy!