This delicious baked potato soup is the perfect meal on a cold rainy day, it pairs well with a hot French loaf and soft butter!

HEARTY BAKED POTATO SOUP

Serves: 6+

Ingredients:
1/2 lb. chopped bacon
2 peeled potatoes, diced
3 tbsp butter
2 cup chopped white onion
2 tbsp all purpose flour
4 cups chicken stock
1 cup half-n-half
1 cup water
1.5 cups instant mashed potato flakes
1 tsp salt & pepper
2 tsp Italian seasoning

Directions:

1.  Boil diced potatoes until tender, [about 15-20 minutes] drain and set side.

2. Brown bacon in large soup pot until crispy, set aside and discard bacon fat.

3. Melt butter in the same soup pot then add chopped white onion and flour. This mixture will create a roux; keep the mixture moving under low heat until the flour is cooked [it will turn a light brown color and smell nutty].

4.  Add drained potatoes, chicken stock and water to roux; stir until combined. Now stir in half-n-half, potato flakes, italian seasoning , salt + pepper and bacon.  Stir some more – it should be fairly thick. Simmer over low heat for 3-4 hours. *soup can be transferred to crock pot at this point – cook on low for 6 hours or on high for 3 hours *

5. Garnish with green onions + cheddar cheese, don’t forget the bread & butter!!!

MEXICAN CHICKEN SOUP aka “Tortilla Soup”

Servings: 6- 8

This hearty soup recipe is adapted from  Barefoot Contessa at Home by Ina Garten.

INGREDIENTS:

2 whole chicken breasts, bone in, skin on

2 oninos

2 white squash

2 celery stalks

4 carrots

4 large garlic cloves

1 [16oz] can corn

2.5 liters chicken stock

1 [28oz.] can crushed tomatoes in puree

2 jalapeno peppers, seeded

1 tsp. ground cumin

1 tsp. ground coriander seed

1 tsp. smoked paprika

1 small cilantro bunch

6 [6in.] white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese and tortilla chips*

DIRECTIONS:

1. Preheat the oven to 350 degrees F.

2. Prepare Chicken:

• Place the chicken breasts skin side up on a sheet pan.
• Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done.
• When the chicken is cool enough to handle, discard the skin and bones, and cut into cubes.
• Cover and set aside.

‘

3. Chop vegetables in large bite size pieces and drain water from corn.

4. Start Soup:

• Heat 3 tablespoons of olive oil in a large pot or Dutch oven
• Add the onions, white squash, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown
• Add the garlic and corn: cook for 30 seconds.
• Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, smoked paprika, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro.

5. Continue Soup:

• Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup.
• Bring the soup to a boil, then lower the heat and simmer for 25 minutes.
• Add the cubed chicken and season to taste.

6.  Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips*.

* Tired of greasy tortilla chips? Try our ez baked tortilla recipe instead!

LENTIL SOUP

Servings: 4

Ingredients:

8 bacon strips

1/2 cup lentils (any variety)

1/4 cup tomato sauce

1/4 onion

2 garlic cloves

1 ltr. water

1 medium cilantro bunch

2 tbsp. oil

1 tsp. cumin

2 tsp .  smoked paprika

salt

1. COOK BACON:

• Preheat oven to 350 degrees.
• Line a baking sheet with aluminum foil; arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping
• Bake in preheated oven to desired degree of doneness, 10 to 15 minutes
• Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate
• Chop bacon intp bite size pieces

2. COOK LENTILS:

• Rinse lentils in cold water several times before adding to cooking pot.
• In a medium-size cooking pot, add lentils, onion, garlic, oil and water; boil for about 30 minutes
• Add tomato sauce, cumin, paprika, cilantro, bacon and salt to taste; simmer on low for another 15 minutes
• Take out garlic and onions before serving

3. ENJOY!

EZ VEGGIE & RICE SOUP

Servings: 4

Who needs canned soup when you can prepare a perfectly healthy and delicious soup in minutes? Leave that can of Progresso in the pantry and treat your family to the real deal!!!

Ingredients:

2 L chicken stock [ I used combination of HM and store bought]

2 large carrots

2 Mexican or Italian squash

1 potato

1/4 rice

1 dried bay leaf

1 tsp. chicken bouillon

Directions:

1. Chop vegetable into bite size chunks and measure out the rice.

2.  Pour chicken stock and bay leaf into large sauce pan. Bring to boil, then lower to heat to medium low, add carrots, potatoes and rice. Cook until potatoes  have softened, about 20 minutes.

3. Add squash, bouillon, salt and pepper to tasted. Cook on low for another 15 minutes or until rice has puffed and squash is soft.

4. Serve and enjoy.