Potato Soup

I'm sure you each have your own scrumptuous recipe for potato soup (even though you haven't posted it on here....shame!), but here's another one to put in your collection. My hubby really loves this and compares it to Olive Garden's...hmmm...I don't know if I'd go there, but okay! I'll take it as a compliment. ;)

1 stick of butter, divided

1 onion, chopped

1 bag of red potatoes, peeled and finely sliced

(I use my handy dandy Pampered Chef slicer so it doesn't take long)

1 bag of Jimmy Dean precooked & crumbled sausage

(it comes in different flavors: original, mild, hot...choose one that your palate prefers. I recommend giving it some zest!)

2 Tb parsley

1 tsp salt

1/2 tsp minced garlic

6 packets of Goyu chicken flavoring

8 cups hot water
6 Tb flour

2 cups whole milk

4 oz. sour cream

shredded cheddar cheese, optional

Saute half of butter with onion in a large pot. Add potatoes, sausage, parsley, salt, chicken flavoring and water. Bring to a boil and reduce to a simmer. In a separate pot, melt remaining butter. Whisk in flour and milk and get warm. Add mixture to soup. Let simmer for 10 minutes, or until potatoes are slightly tender. Add sour cream and allow to melt. When you serve each bowl, you can top with cheese, or even add more sour cream. Ahhhhh!

*This makes a large pot. However, you can always cut this recipe in half if you're cooking for a smaller family. =)

Cauliflower Soup

The first time I ever heard of Cauliflower Soup, I was on an airplane headed to NY. (Yeah, that'll take you back some years...when is the last time you've had a meal on a plane???! LOL Uh, huh, that's what I thought!) Well, anyway, I was offered some and after I ate it I thought I had gone to heaven! Boy, was this a new treat for me!!! I immediately searched for a good recipe (no, we did not have access to internet back then!), and only came up with a potato soup recipe that I substituted it for. It actually tasted pretty good. Fortunately, after many years, I have tweaked a recipe that is just as heavenly!!! Oh, yeah...yay me!!! I was craving it on this nippy cold day. Smelling it makes me giddy! Wanna try it? It's YUM!

1 stick Butter, Divided
1 whole Onion, Diced
1 whole Carrot, Diced
1-2 Cauliflower Heads, roughly Chopped (depending how chunky you want it--the chunkier the better, I think)
2 Tablespoons Parsley
6 cups water
4 packets of Goya chicken bouillon (powdered)
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 teaspoon salt, or to taste


In a medium to large pot, melt 4 tablespoons butter and saute onion. Then add the carrot, cauliflower and parsley. Stir, cover, and cook over very low heat for 15 minutes. Afterwards, add water and bouillon. Bring to a boil, then reduce heat and allow to simmer.

In a small saucepan, melt 4 tablespoons butter. Whisk the flour with the milk and slowly add to the butter. Add mixture and salt to the simmering soup. Allow to simmer for 15 to 20 minutes. (I don't like my cauliflower very mushy, so I tend to go on the shorter time.) Check seasoning and add more salt or pepper if wanted.

Another option: put a dollup of sour cream at the bottom of your bowl before you dish out the soup. Ahhh! Just a little extra pizazz for those not caring about calories! ;)

Broccoli and Cheese Soup

I found this recipe online, it's supposed to be close to Panera's recipe. I made it last night and it was delicious!

1 Tbsp. butter
1/2 medium onion, chopped
1/4 C. butter
1/4 C. flour
2 C. half and half
2 C. chicken broth
1/2 lb. broccoli, chopped
1 C. grated carrots
1/4 Tbsp. nutmeg
8 oz. cheese
salt and pepper to taste

Saute chopped onion in 1 tablespoon of butter. Once finished, set aside. In a large pot, melt 1/4 cup of butter. Add in flour and whisk (this makes a roux) for 3-5 minutes. Add chicken stock into roux slowly, whisk often to keep the mixture smooth. Simmer for 15-20 minutes.

Add broccoli, carrots and onion. Cook for 20 minutes. Add in salt and pepper to your liking. Add in cheese slowly, stirring often. Add nutmeg and serve!

Makes about 6 servings.

*I served this with crescents and it was very filling. I also added in a little garlic powder because I didn't have nutmeg and I thought that it might have lacked flavor if I didn't add something in and it was really good. I also didn't take the time to simmer it like the directions said and the soup was fine.

Crock-Pot Hearty Beef Chili

Since the weather is starting to change I thought this would be a good recipe to start off with. For those of you who keep up with your food storage, this is also a good way to use up all of those canned goods you have been storing up.

1 1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained & rinsed
1 can (15 oz.) light red kidney beans, drained & rinsed
1 can (16 oz.) tomato sauce
1 can (15 oz.) corn, drained

1 1/2 cups Thick 'N Chunky Mild Salsa
2 Tbs. chili powder
1 onion, chopped
1 cup Mexican Style Shredded Four Cheese

Optional Topping:

sour cream

Brown meat;drain. Add to slow cooker with remaining ingredients except cheese; stirr. Cover with lid. Cook on low 5-6 hours. Stir just before serving & top with cheese.

Serve with a simple side of Ritz Crackers.