Broccoli Cheese Potato Soup

brocolli cheese soup (640x424)

Broccoli Cheese Potato Soup

5 1/2 tablespoons butter, divided

1 1/3 cups chopped carrots

1 cup chopped celery

1 cup chopped yellow onion

2 cloves garlic, minced

3 cups low-sodium chicken broth

3 1/2 cups peeled and cubed potatoes

3 cups chopped broccoli florets

1/4 tsp dried thyme

Salt and freshly ground black pepper

6 Tbsp all-purpose flour

3 cups milk

1/2 cup heavy cream

2 cups shredded sharp cheddar cheese

1/3 cup finely shredded Parmesan cheese

Directions

1, In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 – 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until vegetables are tender.

2. Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk. Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all vegetables are tender pour into the soup and stir. Remove from heat and stir in cheddar and Parmesan cheese until melted. Serve warm.

Spicy Chicken Chili

chicken chili (640x424)A hearty white chili that uses Great Northern beans, chicken (I used leftover turkey), some green chilies for spice and some cheese for smoothness. A good option for a cold winter evening…

Spicy Chicken Chili

1 pound dry Great Northern beans, rinsed

1 tablespoon cooking oil

2 cups chopped onions

1 4-ounce can diced green chile peppers, undrained

4 cloves garlic, minced

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/4 teaspoon cayenne pepper

7 cups chicken broth

4 cups coarsely chopped cooked chicken or turkey

1 cup shredded Monterey Jack cheese with peppers

1. In a large pot, combine beans and enough water to cover them. Bring to a boil; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans; set aside.

2. In the same large pot, heat oil. Add onions and cook over medium heat for 5 – 8 minutes or until tender. Stir in chile peppers, garlic, cumin, oregano and cayenne pepper. Cook and stir for 2 minutes. Stir in beans, chopped chicken and broth and bring to a boil. Reduce heat and simmer covered for about 2 hours or until beans are tender. Add 1 cup of cheese and stir until cheese is melted. If desired, serve with sour cream, salsa, cilantro and additional cheese.

 

Creamy Turkey Soup

turkey cream soup (640x424)Do you still have leftover Thanksgiving turkey in the freezer? Warm a cold winter’s night with this creamy turkey soup.

Creamy Turkey Soup

1/4 cup butter

1 cup chopped green onion

2 cups sliced carrots

1/4 cup flour

5 cups turkey broth, divided (or chicken bouillon)

2 cups milk or 2 cups cream

2 teaspoons salt

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper

1 teaspoon dried parsley

3 cups chopped cooked turkey

8 ounces uncooked noodles

1. Saute onions and carrots in butter until soft, not brown.

2. Add flour and mix well.

3. Gradually add 2 cups broth and milk.

4. Cook and stir until it thickens.

5. Stir in remaining 3 cups broth, and all remaining ingredients.

6. Simmer 10-12 minutes until noodles are tender, stirring occasionally.

Split Pea Soup

split pea (640x424)A cold night and a leftover ham bone means one thing for dinner – split pea soup and a pan of cornbread. Hope this recipe helps to keep you warm during the cold winter weather.

Split Pea Soup

1 pound dried green split peas

1 ham bone or smoked ham hock

1 small onion, chopped

1 clove garlic, minced

2 medium carrots, sliced

Salt and pepper to taste

8-10 cups water

1. In a 6-8 quart pot, combine all of the ingredients. Bring to a boil.

2. Reduce heat, cover and cook on low for 2 hours. Serve and enjoy!

Clam Chowder

Canned clams make this New England style creamy chowder recipe quick to prepare.

Clam Chowder

2 slices bacon, chopped

1 cup onion, chopped

1 cup celery, chopped

1/2 cup carrots, chopped

1 cup chopped, peeled potatoes

1 8-ounce bottle clam juice

1 cup water

2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

1/4 teaspoon black pepper

1 bay leaf

2 10-ounce cans whole baby claims, drained

1 1/2 cups light cream

1/2 cup frozen whole kernel corn Continue reading

Chicken and Dumplings

Chicken and dumplings is a favorite of many southern families. There are may different recipes for the dumplings. This is the recipe that my mother used which involves rolling the dough out into a thin rectangle, cutting into squares and dropping in the boiling broth. A pan of hot cornbread always accompanies the chicken and dumplings. Yum, yum…

Chicken and Dumplings

1 whole fryer chicken

1 1/2 cup flour

1/2 teaspoon salt

3 tablespoons shortening

1 egg

5 tablespoons water Continue reading

Beef Vegetable Soup

Snow and sleet in the forecast–a great time for making soup. This is a filling beef vegetable and barley soup. Using frozen mixed vegetables cuts down the prep time. Very nice for a cold winter day.

Beef Vegetable Soup

1 tablespoon cooking oil

1 pound of beef stew meat (or sirloin tips) cut into 1″ cubes

4 cups water

1 cup chopped onion

1/2 cup chopped celery

2 teaspoons instant beef bouillon granules

1 teaspoon dried oregano

1/4 teaspoon black pepper

1 cloves garlic, minced

1 bay leaf

1 cup frozen mixed vegetables

1 can diced tomatoes (14 1/2 ounce)

1 cup cubed potatoes

1/2 cup quick cooking barley Continue reading