Hearty Beef & Barley Soup

Hearty Beef & Barley Soup

Ingredients 

• 2 tbsp olive oil
• 1.5 lbs stewing beef
• salt & pepper
• 8 cups beef broth
• 3 large carrots
• 2 stalks celery
• 2 parsnips
• 2-3 medium potatoes
• 1 yellow onion
• 1 cup corn
• 1/2 cup pearl barley
• 4 tbsp tomato paste
• 1 tbsp Worcestershire
• 1 tbsp soy sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp thyme
• 1 tsp parsley
• 1 tbsp corn starch & ¼ cup water (optional)

Instructions for Dutch Oven:

1. Dice all vegetables to desired size.
2. In a dutch oven, heat oil over medium high heat. Season beef generously with salt and pepper. In small batches, brown the beef cubes on all sides (this is so that the beef stays tender in the stew). When all the beef is browned set it aside. Put the diced onions in the pot and another tbsp of oil if the pot is dry. Allow the onion to cook down and caramelize (a sprinkle of salt helps this process along). After the onions have softened, add in the tomato paste to cook out as well, stirring continually for 3 minutes. Finally, add the cubed beef back into the pot along with the beef stock. Use a wooden spoon to scrape the bottom of the pot and lift any brown bits that are stuck down there to add even more flavour. Cover the pot and allow the beef to cook in the broth for 20 minutes. Add the vegetables, barley, Worcestershire, soy, garlic, thyme, and parsley. Cover and cook for 40 minutes. If the end results are not a thick as you’d like (I like it thicker) combine the water and cornstarch and add it to the soup. Cook uncovered for 15 more minutes. Enjoy!

Instructions for Slow Cooker: 

1. Dice all vegetables to desired size.
2. In a pan, heat oil over medium high heat. Season beef with salt and pepper. In small batches, brown the beef cubes on all sides (this is so that the beef stays tender in the stew). Add the beef stock, tomato paste, Worcestershire, soya, onion, garlic, thyme, and parsley into the slow cooker and whisk to combine. Add in the beef, barley, and vegetables. Cook on high for 4 hours or low for 6 hours. Combine the water and cornstarch and add it to the soup. Cook uncovered for 30 more minutes on high. Enjoy!

Full Recipes Source : youprobablyshouldtrythis.com

Chicken Rice Soup

This easy Chicken Rice Soup recipe is a healthy soup that’s perfect for chilly days! It’s loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.

Chicken Rice Soup

Ingredients :

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and diced
• 1 stalk celery diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 5 cups low sodium chicken broth
• 2 chicken breasts
• 1 cup brown rice
• 1 cup evaporated milk

Instructions :

1. In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
2. Add garlic, parsley and thyme and cook 1 minute.
3. Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
4. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
5. Remove chicken from pot and shred. Add back to the pot with evaporated milk.
6. Serve.

Full Recipes Source : www.spendwithpennies.com

CHEESY SOUTHWESTERN CHICKEN TORTILLA SOUP

We never say, Cheesy Southwestern Chicken Tortilla Soup. It’s too long, so we say, The Soup. It needs nothing else as it is The soup recipe of your dreams.

CHEESY SOUTHWESTERN CHICKEN TORTILLA SOUP

INGREDIENTS:

• 3 Chicken Breasts
• 15 Ounce Jar Tostitos Salsa Con Queso
• 1 Can Cream of Potato Soup
• 1 Cup Sour Cream
• 1 3/4 Cups Chicken Broth (or 1 14.5 ounce can) *see note
• 1/2 Can Fire Roasted Diced Green Chiles * see note
• 2 Cups Frozen Corn *see note
• 1 Packet Taco Seasoning *see note
• 1/4 Cup Chopped Cilantro, fresh *see note, plus more for garnish
• Tostitos Scoops Chips

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
3. Cover with foil and bake for 30 minutes.
4. Remove from the oven, and using two forks, shred the meat and set aside.
5. In a large pot over medium heat, add the salsa con queso, cream of potato soup, sour cream and chicken broth.
6. Whisk to combine.
7. Switch to a wooden spoon and stir in the chiles, corn, taco seasoning, cilantro and chicken.
8. Bring to a simmer and serve or keep on low for an hour or two.
9. Serve with Tostitos Scoops chips.

Full Recipes Source : ohsweetbasil.com

Creamy Broccoli Spinach Soup

Healthy, creamy and paleo Broccoli Spinach Soup made with flavorful leeks and brought to perfection by a golden poached egg!

Creamy Broccoli Spinach Soup

Ingredients :

• 1 leek sliced
• 3 cloves garlic sliced
• 2 heads broccoli organic
• 2 golden potatoes diced
• 6 c vegetable stock or water organic
• 3 c baby spinach packed organic
• 5 sprigs thyme leaves only
• 1 leaf bay
• 2 tbsp extra virgin olive oil organic
• Sea salt to taste
• 1 pinch red pepper flake or to taste
• Black pepper freshly cracked
• 4 poached eggs organic
• 4 tbsp fresh herbs for garnish

Instructions :

1. Slice and rinse the leeks well. Drain on paper towels.
2. In a cast iron pot heat up the olive oil and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
3. Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the onions. Pour In the vegetable stock or water and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About 10 minutes or so.
4. Discard the bay leaf and using a hand-held blender purée the soup in the pot until smooth and creamy. Adjust seasoning to your taste with the sea salt and remove from heat.
5. Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
6. Serve hot with a poached egg on top and a nice drizzle of golden extra virgin olive oil.

Full Recipes Source : viralfood12.blogspot.com

Turkey Orzo Soup

Turkey Orzo Soup

Ingredients :

• 1 c . Carrots, small dice
• 1/4 c . Red Onion, small dice
• 2 Stalks Celery, small dice =
• 1 tbs . Extra Virgin Olive Oil
• 1 tbsp . Fresh Parsley, chopped
• 1 c . Cooked Turkey, chopped
• 4 c . Chicken Broth
• 2 c . Water
• 1/2 c . Orzo
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Instructions :

1. Heat the oil in a large pot over low heat; then add in the carrots, onion and celery. Allow the vegetables to sweat and soften for approximately 3-5 minutes.
2. Add the parsley, turkey, broth, water and orzo. Mix well.
3. Bring mixture to a boil, then reduce to a simmer over low heat for 15-20 minutes or until the pasta is cooked through.

Full Recipes Source : viralfood12.blogspot.com

Easy Hamburger Soup

Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It’s great made ahead of time, budget friendly, reheats well and freezes perfectly.

Easy Hamburger Soup

Ingredients :

• 1 lb lean ground beef
• 1 onion , diced
• 2 cloves garlic , minced
• 2 medium potatoes , peeled and diced
• 3 1/2 cups beef broth
• 1 can (28 oz) diced tomatoes with juice
• 1 can condensed tomato soup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 bay leaf
• salt and pepper to taste
• 3 cups mixed vegetables , fresh or frozen

Instructions :

1. Brown onion, ground beef and garlic until no pink remains. Drain any fat.
2. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
3. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Full Recipes Source : www.spendwithpennies.com

CHEESEBURGER SOUP

This soup is insanely delicious! Made with fresh ingredients and topped with shredded cheese, you will make it again and again!

CHEESEBURGER SOUP

Ingredients :

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Instructions :

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Full Recipes Source : therecipecritic.com

cream of mushroom soup

Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won't buy soup in a can again! Ready and on your table in minutes.

cream of mushroom soup

Ingredients :

• 4 tablespoons butter
• 1 tablespoon oil
• 2 onions diced
• 4 cloves garlic minced
• 1 1/2 pounds (750 g) fresh brown mushrooms sliced
• 4 teaspoons chopped thyme divided
• 1/2 cup Marsala wine (any dry red or white wine)
• 6 tablespoons all-purpose flour
• 4 cups low sodium chicken broth or stock
• 1-2 teaspoons salt adjust to taste
• 1/2-1 teaspoons black cracked pepper adjust to taste
• 2 beef bouillon cubes, crumbled
• 1 cup heavy cream or half and half (sub with evaporated milk)
• Chopped fresh parsley and thyme to serve

Instructions :

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
6. Mix in parsley and remaining thyme. Serve warm.

Full Recipes Source : cafedelites.com

Pasta e Fagioli Soup {Better than Olive Garden’s}

Pasta e Fagioli is one of my favorite soups! It’s on heavy rotation at my house (especially during those colder months) because we all love it so much! It has incredible flavor and it’s jam packed with goodness making it a soup that’s fit to be the main dish.

Pasta e Fagioli Soup {Better than Olive Garden’s}

Ingredients :

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced (1 Tbsp)
• 3 (8 oz) cans tomato sauce
• 2 14.5 oz cans low-sodium chicken broth
• 1/2 cup water, then more as desired
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese , for serving
• 3 Tbsp minced fresh parsley

Instructions :

1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. 
2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 
3. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 
4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 
5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 
6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 
8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
9. *If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.

Full Recipes Source : www.cookingclassy.com

SLOW COOKER CHICKEN FAJITA SOUP

A delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing flavor packed soup ready for dinner!

SLOW COOKER CHICKEN FAJITA SOUP

Ingredients :

• 1 pound boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1½ cups water
• 1 teaspoon ground cumin
• ½ teaspoon dried cilantro
• 1 cup shredded cheddar cheese

Optional Toppings:

• sour cream
• diced tomatoes
• green onions
• cilantro
• lettuce
• diced avocado
• tortilla strips

Instructions :

1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Full Recipes Source : therecipecritic.com

One-Pot Creamy Tomato Tortellini Soup

One-Pot Creamy Tomato Tortellini Soup Recipe – The EASIEST homemade creamy tomato tortellini soup made from scratch! Loaded with fresh herbs, diced tomatoes, and three-cheese tortellini! So easy you can even make it in your slow cooker! 

One-Pot Creamy Tomato Tortellini Soup

Ingredients :

• 1 medium onion diced or 1 cup
• 3 garlic cloves, minced
• 1 teaspoon olive oil
• 1 spring of fresh rosemary chopped or ½ teaspoon dried
• 28 ounce can diced tomatoes
• 15 ounce can tomato sauce
• ½ teaspoon dried oregano
• 4 large fresh basil leaves or ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 cups chicken stock
• ½ cup heavy cream
• 20 ounces three-cheese tortellini
• ½ cup shredded parmesan cheese + extra for garnish
• salt and pepper, to taste (optional)
• fresh basil, to garnish
• shredded parmesan cheese, to garnish

Instructions :

1. Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
2. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
3. Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
4. Stir in the parmesan cheese.
5. Serve and garnish with fresh basil and shredded parmesan cheese.

Full Recipes Source : www.galonamission.com

Taco Soup

My all time favorite soup recipe that you are going to LOVE! Taco Soup, filled with all your taco favorites this one is a must try.

Taco Soup

Ingredients :

• 1 pound Ground beef
• 15 oz Corn
• 2 cups Salsa
• 2 can Green chilies
• 15 oz Black beans
• 2 tablespoons Taco seasoning
• 1 1/2 tablespoons Dry Ranch mix
• 2 cups Beef broth
• Optional for topping: sour cream, shredded cheese, tortilla chips, cilantro.

Instructions :

1. In a large pot cook ground beef, crumbling and stir occasionally until browned. Drain fat and return to stove top.
2. Add corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
3. Pour in beef broth and allow to simmer on medium/low for 30-40 minutes.
4. Serve and top with optional toppings.

Full recipes Source : www.thediaryofarealhousewife.com

MEXICAN STREET CORN SOUP

With Cotija cheese, cilantro, sour cream, and lime, Mexican Street Corn Soup is a fun and full-flavored way to serve sweet summer corn. It’s easy to prepare, too!

MEXICAN STREET CORN SOUP

Ingredients :

• 1/4 cup olive or vegetable oil
• 6 cups fresh corn kernels , from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)
• 1 cup chopped yellow onion
• 1/8 to 1/4 teaspoon chili powder (depending on your heat preferences), plus additional to taste
• kosher salt and freshly ground black pepper
• 2 cloves garlic , chopped
• 4 cups chicken or vegetable broth
• 1/2 cup sour cream
• 1/2 cup grated Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• 2 tablespoons plus 2 teaspoons chopped cilantro , divided

Instructions :

1. Heat oil in a large, nonstick pot or Dutch oven until shimmering. Add corn kernels, chopped onion, 1/8 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is light golden brown in spots, about 10 minutes. 
2. Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
3. Use tongs to remove corn cobs from pot and discard.
4. Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety), or use an immersion blender to puree soup until smooth.
5. Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
6. Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija, if desired.

Full Recipes Source : stripedspatula.com

Warming Carrot, Ginger and Turmeric Soup

An inflammation busting carrot, ginger and turmeric soup that's absolutely bursting with fresh, warming flavours!

Warming Carrot, Ginger and Turmeric Soup

INGREDIENTS :

• 3 Carrots
• 1 White Onion
• 3 cloves garlic minced
• 1 inch Piece of Fresh Ginger finely grated
• 2 inch Piece of fresh Turmeric finely grated
• 4 cups (950ml) Vegetable Stock
• 1 tbsp Lemon Juice
• Canned Coconut Milk (for topping)
• Black Sesame Seeds (for topping)
• An inflammation busting carrot, ginger and turmeric soup that's absolutely bursting with fresh, warming flavours!

INSTRUCTIONS :

1. Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.
2. Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.
3. Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.
4. Use a stick blender to blend the soup until it's smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.

Full Recipes Source : laurencariscooks.com

pumpkin soup

thick and creamy pumpkin soup is our family recipe and a favourite weekly soup! served with crispy bacon, this soup will become your new favourite soup!

pumpkin soup

Ingredients :

• 2 pounds (1 kg) pumpkin skin and seeds removed, chopped
• 1 onion roughly chopped
• 2 medium-sized potatoes peeled and diced
• 1 large carrot peeled and diced
• 4 cloves garlic crushed
• 4 cups low sodium chicken or vegetable broth (stock)
• 2 chicken bouillon cubes crumbled
• Salt and pepper to taste (if needed)
• 1/2 cup half and half (or light cream)
• 1/2 cooked bacon to serve (optional)
• Fresh parsley to serve (optional)

Instructions :

1. Place all ingredients, except cream, in a large pot or saucepan. Bring to a simmer over medium heat until vegetables are tender.
2. Take off heat. Using a stick blender, blend until smooth.
3. Add the cream and stir through (do not boil after adding cream).
4. Add any salt or pepper if needed, and serve with bacon and parsley (if desired).

Full Recipes Source : cafedelites.com

Easy Taco Soup

This Easy Taco Soup is full of flavor, hearty, and perfect for any night of the week! Make it on the stovetop in 30 minutes or use your slow cooker and come home to a delicious meal!

Easy Taco Soup

INGREDIENTS

• 1 pound (500g) lean ground beef
• 1 small onion, chopped
• 4-5 cloves garlic, minced
• 4 cups (946ml) beef or chicken broth or stock
• 1 (15 oz) (432g) corn, drained
• 1 (15 oz) (425g) black beans, drained and rinsed
• 1 (15 oz) (425g) chili beans in chili sauce
• 1 (28 oz) (793g) crushed tomatoes
• 1 (4 oz) (113g) chopped green chiles
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano, onion powder, and garlic powder
• Salt, pepper, and cayenne pepper to taste

INSTRUCTIONS

STOVE TOP VERSION:

1. In a large dutch oven or pot brown the ground beef and onions until meat is no longer pink. Add the garlic and cook for 2 minutes. 
2. Add remaining ingredients. Cover with lid and simmer for 15 minutes. Serve with toppings of choice. Can also be simmered longer if desired, just stir occasionally.

SLOW COOKER VERSION:

1. Place raw ground beef in the bottom of the crockpot and break up into small chunks (or if you prefer you can brown it). Add in all other ingredients except toppings and stir together. 
2. Cover with lid and cook on high 4-6 hours or low 8-10 hours. Serve with desired toppings.

Full Recipes Source : www.countrysidecravings.com

POTATO SOUP

This easy Potato Soup recipe is truly the best!  It’s quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream), and it’s always so cozy and comforting and delicious.

POTATO SOUP

INGREDIENTS:

• 5 slices bacon, diced
• 3 tablespoons (reserved) bacon grease or butter
• 1 cup diced white or yellow onion
• 4 cloves garlic, peeled and minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock or vegetable stock
• 2 cups milk, warmed
• 1.5 pounds Yukon gold potatoes, diced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup plain Greek yogurt or sour cream
• 1 teaspoon sea salt, or more to taste
• 1/2 teaspoon freshly-cracked black pepper
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

DIRECTIONS:

1. Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
2. Add onion and sauté for 5 minutes, stirring occasionally, until soft.  Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant.  Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally.  Then stir in the stock until combined, followed by the milk and potatoes.
3. Continue cooking until the mixture just reaches a simmer, before it begins to boil.  Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster your soup will cook.)
4. Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits.  Taste and season with extra salt and pepper, if needed.
5. Serve warm, garnished with desired toppings.  Or, transfer to a sealed container and refrigerate for up to 3 days.

Full Recipes Source : www.gimmesomeoven.com

BEST EVER CHICKEN POT PIE SOUP

This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty, rich and soul-warming – not to mention easy to make. Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!

BEST EVER CHICKEN POT PIE SOUP

Ingredients

For the Soup

• 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
• 1/2 ground pepper to taste
• 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
• 1/3 cup butter unsalted
• 1/4 cup all-purpose flour
• 4 cups heavy cream [See Note 2]
• 4 teaspoons chicken base (bouillon) [See Notes 5]
• 1 cup Chicken Stock [See Notes 5]
• 1 tablespoon garlic minced
• ½ small yellow onion diced
• 1 cup frozen green peas thawed [See Note 3]
• 1 cup frozen carrots thawed [See Note 3]
• Pinch nutmeg freshly grated, optional

For the Pastry Sticks

• 2 Sheets Puff Pastry Thawed per package instructions

Instructions

1. Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside. 
2. Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes. 
3. Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. 
4. Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. 
5. Add the chicken and any collected juice back into the soup. Add peas, carrots. continue to cook on low until heated through. Stir in the nutmeg. 
6. Prepare puff pastry by cutting the dough into 1-inch wide strips. 
7. Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy. 

Full Recipes Source : kitchendreaming.com

BEST ITALIAN WEDDING SOUP EVER

By combining elements of a few different Italian wedding soup recipes, I was able to create the ULTIMATE Italian wedding soup recipe. My whole family loves it, and you will, too. Check out the rave reviews!

BEST ITALIAN WEDDING SOUP EVER

INGREDIENTS :

• 1 small onion grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice white bread crusts trimmed, grated or shredded
• 1/2 cup grated Parmesan optional
• 8 oz lean ground beef
• 8 oz ground pork
• 12 cups chicken broth
• 10 frozen chopped spinach
• approx 6-8 oz of Acini de Pepe or other tiny pasta*
• 2 tbsp parmesan optional

INSTRUCTIONS :

1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
2. To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.

Full Recipes Source : www.goodinthesimple.com