Cheesy Potato Soup

Cheesy Potato Soup

4  slices bacon

1 ½ cups chopped onion

5  cups diced peeled russet potatoes (about 5 medium)

1 medium stalk celery, chopped (1/2 cup)

1 carton (32 oz) Progresso® chicken broth (4 cups)

½ teaspoon salt

¼ teaspoon pepper

½ cup all-purpose flour

1 ½ cups half-and-half

1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

• 1 In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
• 2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
• 3 Cover; cook on Low heat setting 6 to 7 hours.
• 4 In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Zesty Beef & Vegetable Soup

Zesty Beef and Vegetable Soup 

Ingredients

1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 cups pre-shredded coleslaw mix
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (9 oz.) frozen cut green beans
4 cups vegetable juice, hot style
1 can Italian-style stewed tomatoes, undrained
2 tbsp. Worcestershire® sauce
1 tsp. dried basil, crushed
1/4 tsp. pepper 

 

Directions 

In large skillet, cook ground beef, onion, and garlic until
meat is brown and onion is tender. Drain fat. In crockpot or slow
cooker, combine meat mixture, cole slaw mix, frozen corn, frozen green
beans, vegetable juice, undrained tomatoes, Worcestershire sauce,
basil, and pepper. Cover; cook on Low for 8 to 10 hours or on High
for 4 - 5 hours. 

Slow Cooker Beef & Mac Soup

Slow Cooker Beef & Mac Soup

1 pound very lean ground beef

1/4 teaspoon pepper

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon seasoned salt

1 envelope dry onion soup mix

1/4 cup grated Parmesan cheese

3 1/4 cups boiling water

1 beef bouillon cube or beef flavor granules

1 can (8 oz.) tomato sauce

1 tablespoon soy sauce

1 cup celery... sliced

1 cup carrots...sliced

1 cup macaroni...cooked & drained

Crumble uncooked ground beef into slow cooker. Add pepper, oregano, basil, seasoned salt, onion soup mix. Stir in water, bouillon, tomato sauce and soy sauce; then add celery and carrots. Cover and cook on LOW for 6 to 8 hours. Turn to HIGH and add cooked macaroni and Parmesan cheese. Cover and cook on HIGH for 10 to 15 minutes.

Wendy's Crock Pot Chili

"Wendy's" Crock Pot Chili

(Use a Large Crock Pot, this makes a lot)
Freezes well for leftovers.

3 - pounds ground beef
1 - 29oz can tomato sauce
2 - 15.5oz cans kidney beans
2 - 15.5oz cans pinto beans
2 - 28oz cans rotel tomatoes and chiles (large cans)
2 - cups chicken broth (or beef broth)
1 - large onion, diced fine
2 - celery stalks, diced
2 - teaspoons cumin
3 - tablespoons chili powder
2 - teaspoons black pepper
2 - teaspoons salt
1 - teaspoon cayenne pepper *(optional)

Brown the ground beef in skillet over medium heat.
Using a fork, crumble the cooked beef into dime sized pieces.
Drain off fat.

In a large crock pot, combine the beef with all the remaining
ingredients. Cook on low heat for 8 hours.

Applebee's French Onion Soup

Applebee's French Onion Soup  
Love that French onion soup you get at restaurants like Applebee's? Now you can make your very own French onion soup with this copycat Applebee's French Onion Soup dish. Secret restaurant recipes are perfect for weeknight dinners and more. Serve up a smile with this warm and comforting meal. It's the perfect starter to pair with an entree of chicken, steak or anything else you feel like.
Cooking Time: 1 hour http://www.healthycookingrecipes.com/copy-cat-recipes/applebees-copycat-recipe.htm

 

http://chefpablos.com/restaurant-recipes/applebees/applebees-baked-french-onion-soup-recipe/

Hope you like it!
6 (sliced) White onions  
8 cups Beef stock  
1 cup Water 
5 Hamburger buns (or Texas Toast)
10 teaspoons Parmesan cheese 
10 slices Provolone cheese 
2 to 3 teaspoons Salt 

1/4 teaspoon
Black pepper
3 tablespoons Oil 
1/2 teaspoon Garlic powder 

Heat oil in large pot to medium heat. Sauté the onions for 8 to 10 minutes until they're soft.
Add in beef stock, water, garlic powder, salt, and black pepper. Bring to a boil. When boiling, reduce heat and simmer for 45 minutes.
Separate the hamburger buns top and bottom. Cut the crown off the top half, so top and bottom are same size. Then bake at 325ºF for about 20 minutes. These are your When the soup is done, spoon 1 cup into an oven-safe bowl, and place a crouton on top. Lay a slice of provolone cheese on top, and sprinkle 1/2 teaspoon of parmesan cheese over the provolone.
Turn the heat of oven to broil and cook the soup for 5 minutes or so until cheese is melted, and turning golden. Spread another 1/2 teaspoon parmesan on top and serve. 

Harvest Vegetable Soup

HARVEST  VEGETABLE  SOUP

  Hollow out a big pumpkin to use as a tureen when serving this colorful soup. 

1/4 c. (1/2 stick) butter

2 med. onions, coarsely chopped

4 scallions, white & green parts,

   thinly sliced

2 lg. garlic cloves, finely chopped

6 carrots, thinly sliced

1 1/2 c. celery, diced

3 qts. chicken broth

6 med. potatoes, peeled & quartered

4 parsnips, peeled & sliced

4 c. cubed pumpkin or butternut squash

4 white turnips, peeled & quartered

3 lg. tart apples, peeled & coarsely

   chopped

2 bay leaves

1 tsp. dried basil

1/2 tsp. dried thyme

Salt & freshly ground black pepper

 Melt the butter in a large heavy pot over medium heat.  Add the onion, scallions, garlic, carrots, and celery and saute for 10 minutes.  Add the chicken broth, vegetables, apple and bay leaves and bring the mixture to a boil. Lower the heat and simmer the soup for 20 minutes.  Add the basil, thyme, and salt and pepper to taste and simmer for about 15 minutes longer, or until the vegetables are tender.  Serve.  (The soup can be made a day in advance and reheated over low heat before serving.)  Serves 16.  

Chinese Kitchen Main Dish Soup

 CHINESE  KITCHEN  MAIN - DISH  SOUP

 1/2 c. celery, sliced

1/2 c. onion, chopped

1 med. clove garlic, minced

1/2 tsp. ginger, ground

2 tbsp. butter or margarine

2 cans chicken rice soup

1 soup can water

2 c. cooked chicken, diced

1 pkg. frozen snow peas

1 tbsp. soy sauce

1/2 c. water chestnuts, sliced

 In large saucepan, cook celery and onion with garlic and ginger in butter until tender.  Add remaining ingredients.  Cook over low heat 5 minutes or until done; stir occasionally.  Serve with additional soy sauce.  Makes about 6 cups.   

Mulligatawny Soup

MULLIGATAWNY  SOUP

 1 lg. stewing hen or fryer-chicken,

   cut in pieces

1 qt. cold water

1 tbsp. dried parsley

1 bay leaf

1 tbsp. salt (optional)

1-2 tsp. curry powder

1/8 tsp. nutmeg

1/8 tsp. ground cloves

2 tbsp. olive oil (or chicken broth)

1 med. onion, chopped

1 med. carrot, chopped

1 green bell pepper, chopped

1 med. apple, pared, cored & chopped

Salt & pepper to taste

1/3 c. flour (optional)

1 (14 oz.) can stewed tomatoes

Cayenne pepper to taste

 In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender).  Remove chicken, if needed, to determine the need for more water.  You'll need at least a quart.  Discard skin and bones; cut meat into small chunks.   In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender.  Remove from heat and stir in flour.  Stir in broth, chicken and tomatoes (with juice) and cayenne pepper.  Boil, reduce heat; cover and simmer about 1 hour.  Serves 8-10.  Sprinkle with croutons, if desired.  This makes a wonderful winter time dinner!    Variation:  Add sausage brats with the chicken.  

Hearty Tomato Soup

HEARTY  TOMATO  SOUP

  In a heavy pot saute until onion is golden: Oil as needed

1 clove garlic, minced

1 onion, chopped

1 stalk celery, chopped

1 carrot, chopped

 Add, stir and saute until rice is a little roasty: 2 tbsp. whole wheat flour

3/4 c. raw brown rice (or 1 1/2 c.

   cooked rice)

 Add: 1 (28 oz.) can tomatoes, chopped &

   mashed with a spoon

2 tsp. salt (optional)

4 white peppercorns or lots of

   freshly ground black pepper

1 tbsp. sugar

1 tsp. oregano

1 tsp. basil

 Have ready: 3 c. milk, hot 

1 tbsp. butter

 If starting with rice which is raw, cook until rice is done, about 45 minutes. If using precooked rice, cook until flavors mingle, at least 15 minutes.  Remove from heat.  For a more elegant soup, puree it in the blender or a sieve.  Add milk and butter and more salt and pepper if needed.  Warm but do NOT boil.  Delicious with oatmeal bread.  6 servings.  

Manhatten Supper Soup

MANHATTEN  SUPPER  SOUP

 1 lb. ground chuck

2 c. cabbage, coarsely chopped

1 lg. onion, sliced thin

1 stalk celery

2 soup cans water + 1 can condensed

   beef broth or 3 bouillon cubes +

   30 oz. water

3 carrots, sliced

1 med. potato, cubed

1 tbsp. parsley flakes

1 can tomato paste

1 lb. can tomatoes

1 pkg. frozen peas

2 tsp. salt

1/4 tsp. pepper

1 1/2 tsp. sugar (optional)

 Brown meat.  Add all ingredients except the peas.  Bring to a boil, then simmer 50 minutes uncovered.  Add frozen peas.  Cover and cook 10 additional minutes.  Freezes well.  

Crock Pot Turkey Soup

CROCK - POT  TURKEY  SOUP

 Carcass, wings & bones of 1 leftover

   turkey

2 stalks celery with leaves

2 carrots, cut in chunks

2 bay leaves

1/2 tsp. basil

1/2 tsp. marjoram

 Remove all meat from the bones and carcass and refrigerate.  Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot.  Add remaining ingredients and 3 quarts of water.  Cover and simmer on the low setting for 24 hours.  Strain broth, and refrigerate overnight in a clean bowl.  Discard vegetables and bones.  The next day, remove the fat that has congealed on the surface of the broth.  Place in a large kettle and bring slowly to the boil.  Add: 1 1/2 c. chopped celery

1 1/2 c. chopped carrots

1/2 c. chopped parsley

 Simmer for 15 minutes.  Add 3/4 cup parsley and simmer for another 15 minutes or so.  Salt and pepper to taste and add 1 cup noodles or other small soup pasta.  Simmer until the pasta, barley and vegetables are tender.  Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling.  Makes approximately 3 to 4 quarts and freezes well.  

Tony's Minestrone

TONY'S  MINESTRONE

 1 tbsp. olive oil

1/2 c. bacon, chopped

1 clove garlic, chopped

1/2 c. onion, chopped

1/2 c. tomato, chopped

1 tsp. parsley, chopped

1 tsp. sage, chopped

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. rosemary, chopped

1 tbsp. tomato paste

3 stalks celery, chopped

2 carrots, sliced

4 to 5 fresh basil leaves, chopped

2 potatoes, diced

1 can red kidney beans

1/4 sm. cabbage, shredded

2 zucchini, diced

1 c. shelled peas or frozen

1/2 c. mushrooms, sliced

1 1/2 qts. College Inn chicken stock

4 tbsp. Romano cheese

1 tbsp. hot sauce

1 c. macaroni or any hard pasta

1 c. red wine

 Place olive oil in a large soup pot.  Add bacon, garlic, onion, parsley, sage, salt and pepper and brown a little.  Add tomato paste, diluted in 1 cup red wine.  Cook 5 minutes.  Add all vegetables and 1 1/2 quarts of the stock and cook slowly 45 minutes.  Add pasta and cook 10 minutes longer.  Sprinkle soup with Romano cheese.  Serves about 5 or 7.  

Old Fashioned Bean Soup

"OLD  FASHIONED"  BEAN  SOUP

 Ham bone, cut meat from bone

1 pkg. #2 Navy beans

1 carrot, diced

1 stalk celery, diced

5 whole allspice

1 onion, chopped

2 potatoes, peeled & diced

Salt & pepper

Water to cover

 Boil approximately 3 hours until done. 

Creole Soup Pot

CREOLE  SOUP  POT

 2 c. chicken , cut in bite size pieces

   or 1 lb. shrimp, cooked

6 slices bacon, cut in 1/2 inch pieces

3/4 c. green onion, sliced

1 med. green pepper, cut into 1/2

   inch pieces

1 tsp. garlic

2 cans chicken with rice soup

1 (14 1/2 oz.) can stewed tomatoes

1 1/2 c. water

1 bay leaf

Hot sauce to taste

 In soup kettle, cook bacon until crisp over medium heat.  Remove bacon and drain fat, leaving 2 tablespoons in pot.  Add green onions, green pepper and garlic; cook over medium heat until crisp tender.  Add tomatoes, soup, water, and bay leaf.  Bring just to boil, reduce heat.  Simmer, uncovered, 10 minutes.  Add chicken/shrimp and bacon; cover and heat gently for 5 more minutes.  Add hot sauce and serve.   

Senate Bean Soup

 SENATE  BEAN  SOUP

 1 lb. dry navy beans

1 meaty ham bone or 1 1/2 lbs. ham

   hocks

1 c. onion, chopped

2 garlic cloves

1 c. celery, chopped

2/3 c. potato flakes

1/4 c. parsley, chopped

1 1/2 tsp. salt

1/2 tsp. pepper

1 tsp. each nutmeg, oregano, basil

1 bay leaf

 In large kettle, cover beans with 6 to 8 cups hot water.  Bring to a boil; boil 2 minutes.  Remove from heat; cover.  Let stand 1 hour.  Drain; add 2 quarts cold water and ham.  Bring to a boil.  Simmer 1 1/2 hours.  Stir in remaining ingredients.  Simmer 20 to 30 minutes until beans are tender.  Remove ham; trim off meat.  Return to soup.  Makes about 3 quarts.  Freezable.   

Won Ton Soup

 WON - TON  SOUP

 4 c. chicken broth

2 c. water

1 tbsp. soy sauce

1 pkg. won-tons (In boiling water

   cook won tons 10 minutes or until

   they float.  Drain in colander;

   cool under running cold water;

   drain.)

1/4 lb. cooked ham, cut in thin

   strips (roast pork can be

   substituted for ham.)

2 med. green onions, chopped

 In large saucepan, bring broth, water and soy sauce to boil.  Add won tons and cook about 5 minutes or until heated through.  Add ham and onions.  Serve hot.  Makes 6 servings.   

Old Fashioned Vegetable Soup

3 lb. fresh tomatoes

2 1/2 qts. water or chicken broth

1 c. chopped onion

1 c. chopped celery

2 bay leaves

3 tsp. basil leaves, divided

2 tsp. salt

1/2 tsp. ground black pepper

4 c. coarsely chopped cabbage

2 c. cauliflower flowerettes

Parsley flakes

2 c. fresh corn kernels

2 c. sliced carrots

2 c. sliced zucchini

2 c. peeled, diced potatoes

 Use tomatoes held at room temperature.  Remove cores and coarsely chop.  Place in a large pot with water.  Bring to a boil.  Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper.  Cover and simmer for 1 hour.  Add remaining vegetables.  Cover and simmer until vegetables are tender, 45 to 60 minutes longer.  Add remaining basil leaves, simmer 5 minutes longer.  

Harvest Soup

HARVEST  SOUP

 9 c. water

1 lg. onion, chopped

2 lg. cloves garlic, minced

2 stalks celery, chopped

2 c. squash, cubed

1 sm. cauliflower

4 med. carrots, sliced

4 med. zucchini, sliced

3 med. white potatoes, sliced

1 sm. head cabbage, sliced thin

1/2 tsp. dried thyme

1/2 tsp. dried basil

2 tbsp. vegetable bouillon

1 tsp. sea salt

Dash of nutmeg

2 tbsp. fresh lemon juice

 In heavy soup kettle, bring water to boil.  Add all ingredients except lemon juice.  Simmer for 30 minutes, stirring frequently to break up squash and form thick stock.  Stir in lemon juice at end of cooking.  Great leftover.  Serves 8.  

Garden Fresh Tomato Soup

GARDEN-FRESH  TOMATO  SOUP

 1/2 c. butter or margarine

2 tbsp. olive oil

1 lg. onion, sliced

2 sprigs fresh thyme or 1/2 tsp.

   dried thyme

4 fresh basil leaves or 1/2 tsp.

   dried basil

1 tsp. salt

1/4 tsp. freshly ground black pepper

2 1/2 lbs. diced fresh ripe tomatoes

   or 2 cans (16 oz. each)

   Italian-style tomatoes with juice

3 tbsp. tomato paste

1/4 c. all-purpose flour

3 3/4 c. chicken broth, divided

1 tsp. sugar

1 c. heavy cream

--CROUTONS:--

8 slices day-old French or Italian

   bread

1 lg. garlic clove, sliced lengthwise

2 tbsp. olive oil

 In a large kettle, heat butter and olive oil over medium-high.  Add onions and seasonings.  Cook, stirring occasionally, until the onion is soft.  Add the tomatoes and paste.  Stir to blend.  Simmer 10 minutes.  Place the flour in a small mixing bowl and stir in 1/4 cup chicken broth.  Stir into the tomato mixture.  Add the remaining broth.  Simmer 30 minutes, stirring frequently.  Allow mixture to cool and run through sieve, food mill or food processor.  Return the pureed mixture to the kettle.  Add the sugar and cream.  Heat through, stirring occasionally.  To prepare the croutons, rub the garlic over both sides of the bread.  Brush with olive oil and place on a baking sheet.  Bake at 350 degrees for 10-12 minutes or until toasted.  Turn and toast other side 2-3 minutes.  Just before serving, top each bowl with one or two croutons.  Yield: 8 servings.  

New England Clam Chowder

NEW  ENGLAND  CLAM  CHOWDER

  2 cans clams and juice

1/4 lb. bacon, diced

1 lg. onion, sliced or use green

   onions

Salt to taste

2 lg. potatoes, diced

Milk

2 tbsp. butter

Pepper to taste

Parsley

1/4 tsp. dried thyme

 Cook bacon until crisp.  Cook onion until tender.  Add potatoes and some water and cook until potatoes are tender.  Add other ingredients and put hard butter on top.  When butter melts, soup is done.  Serves 8.