On miserably cold, snowy days, I make soup. We have a lot of days like this in Central New York, so I make a lot of soup! This is my classic potato soup recipe. We like to add bacon bits or ham. You can also add onions, mushrooms, carrots, celery or even broccoli if you’d like. It’s a classic hot and creamy soup to warm you up on a cold day.
3 tbsp butter
1 tbsp flour
2 chicken bouillon cubes
1/4 cup water
1 cup half & half
4 cups 2% milk
5-6 medium potatoes, cut into small pieces
1 tsp each: salt, pepper, garlic powder, onion salt
2-3 tbsp of Real Bacon bits
Melt butter in a large pot over medium heat. Add flour and stir with butter until well mixed. Dissolve bouillon cubes in about 1/2 cup of hot water and add to flour and butter mixture and stir. Add the half & half and milk into the pot and mix well. Add potatoes. Sprinkle salt, pepper, garlic powder and onion salt. Stir well. Cook over medium heat until bubbly. Add bacon bits to soup.
Turn to low heat for about an hour. Stir frequently. You may want to mash up some of the potatoes as they soften to help thicken the soup. Ladle into soup bowls, sprinkle with shredded cheddar cheese, serve with fresh rolls and enjoy!
Turn to low heat for about an hour. Stir frequently. You may want to mash some of the potatoes in the pot to help thicken the soup. Ladle into soup bowls, sprinkle with shredded cheddar cheese, serve with fresh crescent rolls and enjoy!
Is there anything better on a cold winter’s night than soup? Well, maybe a trip south where it’s warm would be better, but that’s unfortunately not in the cards for me. So I make soup. One of my all-time favorites is homemade cream of broccoli. I created this recipe by using my creamy potato soup recipe, and just substituting the potatoes for broccoli. It’s the creamy base that makes this soup. (I haven’t posted my potato soup recipe yet, but I will soon!)
2 Tbsp butter
2 Tbsp flour
1 chicken bouillon cube mixed with 1/4 cup of water
1 cup half and half
4 cups 2% milk
2 Broccoli crowns, cut into small pieces
4-5 mushrooms, sliced (optional)
1 small onion, diced (optional)
Salt & pepper, to taste
Melt the butter in a fairly large pot. Add the flour. Using a wire whisk, mix together well. Add the bouillon cube/water mixture slowly and whisk together. Slowly add the half and half. I like to make sure there are no lumps and that it’s very creamy, so I whisk constantly. Heat just to boiling. Then slowly add the milk. Mix well, add the broccoli, mushrooms and onions (or whatever else you’d like to add!) Heat until just boiling, then turn heat to low, so it is just simmering. Stir often with a wooden spoon until the broccoli is soft, but not too soft, about 15-20 minutes. Serve immediately, with rolls or crackers. Top with shredded cheese if you’d like. Enjoy!
Before I post the recipe for the best mushroom soup in the world, let me first begin by saying I hope that everyone had an amazing Christmas. Ours was lovely, full of family, food and gifts. I hope yours was too.
Now on to the soup! I created this recipe using my basic potato soup recipe to start. I figured the creaminess from the potato soup would be a perfect mix with the mushrooms. I would even say that another version of this soup could include the potatoes and maybe even some bacon or steak bits. That could be another post for another day!
2 tbsp butter
1 tsp minced onion
1/2 tsp garlic powder
1 – 8 oz pkg mushrooms, cleaned and chopped
2 tbsp flour
1 cup light cream
2 cups milk
1 beef bouillon cube
1/4 cup water
Salt & pepper to taste
Melt the butter in a sauce pan over medium heat. Add minced onion, garlic powder and mushrooms. Cook until mushrooms are soft. Add flour. Mix well. Add light cream and milk, stir. Cook the beef bouillon cube with 1/4 cup water in the microwave for about 30-45 seconds, stir the cube until it dissolves. Add bouillon mixture to soup. Stir constantly while bringing to a boil. Bring heat down to low and simmer for 20-30 minutes. Pour soup into bowl and sprinkle Parmesan cheese on top. Serve with crackers or bread and enjoy!
I love a good crock pot soup. Especially on a day like today. There’s a big Nor’Easter heading our way, about to dump a foot of snow on us. Not that we aren’t used to a little bit of snow in Syracuse, but well, it’s still perfect weather for a good old fashioned bowl of soup!
I made a similar version of this soup not too long ago, except with chicken. The recipe is about the same, except that I substituted anything that was chicken, with turkey.
1 fresh turkey breast (about 1 lb.)
4 cups turkey broth
1 cup chopped carrots, pre-cooked
1/2 cup pasta (I used Stelline pasta, pictured below. They are little stars.)
Salt, pepper and minced onion, to taste
1-2 cups additional water
Place turkey and turkey broth in crock pot and cook on medium for 6-8 hours. Remove the turkey, place in bowl to shred. Return shredded turkey to the crock pot. Toss in the carrots and pasta. Cook for another 30-45 minutes (or longer is fine). Stir occasionally. You may need to add more hot water, the pasta will soak up a lot of the water once it is added.
Serve soup with rolls or crackers. Enjoy!