Potato Broccoli Soup

2 T. butter
2 potaotoes, peeled and finely chopped
1 large onion, peeled and chopped
salt and pepper
1 head of broccoli with stalk
3 1/2 -4 1/2 c. chicken stock
3/4 c. heavy cream

Melt butter in a saucepan, and add the potaotes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.

Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stlk and discard, then chop the stalk into 1/2 inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.

Add the hot stock to the potoatoes, onion and broccoli stalk, bring up to the boil, then add the chopped florets. Boil without the lid over a high heat for 4-5 minutes until soft, then add cream. Remove from the heat, puree in a blender and season to taste.

Tomato-Basil Parmesan Soup

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cooktime), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve.

This is so delicious!

From: www.365daysofcrockpot.com

Houllihan's Baked Potato Soup

2 1/2 c. baking potatoes, unpeeled and cut in 1/2" cubes
1/4 c. butter
1 c. yellow onion, finely diced
3 T. flour
2 1/2 c. warm water
2 T. chicken bouillon
1/2 c. potato flakes
1/8 t. seasoning salt
1/2 t. dried basil
1/4 t. Tabasco sauce
1/2 c. heavy cream
1/2 c. 2% milk

Toppings:
1/2 c. grated cheddar cheese
3 T. green onions, sliced
3 T. bacon bits

Steam or boil potatoes in large saucepan until tender, but not mushy. Remove from heat, drain and set aside.

In large saucepan, saute onions in butter on low heat for about 10 minutes or until onions are transparent. Do not allow onions to brown. Add flour to onions and butter and cook 2-3 minutes, stirring well until flour is absorbed.

Add water, chicken bouillon, potato flakes and seasonings. Stir until thoroughly mixed. Add milk, cream, stirring until smooth and lightly thickened. Reduce heat and simmer for about 15 minutes. Do not boil. Add steamed potatoes, stirring until combined. Remove from heat. Ladle soup into bowls and garnish with cheese, green onions and bacon bits.

Tortilla Soup

1 small onion, finely chopped
2 - 4 cloves garlic, minced
6 c. chicken broth
2 14 oz. can chopped tomatoes
1 14 oz. can chopped green chilies
3 T. chopped fresh cilantro
½ - 1 t. ground cumin
Salt & pepper to taste
1 t. sugar
Juice of 2 limes
½ - 1 c. shredded cooked chicken
½ - 1 c. shredded Monterey Jack cheese
Tortilla chips
Cilantro sprigs for garnish

In saucepan, combine onion, garlic and broth. Bring to a boil. Reduce heat and simmer 10 minutes. Add all remaining ingredients, except cheese, tortilla chips and cilantro sprigs. Stir mixture well, cover and simmer about 30 minutes more. If liquid cooks down too much, add water to bring up to 8 cups. When ready to serve, warm bowls and bring soup almost to a boil. Put a tablespoon of cheese and handful of broken tortilla chips in each bowl. Fill bowls with very hot soup. Arrange sprigs of cilantro on top of soup for garnish.

This can also simmer all day in a crock pot.

Minnesota Wild Rice Soup

¼ c. butter
1 med. onion
¼ c. flour
3 cups chicken broth
1 pkg. Uncle Ben’s Wild Rice (cooked according to package directions)
1 c. diced ham
½ c. finely shredded carrots
3 T. sliced almonds
½ t. salt
pepper to taste
1 pint half and half
Snipped fresh parsley

Saute onion in butter. Blend in flour and cook for 5 minutes. Stir in broth and cook to a simmer, stirring. Add ham, rice, carrots, almonds, salt and pepper. Simmer for 10 minutes. Add parsley and half & half. Heat to serving temperature.

Curried Pumpkin Soup

4 T. (1/2 stick) butter
½ c. chopped onion
1 garlic clove, mashed and diced
2 c. pumpkin puree (fresh or canned)
4 c. chicken stock
1 bay leaf
pinch sugar
1/3 t. or more curry powder
pinch nutmeg
½ t. salt
¼ t. black pepper, freshly ground
2 c. light cream

Melt butter over medium heat. Add onion and garlic; cover and cook until soft and translucent. Add the pumpkin puree and stock. Stir well to mix. Add bay leaf, sugar, curry powder and nutmeg. Bring to a boil, lower to simmer and cook for 30 minutes.

While the soup is cooking taste for seasoning. Add salt and pepper. Remove from heat and add cream. Return to heat only to bring temperature of the soup back to hot. Do not allow to simmer—rising steam only.

Makes: 6 servings

Trisha’s Chicken Tortilla Soup

4 boneless/skinless chicken breasts (frozen or thawed)
2 15 oz. cans black beans (drain and rinse)
2 15 oz. cans Mexican beans (drain and rinse)
1 can stewed tomatoes
1 cup salsa
1 4 oz. can of green chilies
1 14 ½ oz. can tomato sauce
2 c. cheddar cheese
Tortilla chips
Combine all ingredients except chips and cheese in large crock pot. Cover and cook on low for 8 hours. Just before serving, remove chicken and shred. Add chicken back to the soup. Serve with tortilla chips and cheese on top.