Broccoli Potato Soup

1/4 c butter
1 onion chopped
1/2 c all purpose flour
2 cartons chicken broth (32 oz)
2 c milk
2 lbs red potatoes cut into 1/2 in pieces
2 c chopped broccoli florets
1 tsp dried thyme
1 /2 tsp salt
1/2 tsp pepper
1 package shredded cheddar cheese
1/2 c sour cream

In large dutch oven, melt butter over med heat. Add onion and cook stirring frequently for 5 mins. Add flour, cook, for 2 mins. Gradually stir in broth and milk, stirring until smooth. Stir in potatoes and next 4 ingredients. Bring to a boil over medium heat, reduce heat and simmer. Simmer for 15 to 20 mins or until mixture thickens and potatoes are tender. Add cheese and sour cream stirring until cheese melts.

Chicken Taco Soup

2 tsps vegetable oil
2 lbs boneless skinless chicnken breasts cut into bite size pieces
1 1 oz packet taco seasoning mix
2 med green bell peppers diced
2 32 oz containers chicken broth
3 10 oz cans mild tomatoes and green chilies
2 cans pinto beans rinsed and drained
1 can corn with green and red bell peppers
2 c shredded sharp cheddar cheese

In a stockpot  heat veggie oil over med-high heat. Add chicken and taco seasoning, tossing to coat. cook, stirring frequently, for 5 mins or until browned. Stir in bell peppers and cook stirring often for 5 mins. Stir in broth and next 3 ingredients. Bring soup to a boil, reduce heat and simmer for 30 mins or until chicken is done. Remove from heat and stir in cheese.

Broccoli Wild Rice Soup

1 6 oz pkg chicken-flavored wild rice mixture
1 pkg frozen chopped broccoli thawed
2 tsps dried minced onion
1 can cream of chicken soup
1 pkg cream cheese cubed

In large saucepan, combine rice, rice seasoning packet and 6 c water. Bring to boil, reduce heat,cover and simmer for 10 mins, stirring once. Stir in broccoli and onion and simmer 5 mins. Stir in soup and cream cheese. Cook and stir until cheese melts.

Potato Cheddar Soup

2 lb red skin potatoes peeled and cut into 1/2 in cubes
3/4 c coarsely chopped carrots
1 med onion, coarsely chopped
3 c chicken broth
1/2 tsp salt
1 c half and half
1/4 tsp black pepper
2 c shredded cheddar cheese

Place ptoatoes, carrots, onion, broth and salt in crock pot. Cover, cook on low 6-7 hours until veggies are tender. Stir in half and half and pepper. Cover, cook on high 15 mins. Turn off heat and remove cover, let stand 5 mins. Stir in cheese until melted.

Classic French Onion Soup

1/4 c butter
3 large yellow onions, sliced
1 c dry white wine
3 cans beef or chicken broth
1 tsp worchestershire sauce
1/2 tsp salt
1/2 tsp dried thyme leaves
4 slices french bread, toasted
1 c shredded swiss cheese

Melt butter in skillet over medium.Add onions and cook 15 mins or until soft and light brown. Stir in wine. Combine onion mixture, broth, Worcestershire sauce, salt and thyme in crockpot. Cover and cook on low 4-41/2 hrs. Ladle soup in to bowls, top with bread and swiss cheese.

Southwestern Soup

3 c water
4 cans tomato sauce
2 cans kidney beans, rinsed and drained
2 cans chicken brth
2 cups frozen corn
2 cups salsa
2 tsps dried minced onion
1-2 tsps dried oregano
1-2 tsps dried basil
2 cups shredded cheddar cheese

In dutch oven, combine first nine ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10-15 mins. Sprinkle servings with cheese.

Wild Rice Chicken Soup

2 tbsp butter
1/2 cup dry wild rice
6 cups chicken broth
1/2 c minced onion
1/2 c minced celery
2 c cooked and chopped chicken
1/2 c browned slivered almonds

Melt butter in small skillet. Add rice and saute 10 mins over low heat. Transfer to slow cooker. Add all remaining ingredients except chicken and almonds. Cover. Cook on low 4-6 hours. One hour before serving stir in chicken. Top with almonds if desired.

Broccoli Cheese Soup

Hubby has been craving broccoli cheese soup (he NEVER used to eat it) so I found this recipe that is supposed to be a copy of Panera's which he likes. Hopefully it ends up tasting like it!

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

My suggestions: No need to puree, it was perfect without it! Tasted pretty good but could have used a little more cheese. Not sure the nutmeg fit in well, I would have preferred it without it. Could have been slightly thicker. Overall a great recipe though!

Ham and Potato Soup

Pulled this recipe off of allrecipes.com and I need to try it. It looks like it got pretty good reviews!

Direct Link: http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.