Zucchini Bisque

 

I received this great recipe from my Mother In Law. It was a big hit at our house. It reminded the kids of a cream of broccoli soup . We added a little cheese to top it off and served it with corn bread. 

The following recipe and notes are courtesy of Jan King.

I turned 20 cups of zucchini from our garden into 5 quarts of yummy Zucchini Bisque yesterday.  I doubled the following recipe.

(Printable Version)
10 cups zucchini
1 large onion, chopped
1 cube butter
2 cups chicken broth
1 cup half & half
salt & white pepper to taste
1 dash nutmeg

Simmer everything except the cream until squash & onion are tender.  Blend until smooth, add cream.

I used to make this in Mesa AZ, in the morning and served it chilled for dinner with Bacon Corn Muffins for a refreshing meal when it was hot.  However, Don actually prefers it warm.  I put 4 quarts in the freezer to enjoy later, and I will serve it with Corn Fritters.

Chicken Tortilla Soup

My husband has been asking for Chicken Tortilla Soup soup so I made this version on Saturday. The result was great. My husband ate 3 of the 4 servings this recipe made. I think adding white beans would be awesome. This recipe will be a keeper as I was able to use corn from our garden that was frozen at harvest as well as my home canned salsa. You could use canned chicken if you needed to.    Chicken Tortilla Soup (Printable Version)

serves: 4

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lime juice
2 cups chunky salsa (I used my home canned salsa)
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese
(optional)

Directions:
1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lime juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Ham and Bean soup

 

If you have just had a big ham dinner don’t throw that ham bone away…..make Soup!!

Ham and Bean Soup

(printable version)

 

Things You'll Need:

• 1 pound dry beans (Navy or Great Northern)
• 8 cups water
• 1/2 teaspoon salt
• 1 ham bone, with some meat on it
• 1/2 pound carrots, chopped
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 2 bay leaves
• 2 cups chopped ham
• 1/2 teaspoon ground pepper (black or white)

Rinse the beans under cold water. This is best done in a Colander or a strainer so that you can sit the beans under running water while you sort through them. Remove any discolored beans, shriveled beans, or anything that is not a bean (sometimes natural things like rocks or sticks will get in the bag). Some people will tell you to take out any broken beans, too, but I have never done this. Keeping more beans in the pot means more bites to eat later!Put 8 cups of water into a large pot and bring the water to boil over high heat. When the water is boiled, add a pinch of salt (about 1/2 teaspoon at most) and the rinsed beans to the boiling water. Stir and quickly take the pot off the heat. Cover and let sit for 60 minutes or a little longer.

After the beans have finished soaking, put the rest of the ingredients in the pot: the ham bone, the vegetables, and the seasonings (hold off on the pepper for later). Make sure that the ham bone is as fully submerged as possible. You can add a little more water at this point if you want, but I wouldn't add more than a cup or two.Bring the pot back to a boil, stirring well. After it is boiling nicely, adjust the heat to low-to-medium-low (depending on your stovetop). You want the soup to simmer gently for another 60 minutes.Remove the ham bone from the pot and carve the remaining meat off of the bone. It will come off easier now that it has been cooking for a while. Dice up the meat and add it to the meat you are going to put in the soup. Throw the bone away!

Stir your cut up ham into the soup and let the soup simmer for about another 30 minutes - or until the ham is heated through. If you are in a hurry you could cut this time in half.

 Give the soup a taste! Does it need a little pepper? Add a few shakes of pepper and then try it again and see what you think. Or, you can let people add their own pepper at the table if you are feeding people with lots of different tastes.

Remove the bay leaves from the soup and discard. Whole bay leaves can cause problems because they are very sharp - you don't want someone to ingest it by mistake.

Serve and Enjoy! This soup is great with homemade biscuits, bread, or a side salad.

Chicken and Dumplings

I made this dish for dinner last night. I can't remember where I got this recipe, I wanted to try it because it did not use cream of chicken soup like some recipes. The only change  I would make would be to use a whole chicken and boil it creating my own broth. 

Chicken and Dumplings (PRINTABLE VERSION)

Use a tall sauce pan, or a big pot
Heat a 32oz carton of chicken broth with about as much water (32oz) – it’s totally fine to dilute the broth, because you’ll be adding chicken pieces

Cut up 1.5 lbs or so of chicken breast (or whatever part of the chicken you like) into bite-sized pieces, and add it to the broth and water (NEXT TIME I AM GOING TO BOIL A WHOLE CHICKEN AND MAKE MY OWN BROTH)

Dice half a white onion (or a whole one, if you’re bold) and drop it in the pot

Chop up 3-4 carrots, and add to the pot

Add one can of corn
Add one can of green beans( I used peas and carrots)
Maybe 2-3 pieces of celery chopped up, if you have it

Drop in a bay leaf if you have one. Remove before serving.(I tell my kids that, anyways) Feel free to add other spices. Just experiment. It always turns out great.

While the chicken soup is simmering, prepare the dumplings…

Dumplings

Mix in a metal bowl:
2 cups flour
1 tsp salt (or a little less)
4 Tbsp chopped parsley – I never measure this. I just chop up a good handful.
3 tsp baking powder
1 cup milk (I use whole milk)
4 Tbsp oil (I use olive oil, but canola or whatever should work)

Barely stir together for soft dough!

Drop in 12-16 spoonfuls onto chicken stew. They’ll probably sink a little, but no worries. Just spread them around the pot.

Put lid on pot and DO NOT REMOVE for 15 minutes.

Easy Chili

If your in the mood for a great chili with a little kick then this recipe is for you. My husband requested I make this recipe after having this chili at the Blue and Gold Banquet. I served it with this cornbread.

Easy Chili
(Printable Version)

Ingredients:

1 pound ground beef

1 cup chopped onion

1/2 cup chopped green bell pepper

2 1/2 tablespoons chili powder

1 clove garlic, minced

1 bay leaf

1/2 teaspoon ground cumin

4 teaspoons finely chopped jalapeno

chile peppers

1 (29 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

1 (16 ounce) can chili beans, undrained

salt and pepper to taste


Directions:

1. In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.

2. Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

Hamburger Stew

Hamburger Stew 

(printable version)

Ingredients

·         2 pounds ground beef

·         2 medium onions, chopped

·         4 cans (14-1/2 ounces each) diced tomatoes

·         6 medium carrots, thinly sliced

·         3 celery ribs, thinly sliced

·         4 medium potatoes, peeled and cubed

·         2 cups water

·         1 to 2 tablespoons salt

·         1 to 2 teaspoons pepper

Directions

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
• Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
• To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add  1 cup of water for every 3 cups of frozen stew. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).
  
  To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.

Clam Chowder

This is the best recipe I have found for Clam Chowder it was a big hit on Christmas Eve. Try it you won't be disappointed. 
Boston Clam Chowder
(Printable Version)
*Serves 6-8*

1 cup chopped onion
1 cup chopped celery
2 cups diced, peeled potatoes (I use Yukon Gold or Red potatoes)
3/4 cup butter
3/4 cup flour
1 quart half-and-half
2 (6.5-oz.) cans minced clams
1 1/2 teaspoons salt
1 1/2 tablespoons red wine vinegar
Pepper to taste

Drain the clams and reserve the liquid. In a large pot, place the vegetables and pour the claim juice over the top. Add enough water to barely cover the vegetables. Simmer over medium heat until the vegetables are almost tender (don't overcook them in this step!), about 5 minutes. Meanwhile, in a saucepan, melt the butter and add the flour, making a roux with a wire whisk. Constantly stirring, add the half-and-half slowly. Cook and stir until smooth and thickened, without boiling. When slightly thickened, add the roux to the vegetables and add the clams, salt, vinegar and pepper (to taste). Can keep warm (without boiling!) for a up to an hour or serve immediately.

Chicken Tortilla Soup

We made this yummy soup today and served it with this cornbread. It hit the spot. This soup is a touch spicy but we all enjoyed it. It is a great alternative to traditional chili. I tripled the recipe in order to have some leftovers. This recipe freezes well.

Chicken Tortilla Soup

(Printable Version)

1Tb olive oil

1 large onion chopped

1 can diced green chilis
1 lb chicken-cooked and shredded

¼ tsp cayenne pepper (opt.)

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 tsp garlic powder

1 16 oz can diced tomatoes
1 can small white beans

1 can chicken broth

1/4 cup chopped fresh cilantro

1/2 lime squeezed over soup
salt and pepper to taste

Tortilla Chips (crushed and placed in bowl prior to ladling soup)

Garnish with avocado, shredded cheese and sour cream.


In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 20 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Italian Bread Bowls

It was quite Chilly outside today , so "Broccoli Cheese Soup " was on the dinner Menu. I decide to try a new version of bread bowls . They were perfect . This will be my new "go to" recipe for bread bowls. It is no surprise that I found the recipe at My Kitchen Cafe.

Italian Bread Bowls
(printable version)

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Classic Red Chili

This great chili recipe came from Melanie at My Kitchen Cafe. This is a great recipe when feeding young and old. It was a great addition to our Halloween Festivities... Enjoy!!!
Classic Red Chili
(Printable Version )
*Makes 12-14 servings
2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
(I also added 1 29 oz can diced tomatoes and 2 4 oz cans of diced green chilis)
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the hamburger and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Recipe Source: adapted from My Kitchen Cafe

Taco Soup

I have been making Taco Soup for years ...tonight I tried a new version and we absolutely loved it. It is a little spicy but we like spicy around here. You can substitute an additional can of diced tomatoes instead of the Rotel to make a milder version.The combinations of flavors were wonderful.

Taco Soup

(Printable Version)
• 2 pounds ground beef
• 1 to 2 diced onions
• 1 (14 1/2-ounce) can diced fire-roasted tomatoes
• 1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
• 1 (15-ounce) cans black beans
• 1 (29-ounce) can pinto beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 2 (4 1/2-ounce) cans chopped green chiles
• 1 (1-ounce) envelope taco seasoning
• 1 (1-ounce) envelope ranch salad dressing and seasoning mix
• Garnishes: Corn chips, cheese, sour cream, green onions
1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.
2. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
3. If you’re cooking on the stovetop, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.

Creamy Tomato Bisque

If you are looking for more ways to use those great garden tomatoes then this recipe is for you.
Tomato bisque is a thick soup of vine-ripened summer tomatoes and a dose of cream for sweetness. Puree this soup in a blender, rather than a food processor, to give it a velvety texture.
(Printable Version)
RECIPE INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
8 large ripe red tomatoes peeled, seeded, and chopped
4 cups Chicken broth
1 teaspoon sugar
1 cup heavy cream
Coarse salt and freshly ground black pepper
½ Cup of loosely packed fresh basil that has been chiffonaded (thinly sliced)

DIRECTIONS
Heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Add the tomatoes, chicken stock, and sugar and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the liquid is reduced by one quarter, about 20 minutes. Cool for 10 minutes. Add the fresh basil
In a blender, puree the soup in several batches until smooth, 2 to 3 minutes per batch. Put into a clean pot and bring to a simmer over medium heat. Turn off the heat and stir in the heavy cream. Season to taste with salt and pepper. Reheat gently over low heat. (This can be made up to 2 days in advance; cover and refrigerate.)
TO SERVE: Ladle the soup into bowls and garnish with the fresh basil and parmesan cheese.

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup
( printable recipe )

4 cups chicken broth

2 cups water

2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice

1-6.2oz. Rice a Roni or Uncle Ben’s quick cooking long grain and wild rice with seasoning packet

½ t. salt

½ t. black pepper

¾ cup all purpose flour

½ cup butter

2 cups heavy cream

In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat. In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added. Makes 6 servings.

Panera Broccoli Cheese Soup

(Printable Version)
• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper
Directions
1.Sauté onion in butter. Set aside.
2.Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3.Add the chicken stock. Simmer for 20 minutes.
4.Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5.Add salt and pepper. Put portions in the blender and purée. Return to heat and add cheese. Stir in nutmeg.

Homemade Chicken Noodle Soup

Chicken Noodle Soup with Homemade Noodles
• 4 qts. water
• 1 chicken, 3-1/2 to 4 pounds
• 1 large onion
• 5 carrots, peeled and coarsely chopped
• 5 stalks celery, tops left on, chopped
• 4 cloves garlic
• 1 tsp. salt
• pepper to taste
• 5 sprigs of fresh flat parsley
• 4 carrots, peeled and chopped
• 3 Tbsp. chopped parsley
Place water and chicken in pot, chop the onions with the clove of garlic, add onion, carrots, celery and garlic to soup and boil for 2 hours. Let cool. The bones should easily be removed from the chicken. Discard the bones with the skin. Be careful to remove all the gristle. Chop the meat and let the broth cool. Skim off the fat. Add the meat and remaining carrots. Boil for another 15 minutes and add the noodles






To Prepare Noodles :
2 cups of flour
3/4 tsp salt
1 egg
1/4 to 1/3 cup of milk

In mixing bowl combine flour, salt beat egg and milk separately then add to flour mixture. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for 1 hour before adding them to the soup. About 30 minutes before serving soup, drop noodles in and cook. It takes a little extra effort to make the noodles but it is so worth it! Your family will think you are a domestic goddess!

Tip for cutting noodles that I have found helpful :On a flour-dusted surface, roll out the noodles to a thickness of about 1/8". Lightly dust the top of the noodle dough and roll the mixture up as if you were making a jellyroll. Slice into 1/3" strips, then unroll the noodle. Add to the soup continue cooking for 20 – 30 mi

Amy Thurston's Italian Sausage and Tortellini Soup

Italian Sausage Soup with Tortellini
1 lb. Italian Sausage
1 cup chopped onion
2 cloves garlic- minced
5 cups beef broth
1 cup water
1(14oz)Can Stewed tomatoes(I substituted a 28 oz can of crushed tomatoes and omitted tomato sauce)
1 cup thinly sliced carrots
1/2 t. packed fresh basil
1/2 t. dried oregano
1- 8 oz. can tomato sauce
1 medium green pepper
1 1/2 cups sliced zucchini
8 oz. fresh tortellini (I use cheese tortellini)
3 T. chopped fresh parsley

1. Brown sausage in 5 quart dutch oven remove and drain. Reserve 1 T. drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil- simmer uncovered for 30 min.
3. Remove fat from soup. Stir in zucchini ,green pepper and parsley. Simmer covered for 30 min. Add tortellini during the last 10 min. Sprinkle with paremesan cheese.

Olive Garden Pasta e Fagioli

Ok so I went to Olive Garden and had the real version of this soup, and this copycat recipe tastes exactly the same. I love them both, and the best thing is that this is a really simple recipe to make especially if you were to buy your carrots already julienned.

Olive Garden Pasta e Fagioli
(printable Version )
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup.
Simmer for 5-10 minutes and serve. Serves 8.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 teaspoon celery salt
1 onion, chopped
2 qt. water
½ teaspoon poultry seasoning
2 large carrots, sliced
1 teaspoon onion salt
2 celery stalks, sliced
2 teaspoons salt

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and cut into 1 inch pieces and set aside(I like to tear mine so it's in big chunks). If the liquid has reduced to much you can add some more water at this point. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.
Cream Sauce
¾ cup butter
1 cup flour
4 cups milk
Melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.
Note: Once you cream sauce has thickened, do not allow soup to boil as it may separate.
Also, if cream sauce has a strong white sauce flavor, add ½ to 1 tsp. lemon juice.

White Chicken Chili

WHITE CHICKEN CHILI
• 3 15 oz. Cans Great Northern beans, drained
• 8 oz.( approx. 2 cups) cooked and shredded chicken
• 1 c. chopped onions
• 1 ½ c. chopped yellow, red, or green peppers
• 2 jalapeno chili peppers, stemmed, seeded and chopped (optional) or can or two green chillis (I like the green chillis)
• 2 garlic cloves, minced
• 2 tsp ground cumin
• ½ tsp salt
• ½ tsp dried oregano
• 3 ½ c. chicken broth (I always add more… if you don't want it as thick)
• Sour cream
• Shredded cheddar cheese
• Tortilla chips
Combine all ingredients except sour cream, cheese and chips in slow cooker. Cover and cook on low 8-10 hours or high 4-5 hours. Ladle into bowls and top individual servings with sour cream, cheese and tortilla chips.

Potato Cheese Soup

Marie Callender's Potato Cheese Soup
50 min | 30 min prep
SERVES 8 -10
• 8 cups peeled and cubed potatoes
• 2 cups peeled and chopped onions
• 4 cups chopped celery
• 2 teaspoons salt
• 4 cups half-and-half
• 6 tablespoons butter or margarine
• 1 cup shredded sharp cheddar cheese
• 4 tablespoons chopped fresh parsley, garnish (optional)
1. Place potatoes, onions, celery and salt in water to cover in a large pot.
2. Simmer until tender, about 15 minutes.
3. Puree just until chunky in blender or food processor fitted with a metal blade.
4. Return to soup pot; add half-and-half, butter and cheese.
5. Stirring, simmer until piping hot. (Do not boil.).
6. Presentation:
7. Garnish with parsley if desired. Good served with cornbread.