(Closed) Post your favorite soup recipes!

posted 5 years ago in Cooking
Post # 3
781 posts
Busy bee

@Brideonabudgetlauren:  Looks yummy! Here’s my potato soup recipe! 

Amazing potato soup!

3-5 pounds yukon golds (cut into 1/2 in cubes, leave some skin on)
2 yellow onions (chopped)
1/2 gallon whole milk
1 pint heavy whipping cream
sea salt or himalayan pink salt
bacon ends and pieces (sold in a big package basically as scraps for seasoning, but it usually has lots of lean meat!) 
4 cloves garlic (chopped small)
1 cup sour cream (or Greek yogurt) 
green onions (chopped)
shredded cheddar
white wine 
Pick out a generous amount of lean bacon pieces, layering in pan with some fatty pieces (to produce oil to cook bacon) Personally, I cooked 2 full batches, making about 3 solid cups of lean meat. Cook till done, but don’t let meat get too crispy. Remove from pan, Set aside to cool.
Cook onions in bacon grease. Add garlic when onions are almost done, continue cooking for about 4 minutes. Add about a half cup of wine to deglaze the pan. Set aside.
Cook potatoes in a large pot of salted boiling water till tender. Dump out most of the water, leaving enough to almost cover potatoes. 
Add onions and garlic, then pour in milk, and whipping cream. Try to not let mixture boil much, but if you need to thicken it, add about 1/4 cup cornstarch mixed with 1/2 cup cold water, let slightly boil for no longer than one minute, stirring bottom of pan the entire time. Remove from heat. Pick through bacon pieces, throwing away fat. Chop into small pieces. Add to soup. Add sour cream. 
When you serve the soup, top with cheese, green onions and a bit of extra sour cream if desired.
I invented this recipe last night after looking through several potato soup recipes, and not finding anything appealing. I can’t say that it is lowfat, but it’s very comforting, and with weather like this, we could all use a little extra insulation anyway! xoxo 

Post # 4
214 posts
Helper bee

I absolutely LOVE this stuffed pepper soup recipe, but I leave out the cinnamon.

Also, this garlic soup recipe is divine! It seems like it would be overpowering, but it is pretty mellow since most of the garlic is roasted.

Post # 10
168 posts
Blushing bee
  • Wedding: July 2014

@Brideonabudgetlauren:   Oooh I’m making soup this week! Here is one we like for weeknights – super quick and easy. 

Quick Corn & Black Bean Soup – from Weight Watchers (makes 4 servings)

  • 1 box (10 oz) Green Giant frozen corn & butter sauce (I replace this with 2/3 or so cup of whatever frozen corn I have laying around)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed (I don’t like beans so I leave this out)
  • 1 can reduced-sodium chicken broth
  • 1/4 cup chopped green bell pepper
  • 2 tsp. chili powder
  • 1/2 tsp. cumin
  • 2 Tbsp fresh cilantro, chopped, if desired (I leave this out)


– Microwave corn for 2 min or until sauce is partially thawed (since I use different corn, I microwave it for half the time instructed on the packaging)

– Put corn and sauce in sauce pan. Add remaining ingredients except cilantro. Cook over med-high heat for 5-7 min or until hot.

– Sprinkle individual servings with cilantro

What we do: skip the beans, add chopped/shredded/ground turkey or chicken instead (I just cook it ahead of time) and then throw it in the pot with everything. I also add yellow onion and saute that and the green pepper together before putting them in the pot.  Sometimes we have this with a baked potato and sour cream, too. 

Post # 11
7647 posts
Bumble Beekeeper
  • Wedding: July 2012

This thread is making me hungry! Commenting to follow.

Post # 12
379 posts
Helper bee
  • Wedding: July 2013

This recipe is absolutely delicious and by far my favorite soup. It’s made much easier with a food processor to chop everything up.

Cheddar Chowder
Family recipe

2 C water
2 C diced potatoes
½ C carrots
½ C celery
¼ C onion
1 tsp salt
¼ tsp pepper

Boil 10-12 minutes or until potatoes can be poked through with a fork.

White Sauce
¼ C butter
¼ C flour
2 C milk
Melt butter in a saucepan, whisk in flour, boil and then add milk. Heat should be medium low. Whisk until smooth. Boil, and let thicken.
Add 2 cups grated cheddar cheese. Stir until melted. Add to cooked vegetables.
Add 1 cup cooked ham. Simmer until ham is hot. Be careful not to burn.

Post # 14
1092 posts
Bumble bee
  • Wedding: April 2014

@BotticelliLove:  Yes this is the best soup ever! I also use only milk and less butter. I also add about a cup of carrots and celery. It’s so yummy though!

@Brideonabudgetlauren:  I really like this soup also – http://smittenkitchen.com/blog/2010/01/black-bean-soup-toasted-cumin-seed-crema/

I’ve never made the crema though (mostly because I don’t really like cumin). I also puree it all the way and last time I added a bunch of extra veggies that were in the fridge like carrots, spinach, and celery and pureed it all as well. It makes tons of soup and is pretty good for you.

Post # 16
696 posts
Busy bee
  • Wedding: July 2013

I love soup! Its the one thing I know I can always count on to turn out!


One of my favorites is Lemon Chicken Rice



3 c. chicken broth
2 to 3 oz. uncooked regular rice
2 eggs
3 tbsp. lemon juice
Dash of salt
Dash of white pepper
1 Chicken breast diced small seasoned with greek.

In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Add cooked chicken. Do not boil! Season with salt and pepper. Serve immediately. Serves 4. NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.

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