Soup

Creamy Potato Soup

I love potato soup! Potato soup is always greeted with excitement in our house by one and all. Usually when I make potato soup I use a mix of broth and heavy whipping cream instead of milk, but I buy a ton of cream for cooking. You might not want to do that, or then again maybe you would ;-). Milk is more affordable than cream in general making this recipe more practical for more families.

Creamy Potato Soup

Yield

4-6 Servings

Easy

Ingredients

8-10 Potatoes (medium)
1 Whole Onion (chopped)
3 Carrots (chopped)
2 stalks Celery (chopped)
6 cloves Garlic (minced)
1/2 stick Butter
1/4 cup Potato Starch
2 quarts Milk

directions

Wash and chop potatoes into uniform sized pieces (leave the skins on for added nutrition)
Place potatoes in about an inch of water and salt and pepper generously (The key to good potato soup is here, getting the potatoes salted well!)
Bring water to a boil then back down to a simmer and leave the lid on to cook potatoes until tender (10-15 minutes)
While potatoes are simmering, add the better and chopped vegetables into a pan and sautee until the onions are golden (This will help give your soup a sweeter flavor)
When potatoes are done, add the sautéed vegetables to the potatoes and water.
Add milk (leaving one cup to mix the starch in) and bring to a light simmer for 10-15 minutes.
Mix the starch with the reserved cup of milk while you bring the soup to a boil.
Add the starch while stirring constantly for two minutes.
Salt and pepper to taste. Serve with cheese and bacon (Optional but yummy!)

Chicken Cacciatore Soup

by Granny Filed Under: Recipes

I’ve been on a soup jag lately. Must be the end of winter here in Texas that brought it on. I love soup and make it through the summer months but it is so much more delicious in the wintertime! This soup is one I make once or twice a month for a little variation on our usual chicken rice soup. My sister made a fabulous chicken cacciatore when I was a kid … a very fond memory. I came up with the recipe as a way to enjoy those flavors, but with the convenience of a fairly quick soup. My big sister’s recipe had a day long cook time, but this soup takes about 40 minutes of pure cooking time, where the cook doesn’t need to do much.

Chicken Cacciatore Soup

Yield

4-6 Servings

Cooking Time

30 minutes

Difficulty

Easy

Ingredients

1 lb Chicken
1 Cup Rice
4 Cups Chicken Broth
1 Onion
1 Can Diced Tomatoes
1 tbsp Refined Coconut Oil
1 tbsp Basil
2 tsp Oregano
2 tsp Onion Granules
2 tsp Garlic Granules
Salt to Taste

Instructions

Cut up the onion. Cut up the chicken if needed.
Place onions in the pot with the coconut oil/chicken fat. Add the chicken if it’s not pre-cooked. Cook on high heat till the onions are slightly translucent and the chicken is cooked thru.
Pour in the broth. Add the can of diced tomatoes. If you have pre-cooked chicken add that now. Bring to a boil.
Turn the heat down to a simmer. Add the spices. Cover the pan. I like to let this cook for about 20 minutes or so. This will reduce acidity in the canned tomatoes and help the flavors blend.
Add the rice. Ensure the liquid covers everything well. If there isn’t enough to cover just a some water.
Let cook on low heat for about 20 minutes. Add salt to taste.

Easy Beef Vegetable and Rice Soup

by Granny Filed Under: Recipes

This soup is an easy to make wintertime favorite. If you keep both broth and cooked beef in the freezer you can whip up a batch of this rich satisfying soup in no time flat! I save the bits of meat from soup bones in the freezer just for this dish. Sometimes I have some extra browned ground beef frozen instead. I make it often for lunch when I’m working at home. It’s a pretty satisfying dinner soup too.

It’s also excellent made with a bit of sausage instead of the beef :-).

Easy Beef Vegetable and Rice Soup

Yield

4-6 Servings

Cooking Time

30 minutes

Difficulty

Easy

Ingredients

1 lb Cooked Beef (any kind)
1 Cup Rice
4-8 Cups Beef Broth (Use what you have and then use water for the rest)
1 large Onion
3-4 Carrots
1 tbsp Refined Coconut Oil
Salt to Taste

Instructions

Cut up the onion and carrots.
Place in the pot with the coconut oil and cook on high heat till the onions are slightly translucent.
Pour in the broth. Add the cooked beef and bring to a boil.
Turn the heat down to a simmer. Add the rice. Ensure the liquid covers everything well. If there isn’t enough broth to cover just a some water.
Let cook on low heat for about 20 minutes. Add salt to taste.