Tomato Basil Soup

I've made this soup several times but have never remembered to take a picture of it until now.  I always pair it with Grilled Cheese sandwiches - so yummy dipped in the soup.  I also never have half and half on hand so I always use whole milk.  And last change I make is I pulse the veggies in my blender before combining with the milk mixture.  I like this soup better smooth than chunky.  This is another recipe I adapted from Mel's Kitchen Cafe.  She calls it Slow Cooker Tomato Basil soup but I've never used a slow cooker - just a large stock pot and medium saucepan.

Tomato Basil Soup

• 2 (14-ounce each) cans petite diced tomatoes, undrained
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 (4 tablespoons) butter
• 1/2 cup flour
• 1 cup freshly grated Parmesan cheese
• 2 cups fat free half-and-half, warm (I use whole milk.)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender. 
2. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. The mixture will be crumbly, but that's ok. 
3. Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth. 
4. Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed. 
5. Cover and cook on low for 30 minutes until ready to serve. Serve with homemade croutons, if desired (or grilled cheese sandwiches!).

Summer Garden Vegetable Soup

I had zucchini on hand the other night and decided to try this soup.  I loved it!  And with fresh garden produce it would be that much better.  I think you could even leave out the milk for a brothy - less creamy version.

Summer Garden Vegetable Soup

• 3 medium zucchini, chopped into bite-size pieces
• 4 medium tomatoes, chopped into bite-size pieces
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 2 tablespoons butter
• 1 medium onion, chopped
• ¼ cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups low-sodium chicken broth
• 1 teaspoon lemon juice
• 1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
• 1 ½ cups frozen or fresh corn kernels
• 1/4 cup freshly grated Parmesan cheese

1. In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
2. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

Slow Cooker White Bean Chicken Chili

I'm excited to add another white bean chili recipe to my collection.  This one here is a favorite in our family but this broth-based version is one I will definitely make again.  So very easy and so tasty.  I threw everything in the crock pot before we left for church and by the time we came home it was ready to eat.

Slow Cooker White Bean Chicken Chili

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon oil
• 1/2 cup chopped onion
• 2 cloves garlic, finely minced
• 1 poblano pepper or large green pepper, diced
• 32 ounces low-sodium chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro 

1. Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker. 
2. Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
3. Cook on low for 6-8 hours.
4. Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
5. Serve with garnishes: sour cream, avocado diced, chopped cilantro, shredded cheese, tortilla chips.

Northwoods Wild Rice Soup

Another great new soup recipe to add to my collection.  This recipe came from my neighbor Lauren.  This is a hearty and flavorful soup as well.  I love making soups this time of year!

Northwoods Wild Rice Soup

3 cups cooked wild rice (Uncle Ben's Original Wild Rice pouch--prepared with seasoning packet.)
2 cups cooked chicken or turkey, cubed 1-inch
8 ounces (1 cup) cooked ham, cubed 1/2-inch
2 medium carrots, chopped
2 stalks (1 cup) celery, sliced 1/2-inch
1 quart (4 cups) half & half
1 1/4 cup chicken broth
1 medium (1/2 cup) onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons butter, melted

Combine all ingredients except flour and butter in large saucepan.  

Cook over medium heat, stirring occasionally, until heated through (15 to 20 minutes). 

Stir together flour and butter in small bowl; stir into hot soup. Continue cooking, stirring occasionally, until thickened (5 to 8 minutes). Serve warm. Great in bread bowls!

Zuppa Toscana Soup

I got this recipe for the Olive Garden's famous Zuppa Toscana Soup from my friend Heather.  I actually think it tastes better than the Olive Garden's version.  It is so flavorful.  I made it only a week and a half ago and I am ready to make it again!

Zuppa Toscana Soup

Package of Jimmy Dean regular sausage

5 potatoes, cut into cubes or whatever size pieces you prefer (I used red but you could use just about any variety.)

1 onion diced

8 slices bacon, cooked and broken into pieces

1 Qt water with 4 chicken bouillon cubes

1 1/2 tsp garlic

1/3 c heavy cream

Kale

Cook sausage and onion together. Cook bacon separate. Combine once cooked. Add garlic, water, boullion and potatoes, simmer for 15 minutes. Add some kale the last couple of minutes. Add heavy cream and simmer for 4 more minutes.

Chicken Tortilla Soup

I tried a new chicken tortilla soup recipe tonight and really liked it so I'm adding it to my collection.  We officially have soup weather around here and I love it.  (Not the weather necessarily, but the excuse to make soup!)  I had to photograph the picture in the cookbook because I was in too much of a rush tonight to take a picture of the soup I made and it was gone by the time I came home.  This recipe comes from my "Crock-Pot" Cookbook.

Chicken Tortilla Soup

1 pound boneless, skinless chicken breasts
2 cans (15 oz. each) diced tomatoes, undrained
1 can (4 oz.) chopped mild green chiles, drained (I didn't drain mine.)
1/2 cup - 1 cup chicken broth (I used frozen chicken breasts so I didn't add any broth.)
1 yellow onion, diced
2 cloves garlic, minced
1 tsp. ground cumin
salt and pepper to taste

4 corn tortillas, sliced into 1/4" strips (I didn't have any so we ate the soup with Fritos corn chips on top instead.)
2 Tbsp. chopped fresh cilantro (I used about a tsp. dried.)
1/2 cup shredded Monterey Jack cheese (I used sharp cheddar.)
1 avocado, peeled, diced and tossed with lime juice to prevent browning

1. Place chicken in slow cooker.  Combine tomatoes, chiles, 1/2 cup broth, onion, garlic and cumin in small bowl.  Pour mixture over chicken.  Cover and cook on low for 6 hours or until chicken is tender.

2.  Remove chicken from slow cooker and shred with two forks.  Return to cooking liquid.  Adjust seasonings, adding salt, pepper and more broth, as desired.

3.  Just before serving, add tortillas and cilantro (if you use dried, add it in step one) to slow cooker.  **At this point I also added about half a cup of sour cream.  Stir to blend.  Serve in soup bowls, topping each serving with cheese and avocado.

Chicken Noodle Soup

Here is one of the freezer meals I made.  I love the Lion House Chicken Noodle Soup recipe, but now I have another one to alternate between.  The only thing I'll probably do differently next time I make this is to add salt and pepper to the pot once the soup has heated through.  This recipe came from Our Best Bites.

Chicken Noodle Soup

1 lb. cooked chicken, cut into bite-sized pieces (1/2 of a rotisserie chicken)
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
6 c. water, divided
6 chicken bouillon cubes or 6 teaspoons chicken base
1 14-oz. can evaporated milk (fat free is fine)
1 small package of Kluski noodles

Combine ingredients through the dried basil in a freezer-safe container or a gallon-sized Ziploc bag. Add chicken bouillon or chicken base and 2 cups of water. Freeze.

When ready to cook, place the contents of the bag in a slow cooker. Add 4 cups water. Cook on high for 6-7 hours or on low for 8-10 hours or until the carrots are tender. Add the evaporated milk and turn the slow cooker to high. Add the noodles and cook an additional 30-60 minutes or until noodles are tender.

Lasagna Soup

Last night for Valentine's Day dinner we had lasagna soup.  It was delicious!  I'm craving this soup again today but Ben took all the leftovers to work!  I found the recipe on Mel's Kitchen Cafe months ago and am now wishing I hadn't waited so long to make it!  I made a few changes to suit my taste and the ingredients I had on hand better. 

Lasagna Soup

Soup:
1 1/2 pounds Italian sausage (I used ground beef.)
1 medium yellow onion, chopped
4 cloves garlic, finely minced
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper (I only used 1/4 tsp so it wouldn't be too hot for my kids.)
3 tablespoons tomato paste
1 (28-ounce) can fire roasted diced tomatoes, undrained (I used regular diced tomatoes.)
2 bay leaves
6 cups low-sodium chicken broth (I just used 3 cans which is a little less than 6 cups but it was plenty soupy.)
1/2 cup chopped fresh basil or 2 tablespoons dried basil
Salt and pepper to taste
16 oz. Rotini pasta

Cheese topping:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
2 cups shredded mozzarella cheese, for sprinkling

In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft. Drain any excess grease. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).

Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.  While the soup is simmering, cook the noodles.

For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.

To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with mozzarella cheese. Serve immediately.

Broccoli Cheese Soup

I love soups at this time of year.  I think I've only attempted making broccoli soup twice in our entire marriage but this is a recipe I will definitely make again!  It's easy and super tasty.  This recipe comes from Mel's Kitchen Cafe, although I've modified it just a bit. 

Broccoli Cheese Soup

1 3/4 cups chicken broth (1 can)
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded sharp cheddar cheese
1/2 cup shredded swiss cheese  (Didn't have so used another 1/2 cup sharp cheddar.)
2 1/2 to 3 cups chopped, lightly steamed broccoli  (I didn't steam mine quite long enough.  You want it to be soft, not crunchy, but not soggy because once you add it to the pot your soup is pretty much ready to serve...so it doesn't cook much more.)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Beef Soup Provencal

When Ben and I were first married we lived in a small condominium complex with other newly married couples.  I was still learning how to cook and my neighbor Kristen was a pro at it.  She passed on many a recipe to me in those days and this is one of them!  This soup is healthy, tasty, perfect for a cold day AND takes very little time to make.

Beef Soup Provencal

1 lb. ground beef (I used 1/2 lb. of ground turkey.) 
15 oz. can white beans, rinsed and drained
14 oz. ready-to-serve vegetable broth (I've substituted beef broth or beef bouillon with good results.)
14 oz. can diced tomatoes with garlic, basil and oregano
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. dried rosemary leaves, crushed
4 cups coarsely chopped fresh spinach
Parmesan cheese, freshly grated

In a large saucepan, brown beef and drain off grease.  Stir in beans, broth, tomatoes and seasonings.  Bring to boil, then reduce heat and simmer uncovered for five minutes.  Stir in spinach.  Continue simmering for another five minutes.  Sprinkle with grated Parmesan cheese and enjoy! 
 

Salvation Army Soup

Several years ago, my neighbor Lesa gave me this recipe.  It's quick, easy and uses up a lot of leftover vegetables.  It's also a great feel-good meal.  Of course, my favorite thing to do with this soup is liberally cover it with cheese. 

Salvation Army Soup

1 lb. ground beef  (I substituted ground turkey this last time with no problem.)
2 cans diced tomatoes
1 quart (4 cups) water
2 large potatoes, cubed (I used four small red potatoes.)
5 carrots, diced large (I never use 5...more like 2 or 3 depending on size.)
1/2 head of cabbage, cut in strips
2 zucchini squash, cubed
3 stalks celery, chopped
1 large onion, cut in chunks
3 beef bouillon cubes
1 T. sugar
Salt and Pepper to taste
1 small bay leaf (I have omitted this before.)
1/2 tsp. dried thyme
1/2 tsp. curry powder
1/4 tsp. basil

In a frying pan, brown and drain the ground beef.  Transfer beef to large stock pot and add all the rest of the ingredients.  Simmer until the potatoes and carrots are tender... About 1 hour.  Remove the bay leaf.  Serve with grated cheese.  

Zupas Wisconsin Cauliflower Soup

Ben's mom was in town a couple of weeks ago and she took us out to lunch at Zupas.  I tried their Cauliflower soup for the first time.  I loved the flavor of it!  My only complaint about their soup is that it has no chunks....it's completely smooth.  So when I made this soup that was the main alteration I made...Instead of blending my cauliflower, I left it in small chunks.  This did make for a slightly thinner soup so next time I will add something to thicken it a bit.  This recipe doesn't taste exactly like Zupas but it's really good.  And a great way to use a head of cauliflower at this time of year.

Zupas Wisconsin Cauliflower Soup

2 tablespoons butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I omitted.  Unless you are a big fan of Dijon mustard you may want to leave this out.)
1 cup shredded cheddar cheese
1 cup pepper jack cheese (I used Monterey Jack instead because that is what I had.)

In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Lion House Hearty Chicken Noodle Soup

I first tasted this soup at my friend Melissa's house several years ago. It was the best chicken noodle soup I had ever had. It's been my go-to recipe ever since. It's also my husband's favorite soup that I make. It is "hearty" just like the title suggests.

Lion House Hearty Chicken Noodle Soup

2 tsp. chicken soup base, or 2 boullion cubes

6 cups chicken stock (broth) - I boil my chicken and use the leftover water as my stock. Then I add another can or so of chicken broth if I need it. I don't usually measure...just try to eye somewhere btwn 4-6 cups.

2 cups chopped carrots
1-2 cups chopped celery
3/4 cup chopped onion
2 cans (10 1/2 oz. each) cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (equal amounts of flour and butter used to thicken) - I don't usually do this...it's generally thick enough without.
2 cups cooked diced chicken
2 1/2 oz. (about 4 cups) cooked noodles - I use Rotini pasta but you could also use egg noodles.

Heat chicken soup base (or bouillon cubes) and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes a lot...I'd say 6-8 servings.

Cream Cheese Chicken and Vegetable Soup

I don't love the snow or the cold, but I love that it puts me in the mood to make soup! I tried a cream cheese chicken soup last year that just didn't have enough flavor so I was a little hesitant to try this recipe but it proved to be delicious! I love the smooth texture of this soup and unlike a lot of cream soups, it's really rather light on the stomach. I got this recipe from melskitchencafe.com. She has several great soup recipes.

Cream Cheese Chicken and Vegetable Soup

2 Tbsp butter

1 yellow onion, finely diced

2 cloves garlic, minced

2 stalks celery, diced

1/2 cup carrots, diced (about 2 regular or a handful of baby carrots)

3 cups chicken broth

2-3 potatoes, peeled and diced (I used red potatoes and left the skins on.)

1 cup milk

4 Tbsp flour

1 - 8oz. package regular or light cream cheese

2-3 (about 1 lb) boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Creamy White Chili

This is my new favorite chili recipe. I love it! And so does my husband - which is always a bonus. It is really flavorful and tastes great with tortilla chips. It doesn't need to cook all day either - takes about an hour from start to finish. I got this recipe from www.melskitchencafe.com - a GREAT recipe site.

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. Makes about 6 servings.

Maggie's Slow Cooker Taco Soup

It's that time of year for soups and chilis. Our friend Kelly made this soup while we were staying at a cabin in Yellowstone a few years ago. It was delicious so I asked her for the recipe. It's super easy because you just throw everything in a crock pot in the morning and let it cook all day.

Maggie's Slow Cooker Taco Soup

1 chopped onion
1 can chili beans
1 can black beans
1 can kidney beans
1 can corn
12 oz. water
1 can tomato sauce
2 cans diced tomatoes (1 w/ green chilis)
1 package taco seasoning
1 pound boneless, skinless chicken breast (can use frozen)

Add everything to slow cooker and cook on low for 7-8 hours. Just before serving, remove chicken and shred. Serve with sour cream, shredded cheese and tortilla chips.

Aunt Ila's Minestrone Soup

Another good soup recipe. Great on a cold night. I got this recipe from my friend Cami. It's a recipe that's been passed down in her family. And since Cami is my third cousin, well maybe I can claim it as a family recipe too. ;) Cami uses beef boullion cubes instead of canned broth and she also adds 1-2 cans of tomato sauce. She also uses fresh or frozen green beans instead of canned. I've tried all her changes and think they are great so I've stuck with them.

Aunt Ila's Minestrone Soup

1 lb. Italian Sausage, browned and drained
4 cups water
3 stalks celery, chopped
3 carrots, chopped
1 large onion, diced
2 cloves garlic, minced
1-2 14 oz. cans diced tomatoes (I've used fresh tomatoes, diced.)
2 cans beef broth
2 tsp dried oregano
2 Tbsp dried parsley
1/2 tsp dried basil
1 tsp salt
1 tsp sugar
1/2 tsp pepper

Simmer soup on low for 4-6 hours or use a crock pot.

During the last hour add:
1 can string beans
1 can kidney or garbanzo beans (I've always used kidney.)
1 cup noodles, cooked al dente

Loaded Baked Potato Soup

The one thing I love about the weather changing is it puts me in the mood to make soup! I love a bowl of hot soup with fresh homemade bread. Mmmm. This soup is delicious! The recipe comes from http://sisterscafe.blogspot.com.

Loaded Baked Potato Soup

12 oz Applewood smoked bacon

4 stalks celery finely diced

2 large carrots, peeled, finely diced

1 jalapeno, seeded, membrane removed and finely chopped (I left this out)

1 large onion, finely chopped

½ Cup red bell pepper, finely chopped

4 cloves garlic, minced

1 cup thinly sliced ham or Canadian bacon (or mini cubed ham)

32 oz chicken broth (or water & bouillon)

6 oz half and half (I used whole milk)

10 med/lg. potatoes, baked, peeled and mashed

1 teaspoon salt

½ teaspoon pepper

½ Cup milk

4 oz sour cream

1 ½ Cups shredded cheddar cheese

Garnish:

½ Cup sour cream

1 Cup shredded cheddar cheese

1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half. **I just fried the bacon in a separate skillet and simmered everything else in a large pot. Just make sure you simmer the vegetables long enough for them to get soft.

2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.

3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.