The first time I tried this recipe it was a success with my family. I have also substituted meatballs for the smoked sausage and I have left the meat out before. I really like this soup because it's easy and hearty. I usually serve it with Rhodes yeast rolls.
32 oz. chicken broth
3 lbs. potatoes, diced (I use red potatoes.)
1 lb. smoked sausage, cut in bite-sized pieces
1 medium onion, quartered
1 tsp. dill weed
salt and pepper to taste
8 oz. half & half
Combine all ingredients except half & half in your slow cooker and cook on low for 6-7 hours (high, 3-4 hours). Just before serving, add the half & half.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Wednesday, March 25, 2009
Tuesday, January 13, 2009
Loaded "Baked Potato" Soup
This recipe comes from a popular magazine. I love to fix a pot of hearty soup during the winter. I thought this would be a great time to add this recipe! Enjoy!
1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14 ½ oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded Cheddar cheese, divided
2 Tbsp. sliced green onions, divided
¼ cup sour cream
PLACE cubed potatoes in large microwaveable bowl; microwave on high 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir.
MICROWAVE on high 10 min., stirring after 5 min. Crush potatoes with a potato masher.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.
1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14 ½ oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded Cheddar cheese, divided
2 Tbsp. sliced green onions, divided
¼ cup sour cream
PLACE cubed potatoes in large microwaveable bowl; microwave on high 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir.
MICROWAVE on high 10 min., stirring after 5 min. Crush potatoes with a potato masher.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.
Tuesday, August 12, 2008
Taco Soup
Our family LOVES this recipe! My Aunt Linda fixed this taco soup last summer when I visited with her in Kansas. We have made it numerous times since!
(This is a large recipe but you can cut it in half easily for 5 - 6 people)
5 lbs. ground beef
3 cans Ro-Tel tomatoes
1 can diced tomatoes
1 can chili beans
3 cans corn
3 oz. ranch dressing mix
3 pkg. taco seasoning
1 cup onion, chopped
Brown ground beef with chopped onions. Drain. Add all ingredients with juice, except for the ranch dressing mix. Simmer until bubbly, then stir in dressing mix right before serving.
Serve with shredded cheese, tortilla or corn chips, and sour cream.
(This is a large recipe but you can cut it in half easily for 5 - 6 people)
5 lbs. ground beef
3 cans Ro-Tel tomatoes
1 can diced tomatoes
1 can chili beans
3 cans corn
3 oz. ranch dressing mix
3 pkg. taco seasoning
1 cup onion, chopped
Brown ground beef with chopped onions. Drain. Add all ingredients with juice, except for the ranch dressing mix. Simmer until bubbly, then stir in dressing mix right before serving.
Serve with shredded cheese, tortilla or corn chips, and sour cream.
Subscribe to:
Posts (Atom)