Broccoli Cheese Soup - Easy, Fast, Kid Approved

This recipe is so quick, easy and delicious!  It is perfect on a cold night with little time to get dinner together!

Ingredients:
2 + 4 tablespoons butter
4 tablespoons flour
2 can chicken broth
2 cups whole milk
1/2 onion diced
2 cups chopped broccoli
1/2 tsp. ground mustard
1/2 tsp. paprika
Salt & Pepper to taste.
2 cups shredded cheddar

Directions:
1.  Melt 2 tablespoons butter in small saucepan.  Add onions and saute until clear.  Set aside.
2.  In stock pot on medium heat, melt remaining butter.
3.  Add flour to melted butter and still to combine.
4.  Whisk in 2 cans of chicken broth.
5.  Once combined, whisk in milk.
6.  Add spices and stir to combine.
7.  Cook on medium high until it begins to bubble.
8.  Add cooked onions and broccoli.
9.  Simmer on medium-low heat for 20 minutes.
10.  Stir in shredded cheese.
11.  Serve!  You can also top with extra cheese!

Ham and Potato Soup

Ingredients:
3 potatoes, peeled and diced
1 small onion, chopped
3 tbsp butter
3 tbsp flour
3 cups milk
1/2 tsp sugar
pepper to taste
1 cup shredded cheddar (I am loving the Kraft Triple Cheddar)
1 cup cooked cubed ham

Directions:
Boil water is a medium sauce pan and add potatoes.  Cook until tender and then drain reserving 1 cup of the cooking liquid.
Saute onion in butter in large saucepan.  Add flour and season with pepper.  Cook 3 to 4 minutes.  Add potatoes, 1 cup of cooking liquid, milk, and sugar.  Stir well.  Add cheese and ham.  Simmer over low heat for 30 minutes stirring frequently.  Enjoy!

Tomato Pasta Soup

This soup was super easy, super fast, and super delicious!  We are on a roll with our weekly soup night.  It has been wildly successful in our house and we have got to try so many new recipes!

Ingredients:
15 oz can of diced tomatoes
15 oz can of recipe ready diced tomatoes with oregano, basil, and garlic
28 oz of chicken broth
1 cup rotini pasta (or similar pasta)
15 oz can cannellini beans, drained and rinsed
Salt and pepper to taste
2 Tbsp finely chopped parsley

Directions:
Add tomatoes with juice and chicken broth in large pot and bring to a boil.  Add pasta and cook about 8 minutes until tender.  Stir in beans, lower heat and simmer for 5 minutes.  Season with salt and pepper and stir in parsley.  Serve alongside cheesy garlic bread!

Slow Cooker Cheesy Potato Soup

Ingredients:
1 32-oz bag of frozen southern style hashrbowns, thawed
1/2 cup chopped onion
1 stalk of celery, diced
2 cans chicken broth
1 cup water
2 tbsp flour
1 cup milk
8 oz bag of shredded cheddar (I used the Kraft Triple Cheddar!)
bacon pieces
4 chopped green onions

Directions:
Combine potatoes, onion, celery, broth, and water in slow cooker.  Cook on low for 6-8 hours.  In small bowl mix flour and milk and then stir into crock pot.  Increase setting to high and cook for 30 minutes.  Stir in cheese until melted.  Pour into bowls and top with extra cheese, bacon and onions.  Enjoy!

Sausage Potato Soup

So this is the 2nd time making this recipe, and it has become my absolute favorite soup recipe!  We have been having soup night once a week in our house.  It is a great change for us from our normal menu and allows us to try some new recipes.  It is also simple and easy and I serve it with some rolls or garlic bread!

Ingredients:
1/2# smoked kielbasa, diced
6 medium potatoes diced
1/2 cup of carrots, diced
2 cups frozen corn
2 cups chicken broth
1 celery stick, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups whole milk
2/3 cup shredded cheddar
1 tsp parsley

Directions:
In a large sauce pan, brown sausage and drain and set aside.  In the same pan, combine potatoes, corn, broth, celery, carrot, and seasonings.  Bring to a boil.  Reduce heat and simmer for 15 minutes.  Add milk, cheese, parsley, and sausage.  Cook and stir over low heat until cheese is melted and soup is heated through. 

Super Easy Soup

Ready for a nice, warm bowl of soup, but don’t have all day to make it? Try this easy method for a quick meal with whatever you might have in your house – all you really need is broth in your house. Keep a box, some cans, or even some low sodium bouillon as a staple in your cupboards and you’ll be set.


Ingredients:
1 box or 2 cans of broth
Any type of cooked meat (chicken, turkey, pork, beef) or Tofu cut into cubes or strips
Chopped onions
Carrots, celery, snow peas, green beans, corn, broccoli, spinach, cabbage, etc (any type of veggies you have)
Salt
Pepper
Soy Sauce (optional)
Noodles or Rice

Directions:
Add broth to stock pot and begin warm on medium heat, add onions.

Chop, slice, or julienne vegetables to your liking and add to stock pot.

Add the meat to your soup.

Add seasonings to your soup. Be careful on adding too much salt or soy sauce especially if you are not using low sodium broth.

Serve over cooked rice or noodles or simply as is!

It is that simple to add more or less of all the ingredients and you just made a homemade soup and used up your leftovers!

Check out my other Soups recipes here!

Hearty Beef Barley Soup

This is a great recipe to re-purpose leftovers.  I made a 3# roast on Sunday night and we used the leftover meat in the soup.  Not bad for a $7.00 roast getting two meals out of it!

Ingredients:
1-2# fully cooked pot roast cut into chunks
10 oz bag of Egg Barley (found by spaghetti noodles)
1 can of corn, drained
1 cup of carrots sliced
1/2 cup onion diced
64 ounces of Beef Broth

Recipe:
Add all ingredients to stock pot except Egg Barley.  Bring to a boil and let simmer for 30 minutes.  Meanwhile in another pan, cook the Egg Barley according to the package directions, add the Egg Barley to the soup and serve.  Enjoy!

Creamy Turkey Rice Soup

Ingredients:
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
8 Tbsp flour
7 Tbsp butter
5 cups turkey broth
2 cups milk
3 cups diced cooked turkey
1 1/2 cups cooked white or brown rice
1 tsp parsley
1 tsp salt
1/2 tsp pepper

Directions:
Saute onion, carrots, and celery in 1 Tbsp butter until tender.  In a large pot melt remaining butter on medium-high heat and then whisk in flour.  Whisk in about 1/4 of the broth until it thickens.  Add remaining broth and then milk.  Bring to a boil.  Add vegetables, turkey, rice and seasonings and simmer on low for 10 minutes.  Enjoy!

Ham Bone Soup

So after a 3 hour commute home due to blizzard conditions, I was so glad that I had this cooking in my crock pot. Unfortunately, everyone else already ate and I grabbed a bowl and forgot to take a picture. But this soup was easy and delicious. I used a ham bone from the Honey Baked Ham I had for my son’s birthday!


Ingredients:
1 ham bone with meat on it
6 cups of water
2 chicken bouillon cubes
1 can of diced tomatoes (14.5 oz)
3 potatoes, peeled and diced
¼ cup diced onion
¼ cup diced carrots

Directions:
Put everything in the crock pot and let simmer on low for 8 – 10 hours. Make sure to stir occasionally and move the ham bone around. Do not add any salt because the ham makes it salty enough!

Enjoy!

Chicken Cheese Rice Soup

Sorry, no picture, but this is a really good recipe.  You can even substitute your left over turkey for the chicken!

Ingredients:
1/2 onion diced
1 cup shredded carrots
6 tbsp butter
1/2 cup flour
4 cups milk
2 cans chicken broth
2 cups diced chicken (or turkey)
2 cups shredded cheddar
1 tsp Worcestershire sauce
1/2 tsp pepper
1 cups cooked rice

Directions:
Saute onion and carrots in butter for 10 minutes until tender not browned.  Stir in flour, add milk, broth, Worcestershire sauce and pepper.  Cook and stir until thickened and bubbly, about 10 mintutes.  Stir in chicken and cheese, cook and stir over low heat until cheese melts.  Add rice and serve!