Its "National Soup Month"...

KDENISE977

KDENISE977

New Member
I need to find a GOOD easy loaded baked potato soup for the crockpot. I've found a few online but none seem like they'd be that great :ohwell:
 
getbent

getbent

Thats how them b*tch's R
KDENISE977 said:
I need to find a GOOD easy loaded baked potato soup for the crockpot. I've found a few online but none seem like they'd be that great :ohwell:
Click to expand...

Would it be considered a loaded baked potato soup if the bacon, cheese, sour cream etc was placed on top of your bowl of soup?
 
Railroad

Railroad

Routinely Derailed
Retrodeb54 said:
:cds: Why wasn't I informed before now? Half the month is gone. Oh well, I celebrate soup daily.

Anyone have any great tried and true 'easy' soup recipes they want to share?


:coffee:
Click to expand...

My Chicken Stew

3 to 5 large thighs
4 cans of chicken broth
Poultry seasoning
Emeril's Essence (original)
1 bag of Stew Vegetables
A fist full of broken Angel Hair pasta
1/3 cup of corn starch
Salt & Pepper

In a medium-sized sauce pan, liberally cover the bottom with poultry seasoning. Add about 3 tablespoons of Emeril's Essence.
Add the thighs. Dust them with more poultry seasoning and a dash of Emeril's essence.
Add enough chicken broth to cover the pieces, plus about 1/4 inch of broth.
Bring the pot to a boil and boil for about 30 minutes. Turn off the heat, remove the thighs, let them cool, cut the meat off the bones, and return the meat to the pot. I like to use the skin as well, some folks don't.
Add the vegetables and bring the pot to a boil again.
Add the Angel hair.
After 10 minutes, make a milk of the corn starch and cold tap water in a cup, stirring with a fork until there are no lumps. You should have about a half-cup of "milk" when it's about right. Stir just enough of the "milk" into the boiling pot for a glaze to begin forming on the vegetables and for the broth to start thickening.
Take it off the heat and let it rest about 5 minutes. Salt and pepper to taste, stirring them in, and serve.
 
mamatutu

mamatutu

mama to two
Retrodeb54 said:
:cds: Why wasn't I informed before now? Half the month is gone. Oh well, I celebrate soup daily.

Anyone have any great tried and true 'easy' soup recipes they want to share?


:coffee:
Click to expand...

You are the official soup lady of the forum! We will not let this happen again! Marking my calendar! :lol:

My contribution from my River Road Recipes published by Junior League of Baton Rouge 1979. Yum!

Artichoke/Oyster Soup

1/2 cup butter
1 large onion chopped
1 bunch green onion chopped
2 pods garlic pressed
1 TB parsley chopped
2 dozen oysters
2 1 lb cans of artichoke hearts, quartered
1 cup oyster liquor or water
1 10-3/4 oz cream of mushroom soup
1 bay leaf
Salt and pepper to taste

Melt butter in dutch oven. Add onions and cook transparent. Add garlic and parsley, cook 2 to 3 more mins. Add oysters, cook 3 to 4 more mins. Add drained, quartered artichoke hearts, cook 3 more minutes. Add oyster liquor, mushroom soup, bay leaf. Cook 20 mins. Prepare 30 mins or so before serving to allow flavors to combine. Salt and pepper to taste. Remove bay leaf. Serves 4 to 6.
 
Retrodeb54

Retrodeb54

Surely you jest ...
Railroad said:
My Chicken Stew

3 to 5 large thighs
4 cans of chicken broth
Poultry seasoning
Emeril's Essence (original)
1 bag of Stew Vegetables
A fist full of broken Angel Hair pasta
1/3 cup of corn starch
Salt & Pepper

In a medium-sized sauce pan, liberally cover the bottom with poultry seasoning. Add about 3 tablespoons of Emeril's Essence.
Add the thighs. Dust them with more poultry seasoning and a dash of Emeril's essence.
Add enough chicken broth to cover the pieces, plus about 1/4 inch of broth.
Bring the pot to a boil and boil for about 30 minutes. Turn off the heat, remove the thighs, let them cool, cut the meat off the bones, and return the meat to the pot. I like to use the skin as well, some folks don't.
Add the vegetables and bring the pot to a boil again.
Add the Angel hair.
After 10 minutes, make a milk of the corn starch and cold tap water in a cup, stirring with a fork until there are no lumps. You should have about a half-cup of "milk" when it's about right. Stir just enough of the "milk" into the boiling pot for a glaze to begin forming on the vegetables and for the broth to start thickening.
Take it off the heat and let it rest about 5 minutes. Salt and pepper to taste, stirring them in, and serve.
Click to expand...

Can this be done with breasts? I only eat white meat chicken is why I ask.

:coffee:
 
Railroad

Railroad

Routinely Derailed
Retrodeb54 said:
Can this be done with breasts? I only eat white meat chicken is why I ask.

:coffee:
Click to expand...

I love playing with breasts.

You can make this recipe with breasts, but white meat is too dry for my taste. So I would cut the meat up into smaller chunks, or cut it with the grain (instead of across the grain as I do with dark meat) in order for it to soak up more broth and fat.
 
mamatutu

mamatutu

mama to two
Here is one more that is even easier and delicious from the same cookbook I mentioned earlier.

Cream of Onion Soup (variation of French onion)

2 medium yellow onions sliced
1/2 cup butter
2-1/2 TB flour
2 cubes beef bullion
2 cups boiling water
Salt to taste
Red pepper seasoning, flakes or powder, to taste
Tabasco sauce

Sauté onions in butter until translucent in 1-1/2 qt. pot, do not brown. Stir in flour. Dissolve bullion in boiling water, and gradually add to butter/onions. Reduce heat and simmer 20 mins. Add salt and red pepper choice to taste. Serve Tabasco on side to taste. Serves 4. I have always doubled the recipe. A quarter cup is not enough!
 
Bann

Bann

Doris Day meets Lady Gaga
PREMO Member
On Sunday, I made my own version of "Unstuffed Cabbage Soup" and Vrai's recipe for Cabbage Soup.

2 Lbs. ground beef
1 Lg. onion
1 Lg. can diced tomatoes
1 bottle V-8 Spicy (I used low sodium, but the soup definitely needed salt when I was done, and I don't use a lot of salt)
1 Lg head of cabbage
1 Lg can of corn (you can use frozen, I just had this left from another recipe I made over the holidays)

Brown the ground beef with onion & minced garlic. Add the V-8 juice, and then the cabbage. Cover & let cabbage cook down a bit, then add the rest of the ingredients. Simmer until the cabbage is fully cooked.

Made this Sunday for Monday's dinner (I had a meeting to go to, and wanted to have a fast dinner). I bought Ciabatta bread & a Jalapeno Focaccia bread to serve with it. :yum:

So far, it's served 4 for dinner (with 2nds)and lunch X2 for 3 people. (I took some for lunch yesterday, too) We still have soup left!
 
frequentflier

frequentflier

happy to be living
Bann said:
On Sunday, I made my own version of "Unstuffed Cabbage Soup" and Vrai's recipe for Cabbage Soup.

2 Lbs. ground beef
1 Lg. onion
1 Lg. can diced tomatoes
1 bottle V-8 Spicy (I used low sodium, but the soup definitely needed salt when I was done, and I don't use a lot of salt)
1 Lg head of cabbage
1 Lg can of corn (you can use frozen, I just had this left from another recipe I made over the holidays)

Brown the ground beef with onion & minced garlic. Add the V-8 juice, and then the cabbage. Cover & let cabbage cook down a bit, then add the rest of the ingredients. Simmer until the cabbage is fully cooked.

Made this Sunday for Monday's dinner (I had a meeting to go to, and wanted to have a fast dinner). I bought Ciabatta bread & a Jalapeno Focaccia bread to serve with it. :yum:

So far, it's served 4 for dinner (with 2nds)and lunch X2 for 3 people. (I took some for lunch yesterday, too) We still have soup left!
Click to expand...

I LOVE this recipe and made some last week...I use red kidney beans instead of corn :drool:
 
Retrodeb54

Retrodeb54

Surely you jest ...
My friend in Tenn. told me to look this up so I thought I'd share. Some great stuff.

Southern Living
Recipes/Food Section
Click into 51 Satisfying Soups & Stews

:coffee:
 
vraiblonde

vraiblonde

Board Mommy
PREMO Member
Patron
I make chili and cabbage soup on a fairly regular basis, and beef stew a couple times a year. Some of my other favorites:

Ham & bean
Potato corn chowder
Sausage lentil
Chicken noodle
Cream of mushroom
Clam chowder
Cream of crab

I just love soup.
 
getbent

getbent

Thats how them b*tch's R
Railroad said:
My Chicken Stew

3 to 5 large thighs
4 cans of chicken broth
Poultry seasoning
Emeril's Essence (original)
1 bag of Stew Vegetables
A fist full of broken Angel Hair pasta
1/3 cup of corn starch
Salt & Pepper

In a medium-sized sauce pan, liberally cover the bottom with poultry seasoning. Add about 3 tablespoons of Emeril's Essence.
Add the thighs. Dust them with more poultry seasoning and a dash of Emeril's essence.
Add enough chicken broth to cover the pieces, plus about 1/4 inch of broth.
Bring the pot to a boil and boil for about 30 minutes. Turn off the heat, remove the thighs, let them cool, cut the meat off the bones, and return the meat to the pot. I like to use the skin as well, some folks don't.
Add the vegetables and bring the pot to a boil again.
Add the Angel hair.
After 10 minutes, make a milk of the corn starch and cold tap water in a cup, stirring with a fork until there are no lumps. You should have about a half-cup of "milk" when it's about right. Stir just enough of the "milk" into the boiling pot for a glaze to begin forming on the vegetables and for the broth to start thickening.
Take it off the heat and let it rest about 5 minutes. Salt and pepper to taste, stirring them in, and serve.
Click to expand...

My mom made something similar but used egg noodles. We'd then put it over rice. Carb overload but sooo good. Definitely a comfort food for me.
 
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