Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.  I then decided I'd quickly throw a potato soup together in my crock-pot.  Within 3 hours and 15 minutes, we had a delicious potato soup for our dinner.  (Pictures taken of soup, are without croutons displayed on top.)





Cream of Potato & Cheddar Cheese Soup

6 cups peeled, cubed, Yukon Gold Potatoes

1 cup diced red onion

1/2 cup diced celery

1 teaspoon garlic powder

1/4 teaspoon ground white pepper

1 (14 ounce) can chicken broth

1 (14 ounce) can low sodium chicken broth

1 (10.5 ounce) can cream of celery soup

1 cup half-and-half cream

1-1/2 cups shredded sharp cheddar cheese

cheese & garlic flavored croutons, to garnish the soup (opt.)

1.)  Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.

2.)  Stir in the cream of celery soup; place the lid over the crock-pot, and cook on high for 3 hours, or 3 hours and 15 minutes, until the potatoes are cooked through.

3.)  Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.

4.)  Cover the crock-pot, and let sit until the cheese melts.

5.)  Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.

6.)  This soup makes: 6 servings



-------- An up close picture of the soup. --------

Cream of Potato & Cheddar Cheese Soup | Just A Pinch Recipes

Delicious Tomato Soup

A delicious satisfying tomato soup, which goes well with a grilled cheese sandwich. 

Delicious Tomato Soup

-

Prep Time: 10 Minutes

Cook Time: 20-25 Minutes

-

1 Tablespoon butter

1 Tablespoon vegetable oil

1/2 teaspoon onion powder

1/2 teaspoons garlic powder

2 (28-oz.) cans crushed tomatoes

1 cup water

1 Tablespoon granulated sugar

¼ teaspoon celery seed

¼ teaspoon dried oregano

1 pinch of cayenne red pepper

1 pinch of salt

1 pinch of ground black pepper

1.) In a large saucepan, add the butter and vegetable oil. Cook over medium-low heat until butter has melted.

2.) Now add the remaining ingredient; keep stirring continuously, until ingredients come to a boil. Then reduce the heat to a simmer; cover the pan, and simmer for 20 to 25 minutes; until soup is heated through.

3.) Ladle the soup into mugs or bowls, and serve.

4.) Yields: 6 to 7 servings.

Delicious Tomato Soup | Just A Pinch Recipes

Turkey Soup for the Slow-Cooker

This soup recipe was originally posted by Sage at food.com, but I did modify the recipe.  I love this soup, it's packed with lots of favor, and it makes your home smell so good while it's cooking the last 3-1/2 hours.



Turkey Soup for the Slow-Cooker

Broth Ingredients:

1 turkey carcass (See*Note)

2 bay leaves

1 onion

1 stalk of celery

1 carrot, peeled

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1/2 teaspoon poultry seasoning

2 Tablespoons instant chicken bouillon granules

12 cups of water

Soup Ingredients:

1 large garlic clove, minced

1/2 cup diced onion

2 stalks of celery, thinly sliced

3 carrots, peeled and sliced thin (See *Note)

1/2 teaspoon of salt

1/16 teaspoon ground black pepper

1/4 teaspoon dried basil leaves 

1/4 teaspoon dried marjoram

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1 teaspoon dried parsley flakes

2 cups cooked turkey (dark & light meat) cut-up

8-oz. (2 cups) uncooked Rotini (spiral shaped pasts)

Reserved turkey, that was cooked with the broth

-

To make the broth: Put the turkey carcass, bay leaves, onion, celery, carrots, salt, pepper, poultry seasoning, chicken bouillon granules, and the 12 cups of water in a 16-quart slow cooker.  (Be sure to use a 16-quaert slow-cooker.)  

Cover, and cook overnight on the low setting.  (I cooked mine for 12 hours.) 

The next morning, remove the turkey carcass, and set it aside. 

Remove and discard the bay leaves, onion, celery, and carcass.

Strain the broth, and then pour it back in the slow-cooker.  (After I strained the broth, I found I ended up with 10-1/2 cups of the broth.)  Remove turkey meat from the bones, and then set the meat aside.  (I place the meat in a container and in the fridge,)

-

To make the soup: In the slow-cooker along with the broth, add the garlic, onion, celery, carrots, salt, pepper, basil, marjoram, thyme and parsley. 

Cover, and cook on "High" for 4 hours. 

Add the 2 cups of the cooked turkey, the reserved turkey, and the pasta; cover, and cook on "High" for 30 minutes.

Ladle soup into bowls, cups, or mugs.

Yields: 8 to 10 servings

*Note: I've made this soup numerous times and using the carcass from either a 16, 18, or a 19 lb. turkey.  Also, if desired, you can substitute 12-ounces of sliced baby carrots in place of the 3 carrots. 

 

-

Slow Cooker Leftover Turkey Soup Recipe - Food.com

-

Stuffed Pepper Soup

I thoroughly enjoyed preparing this delicious soup!



Stuffed Pepper Soup

1 lb. lean ground beef (I used 90% lean)
1 cup chopped onion
3 large cloves garlic, minced
1/4 teaspoon ground black pepper
1/2 teaspoon McCormick's Ground Sage
1/2 teaspoon McCormick's Ground Thyme
1-1/2 teaspoon Morton Season-All Seasoned Salt
1-3/4 cups chicken broth
1 (6 oz.) can tomato paste
1 (28 oz.) can whole peeled tomatoes, cut-up
2 cups diced green bell peppers
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... 
1 cup water
1/2 cup long grain white rice

1.)  Spray the inside (bottom only) of a large pot with a cooking spray.  (I use an olive oil cooking spray.)

2.)  Add the ground beef and onions to the pot.

3.)  Cook the ground beef and onions over medium heat for about 6 minutes, or until the meat is brown, and the onions are tender.

4.)  Now add in the minced garlic, but only cook the garlic for just 1 minute.

5.)  If there is any excess grease in the pot, then drain off the grease in a colander.  (Since I used 90% lean ground beef, there really wasn't any excess grease in the pot, so I didn't have to drain it.)

6.)  Add the cooked beef/onion mixture back to the pot, then add in the ground pepper, ground sage, ground thyme, seasoned salt, chicken broth, tomato paste, the cut-up tomatoes, and the diced bell peppers. Stir well, so the tomato paste is incorporated into the soup.

7.)  Bring the soup to a boil, and then reduce the heat to a low simmer.

8.)  Cover the pot and simmer the soup for 30 minutes.  (Be sure to stir the soup a few times while it's simmering.)

9.)  While the soup is simmering, I start cooking the rice and water together.

10.)  In a small saucepan, add the 1-cup of water, and bring it to a boil.

11.)  Once the water comes to a boil, add in the rice, stir the rice, then reduce the heat to a low simmer.

12.)  Cover the saucepan, and simmer the rice for about 11 minutes, or until all the water has absorbed into the rice.  (I stir the rice a few times while it's simmering, so the rice doesn't stick to the pan.  Also... I did want to mention, the cooking instructions on the back of the bag of rice, states to cook it for 15 minutes, but I found I only needed to cook the rice for 11 minutes.)  Once the rice has absorbed all the water, remove the saucepan from the heat.

13.)  Once the soup is done simmering, then add the cooked rice to the pot; stir, and finish heating the soup through before serving.

14.)  Yields: 6 servings

-

8 Cans Taco Soup

This is a quick 'n easy soup to put together.  My husband and
I especially enjoyed this soup the next day, as the seasonings
seem to meld together in the soup a bit more.  We also enjoyed
the soup along with grilled cheese sandwiches.



8 Cans Taco Soup 

1-1/2 lbs. ground beef

3/4 cup diced onion

2 (1-oz.) packets Old El Paso 25% Less Sodium Taco Seasoning Mix

1 (1-oz.) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

2 cans of beef broth (14.5 oz.) each

1 can (14.5 oz.) diced tomatoes with basil, garlic & oregano

1 (10 oz.) can (mild) diced tomatoes & green chilies

1 (16 oz.) can Bush's Light Red Kidney Beans, drained & rinsed

1 (16 oz.) can Bush's Pinto Beans, drained & rinsed

1 (15 oz.) can black beans, drained & rinsed

1 can (15.25 oz.) whole kernel corn, drained

1.)  In a large kettle or Dutch oven, add the ground beef and onion.
 
2.)  Cook the ground beef till it browns, and the onion is tender.
Drain off any excess grease.

3.)  Add the cooked beef back to kettle, then sprinkle the packets
of taco seasoning mix and ranch dressing mix, over the meat.
Stir well to incorporate the seasonings into the meat.

4.)  Add remaining ingredients into the kettle; stir, and simmer the
soup (uncovered) for about an hour.

5.)  Stir the soup occasionally while it's simmering.

6.)  Ladle soup into bowls and serve.

7.)  Yields: One large kettle of soup (or about 12 cups)


---------------- Up close picture of the soup. ----------------

The following photo is by the Just-A-Pinch recipe website.

8 Can Taco Soup | Just A Pinch Recipes

Zesty Italian Hamburger Helper Soup

I created this soup back in 2009, using a box of Betty Crocker Zesty Italian Hamburger Helper. I've also made this soup using a box of Italian Lasagna Hamburger Helper as well. This soup is hearty and delicious!



Zesty Italian Hamburger Helper Soup

1 (7.2 oz.) box Zesty Italian Hamburger Helper,
or 1 (6.4 oz.) box Italian Lasagna Hamburger Helper
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1 LB. ground beef
3/4 cup diced onion
2 large garlic cloves, minced
several dashes ground black pepper
4-1/2 cups canned beef broth
1 (14.5-oz.) can stewed tomatoes
1 (10-oz.) can Rotel Original Diced Tomatoes and Green Chilies
1 cup zucchini, cut into 1/4-inch pieces
1/2 cup thinly sliced carrots (l used baby carrots)
1 cup whole kernel corn (frozen, or corn in a can, drained)
8 ounces frozen green beans
1/4 teaspoon Italian seasoning

1.)  Spray the inside of a Dutch oven or soup kettle, with a no-stick cooking spray.

2.)  In the Dutch oven or kettle, add the ground beef, and season beef with a bit of black pepper.  (Do not add salt to this recipe!)

3.)  Brown the ground beef three quarters of the way, over medium heat; stirring to break up the meat.

4.)  Add the onions, and sprinkle onions with a bit of the pepper, then add the garlic.

5.)  Finish browning the beef and cooking the onions and garlic, this will just take a minute or two.

6.)  In the meantime, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside.  (Note: I sprinkled the green beans with a bit of black pepper, before microwaving them.)

7.)  Add the following ingredients to the kettle of cooked beef, the seasoning packet from the boxed hamburger helper, the beef broth, stewed tomatoes, the Rotel Tomatoes, zucchini, sliced baby carrots, whole kernel corn, the cooked green beans, and the Italian seasoning.

8.)  Bring soup to a boil, then reduce heat to a low simmer, cover, and simmer the soup for 10 minutes.

9.)  Uncover the kettle, stir the soup, and add the package of penne pasta, that's included in the box of hamburger helper.

10.)  Bring soup to a second boil, then reduce the heat to a low simmer, cover, and simmer the soup for 15 minutes.

11.)  Remove soup from heat, stir the soup, and serve.

12.)  Yields: 7 to 8 servings

15.) Note: I noticed after making this soup and using the (6.4-oz.) box of Italian Lasagna Hamburger Helper (with the mini lasagna noodles in the box) verses the Zesty Italian (which adds mini penne pasta to the box), the next day when I reheated the soup, I had to add a bit more liquid, as the soup had thickened, and it had the consistency of a goulash.  Since the mini lasagna noodles seem to absorb the liquid, I added more broth (a 1/2 cup) plus I added some V-8 Spicy Hot Vegetable Juice.

Zesty Italian Hamburger Helper Soup | Just A Pinch Recipes

Smoked Sausage Bean Soup

This delicious, hearty soup, is so quick and easy to prepare. There's no need to add any additional seasonings, as the bean with bacon soup adds lots of flavor.



Smoked Sausage Bean Soup 

3 russet potatoes, peeled, and cut into 3/4" cubes
2 large carrots, thinly sliced
1 medium onion, diced
2 stalks celery, thinly sliced
1 (32-oz.) box beef broth
1 (14-oz.) pkg. smoked sausage
2 (11.25-oz.) cans condensed bean with bacon soup

1.)  In a stock-pot, add the vegetables and the broth.  Bring to a boil, then lower the heat to a simmer, cover the pot, and simmer the vegetables for 10 minutes.

2.)  While the vegetables are simmering, cut the smoked sausage into 1/4-inch slices, then cut each slice in half.

3.)  After the vegetables are done cooking, add the sliced sausage and both cans of bean with bacon soup.

4.)  Stir and cook over low heat until the soup is heated through.

5.)  Ladle soup into bowls and serve.

6.)  Yields: 7 to 8 servings

Smoked Sausage Bean Soup | Just A Pinch Recipes

Creamy Peanut Butter Soup

This is a quick 'n easy 3 ingredient soup recipe.



Creamy Peanut Butter Coup

1/4 cup creamy peanut butter
1 (10-75 ounce) can condensed tomato soup
1-1/2 cups milk

1.)  In a saucepan (over low heat), stir soup into peanut butter,
adding a little at a time; stir until well blended.

2.)  Add milk, heat through; stirring occasionally.

3.)  If desired, season soup with a bit of black pepper.

4.)  Ladle soup into cups, mugs, or bowls, and serve.

5.)  Yields: 2 servings.

Creamy Peanut Butter Soup | Just A Pinch Recipes