Potato Soup

I LOVE this potato soup! It is definitely our family's favorite. It is easy to make, AND . . . it cooks in a crock-pot! I have a serious obsession with crock-pot recipes. I LOVE making things in the morning and having them ready to go by dinner time. Another cool thing about this recipe is that it FREEZES pretty well! I know it is very surprising to be able to freeze something with potatoes, but this soup can handle it.

8 C. potatoes (diced and peeled)

1/2 C. chopped onion
4 1/2 C. water
6 - 8 chicken bouillon cubes
1 can cream of chicken soup
1/4 tsp. pepper
1 (8 oz) pkg. cream cheese (softened)

1/2 lb. bacon (cooked and crumbled)

In a crock-pot, combine first 6 ingredients. Cover and cook on LOW(if you try to cook it on high, the potatoes will be mushy) for 8-10 hours (for me, it seems to only take about 6 hours). Add cream cheese. Stir until blended. Garnish with bacon.

Thanks Quick Cooking magazine!

Corn Chowder

Here is a soup I came across a few years ago. It is WONDERFUL! Great for all that fresh corn that is easily available right now. I hope you enjoy this one!

2 TBS. butter

1/2 C. finely chopped green onion

3/4 C. diced red bell pepper

3/4 C. chopped celery

1 pound potatoes (about 3 medium), peeled and diced into 1/2- inch- thick pieces

4 C. fresh corn kernels

1 bay leaf

4 C. chicken broth

2 C. whole milk

salt and pepper to taste

In a large saucepan, melt the butter over medium-low heat. Add the green onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, and the broth.

Bring the mixture to a boil, then reduce the heat and keep it at a simmer for 15 minutes, stirring occasionally.

Puree the remaining 2 cups of corn and the milk in a blender or food processor, then stir it into the soup. Simmer the soup until it thickens slightly, 5 to 10 minutes. Remove the bay leaf and add salt and pepper to taste.

Serve 4 to 6.

Thanks Family Fun magazine!

Tortilla Soup

Oh, I LOVE tortilla soup! In fact, I have three different kinds that I make often! Today I will share with you the FIRST tortilla soup recipe I fell in LOVE with. About 10 years ago, a roommate in college gave me this recipe, and I have been making it for myself and my family ever since! Don't be fooled by the simpleness, it tastes GREAT!

2 C. chicken, cooked and shredded

1 medium onion, chopped

2 cloves garlic, minced

2 TBS. olive oil

2 C. beef broth

2 C. chicken broth

1 can (15 oz) tomato sauce

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

3/4 tsp. Worcestershire sauce

tortilla chips

avocado

Monterey Jack cheese, shredded

In a 4 qt. saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato sauce, cumin, chili powder, salt, and Worcestershire sauce. Heat to boiling. Reduce heat and simmer for 1 hour.

Add the 2 C. shredded, cooked chicken to soup and cook 5 minutes more.

Place crumbled tortilla chips in each bowl. Pour soup into bowls and garnish with avocado and Monterey Jack cheese.

Thanks Leah C!