It’s soup weather! With this week’s cold snap, it’s time to create one of my favorite and easy meals. To top things off, delicious soups make my husband and family happy this time of year. Soup may be made in a crock pot in the morning and enjoyed for supper. A big pot of tasty soup or stew can also be made on top of the stove. A pot of soup can last for two to three meals. I’ve heard it said that soup tastes even better the second or third time around.

I’ll share some of my favorite soup recipes and some that have been passed down to me from friends and family.

A recipe from my kitchen that is a loved by my family is Loaded Potato Soup. It serves four or more people depending on the appetite.

Ingredients:

2 cups peeled and diced potatoes

2 cups chicken broth

1/2 cup peeled and sliced carrots

1/4 cup chopped onion

1/4 cup cubed butter

1/4 cup flour

2 cups milk

1/4 tsp. salt

1/4 tsp. pepper

2 cups shredded cheese

1 cup corn

Directions: In a large saucepan combine potatoes, broth, carrots and onions. Bring to a boil. Reduce heat and cover. Cook 10 to 15 minutes or until potatoes and carrots are tender. In a saucepan, melt butter on low heat. Stir in flour and whisk until smooth. Gradually add milk, salt and pepper. Bring to a boil and cook and stir for about two minutes, until thickened. Stir this mixture into the potato mixture. Add cheese, corn and either cooked pieces of bacon or diced cooked ham. Heat, stir, and serve.

My Granny Boyles’ recipe for Tomato Soup...

Ingredients:

2 cans of stewed tomatoes

1/3 cup butter

1/3 cup flour

1 tsp. salt

pepper to taste

4 cups milk

Directions: Mix all in a pan on the stove and heat, stirring until thickened.

A friend shared her favorite Chili Soup recipe with me...

Ingredients:

2 lbs. ground beef

1 lb. ground pork, fried and drained.

2 cups chopped onions

1 1/2 Tbsp. garlic

5 Tbsp. chili powder or add to taste

small can of green chili

3 cans of stewed tomatoes

1 Tbsp. salt

1 Tbsp. oregano

1 Tbsp. brown sugar

1 large can red beans (drained)

1 large can pinto beans (drained)

Directions: Combine all in a large saucepan except the beans and put on low heat for two hours, then add beans and simmer until ready to serve.

Another friend shared her favorite that’s now my favorite....Crockpot Chicken Noodle Soup

Ingredients:

2 cans cream of chicken soup

2 cans chicken broth

1 stick of butter

1 lb. fresh or frozen chicken breasts

1 (24 oz.) package of frozen noodles

Directions: Place the chicken breasts in the bottom of the crock pot. Pour the soup and broth on top of the chicken. Top with butter. Cook on low, 6 to 7 hours. Then take out the chicken and shred. Put the shredded chicken back in the crock pot. Stir and continue cooking for two more hours, stirring every 30 minutes.

Happy Soup Time!