Soups

Ham Chowder
6-8 potatoes diced
2 stalks celery
1/2 white onion diced up
1 can chicken broth
1 chicken bullion cube
1-2 C. diced ham
salt and pepper
1 stick of margarine or butter
1/2 C. flour
2 2/3 C. milk
grated cheddar cheese

Cut up the veggies and ham then put in a lg. pan. Add broth, chicken bullion cube and enough water to barely cover the veggies. Add salt and pepper to taste. Cook until tender. While veggies are cooking, melt butter in sm. saucepan and whisk in flour. Add milk to the flour mixture, whisking continuously. Cook on med. heat until it thickens. Add the milk mixture to the veggies. Stir, serve and enjoy! We sprinkle cheese on top of the soup and sometimes even add cheese to the soup when combining all ingredients to make it even easier.
posted by Colette


America's Best Baked Potato Soup

12 servings- see my comments...

5 Med. Baking potatoes
8 Slices of Bacon
1 Cup sweet Onions
2/3 Cup Flour
6 Cups Chicken Broth
2 Cups Half and Half
1/4 Cup fresh parsley
1 1/2 tsp. minced garlic
1 1/2 tsp. dried basil
1 tsp. salt
1 tsp. pepper
1/2 tsp. hot sauce
1 3/4 cup shredded Cheddar Cheese

Directions:
Wash potatoes and bake at 400 for 1 hour; let cool. Peel potatoes and cut into bite size pieces. Cook bacon until crisp. Use drippings to cook onions until tender. Add flour.

Gradually add chicken broth; cook over medium heat, until mixture is thickened and bubbly. Stir in potato, half and half, and next 6 ingredients. Bring to a simmer and cook, uncovered, 10 minutes.

Stir in 1 cup of cheese. Cook until cheese melts. Put soup in individual bowls and top with cheese, bacon, and green onions.

This recipe is awesome and tastes like Red Robin's Baked Potato Soup. My favorite soup! I halved this recipe and used 3 potatoes.

Recipe from cdkitchen.com
Submitted by Denise