Cheddar, Broccoli & Potato Soup

One last Hoo-Rah to winter has been in order since our early arrival of SPRING!!  Hoo Rah!!!  So I figured on this gloomy Saturday that a bowl of delightful soup would hit the spot.

As some may know, my husbands favorite dish in the world is all things potato related. 

Mashed potatoes, french fries, hash browns or scalloped potatoes.

And as much as I adore pleasing him, there are only so many ways to prepare potatoes.

On the other hand, a favorite meal of mine to prepare is any type of soup.

Beans soup, tortilla soup, vegetable soup or chili.

You name it and I've made it.

My husband is not a big fan of soup but I thought it might work if I combined the two

my love of soup

and

his love of potatoes.

Surely it would be a hit!!

-8 medium potatoes

-8 cups fat free milk

-2 cups shredded cheddar cheese

-3 heads of broccoli

-1/2 cup butter (1 stick)

-1 lb of bacon

-6 tbsp corn starch

-1 tbsp minced garlic

-3 oz light cream cheese

-1/2 cup sour cream

-2 oz Romano cheese

-1 lemon

Peel the potatoes, and cut into small chunks and place in large pot of water and boil until tender. 

 Meanwhile cook the bacon and place on paper towel to drain off grease. 

Click Cooking Bacon in the Oven for directions on cooking it all at one time

and without the mess.

 Wash and cut the broccoli into small pieces.

Add the butter to bottom of large pot.  Once melted add the broccoli and cook till tender.

Squeeze the juice of one lemon into the broccoli.

Add the milk, cream cheese, sour cream, and minced garlic. 

Warm on medium.  Drain and mash the potato's slightly before adding to the soup.

Set aside about 4 pieces for bacon for the top of the soup.

Chop the bacon into small crumbled pieces before adding to soup.

Add the shredded cheddar and Romano cheese.

The soup will seem really thin.

Add 6 tbsp of corn starch to a small bowl and mix with about 1 cup of cold water.

Mix till all corn starch is dissolve in bowl before pouring into soup mixture. 

Soup will begin to thicken. 

Cook for another 10 or 15 minutes.

Salt and pepper to taste.

Serve with crumbled bacon and cheddar cheese on top if you like.

Kate Anne

Recipe adapted from Live A Little Wilder.

Hearty Beef Stew

 

1 lb lean ground beef

1/2 purple onion

1 can corn, drained

1 can black beans, undrained

2 small cans tomato sauce

1 can diced tomatoes

3 cups kale

3 cups uncooked whole wheat rotini pasta

3 tbsp brown sugar

1 tsp garlic salt

t tsp thyme

1 tsp oregano

3 tbsp ketchup

3 tbsp mustard

2 packages onion soup dry mix

8 cups water

This was a very delicious and filling stew.  Hubby said it was my best stew yet. 

I hope it turns out great for you.

First, get your 8 cups of water on the stove.  Once your water is boiling add your two packages of onion soup mix.

Chop half of a purple onion. 

 I heard once that onions will only make you cry if you're cutting with a dull knife.

Have you ever heard that? 

Wash your kale in cool water.  Next pull the stem out of the center and then chop the kale in larger chunks.

Brown your hamburger and add your onions.  Cook for about 5 minutes to soften the onions.

Next add the hamburger to your water with the onion mix. 

 Add all ingredients to boiling water except pasta. 

Boil on medium for about 20 minutes.  

Add the pasta and cook for an additional 20 minutes.

Let me know what you think.

Mexican Soup

The leaves are turning, the temperature's dropping and soup season is here.  I love soup.  I like making a large pot of soup and then freezing half of it.  It's what I've been eating for the past several week while at school for lunch.  Yum!  Amazing!  This soup is homemade and is absolutely delicious.  The night before I made this soup we had a whole chicken that was cooked in the crock pot.  I saved the juice and used the dark meat from the chicken that was left over.  For this soup you'll need:
10 cups of water
3 cups of chicken broth
   (you can use either premixed broth, bouillon cubes or left over chicken broth from the crock pot)
3 tbsp of DIY taco seasoning (see recipe here)
1/4 cup olive oil
2 cups chopped, cooked and shredded chicken
1 can diced tomatoes
1 cup diced carrots
1 cup diced celery
1 cup diced bell pepper
1 cup navy beans
1 cup pinto bean
1 cup black eyed peas
Fresh Romano Cheese for Garnish
Soak the beans over night as directed by the package.  Or if using canned beans drain and rinse the beans.  Get the water boiling on the stove and add all ingredient's.  Turn to a medium heat a boil until beans are tender.  Usually about 45 minutes.  When cooked to your liking remove from heat and serve.  Top with Romano cheese.