Russian Mushroom and Potato Soup
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender ... [... more]
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Creamy Slow Cooker Potato Cheese Soup
Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve ... [... more]
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Cheesy Potato Soup II
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and ... [... more]
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Baked Potato Soup I
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly ... [... more]
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Potato, Bacon, and Corn Chowder
Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for ... [... more]
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Summer Celery Soup
Heat the olive oil in a large saucepan over medium-high heat. Stir in the onions, celery, and potatoes. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the wine, lemon juice, and bay leaf. Bring to a ... [... more]
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Ultimate Potato Soup
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir ... [... more]
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Healthy Soups
Here are a few tricks for upping the flavor of your soups while lowering their fat content: If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables ... [... more]
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Garnishing Soups
Some soups almost require a garnish, like sour cream in borscht, a Gruyère-topped crouton for French onion, or rouille-spread toasts with bouillabaisse. Try a sprinkling of freshly minced herbs (whichever kind you used in cooking the soup). For ... [... more]
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Cold Summer Soups
The king of cold soups is gazpacho. This Spanish soup has multiple variations, but the famous tomato-based gazpacho that originated in Andalucia in southern Spain has its roots in Roman and Moorish cuisines. Made with stale bread, olive oil, ... [... more]
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Slow Cooker Cream of Potato Soup
This soup is wonderful and easy. I threw some broccoli and cheddar cheese at the end and it was a big hit. My husband said he'd give it ten stars if he could. From one busy mom to another, thanks for a keeper! Place the potatoes, leeks, onion, ... [... more]
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Thickening Soups
The most classic of soup thickeners is roux, a combination of fat and butter. Often, using roux to thicken a soup simply consists of adding a bit of flour to the pot as the aromatics saute in butter or oil. If an especially thick consistency is ... [... more]
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