RS Soup Recipes from Broadcast Dinner

Potato Soup - Kristen Smith Dayley
3 Tbs. Butter c. finely chopped onion
2 Tbs. Flour1 pound (2 medium) baking potatoes, peeled and cut into 1/2" cubes (to avoid peeling, can use red potatoes)
2 c. chicken broth
1/2 tsp. Salt
1/4 tsp. white pepper
1/4 tsp. black pepper
1 tsp. dried basil
1/2 tsp. garlic salt
1 c. half and half (or whole milk)Garnish with:
Grated cheddar cheese, sour cream, crumbled bacon and chopped green onion
Melt butter in a 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, white and black pepper, basil and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half and half. Heat through. Serve with garnishes.
Note that this recipe only serves 4. I ALWAYS double it when I make it.

Broccoli Cheese Soup – Sheila Mackey
1 ½ pounds fresh broccoli, chopped
3 Tbs margarine or butter
¼ cup chopped onion
3 Tbs flour
2 cups chick broth
2 cups half and half or light cream
1 tsp salt
¼ tsp nutmeg
1 cup cheddar cheese
Cook broccoli in small amount of salted water until tender, drain and set aside. Make a roux by melting butter in a heavy soup pot over medium heat. Add onion and cook until translucent. Stir in flour. Slowly add broth and milk, cooking and stirring until thickened. Add salt, nutmeg, and cooked broccoli. Warm through. Just before serving, stir in cheese. Makes 6 servings.

Tortilla soup – Sindy Montague
½ bunch cilantro, well washed (leaves only)
2-3 cloves garlic
½ medium onion, chopped
2 large carrots, pealed and sliced
2 large stalks of celery sliced
1 jalapeño, seeds and veins removed and sliced
2 small cans of green chilies
8 cups of chicken stock/broth
1 (14.5 ounce) can of stewed tomatoes
2 tsp. Cumin
1 tsp. Salt
3 cups cooked chicken breast, chopped and shredded (may be canned)
2 cans black beans drained and rinsed
Tortilla chips for garnish
1 cup grated Monterey Jack cheese for garnish
Sour crème for garnish
Sliced avocado for garnish
Preparation: Sauté in small amount of olive oil or chicken broth - garlic, onion, carrots, celery and jalapeño until onion in clear and carrots are tender. Puree sautéed vegetables, tomato, chilies and cilantro in blender or food processor. Heat chicken broth; add pureed mixture, cumin and salt. Bring to a boil, reduce heat and simmer about 20 minutes. Add chicken and beans; simmer another 10-15 minutes. Garnish with shredded cheese, tortilla chips, avocado and sour crème.

Chicken Noodle Soup – Bonnie Stowell
3 chicken breasts, cook in 3 c. water
1 c. chopped onion
1 c. chopped celery
1 c. thinly sliced carrots
1 can chicken broth
1 ½ tsp. Sage
1 tsp. Marjoram
1 tsp. garlic powder
1 can cream of chicken soup
salt and pepper to taste
1 c. uncooked noodles
After boiling chicken breasts for 20-30 minutes, cut up. Add the vegetables and seasonings and cook for 20 minutes. Add the noodles and cook for another 20 minutes. Stir in cream of chicken soup last.