Creamy Ham and Potato Soup

This Creamy Ham and Potato Soup comes together in about thirty minutes making it the ideal wholesome weeknight meal. It is chock full of ham, potatoes, onions, carrots and celery in a creamy lightly seasoned broth. Thank you Small Town Woman

2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
1 carrot sliced in thin rounds
3 cups red potatoes chopped in large bite size pieces (jackets on)
1/2 lb sweet deli ham cut in strips (see notes)
2 cloves garlic minced
1/2 teaspoon onion powder
2 teaspoons dried parsley
3 cups low sodium chicken broth
3 tablespoons butter
3 tablespoons flour
1 cup milk
Salt and pepper

• In large stockpot heat oil over medium heat. 
• Add onion, celery, carrot, red potatoes and deli ham. 
• Cook until the onions and ham start to crisp on the edges; approximately 5-7 minutes. 
• Add the garlic, onion powder and parsley; cook for 1 minute. 
• Stir in the low sodium chicken broth. 
• Simmer until the potatoes are tender; approximately 15 minutes.
• In skillet melt butter and whisk in flour. 
• Whisk over low heat for 3-4 minutes. 
• Slowly whisk in milk working to make it creamy and to get out any lumps. 
• When thoroughly mixed and thickened slowly whisk or stir into soup. 
• Simmer until warmed. 
• Salt and pepper to taste.

Slow Cooker Vegetarian Lentil Tortilla Soup

Thick and hearty, this recipe is the perfect weeknight meal! You’ll love the spicy flavor and you won’t even miss the meat! Thank you Shugary Sweets

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) sweet corn, drained
¾ cup dried lentils
¾ cup onion, diced
1 green pepper, seeded and diced
1 jalapeno pepper, seeded and diced
4 cups vegetable broth
1 can (15 oz) tomato sauce
2 Tbsp tomato paste
¾ cup salsa verde
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
¼ tsp red pepper flakes
1 tsp kosher salt
½ cup heavy whipping cream, optional (add right before serving)

toppings (optional): pico de gallo, greek yogurt (or sour cream), tortilla strips, jalapeno, shredded cheddar cheese, avocado (or guacamole)

• In a large 6 qt. slow cooker add black beans, pinto beans, corn, lentils, onion, green pepper, jalapeno, vegetable broth, tomato sauce, tomato paste, salsa, cumin, chili powder, garlic powder, red pepper flakes, and salt. 
• Stir to combine.
• Cover and cook on low for 6-8 hours. 
• If desired, right before serving, add in heavy whipping cream. 
• Stir and serve. 
• Top with your favorite choices of toppings and enjoy!

Copycat Panera Broccoli Cheese Soup

The perfect bowl of comfort food ready in less than 30 minutes! Thank you Shugary Sweets

 ¼ cup unsalted butter
½ cup diced onions 
1 cup shredded carrots
2 ½-3 cups broccoli florets, chopped small
1 ½ cups chicken broth
1 cup milk 
1 cup heavy whipping cream
¼ cup all-purpose flour
1 ½ tsp kosher salt
½ tsp black pepper
pinch of crushed red pepper flakes 
2 cups shredded cheddar cheese

• In a large pot over medium high heat, melt butter. 
• Add in onions, carrots and broccoli. 
• Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
• Slowly add in broth, milk, and cream. 
• Sprinkle with flour and add salt, pepper and red pepper flakes. 
• Continue stirring and heating over medium heat until thickened...about 10-15 minutes.
• Once thick, add cheese and stir until melted and smooth. 
• Serve soup and enjoy!

Slow Cooker Chicken Posole

A zesty and flavorful broth ... big on Mexican flavors! Thank you Love Bakes Good Cakes

1 can (15 oz.) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz.) mild green enchilada sauce
2 medium carrots, diced
1 medium onion, chopped
3-4 garlic cloves, minced
2 tsp. cumin
1½ lb. boneless, skinless chicken breast halves (about 3-4)
Chopped cilantro, optional
Lime wedges, optional

• In a 4 qt. slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic and cumin. 
• Add the uncooked chicken and stir to combine. 
• Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender. 
• Remove chicken from the slow cooker and shred. 
• Stir chicken back into the slow cooker. 
• Serve in bowls. 
• Top with cilantro, if using. 
• Serve with lime wedges and tortilla chips.

Loaded Broccoli and Cheese Soup

A lovely Chowder-like soup...thick and satisfying. Thank you Lil Luna

2 - 14.5 oz. cans chicken broth
2-3 large carrots, peeled and diced
4 medium potatoes, peeled and cubed into small pieces
1 tsp. onion powder
2 small heads broccoli (washed and diced small)
3 TB butter
⅓ cup flour
3½ cups milk
4 cups shredded cheddar cheese
1 tsp. salt
½ tsp. garlic pepper
6 slices bacon, cooked and chopped

• In a large pot combine chicken broth, carrots, potatoes and onion powder.
• Bring to a boil, cover and simmer for about 10 minutes.
• Add broccoli, cover and simmer for an additional 10 minutes.
• While simmering, melt butter in a large sauce pan. 
• Whisk in the flour and cook for another minute (or until golden brown). 
• Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
• Add cheese and stir until it is all melted. 
• Add salt and garlic pepper.
• Pour cheese sauce into the large pot and stir until well combined.
• Add more milk  or broth  for a thinner consistency and add any additional salt and pepper needed. 
• Top with bacon pieces.
• Serve warm.

Savory Italian Sausage & Vegetable Soup

Savory Italian Sausage & Vegetable Soup is a satisfying meal in itself! Thank you The Gooseberry Patch

1/2 lb. Italian ground pork sausage
1 onion, finely chopped
1 clove garlic, minced
3 14-oz. cans chicken broth
1/2 c. white wine or chicken broth
28-oz. can crushed tomatoes in tomato purée
2 zucchini, quartered lengthwise and sliced
2 carrots, peeled and diced
3 stalks celery, diced
1 green pepper, diced
1 t. dried basil
1/2 t. dried oregano
1/2 c. orzo pasta, uncooked
1/2 t. salt
1/2 t. pepper

• Brown sausage in a Dutch oven over medium heat. 
• Drain, leaving a small amount of drippings in pan. 
• Add onion and garlic 
• Cook just until tender. 
• Add broth, wine or broth, vegetables and herbs 
• Bring to a boil. 
• Add uncooked pasta 
• Reduce heat and simmer for 20 minutes, until vegetables and pasta are tender. 
• Add salt and pepper to taste. 

Chicken Taco Soup

Can be made two different ways. On the stove top with some rotisserie chicken or in the slow cooker with some boneless chicken breasts. Either way, it is super delicious and packed full of flavour. Thank you Plain Chicken

2 boneless chicken breasts or 3 cups cooked, chopped chicken

1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can rotel tomatoes, undrained
1 packet Ranch dressing mix
1 packet Taco seasoning
1 cup frozen corn or 1 can corn, drained
5 cups chicken broth

sour cream
cheese
Fritos
cilantro

Slow Cooker:

• Place uncooked boneless chicken breasts in slow cooker. 
• Top with beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. 
• Cook on low for 8-9 hours.  
• Serve with Fritos, cheese and a dollop of sour cream.

Stove Top:

• In a Dutch Oven, combine cooked chicken beans, tomatoes, corn, 
• Ranch mix, taco seasoning and chicken broth. 
• Bring to a boil. 
• Reduce heat and simmer for 20 to 30 minutes.  
• Serve with Fritos, cheese and a dollop of sour cream.

Loaded Baked Potato Soup

A real winner...wonderfully satisfying. Thank you Mel's Kitchen

4-5 medium russet baking potatoes

• 4 tablespoons butter
• 1/2 cup all-purpose flour, divided
• 6 cups milk
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup light sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

• Preheat the oven to 375 degrees F. 
• Pierce the potatoes all over with a fork. 
• Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. 
• Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle
• Cut the potatoes in half and scoop out the insides of the potatoes. 
• Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
• In a large 4-quart pot, melt the butter over medium heat. 
• When melted, add 1/4 cup of the flour and whisk to combine. 
• Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 
• In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. 
• Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 
• Stir in the potato chunks and salt and pepper. 
• Whisk in the cheddar cheese until it is completely melted. 
• Stir in the green onions and sour cream. 
• Serve immediately with desired toppings.

Meatball Soup

A warming, filling soup...perfect for a chilly day. Thank you to Linda at Just Simply Linda

  

Pre packaged meatballs or make your own

1 can of Tomatoes

1 can of Corn

1 can of Green Beans

Peas

1 small onion diced

4 regular sized potatoes diced

2 big tablespoons of Better than Bouillon

Salt, Pepper

Dash of Hot Sauce

Red Pepper Flakes

• Fill a a large pan with water and add all the ingredients 
• Cook for about 45 minutes-or hour
• Serve over hot cooked noodles and rolls

Creamy Potato and Celery Soup

This is a non-dairy soup that is low in calories and fat. It's simple to make and extremely delicious. Enjoy with crusty bread rolls, if desired.



1 bunch celery, diced
3 large potatoes, diced
1 onion, diced
1/2 teaspoon celery salt (or sea salt)
1.5 litres chicken stock
1 tablespoon oil

• Heat the oil in a large frying pan.
• Saute onion and potato for 3 minutes or until the onion has turned translucent.
• Pour in chicken stock and bring to the boil.
• Once boiling, add celery.
• Bring back the boil and lower the heat.
• Add celery salt.
• Let simmer for 30 minutes.
• Puree the soup with a hand blender, liquidiser or food processor until smooth

Pumpkin & Butternut Squash Soup

A great meal for those cold nights in fall and winter. This recipe make a lot, so you can freeze some for an easy lunch or dinner later. Thank you Real Housemoms

 

 1 T. olive oil
2 onions, chopped
4 ribs of celery, chopped
2 carrots, chopped
4 c. diced butternut squash
29-oz. can pumpkin puree (not pumpkin pie filling)
1 medium apple, peeled, cored and chopped
1 T salt
1 t. pepper
2 T. brown sugar
4 c. chicken broth
8 c. water
¾ c. milk

• Heat olive oil in pot over medium heat
• Add chopped butternut squash, onion, celery carrot and apple
• Season with salt and pepper
• Whisk chicken stock and pumpkin together
• Add to pot with brown sugar
• Add water and bring to a boil
• Reduce heat to a simmer
• Allow to cook for 2 hours or until it has reduced by 4 cups
• Carefully use a hand blender to puree the soup
• Add milk and enjoy

 

Chicken Noodle Soup

2-3 chicken breasts (1 lb)
Box of chicken stock
Water (enough to finish filling the crockpot)
1 chopped onion
3 chopped carrots
3 chopped celery sticks
2-3 bay leaves
2t onion powder
2t garlic powder
2T parsley
2t thyme
2T black pepper
2T salt
2 shakes crushed red pepper
3T lemon juice
Bag of frozen noodles

• Fill the crockpot with chicken, vegetables, spices, stock and water. 
• Cook all day (7-8 hours on low). 
• One hour before the soup is ready to serve, add noodles and lemon juice.
• Remove bay leaves. 
• Salt and pepper to taste.

 

Beef Barley Soup

A delicious,warming and satisfying soup. Thank you FruGals

1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces 
1 1/2 cups thinly sliced carrot 
1 1/2 cups thinly sliced celery 
2/3 cup chopped onion 
1 (8-ounce) package pre-sliced mushrooms 
2 lbs. fat-free, less-sodium beef base
8-10 cups water 
1 bay leaf 
1 cup uncooked pearl barley 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1 Tbs. garlic

• Brown beef in non-stick fry pan until browned, stirring frequently. 
• Remove beef from pan and place in crockpot, 
• Add carrot, celery, onion, and mushrooms, fat-free, less-sodium beef base, water, garlic and bay leaf. 
• Cook on high heat for one hour 
• Add pearl barley then turn down to low Cook till vegetables and beef are tender. 
• Stir in salt and pepper. 
• Discard bay leaf.

Butternut Squash Soup

A warming, satisfying soup, made using my mothers recipe

1 large butternut squash
1 medium onion
1 lb potatoes
1 3/4 pints vegetable stock
Knob of butter
Olive oil
salt and pepper to taste
Coriander leaves to garnish (optional)

• Chop the stalk and flower off the squash and peel. Cut in half, scoop out the seeds and cut into 1 inch cubes

• Peel and chop the onion and potatoes

• Place the butter and a little oil in a saucepan and melt on a low heat

• Add the onion and stir until softened, but not brown

• Add potatoes and stir well

• Add squash, stir well and then cover and cook for 10 minutes, stirring occasionally

• When potatoes have softened, add stock and simmer for 15 minutes or until vegetables are soft

• Blend to a puree and serve

Leek and Potato Soup

1 lb leeks, washed  and chopped

1 lb potatoes, peeled and chopped

1 medium onion, chopped

2 pints vegetable stock

1/2 pint milk

1 tsp salt

1/2 tsp pepper

• Melt 2 Tbsp butter in a pan

• Add onions, leeks and potatoes, and cook on low for 10 minutes, turning the veg occasionally

• Add the stock, and cook for another 20 minutes, or until potatoes are soft

• Add milk and gently heat through

• Add salt and pepper to taste

• The soup can now be eaten chunky, or if you prefer, allow to cool for five minutes, blitz in a food processor, and reheat.