SOUPS
Leeky Creamy Potato Soup
- Ingredients
- 6 medium potatoes, peeled, cubed small
- 1 (14-ounce) can chicken broth
- 1 cup chopped leeks
- 1 tablespoon butter
- 1 ˝ cups heavy whipping cream
-
To Prepare
- Boil potatoes and broth in a large pot; lower to medium heat and allow to simmer 20 - 25 minutes, or until potatoes are tender.
- In a separate skillet over medium heat, saute leeks in butter 5 - 10 minutes, or until tender. Add leeks and cream to potatoes, stir well, and heat slightly. Do not allow to boil. You may take a potato masher and mash part of the potatoes to slightly thicken the soup, if desired. Note: Onion or green onion can sub for the leeks. Add a sprinkle of parsley to top of each bowl when serving to give it a touch of color. Serves 4-6.
Baked Potato Soup
- Ingredients
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 4 cups milk
- 6 large baking potatoes, scrubbed, baked
- 1 cup sour cream
-
To Prepare
- Mix butter and flour in skillet on medium-high heat. Stir constantly. When roux is thickened a bit gradually blend in milk. Continue cooking over low to medium heat (do not let boil) while preparing potatoes.
- Peel and cut up potatoes; add to milk mixture. Blend in sour cream, and salt and pepper to taste. Serve immediately. Note: You can mash some of the potatoes, too at the cut-up stage. If you overly bake them, they’re going to be pretty much mashed anyway. Serves 8.
Hearty Lentil Soup
- Ingredients
- 4 cups chicken broth or stock
- ˝ cup sliced carrots
- 3 cloves garlic, minced
- 1 cup chopped onion
- 1 cup lentils
To Prepare
- Add chicken broth, carrots, garlic, onion, and lentils to a 3 to 4 quart crockpot. Cook on low 8 - 10 hours, or until tender. Serves 4-6.
Cheesy Broccoli Soup
- Ingredients
- 1 (10 ounce) package frozen broccoli florets
- 3 cups chicken broth
- 3 cups milk, divided
- 2 tablespoons flour
- 1 (1-pound) box Velveeta, cubed
To Prepare
- Cook broccoli in broth till tender; do not drain. In a cup, stir a small amount of milk into flour to make a loose paste, then add to broccoli with remaining milk. Stir in cheese and continue cooking over medium heat till cheese melts, stirring frequently. Serve 6.
