Loaded Baked Potato Chowder

This is another really simple delicious soup. It's actually a Pampered Chef recipe, which means it's GOTTA be good! If you have a deep dish baker stone with a lid, you can actually make this in the microwave!!! Even better! If not, just cook it in a pan. Just make sure you cook the potatoes slower than in the microwave or you'll burn it (I know from experience=).

Loaded Baked Potato Chowder

2 1/2 lbs potatoes (scrubbed or peeled, whichever you prefer)
3 1/2 cups milk
4 oz cream cheese (I use 1/3 less fat), softened
2 tbsp butter
1/4 cup sliced green onions
4 oz sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp ground black pepper
Optional toppings: cooked, chopped bacon, sour cream, steamed broccoli florets, grated cheese for the top, green onions for the top

1. Slice potatoes in half lengthwise; place in Deep Covered Baker. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop or pastry blender.

2. Meanwhile, whisk cream cheese until smooth in a medium sized bowl. Slowly add remaining 3 cups milk (I put in microwave for 30 sec-1 min for better blending), whisk until smooth.
Add cream cheese mixture and butter to potatoes. Microwave, covered, on high 3-5 minutes or until mixture is hot.

3. Carefully remove baker from microwave. Add cheddar cheese to chowder and stir until melted. Stir in green onions, salt and pepper. Serve with toppings, if desired.

Yields 6 servings (8 cups)

Cream Cheese/Potato soup

This recipe is from one of my friends. She made it for us quite a while ago and they have since moved but I've been in a soupy mood lately. I guess that's one thing winter is good for! Try this easy, yummy soup!


Cream Cheese Soup

4 C chicken broth

2 C sliced carrots

1/2 small white onion, finely chopped

4 C potatoes, diced

1/2 t white pepper

16 oz cream cheese, softened

4 C milk

4 T butter

4 T flour

Yummy Tomato Soup

My sister gave me this recipe and she found it on allrecipes.com. It's a homemade tomato soup and very easy to make. I made it in about 25 minutes. Yummy with grilled cheese sandwiches or crackers. Rachael Ray says that if you use San Marzano tomatoes in the can, they aren't as acidic. I found a large can at Kroger but I couldn't find it at Wal-mart. Enjoy!

Rich and Creamy Tomato Basil Soup
1- 28 oz can whole peeled tomatoes, drained and seeded
4 cups tomato juice
14 leaves FRESH basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomato juice in a large saucepan. Before adding tomatoes, squeeze seeds out if desired. Simmer (DO NOT BOIL) for a few minutes just until heated through. Pour into blender and puree adding the basil leaves to blend also. Return the puree to the saucepan. Place the pan over medium heat and stir in the heavy whipping cream and butter. Season with salt and pepper to desired taste. Heat, stirring until the butter is melted. Remember: DO NOT BOIL. It will make the tomatoes more acidic! Sprinkle a little cheese on top, it's yummy!

Kim's Chili

Here's a recipe I actually made up all by myself (shocking, I know). Try it and see for yourself, just don't forget to rate it at the bottom of the post!




Kim's Chili
1 lb ground beef
1/4 cup onions if desired
1-14.5 oz can diced tomatoes (I puree it in the blender)
1 can kidney beans (drained just a bit)
1 can pinto beans (drained just a bit)
1-8 oz can tomato sauce
1/2-6 oz can tomato paste
2 tsp chili powder
2 1/2 tsp kosher salt
3/4 tsp black pepper
3/4 tsp garlic powder
3 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
pinch of sugar
OK, I'm going off of memory here but I think that's right. Brown onions and then add meat. Add sauces and beans and rest of ingredients. Allow to simmer for as long as you want. We love to add rice, cheese and Frito's to make Frito Pie.

Broccoli Cheese Soup

This recipe is from my sister-in-law who used to make it when we went to their house for dinner. It's so simple and yummy! It's great at the end of a cold day and makes a lot of leftovers.


6 chicken bouillon cubes
3 quarts water
1-16 oz bag frozen broccoli (or fresh)
3-4 large carrots, sliced, grated or chopped
1 cup diced potatoes

Boil the water and bouillon cubes. Add vegetables. Simmer until desired tenderness of vegetables is reached.

Melt:
1 cube butter
1/2 cup flour

Stir into pot with a whisk. After it thickens a bit, add 16 oz Velveeta (1/2 of a huge block) and allow to melt. If it's still a little too thin for your liking, add a little more butter/flour mixture.