BROCCOLI CHEESE SOUP

Oh how I love soup on a cold winter day!  Snow is in the forecast for tomorrow, so I decided to make a pot of soup, but I wanted something different and new.  I found this recipe on the blog RECIPE SHOEBOX.   I made a few adjustments to suit my family's taste....I added cooked chicken, and instead of 1/2 lb of Velveeta cheese, I used 1 lb. we like things cheesy at our house, and I think it makes the soup a little thicker which we also like.  I am posting the original recipe from RECIPE SHOEBOX, but I will put my additions and adjustments in parenthesis.  Hope you give this one a try!

Broccoli Cheese Soup
(Recipe from: Recipe Shoebox blog)

1 tbs oil (I used olive oil)
3 cups water
2 cups uncooked egg noodles
1 pkg (10oz) chopped broccoli, thawed
3 cups milk
1 medium onion, chopped
3 chicken bouillon cubes
1/2 tsp salt
1/2 lb. Velveeta cheese, cubed ( I used 1 lb.)
pepper and garlic powder to taste ( I used 1/2 tsp minced garlic)
2 cups chicken, cooked and shredded ( this is my addition)

Heat oil, add onions.  Saute 3 minutes.  Add water.  Heat to boiling. Stir in bouillon cubes until dissolved.  Add noodles and salt gradually so mixture continues to boil.  Cook 3 minutes, stirring occasionally.  Add broccoli and garlic, cook 3 minutes more.  Add milk, pepper, and cheese (this is where I added my chicken).  Stir until cheese melts.  Serves 6.

SLOW COOKER TACO SOUP.....TWO HEADS ARE BETTER THAN ONE!!

A few years ago before I had my son, I was at work looking at a cookbook in my downtime, and found a yummy sounding recipe for SLOW COOKER TACO SOUP. I showed it to some of the girls I worked with, and it made us so hungry that we decided to have a Chili/Soup potluck that Friday. I decided to make Chicken & Dumplings, and another girl wanted to make the Taco Soup recipe I had found. We analyzed the recipe, and made some adjustments to suit our tastes. She went home, and came in the next day with the finished product.......let's just say that with our combined effort, we proved that two heads are always better than one! YUMMO, thanks Shelly!!!

Slow Cooker Taco Soup:
(From: Angie & Shelly)

1-2lbs ground beef (I normally use about 1 1/2lbs)
1 15oz can chili beans, with liquid
1 15oz can kidney beans, with liquid
1 15oz can whole kernel corn, with liquid
1 8 oz can tomato sauce
1-2 cups water (depending on how thick or thin you like your soup)
1 1/2-2 pkg taco seasoning (Shelly used 2, I normally use 1 1/2)
1 16oz jar salsa
1 can Rotel tomatoes

In a medium skillet, brown the ground beef. Drain; add to slow cooker along with the rest of the ingredients. Mix well, and cook on low for 8 hours. Top with shredded cheese, and serve with Fritos, or Tostidos.

NANA'S LOADED POTATO SOUP

This recipe was given to me by my husband's Stepmom. After having my son, she made this warm and yummy soup for us until I could get back in the groove of things. It soon became a family favorite! A few days ago, a foodie friend of mine who has a food page on Facebook, posted another recipe for LOADED POTATO SOUP that sounds really good as well. She also posted a recipe for HAM & CHEESE BISCUITS. I decided to make these biscuits last night along side my soup recipe. The only problem was I didn't have any diced ham or parsley. So I improvised and used crumbled bacon instead of the ham, and Italian Seasoning instead of the Parsley. One word......YUMMMMM!! She also said she has used sausage in these as well. Thank you Sarah for sharing your yummy recipes with me! Today I am posting all three of these recipes. Try them all and find your family favorites!

Nana's Loaded Potato Soup:
(From: Angie's Kitchen)

6-7 potatoes, peeled and cubed

1 small onion, chopped
1 8-ounce package cream cheese, softened
1 stick butter
1 teaspoon garlic salt
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups milk
6 strips bacon, chopped

Cover potatoes and onions with water (just enough to cover, you will not drain this off) and cook until tender. Do not drain. When tender, add cream cheese, cubed. Stir until creamy. Add butter, garlic salt, soups and milk. Cook until thick and creamy. Serve with shredded cheese , green onion and extra bacon, if desired.

**In this recipe, I substituted garlic season salt for the garlic salt. Also, I adjust the milk according to how thick or thin I want the soup. Enjoy!



Loaded Potato Soup:
(From: Sarah @ What's Cookin')

‎1 lb peppered bacon, fried & crumbled

1 large onion
1 C chopped carrot
1 C chopped celery
1 bag red potatoes, peeled & diced
6 C shredded cheddar cheese
4 cans cream of chicken soup
3 C sour cream
4 1/2 C Milk
Salt & Pepper

Place potatoes in stock pot & cover with water, cook until tender. Meanwhile, sauté onion, celery & carrots in butter. After potatoes are tender add all ingredents & let simmer.



Ham & Cheese Biscuits:
(From: Sarah @ What's Cookin')

‎2 C Bisquick

1 C shredded cheese
1 C diced ham (I used bacon)
2/3 C milk
1/4 C oil
1 egg
Garlic salt, Pepper & Parsley to taste ( I used Italian Seasoning instead of Parsley)

Mix all ingedients & pour into greased muffin tins. Bake for 20 minutes at 375 degrees