Cauliflower Cheese Soup Recipe

Cauliflower Cheese Soup Recipe

• 25g butter
• 1 onion, finely chopped
• 500g cauliflower florets
• 1 medium potato, diced
• 300ml skimmed milk
• 700ml vegetable stock
• salt and freshly ground black pepper
• 50g mature Cheddar cheese, diced

1. Melt butter in a large pot and gently cook the onion for 10 minutes or until soft. Add the cauliflower, potato, milk, stock and some seasoning, then bring to the boil.
2. Simmer for 25 minutes or until the vegetables are completely tender. Blend until smooth, return to the pot and check seasoning.
3. To serve, reheat the soup if necessary and ladle into warmed bowls (or large mugs). Top with the cheese and some freshly ground black pepper. For the full effect, stir through the cheese just before eating. Serve with bread, if you like.

Brown Beef Stew Recipe

Brown Beef Stew Recipe

1 1/2 -2 lb cubed beef stew meat
2/3 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup olive oil
2 small onions, chopped fine
3 carrots, cut into 1/3″ disks
1/4 cup finely chopped celery OR a couple pinches of celery seed
2 tablespoon dried parsley
1 tsp thyme OR 1 TBLS Italian seasoning
7 cups beef broth

3/4 – 1 cup red wine
4 medium red potatoes, diced

Directions:

1. Heat oil over medium/medium low heat in a large dutch oven.
2. Meanwhile, put flour, salt and pepper in a large ziploc bag, shake to blend.  Then place meat in the bag and shake until all the beef well is coated, there will be extra flour in the bag (keep that).
3. Shake off the extra flour from the meat pieces and then add them to the oil,  stirring until slightly browned.
4. Add to the dutch oven the remaining flour from the bag and the finely chopped onion, stir well and allow to cook for a 5-7 minutes. Check on it a couple times to re-stir and make sure nothing burns.
5. Add in all of the remaining ingredients EXCEPT the potatoes. Cover and simmer over low heat for 35-40 minutes.
6. Then add in the potatoes and cook for another 35-40 minutes or until they are just getting tender. Turn off the heat and let it “rest” for 5-10 minutes, the potatoes will finish cooking in this time.
7. Adjust salt level as needed.  The brand of beef broth I used was a little on the salty side, so I added in another 1/2-3/4 cups of water at the end and it was perfect.

Baked Potato Soup Recipe

Baked Potato Soup Recipe

• 1 large onion, chopped small
• 2 tbsp bacon grease (I keep some in the fridge. If you don’t cook the bacon for the toppings and keep 2 tbsp in the pan)
• 5 small-medium garlic cloves, minced
• 1 tsp dried thyme
• 2 tbsp AP flour
• 4 cups low-sodium chicken broth
• 3 lbs Russet potatoes (about 4), peeled and cut into 1/2 inch cubes
• 8oz light sharp cheddar cheese, grated, (do not use pre-grated)
• 3oz light colby jack cheese, grated, (do not use pre-grated)
• 1/2 cup of light cream
• 1/2 cup of light sour cream
• 2 tsp kosher salt, divided
• 2 tsp freshly ground black pepper, divided

Toppings:

• light sharp cheddar cheese, grated (do  not use pre-grated)
• sliced scallions
• crispy bacon pieces
• light sour cream

Place 2 tbsp bacon grease in a large skillet over medium heat. Add the onion and saute until browned.  Then add the garlic, thyme, 1/4 tsp salt and 1/2 tsp pepper.  Cook, stirring, for about 2 minutes until everything becomes fragrant. Then stir in the flour, stir it constantly for a minute or so until the flour is no longer white. Then stir in one cup of the chicken broth, scraping up the bits on the bottom of the pan, until the mixture has thickened. Then pour it into the slow cooker.

To the slow cooker add the remaining 3 cups chicken broth, all of the potatoes, 3/4 tsp salt, 1/2 tsp pepper. Cover and cook on low for 5 hours.

After 5 hours test a piece of potato to make sure it’s cooked through. If not cook it for a bit longer, until they’re to desired texture.  When the potatoes are done cooking place 3 cups (without liquid) into a bowl, add the light cream, and mash until smooth. Add them back into the slow cooker, stir in the sour cream and cheddar cheese. Cook for another 10 minutes or until the cheese is melty and has come together.  You can cook the bacon for the topping during the last 10 minutes.

Serve hot topped with sour cream, grated cheese, scallions and bacon bits or anything else you’d like on top.

Other topping ideas: crispy pancetta, a squirt of Dijon mustard, chives, creme fraiche–whatever you like!

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup Recipe

Ingredients

2	quarts chicken broth
½	pound fresh mushrooms, chopped
1	cup finely chopped celery
1	cup shredded carrots
½	cup finely chopped onion
1	teaspoon chicken bouillon granules
1	teaspoon dried parsley flakes
¼	teaspoon garlic powder
¼	teaspoon dried thyme
¼	cup butter, cubed
¼	cup all-purpose flour
1	can (10-¾ ounces) condensed cream of mushroom soup, undiluted
½	cup dry white wine or additional chicken broth
3	cups cooked wild rice
2	cups cubed cooked chicken

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 s

Crockpot Vegetable Soup Recipe

Crockpot Vegetable Soup Recipe

Ingredients

• 1 1/2 lb. beef stew meat
• 1 small bell pepper, chopped (1/2 C.)
• 3/4 C. 1-inch pieces green beans
• 3/4 C. chopped onion
• 2/3 C. uncooked barley
• 2/3 C. fresh whole kernel corn
• 1 1/2 C. water
• 1 tsp. salt
• 1 tsp. chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
• 1/4 tsp. pepper
• 2 14 oz. cans beef broth
• 2 14 oz. cans diced tomatoes with garlic, undrained
• 1 8 oz. can tomato sauce

Directions

Mix all ingredients in a 3 1/2 to 6-quart crockpot. Cover and cook on low heat setting for 8-9 hours (or high heat setting for 4-5 hours) or until vegetables and barley are tender.

Cheesy Vegetable Chowder Recipe

Cheesy Vegetable Chowder Recipe

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped 

1 Tablespoon minced garlic

4 cups chicken broth 

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

*If you're looking for crockpot directions, several commenters have left their instructions in the comments section below!

Crockpot Potato Soup

Crockpot Potato Soup

Ingredients

Soup:

• 5lbs Russet Potatoes, washed but NOT peeled. Diced into ½ inch cubes
• 1 large yellow onion, diced
• 10 cloves of garlic (you can use whole, crushed, or minced) – I used 10 t of minced jarred garlic
• 8 cups chicken stock
• 16 oz cream cheese
• 1 TBS seasoned salt or all-purpose seasoning (I used Nature’s Season All)

Garnishes:

• Crumbled bacon
• Shredded cheddar cheese
• Green onions (I don’t like green onions so I left them off.)

Instructions

1. Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Remove and puree the garlic cloves (if you used whole cloves), the cream cheese and ½ to ⅓rd of the soup, and then reintroduce to the remainder in the crock pot.
4. Stir every 10-15 minutes until soup is well blended.
5. Top with your choice of garnishes & serve!

Crockpot Baked Potato Soup

Slow Cooker Baked Potato Soup 

Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt
• optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Homemade Mushroom Soup

Homemade Mushroom Soup

Serves 2

Ingredients:
300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

(Source)

French Onion Soup

French Onion Soup

INGREDIENTS

3	pounds yellow onions, cut into 1/8-inch pieces
3	tablespoons unsalted butter
1/2	teaspoon table salt, plus more as needed
1	pinch sugar
8	cups water , plus more as needed
1	tablespoon all-purpose flour
1	sprig fresh thyme
1/4	cup dry white wine
1	baguette , crusty
8	ounces Gruyère cheese-I sliced it thick and placed it over the top of the crock…..the cheese melted mostly into the soup and a little off to the sides, but it created a thick, even layer this way.

INSTRUCTIONS

1. Melt butter in a large Dutch oven or soup pot over medium heat.
2. Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat.
3. Cover and cook for 10 minutes.
4. Take the cover off, and cook, stirring frequently, until the onions are lightly browned.  I cooked mine for a little less than 90 minutes.
5. At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan).
6. Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so.
7. Add the flour and stir for two minutes.
8. Add 8 cups water and thyme to the onions and bring to a boil.
9. Lower heat  and simmer for 20 minutes.
10. Add white wine and simmer 10 minutes longer.
11. Add salt to taste.
12. Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position.
13. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet.
14. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.
15. Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.   

(Source)

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Roasted Tomato Soup with Grilled Cheese Croutons

Roasted Tomato Soup with Grilled Cheese Croutons

 The croutons are made from thyme-sprinkled grilled cheese sandwiches and served right on top of the soup -- even better than dunking!

Ingredients:

• 6 cups (3 pints) cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced

• 1 cup chopped onion
• 1 (28-ounce) can diced tomatoes
• 4 cups chicken broth
• 1/2 teaspoon thyme
• 1 cup whipping cream

1. 
   
   Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
2. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
3. Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.
4. Ladle the soup into bowls and garnish with Grilled-Cheese Croutons . Makes about 10 cups.