Friday, October 12, 2007

Favorite Soups!

I just got back from the store where I stocked up on all of the ingredients to make all of your yummy soups! Looks like the perfect forecast for a soup week! I made Jaime's Califlower Soup today and it's great. Looking forward to the others...

So here are my two favorite soup recipes.

Potato Pepper Jack Soup (all time favorite!)
4 Cups diced potato
3 Cups shredded chicken breast
4 strips thick bacon chopped
1 or 2 large jalapenos diced (I just use 1 and it still had kick)
1 med. Red bell pepper diced
1 carrot peeled and diced
1 yellow onion diced
2 cloves garlic minced
1 tsp. white pepper
1 tsp. salt
1 tsp. thyme
1 lb. shredded pepperjack cheese
3 Cups Chicken broth
1 Qt. heavy cream
1/2 Cup flour
1/2 Cup butter

Cook bacon in the bottom of pot thoroughly. Add to the bacon: peppers, onion, garlic, and carrot. Saute on medium heat until vegetables are soft. Add chicken broth and let simmer. In separate pan boil potatoes in water until tender (about 15 minutes). Drain and add to soup. Add cream, cheese, salt, pepper, and thyme. Bring to a boil. Prepare roux by melting butter and stirring in flour to make a paste. Cook over medium heat for about 5 minutes. Add roux to soup mixture, stirring to desired thickness.


Vegetable Cheese Chowder

4 cups potatoes
2 cups diced carrots (I like to grate mine)
½ cup minced onions
2 tsp. salt
4 cups water
1 10 oz. package frozen broccoli
3 T chicken base or 1 bouillon cube
3 ½ cup milk
½ cup margarine
½ cup flour
1 T dry mustard
1 pound cheese (I don’t use this much, just add to taste)
Optional-2 cups chopped celery

Prepare potatoes, carrots, and onions. Place in large pot and add salt and water. Cook till vegetables are tender, about 20 minutes. Add broccoli, chicken base, and milk. Simmer for 5 more minutes. In separate pan, melt margarine and add flour and dry mustard; stir to make roux mixture. Add to soup and stir till thickened. Add cheese to soup. Stir till cheese is melted. Keep hot, but do not boil, until ready to serve. Makes 8-10 servings.

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