Baked Potato Soup

Baked Potato Soup from All Recipes

Ingredients (I doubled my recipe to save/freeze later)

• 3 bacon strips, diced (I used Oscar Mayer Turkey Bacon - trying to avoid nitrates when pregnant)
• 1 small onion, chopped (ran out of onion, so lots of onion powder)
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour (I did 4-5 TBSP per batch to make it thicker)
• 1 teaspoon salt
• 1 teaspoon dried basil (I didn't have)
• 1/2 teaspoon pepper
• 3 cups chicken broth (when I doubled the recipe, I only used 2 cans - 28 oz)
• 2 large baked potatoes, peeled and cubed (3-4 medium potatoes per batch)
• 1 cup half-and-half cream
• 1/2 teaspoon hot pepper sauce (didn't have)
• Shredded Cheddar cheese
• Minced fresh parsley (didn't have)

Directions

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
2. Saute onion and garlic in the drippings until tender.
3. Stir in flour, salt, basil and pepper; mix well.
4. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
5. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
6. Garnish with bacon, cheese and parsley.

It was still delicious even though I was missing some ingredients!!! I'd defintiely make this again. Ate it with these Rolls.

Quick and Easy Chicken Noodle Soup

(Taken from Yummy Yummy for your Tummy) To me it tastes similar to Progresso soup


With Fall here and Winter on the way, it also becomes soup season! I love easy-to-make soups. This is one I make quite frequently--it is super easy to make and doesn't take very long.

4-5 cups chicken broth
1-2 cups water
2 cups carrots, sliced
1/4 cup dried onion (or 1/2 cup onion)
4 stalks celery, sliced
1 cup peas
1 1/2 cups cooked chicken
1 can cream of chicken soup
8 oz wide egg noodles
salt
pepper
2 TBSP parsley (optional)

Combine your broth, water, vegetables, chicken and seasonings in a large pan and bring to boil on medium heat. Cook until vegetables are just tender (25-30 minutes). Add egg noodles and boil for 6-8 minutes, or until noodles are done. (You may need to add a little more liquid--just add water a bit at a time.) Add cream of chicken soup. Cook until heated through.

Tor's Taco Soup

Ingredients
1 can of each of the following:

• pinto beans
• kidney beans
• black beans
• cannelini (white) beans
• corn
• diced tomatoes
• chicken broth

• 2 Cups diced/shredded chicken (you can use canned chicken)

• taco seasoning to taste

Combine all cans in large pot including all juices (do not drain any of the cans). Add chicken and taco seasoning. Serve with grated cheese, tortilla chips or anything desire =D

From Erin Murdock