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Creamy Cheddar Cheese Soup
Soup American

Creamy Cheddar Cheese Soup

4.6

Prep
10 min
Cook
20 min
Total
30 min

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

Creamy Hash Brown Potato Soup
Soup American

Creamy Hash Brown Potato Soup

4.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.
  2. 2 Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
  3. 3 Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.

By MICSHELLIE

Easy Sweet Potato Soup
Soup American

Easy Sweet Potato Soup

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
  3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
  4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
  5. 5 Serve and enjoy!

By S Mcc

Poblano Chile Pepper Soup
Soup Mexican

Poblano Chile Pepper Soup

4.1

Prep
10 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven's broiler.
  2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
  3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
  4. 4 In a small saucepan over medium heat, warm milk and set aside.
  5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Poor Irish Soup
Soup European

Poor Irish Soup

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil. Reduce heat to low; cover and cook until the potatoes are soft, about 30 minutes. Carefully separate the meat from the bone of the ham hock and dispose of the bone, adding the meat back to the soup. Stir in the cream; season with salt and pepper.

By SStephan

Erin's Cheesy Broccoli Soup
Soup American

Erin's Cheesy Broccoli Soup

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
  2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
  3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Best Cream Of Broccoli Soup
Soup American

Best Cream Of Broccoli Soup

4.6

Prep
10 min
Cook
25 min
Total
35 min

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

Shrimp Chowder
Soup American

Shrimp Chowder

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
  3. 3 Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
  4. 4 Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.

By CORWYNN DARKHOLME

Chicken and Dumplings IV
Soup American

Chicken and Dumplings IV

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
  2. 2 Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
  3. 3 In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
  4. 4 Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

By Carri

Chicken and Rice Soup I
Soup American

Chicken and Rice Soup I

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
  2. 2 Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
  3. 3 Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.

By Nell Marsh

Cheesy Potato Soup
Soup American

Cheesy Potato Soup

4.7

Prep
10 min
Cook
30 min
Total
40 min

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

Best Baked Potato Soup
Soup American

Best Baked Potato Soup

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, until fork-tender, about 7 to 8 minutes. When cool enough to handle, scoop out the flesh.
  3. 3 Melt butter in a large saucepan over medium heat; stir in flour and cook until well combined, about a minute. Whisk in milk, a little at a time, stirring constantly until thickened.
  4. 4 Stir in cooked potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through.
  5. 5 Serve topped with remaining bacon, onions and cheese.
  6. 6 Enjoy!

By TLNATION

Potato, Leek, and Pea Soup
Soup American

Potato, Leek, and Pea Soup

3.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
  2. 2 Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
  3. 3 Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
  4. 4 Pour the soup into a blender, filling the pitcher no more than half full.
  5. 5 Hold down the lid of the blender with a 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. Alternately, you can use a stick blender and puree the soup in the pot.
  6. 6 Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

By Diane

Cream of Celery Soup
Soup American

Cream of Celery Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour chicken stock into a large pot, and bring to a boil. Add celery, carrots, and onion to the pot.
  3. 3 Whisk flour, salt, pepper, and milk together in a bowl; add to the pot along with butter.
  4. 4 Simmer until thickened, about 10 minutes. Remove from heat and use an immersion blender to puree the vegetables into the soup.

By WONDERFALK

Cream of Chicken Soup From Scratch
Soup American

Cream of Chicken Soup From Scratch

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
  2. 2 Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

By BabyDollPie

Simple, Healthy Green Pea Soup
Soup American

Simple, Healthy Green Pea Soup

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Sauté onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and sauté until fragrant, about 1 minute.
  2. 2 Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
  3. 3 Purée soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold the lid down; pulse a few times before leaving on to blend. Purée in batches until smooth. Season with salt and pepper.

By Zebraf301

Green Pea and Mint Soup
Soup American

Green Pea and Mint Soup

4.1

Prep
5 min
Cook
35 min
Total
100 min

Instructions

  1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Fresh Tomato Bisque
Soup American

Fresh Tomato Bisque

4.7

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
  2. 2 Melt butter in a small saucepan over medium heat. Whisk in flour all at once to form a roux; cook for 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

By Judy

Sausage, Potato and Kale Soup
Soup Italian

Sausage, Potato and Kale Soup

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
  3. 3 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
  4. 4 Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.
  5. 5 Serve and enjoy!

By Dianna Jacobs-Fresh

Butternut Shrimp Soup with Sherry
Soup American

Butternut Shrimp Soup with Sherry

4.3

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
  2. 2 Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
  3. 3 Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

By namaste2uom

Japanese Sweet Potato and Parsnip Soup
Soup American

Japanese Sweet Potato and Parsnip Soup

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.
  2. 2 Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.

By Diana Moutsopoulos

Cream of Asparagus Soup
Soup American

Cream of Asparagus Soup

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
  2. 2 In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
  3. 3 Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
  4. 4 Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.

By MARBALET

Curried Cream of Any Veggie Soup
Soup American

Curried Cream of Any Veggie Soup

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
  2. 2 Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

By Dick

Philly Cheese Steak Soup
Soup American

Philly Cheese Steak Soup

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until tender, about 5 minutes. Add flour; cook and stir until flour golden, about 5 minutes more.
  3. 3 Gradually whisk in milk; bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consommé; season soup with salt and black pepper.
  4. 4 Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in roast beef.

By rawcalls

Easy Chicken and Dumplings
Soup American

Easy Chicken and Dumplings

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, chicken, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce the heat, cover, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
  2. 2 Mix baking mix and milk together in a bowl until a sticky dough forms. Drop golf ball-sized pieces of dough into the soup. Cover the pot and cook until dumplings are cooked through, about 10 more minutes.

By Jen

Cauliflower and White Cheddar Cheese Soup
Soup American

Cauliflower and White Cheddar Cheese Soup

4.0

Prep
Cook
Total

Instructions

  1. 1 Cut cauliflower heads into florets.
  2. 2 Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
  3. 3 Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
  4. 4 Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

By Maryanne

Quick Creamy Zucchini Soup
Soup American

Quick Creamy Zucchini Soup

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
  2. 2 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
  3. 3 Whisk warm milk, flour, and salt together in a bowl until smooth.
  4. 4 Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

By Kelsey Leman