Best-Ever Potato Soup

6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 oz) chicken broth
1/2 cup chopped onion
1 tblsp dried parsley flakes
1/2 tsp. each celery seed, salt and pepper
3 tblsp all-purpose flour
3 cups milk
8 oz. process cheese (Velveeta,) cubed
2 green onions, thinly sliced, optional

In a large saucepan, cook bacon until crisp, drain. Add potatoes, broth, carrot, onion, parsley, celeryseed, saltandpepper. Coverand simmer until potatoes are tender, about 15minutes.

Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2minutes. Add cheese, stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.

Chicken Soup

I got this recipe from my mom. It is delicious!! We served with the home-made muffins below.

6 c. chicken broth
1/2 c.diced carrots
1/2 c. diced celery
1small onion diced
1 bay leaf
1/2 c. rice (I think next time I will try 1 cup)
salt and pepper to taste
Left over chicken or ham (I used canned chicken from Costco)

Bring broth to a boil and add rest of ingredients. Cover and simmer for 20 minutes until vegetables are soft.

Makes 8 servings

Leslie's Italian Tortellini Soup

This is Kelly Mousley's recipe from the ward cookbook. So many of you moved in after it was published, I thought I'd add this. Matt says it's the best soup he's ever had!

4 (14 1/2 oz.) cans stewed tomatoes
2 (14 1/2 oz.) cans low-salt beef broth or bouillon
2 Tbsp. chopped fresh basil (or more)
1/2 tsp. freshly ground pepper
1 medium zucchini, halved and thinly sliced
3/4 lb. fresh or frozen green beans
3/4 lb. Italian sausage (loose), browned and drained (1/2 of sausage may be hot)
8 oz. fresh or frozen tortellini with cheese
1 tsp. minced garlic
3/4 tsp. oregano

Combine tomatoes, broth, basil, and pepper in large stock pot and bring to a boil. reduce heat. Add remaining ingredients and cook approximately 10 to 15 minutes, until tortellini is tender. Serve with grated Parmesan cheese.

(You can always adjust the recipe to how spicy your own kids like things. I like to cook this in the crockpot and add the zucchini and tortellini near the end.)

Green Enchilada Soup

ok so I saw it on Rachael Ray but it is yummy.

1 can (20 oz) green enchilada sauce
20 oz water or chicken broth
1 can (20 oz) hominy
1 large yellow onion
2 tbl minced garlic
salt to taste
2 cups cubed chicken, pork or beef

Throw all ingredients into your crock pot and simmer. When ready to serve crush tortilla chips over the top and enjoy!!

Chili

Here is the chili from the Dutch Oven Party. We also doubled this recipe for a 12" stew pot.

1 lb. browned ground beef with onion to taste.
2 cloves of garlic (1/2 tsp. powder)
1 qt. stewed tomatoes
1 can black beans
1 8 oz. can tomatoe sauce
2 tsp. chili powder
1 tsp. basil
1/4 tsp. pepper

Add all ingredients except beef and bring to a boil. Then add browned ground beef. Simmer till consistency you like and serve with cheese and sour cream.

Taco Soup

1 lb. hamburger, browned and seasoned
1(28 oz. can tomatoes)
1 Tbsp. chili powder
1 pkg. taco seasoning
1/2 c. salsa
2 (10 oz.) can corn
1/2 c. onion
1 can black beans

Brown meat and onions. Add rest of ingredients; simmer for at least 30 minutes. (I like to simmer or about 2 hours). Top with grated cheese, sour cream and frito lay chips.

Potato Cheese Soup

Now that the weather is turning colder, soup has sounded really good.

2 cups chicken broth
1/4 cup butter
1/4 cup flour (if wanting a GF recipe use sweet rice flour)
2 Cups milk
1/8 tsp. salt
dash pepper
2 cups monteray cheese
4 - 5 medium potatoes (cubed and boiled)

In a medium saucepan melt butter, stir in flour, salt and pepper. Add milk slowly so there are no lumps. Cook and stir till slightly thickened and bubbly. Stir in broth. Bring to a boil over medium heat and add cheese slowly to melt evenly. Add boiled potatoes.

This goes very well with rolls, or sour dough bread.

Chili

Since the weather has turned cooler, I thought it would be fun to give you our favorite chili recipe. Here goes:

1 1/2 lbs. ground beef
2 Cups Onion, Chopped
1 Cup Green Pepper, Chopped
4 Cloves Garlic, Minced

2 (15-16 oz.) Cans Kidney, pinto, and or black beans, rinsed and drained
2 (14.5 oz) Cans Diced Tomatoes, undrained
1 (15 oz.) Can Tomato Sauce
1 Cup Water

2 Tbsp. Chili Powder
1 tsp. Dried basil, crushed
1/2 tsp. Black Pepper

1. In a 4-quart Dutch oven cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender. Drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper.

2. Bring to boiling then reduce heat. Simmer covered for 20 minutes, stirring occasionally. (I have also made it by browning the meat, onions, peppers, and garlic, then throwing it into the crockpot with all the other ingredients and cooked in on low for several hours--works great!)

Is great to eat plain, or with cheese and/or sour cream. Make a one-dish meal by adding fritos, cheese, lettuce, and sour cream.