Mashed Potato Soup

Simple solution of what to do with lots of leftover mashed potatos...




Ingredients:
2 cups of leftover mashed potatoes
1/2 cup milk
1/2 cup chicken broth
1/2 stick butter
1 teaspoon celery salt
Shredded cheese
Optional frozen veggies (I tossed in a couple handfuls of frozen peas... Carrots would be yum too)

Mix all ingredients- except cheese- in a pot and heat until warm and creamy. Top with shredded cheese.

Creamy Chicken Noodle Soup

I totally LOVE this chicken noodle soup. It is creamy and thick. Probably not like any chicken noodle soup you've ever had before. (The picture looks kind of weird...but it seriously tastes really good.)

Ingredients:
1/2 c. butter
1/2 c. flour
4 c. chicken broth
1 c. cooked chopped chicken I don't have chicken in mine
1 1/2 c. dry egg noodles, cooked I didn't have a lot of egg noodles, so I
also added in some shells.
Carrots (Optional)

I also added some chopped potatoes today.

Melt butter in large pot. Whisk in flour. Add milk and broth. Whisk until mixture comes to a boil and thickens. Stir in cooked noodles and veggies. I just added the veggies to the noodles while it cooked. Enjoy! Serves 4-6.

Potato Corn Chowder

Pretty sure this is my new favorite soup. Yum, yum, yummy!

Ingredients:
1-2 T. olive oil
1 red pepper chopped (I, surprisingly, LOVED this ingredient)
1 med onion chopped
3 cloves minced garlic
4 c. chicken broth
3 T. flour
1 can corn
3 potatoes peeled, chopped, and boiled
4 oz. cream cheese, softened
1 c. milk
1/2 t. salt
1 c. shredded cheddar cheese

Saute onions and peppers in oil until tender (5 minutes). Stir in garlic and cook for 3 minutes more. Whisk in flour then pour in broth. Bring to a low boil, stirring often, then reduce heat to low. Add corn and potatoes. In a separate bowl whisk milk and cream cheese together until smooth. Add to soup along with salt and shredded cheese. Heat on low until cheese is melted. Enjoy!

Cheese Soup

INGREDIENTS:

4-6 Cups Of Water

5 Large Potatoes (Skinned & Diced)

2 Large Carrots (I used 2/3 of a bag of freshly sliced carrots found in produce)

1 Onion

1 Cup Of Celery

3 Chicken Bouillon Cubes

8 Oz Velveeta Cheese

1 Qt Milk (4 cups=1 Qt  in case you are like me and have a gallon of milk)

3/4 Cup Flour
3/4 Cup Butter

Combine all vegetables, water & bouillon cubes into a pot.

Cook untill vegetables are soft.

Approx. 20-25 minutes

While veggies are cooking- melt 3/4 cup butter in a pan.
Once the butter is melted and a little brown, add 3/4 cup flour & 1 Qt milk.
(I found it worked better to use a whisk to keep it mixed and to prevent it from clumping)
Mix/whisk until thick/creamy.
Turn on Low heat and add velveeta cheese.

(Yes there is a spoon in the picture lol.. I didn't realize untill half way through that a whisk was easier. Go me.)

Once the cheese is melted, add it to the vegetable mixture.

(DO NOT drain water from Veggies)

Mix together and serve :)

Creamy Corn Chowder

This chowder is seriously delicious! I highly recommend doubling the recipe for lots of leftovers... It seems to taste even better the next day.

Ingredients:

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup water
• 2 1/2 cups milk (skim or 1% is fine to use)
• 2 regular sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 teaspoons chicken base
• 1/2 lb. bacon (I've always used turkey bacon)
• 1 onion, minced
• 2-3 potatoes, minced
• 2-3 cloves of garlic, minced
• 1 can of corn, drained
• Salt and pepper to taste
• A few dashes of hot sauce (like Tabasco or Cholula)

Directions:

Fry your bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onion, and garlic, and simmer (do not boil), stirring very frequently for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt/pepper to taste. Depending on what type of bacon/how salty your bacon is, the amount of salt you add is totally up to you.

Ladle into bowls and sprinkle with extra bacon bits and cheddar cheese. Seriously, SO good! Makes about 4 good sized servings.

I was so excited to eat this yummy chowder that I totally spaced taking a "final product picture".

Sorry!

Cheddar Cheese Potato Soup

Ingredients:

4 cups potatoes, cut in half inch cubes

2 cups carrots, sliced

1/4 cup dry or fresh onion, chopped

1/4 teaspoon salt

2 tablespoons butter

1/3 cup flour

1 can evaporated milk

3 cups shredded cheddar cheese

2 cubes chicken bouillon

Water

Put cut potatoes, carrots, onion and salt in a stock pot. Just cover the veggies with water. Bring to a boil and cook until veggies are soft. Add the butter. Dissolve the bouillon in 2 cups of hot water and add to the stock. Bring back to a boil. Dissolve flour in condensed milk with 1 cup of water. Add to stock and boil to desired thickness. Stir in the shredded cheese and eat it up!

Enchilada Soup

This recipe was given to me from my mom. We {love} it! Its so quick and easy. Not to mention delicious!

Ingredients:

1- 19 oz Enchilada Sauce

1 Can of Fiesta Nacho Cheese Soup

1- 13oz Can of Chicken

1 Can of Tomato Soup

1- 15oz Can Great Northern White Beans (rinsed & drained)

1 1/2 Cup Grated Cheese

Sprinkle with Cumin & Chili Powder

Mix all together and heat until hot.

Can serve with corn chips, tomatoes and/or sour cream

(I recommend making a double batch, its wonderful for left overs! Yum!)

Enjoy!