Potato Bacon Cheese Soup
6 to 8 large baking potatoes
2 cups whole or 2% milk
4 cups chicken broth
2/3 cup all purpose flour
2/3 cup butter or margarine
8-12 strips bacon, cooked, drained
1 cup sour cream, light or regular
8 oz. (1 cup) Mexican Blend cheese, shredded
salt and pepper to taste
Bake or microwave potatoes until tender. Cool until you can handle, then peel. Mash or dice the potatoes for the soup. In a large pan, melt the butter, then mix in the flour by stirring it in to the melted butter. Cook this mixture on a medium heat for 1 minute, then slowly whisk in the milk and broth until everything is dissolved and mixed smooth. Add the salt and pepper, potatoes, cooked and cheese. Crumble the bacon and mix in. Cook the soup until the cheese has melted and all is heated through. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.
Barley and Split Pea Soup
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced sweet onion
3 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 tsp. dried, crushed thyme
1/2 cup barley
6 cups water
1 cup carrots, diced
2 cups diced cooked ham
Drizzle a tiny bit of oil in a soup pot, and saute the onion til softened. Rinse the split peas. Place in a soup pot with the onions, adding 6 cups of water, chicken broth, seasonings, and garlic. Boil for 2-3 minutes, then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.
Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed. (You can also buy quick cooking barley and cook according to directions.)Drain the barley using a colander and add to the split peas. Stir in chopped carrots and the ham. Simmer 15 to 30 minutes longer until the carrots are tender, stirring occasionally. Makes 6 servings.
Beefy Mushroom Potato Soup
1 lb. ground chuck
7-10 potatoes (peeled and cubed)
2 cans low sodium cream of mushroom soup
2 cans beef broth
1 16 oz. light sour cream
1 cup very thinly sliced and halved sweet onion
Boil the potatoes for about 20 minutes or until tender. In a soup pot brown beef and onions. Drain fat. Add the cream of mushroom soup with the beef broth and heat to boiling. Reduce the heat to low and add the sour cream. Drain the potatoes and add to the soup pan as well. Cover and simmer for 10 minutes. Serve warm.
On OFL we have more hearty soup recipes here.