Baked Potato Soup

Baked potato soup


4 small potatoes peeled and chopped (small pieces)

4 small carrots peeled and chopped (small pieces)

Simmer in salted water until tender (approx 15 min), drain and reserve 1 cup of the water; set potatoes and carrots aside



1 small onion chopped

1 small red bell pepper chopper (small)

3 small stalks celery chopped (small)

In a large pot Sauté in olive oil and margarine until onions are clear and celery is soft



Add 2 tablespoons margarine to the pot and allow it to melt

Stir in 1/4 cup flour

Add a 12oz can evaporated milk

1 1/2 cups milk

1/4 cup cream

1 cup of reserved water

Stirring constantly bring to a boil


Lower heat to low and Stir in:

1/4 grated romano cheese

1 chicken bullion packet

8 slices American cheese

Stir until cheese is melted

Stir in potatoes and carrots


If desired top with shredded cheddar and bacon bits when serving

Cheesy Chicken Chowder

Cheesy Chicken Chowder


3 potatoes, cubed


2 tablespoons margarine

2 celery stalks, chopped

1 onion, chopped


1/2 stick margarine

2 heaping tablespoons flour

3 cups of milk

1 cup shredded cheddar cheese

3-4 slices American cheese

1 teaspoon salt

1/2 teaspoon black pepper


4 cups chicken broth

1 (16 oz) package frozen corn

1 (15 oz) can cream corn

1 can evaporated milk

3 cups cooked, diced chicken





Cook potatoes; drain and set aside

saute onion and celery in the 2 tablespoons of margarine

melt in 1/2 stick of margarine
stir in flour until smooth
add 3 cups of milk and stir constantly over a medium high heat until it starts to bubble

stir in cheddar cheese, american cheese, salt and pepper until cheese is melted in

stir in chicken broth

stir in frozen corn, cream corn, evaporated milk, cubed chicken and potatoes

Heat slowly, stirring occasionally until it comes to a simmer once more



*Serve with additional shredded Cheddar cheese and bacon bits as a topping if desired





We loved this chowder! I am looking forward to making it again really soon.. excellent for a cold night. :)

Butternut Squash Soup

Butternut Squash Soup


1 butternut squash

1 large potato, chopped

3 tablespoons margarine
1/2 cup onion, chopped
1 clove garlic, minced
1 cup carrot, grated


2 cups chicken broth, divided
1 cup half and half cream (or whole milk)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
salt and black pepper to taste




To prepare Squash:

Pierce butternut squash with a fork or knife

Bake at 400 degrees for 1 hour

Allow to cool, then cut in half lengthwise and remove the seeds

Scoop the squash out a spoon; set aside



To prepare Soup:

boil chopped potatoes for 15-20 minutes or until tender; drain


In a large soup pot saute onions, garlic, carrots in margarine until tender

Stir in half of the chicken broth, the squash, potatoes, cinnamon, nutmeg, salt and pepper.

Bring to a boil, reduce heat to low; cover and simmer for 10-15 minutes

Allow to cool slightly, then transfer to a blender and blend until soup is smooth.

Return to pot and stir in cream (milk) and remaining chicken broth.

Heat through and serve with a dollop of sour cream




Great served before a meal.. not really a soup that could be used for the main meal. It also is great reheated so it can be made ahead of time.

Potato and Cheddar Soup

Potato and Cheddar Soup


3 cups water
3 cups peeled and diced potatoes
3 tablespoons margarine
1 /2 cup onion, chopped
3 tablespoons flour
salt and pepper to taste
3 cups milk
1 1/2 cup shredded Cheddar cheese


In a medium sauce pan bring water to a boil, add potatoes and cook until tender (approx 15-20 minutes.)

Drain but reserve 1 cup of the water.



In a large soup pot melt margarine and cook onion until clear; still in flour and season with salt and pepper.

Stir in potatoes, reserved water, milk and cheese.

Simmer for 30 minutes, stirring frequently.


** Can be topped with a small amount of bacon bits for added flavor when serving.



I love this soup! I had never had baked potato soup until I ordered it in a restaurant a few years ago and this is very similar to that. :)

Italian Beefy Soup

Italian Beefy Soup


3 tablespoons olive oil

1 lb ground beef

2 cloves garlic, minced

1/2 cup onion, chopped


2 (15 oz) cans Italian stewed tomatoes

2 cups beef broth

1 cup water

2 teaspoons Italian seasoning

salt and black pepper to taste

1 (16 oz) package frozen mixed vegetables

1/3 cup small soup pasta

1 (8 oz) package shredded Italian cheese



In a large soup pot cook ground beef, garlic and onion in olive oil over a medium heat until beef is browned and onions are clear.

Stir in tomatoes, beef broth, water, Italian seasoning, mixed vegetables, pasta and a little salt and black pepper to taste.

Bring to a boil; reduce heat

Simmer for 10-15 minutes or until pasta is tender


Sprinkle with desired amount of Italian cheese when served




This is one of my favorite soups. :) I love ground beef and tomatoes :)

Hearty Bean and Ham Soup

Hearty Bean and Ham Soup


1/2 stick margarine
1 cup carrots, grated
1 cup celery, chopped
1 cup green bell pepper, chopped
1/2 cup onion, chopped


2 cups cooked ham, diced
2 cans (15 oz) Navy beans, with liquid
2 cans (15 oz) Pinto beans, with liquid
2 cups chicken broth
2 teaspoons chili powder
salt and black pepper to taste

In large soup pot, melt margarine and cook carrots, celery, bell pepper and onion for 8-10 minutes over a medium heat

Add Ham, Navy beans, Pinto beans, Chicken broth, Chili powder and salt and pepper to your liking. Bring to a boil and stir constantly for 3 minutes.

Reduce heat and simmer for 15-20 minutes



This is a nice hearty soup for a cold night.. I am not much of a bean lover, but my family loves it. :)

Creamy Chicken & Barley Soup

Creamy Chicken & Barley Soup


1 medium onion, chopped
4 stalks celery, chopped
4-6 mushrooms, chopped (optional)
3 cloves garlic, finely chopped

3/4 cup barley, pre-cooked
2 carrots, grated
6 cups chicken broth
1 tablespoon parsley
1/4 teaspoon basil
salt & black pepper to taste

1/2 cup frozen chopped spinach, thawed
1/2 cup frozen corn
3 cups chopped cooked chicken breast

1/4 cup flour
2 cups whole milk


In a large pot cook onions, celery, mushrooms and garlic in olive oil until the onions are clear

Stir in the barley, carrots, chicken broth and spices.

Bring to a boil, turn down heat to low and simmer for 20 minutes

Add the spinach, and chicken; simmer for 5-8 minutes longer

Stir together flour and milk; slowly add to soup stirring constantly until thickens slightly


*For a creamier rich soup use half and half in place of the milk






This is a nice creamy soup that is like comfort on a cold day dark day :) It's a soup I have been making my family for years and it is very well loved..

Sausage & Sweet Potato Chowder

Sausage & Sweet Potato Chowder


1 pound ground sausage (or remove the casings on sausages)

1 medium onion, chopped

2 celery stalks, peeled and chopped

1 medium yellow or red bell pepper, chopped

6 cups chicken broth (low sodium is ok)

2 large sweet potatoes, cut into bite size cubes

1 tablespoon parsley

salt and black pepper to taste

1 can evaporated milk

1 cup frozen spinach, thawed



In a large saucepan, saute onion, celery, bell pepper and sausage over medium heat, stirring often to break up the lumps of the meat, until sausage is cooked and onions clear.. about 5 min

Add chicken broth, potato, salt, pepper and parsley. Bring to a boil over high heat.

Reduce heat and simmer (uncovered), stirring occasionally for 20 min (or until potatoes are tender).

Stir in evaporated milk and spinach, cook just until heated through, about 5 min.




I made this soup using regular potatoes and not sweet potatoes.. It was very similar to the soup that Olive Garden serves.. I also added some carrots for color and I am very pleased with the outcome. I may use a combination of both sweet and regular potatoes next time.