Type what you have

Ingredients

• ✓ butter
• leek
• salt
• pepper
• cornstarch
• chicken broth
• potato
• heavy cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
2. 2 Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.
3. 3 Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.

By Julie

Ingredients

• ✓ butter
• leek
• celery
• chicken broth
• vegetable broth
• potato
• carrot
• salt
• bay leaf
• heavy cream

Instructions

1. 1 Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.
2. 2 Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
3. 3 Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.

By Andrea Luhman

Ingredients

• ✓ butter
• russet potato
• onion
• vegetable broth
• mascarpone cheese
• salt
• black pepper
• lemon juice
• salmon
• mascarpone cheese
• chive

Instructions

1. 1 Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
2. 2 Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
3. 3 Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
4. 4 Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

By Swiss Phil

Ingredients

• ✓ butter
• onion
• mushroom
• chicken broth
• soy sauce
• paprika
• dill weed
• milk
• all-purpose flour
• sour cream
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Ingredients

• ✓ butter
• onion
• mushroom
• dill
• paprika
• soy sauce
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ butter
• onion
• celery
• red bell pepper
• garlic
• tarragon
• caraway seed
• all-purpose flour
• beef stock
• half-and-half
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner

Ingredients

• ✓ butter
• olive oil
• carrot
• cabbage
• cauliflower
• leek
• garlic
• tomato
• tomato paste
• water
• milk
• light cream
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
2. 2 Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
3. 3 Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.

By Danny Waters

Ingredients

• ✓ butter
• onion
• bread
• chicken broth

Instructions

1. 1 Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
2. 2 Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

By CORWYNN DARKHOLME

Ingredients

• ✓ butter
• all-purpose flour
• milk
• chicken bouillon
• black pepper

Instructions

1. 1 Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.

By Nell Marsh

Ingredients

• ✓ butter
• fennel bulb
• vegetable broth
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Pour in broth, and simmer until fennel is tender, about 15 more minutes.
2. 2 Ladle into soup bowls and season with salt and pepper.

By ADAMGODES

Ingredients

• ✓ butter
• zucchini
• chicken broth
• salt
• curry powder

Instructions

1. 1 Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder; cook until zucchini is soft, about 15 minutes.
2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup.

By Julia L

Ingredients

• ✓ butter
• onion
• chicken broth
• tomato
• kale
• white bean

Instructions

1. 1 Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
2. 2 Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

By Heidirs

Ingredients

• ✓ butter
• onion
• all-purpose flour
• chicken broth
• milk
• cheddar cheese

Instructions

1. 1 Melt butter in a 3-quart saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Stir in flour to make a roux. Add broth and cook, stirring constantly, until the mixture is slightly thickened. Add milk and cook until just boiling, stirring constantly.
2. 2 Working in batches, blend the soup in a blender until smooth.
3. 3 Return the soup to the saucepan and cook over medium heat until just boiling. Remove from the heat and whisk in cheese until melted.

By Maureen

Ingredients

• ✓ butter
• olive oil
• yellow onion
• garlic
• english cucumber
• zucchini
• vegetable broth

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter and oil in a large saucepan over medium-high heat until butter melts.
3. 3 Add onion and garlic; sauté until translucent, 3 to 5 minutes.
4. 4 Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes.
5. 5 Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes.
6. 6 Purée soup with an immersion blender until smooth.

By virgi

Ingredients

• ✓ butter
• onion
• potato
• radish green
• chicken broth
• heavy cream
• radish

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.
3. 3 Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.

By LAURA NASON

Ingredients

• ✓ butter
• sugar pumpkin
• brown sugar
• curry powder
• chicken broth
• pumpkin seed oil
• sour cream
• pumpkin seed

Instructions

1. 1 Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
3. 3 Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

By lintlin

Ingredients

• ✓ butter
• onion
• vegetable broth
• white wine
• salt
• pepper
• baguette
• mozzarella cheese

Instructions

1. 1 Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
2. 2 Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

By Zabocka

Ingredients

• ✓ butter
• tomato
• chicken broth
• white sugar
• onion
• baking soda
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, chicken broth, butter, sugar, onion, and baking soda in a large stock pot.
3. 3 Bring to a boil over medium-high heat; reduce heat to low and simmer for 30 minutes.
4. 4 Stir in cream until heated through.
5. 5 Serve and enjoy!

By Lee Ann

Ingredients

• ✓ butter
• onion
• thyme
• beef consomme
• bay leaf
• white wine
• baguette
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté for 5 to 10 minutes, or until tender. Stir in thyme, then remove from the heat.
3. 3 In a large pot over high heat, combine the consommé, bay leaves, and white wine. Bring to a boil, then reduce heat to low, stir in the sautéed onions, and cook until heated through, 10 to 15 minutes.
4. 4 Ladle soup into four individual oven-safe bowls, filling each about 3/4 full. Top each bowl with two baguette slices and cover with mozzarella.
5. 5 Bake in the preheated oven until mozzarella is melted and bubbly, 10 to 15 minutes.

By Stephanie

Ingredients

• ✓ butter
• onion
• celery
• chicken broth
• broccoli floret
• all-purpose flour
• milk
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.
3. 3 Add broccoli and broth, cover, and simmer for 10 minutes.
4. 4 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
5. 5 Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
6. 6 Serve hot and enjoy!

By Jessie A

Ingredients

• ✓ butter
• onion
• zucchini
• garlic
• vegetable broth
• water
• heavy cream
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
2. 2 Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.

By MG

Ingredients

• ✓ butter
• tomato
• tomato juice
• basil
• heavy cream
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomatoes and juice in a stockpot over medium heat; bring to a simmer. Cook until tomatoes have softened, about 30 minutes.
3. 3 Remove the pot from heat. Add basil leaves to the pot.
4. 4 Use an immersion blender to purée soup until smooth.
5. 5 Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted, about 5 minutes. Do not boil. Season with salt and pepper.
6. 6 Serve hot and enjoy!

By MARBALET

Ingredients

• ✓ butter
• onion
• potato
• broccoli
• chicken broth
• salt
• black pepper
• heavy cream

Instructions

1. 1 Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called "sweating" and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.
2. 2 Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.
3. 3 Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.

By Elizabeth Zyla

Ingredients

• ✓ butter
• pumpkin
• vegetable stock
• water
• sour cream
• green curry paste
• coriander
• garlic

Instructions

1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Ingredients

• ✓ butter
• delicata squash
• onion
• vegetable broth
• greek yogurt
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
3. 3 Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
4. 4 Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
5. 5 Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
6. 6 Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

By Stella

Ingredients

• ✓ butter
• delicata squash
• onion
• vegetable broth
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. 2 In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. 3 Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. 4 Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

By Sue Haser

Ingredients

• ✓ butter
• andouille sausage
• onion
• pumpkin puree
• thyme
• chicken stock
• brown sugar
• praline liqueur
• heavy cream

Instructions

1. 1 Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. 2 Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. 3 Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.

By MARBALET

Ingredients

• ✓ butter
• onion
• celery
• water
• potato
• american cheese
• milk
• all-purpose flour
• parsley

Instructions

1. 1 Melt butter in a large pot over medium heat. Sauté onions and celery in hot butter until tender, 5 to 10 minutes.
2. 2 Stir in water and potatoes. Bring to a boil and simmer until potatoes are tender. Add cheese and stir until melted.
3. 3 Stir milk and flour together in a medium bowl until flour is mostly dissolved; pour slowly into soup, stirring constantly. Cook until soup is thickened, about 5 minutes.
4. 4 Portion soup into bowls and garnish with parsley to serve.

By Joan Zaffary

Ingredients

• ✓ butter
• yellow onion
• beef broth
• beef consomme
• romano cheese
• salt
• pepper
• french bread
• gruyere cheese

Instructions

1. 1 In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
2. 2 Pour in beef broth and consomme and simmer 10 minutes.
3. 3 Preheat oven broiler.
4. 4 Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
5. 5 Place bowls under broiler until cheese melts.

By Morris

Ingredients

• ✓ butter
• carrot
• scallion
• garlic
• chicken broth
• orzo
• spinach
• salt
• black pepper

Instructions

1. 1 Melt butter in a stockpot over medium heat. Add carrots, scallions, and garlic; cook and stir until scallions are soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil.
2. 2 Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

By JULBREN1020