Potato Soup

I am all about soups this time of year, and with this pregnancy I haven't had much of an appetite, so I've really enjoyed soup. I cooked this last night and thought it was pretty good and easy. This is a crock pot recipe but I ended up putting it on the stove because I didn't want to wait the 6 hours it called for.

Potato Soup:
2 potatoes, peeled and chopped into small pieces
3 Tbsp butter
2 cups onions, chopped
1 cup water
2 Tbsp all-purpose flour
4 cups low-sodium chicken stock
1 cup water
8 oz bacon, cooked crisp and crumbled
1 cup half & half
1 1/2 cups instant potato flakes
1 tsp salt
1 tsp pepper
1/2 tsp basil
1 cup (4 oz) shredded cheddar cheese
2 green onions, chopped

Combine the potatoes with enough water to cover in a saucepan and bring to a boil. Boil for 10 minutes and drain. Melt the butter in a large saucepan and add the onions. Saute until tender. Remove the onions to a bowl using a slotted spoon, reserving the pan drippings. Stir 1 cup water and the flour into the reserved pan drippings. Cook until a roux forms, stirring constantly.

Combine the roux, cooked potatoes, onions, stock and 1 cup water in a slow cooker and mix well. Mix in the bacon, half & half, potato flakes, salt, pepper, and basil, and cook, covered, on low heat for 6 hours. Ladle into soup bowls and top with cheese and green onions.

{I mixed all the ingredients in a big pot, brought it to a boil and then let it simmer until it was thick.}

Taco Soup

This is a staple around our house. I know a lot of people only like hearty soups when it's cold outside, but we eat it all year long. It's super easy and makes enough for leftovers!

Taco Soup:
1.5 lbs ground beef, browned and drained
1 can corn, drained
1 can diced tomatoes
1 can Rotel tomatoes
1 can tomato sauce
1 can beef broth
1 pkg taco seasoning
1 green bell pepper, diced
1 small onion, diced
2 cans kidney beans


{I leave the beans out because I don't like them. Also, I have gotten lazy over the years and usually leave out the onion and bell pepper. The Rotel contains both of those vegetables anyway, plus John doesn't really like them.}


After browning the meat with the onion and bell pepper, put all ingredients in a big pot and stir. Bring to a boil. Then turn it down to simmer for 15-20 minutes, stirring occasionally. {Can simmer longer.} Serve with grated cheddar cheese and tortilla chips on top.

Just about as easy as you can get!

Chicken and Corn Chowder

This is super easy and really good. And perfect for these cold nights we have been having lately. It makes good left-overs, too!

Chicken and Corn Chowder:

I know it doesn't look super appetizing in this picture. :)

2 Tbsp butter
1/4 cup chopped onion
1/4 cup chopped celery {I use green onions instead because I don't really like celery.}
1 jalapeno pepper, seeded and minced
2 Tbsp all purpose flour
3 cups 2% reduced fat milk {I just use skim and it works fine.}
2 cups chopped skinless, boneless chicken breasts {about 2 breast halves} {I buy a whole, already roasted chicken from the grocery store and pull the meat off the bone.}
1 1/2 cups fresh or frozen corn kernels {about 3 ears} {I just use 1 can of corn, drained.}
1 {14.5 oz} can cream-style corn
1 tsp chopped fresh or 1/4 tsp dried thyme
1/4 tsp ground red pepper
1/8 tsp salt
{and I add freshly ground black pepper as well}

Melt butter in a large dutch oven over medium heat. Add onion, celery, and jalapeno; cook for 3 minutes or until tender, stirring frequently. Add flour and cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil and cook until thick, about 5 minutes.

Serves 6 {1 cup per serving}

Recipe from Cooking Light