Is there anything better on a cold, dreary day than warm, delicious soup? I agree! And after it being 80 on Christmas Day, we were ready for some cold and dreariness (the universe could have left out the sickness, but whatever). I made these two soup recipes a couple of weeks ago and they were awesome! The potato soup is an old favorite around here, but the vegetable soup was a new one for us. It was good, but I personally felt like it was missing something so I will experiment next time and add some different things. My husband and sister really liked it though, so maybe I’m just being picky.
- 8 Slices of Bacon
- 1 Cup Water
- 3 Medium Potatoes, cubed
- 1/2 Cup Onion, chopped
- 1 Can Cream of Chicken (the can I had was expired, so I made some from scratch. I’ll post that recipe in another post later this week)
- 8 oz. Sour Cream
- 1 1/2 Cups Milk
- Salt and Pepper, to taste
- 1 Tbsp Parsley
- Optional: cheddar cheese, green onions, more sour cream (however you like to dress up your soup!)
- Fry bacon in large pot. Drain, crumble, and set aside.
- Drain pan, but DO NOT WASH (I always forget this part, thus the caps).
- Add water, potatoes, and onions and bring to boil.
- Lower heat, cover and simmer for 20 minutes, stirring occasionally
- Add soup and sour cream and stir to combine.
- Gradually add milk and simmer until hot. Add salt and pepper
- Sprinkle parsley, and any other toppings you like.
- 2 1/2 Tbsp Olive Oil
- 1 1/2 Cups Yellow Onion, chopped (1 medium)
- 2 Cups Carrots, peeled & chopped (3-4 carrots)
- 1 1/4 Cups Celery, chopped (about 3)
- 4 Cloves Garlic, minced
- 4 (14.5 oz) Cans Low-Sodium chicken or vegetable broth
- 2 (14.5 oz) Cans Diced Tomatoes, undrained)
- 3 Cups Potatoes, peeled & diced
- 1/3 Cup Fresh Parsley
- 2 Bay Leaves
- 1/2 tsp Dried Thyme
- Salt & pepper
- 1 1/2 Cups Green Beans (frozen or fresh), chopped
- 1 1/4 Cups Corn (frozen or fresh)
- Heat olive oil in large pot over medium heat.
- Add onions, carrots, and celery and sauté for 3-4 minutes.
- Add garlic and sauté for an additional 30 seconds.
- Pour in broth and add tomatoes, potatoes, parsley, bay leaves, and thyme. Season with salt and pepper.
- Bring to a boil and add green beans. Reduce heat to medium low, cover and simmer until potatoes are tender (20-30 minutes, depending on how large you cubed the potatoes).
- Add corn and cook for an additional 5 minutes.
Easy right? The vegetable soup is also a good one to make ahead and pop in the freezer for an easy dinner when your day has been crazy. Let me know what you think and I would love to hear some of your favorite “comfort soup” recipes! Be sure and follow me on Facebook, Twitter, and Instagram and tag me in your posts! #prekandprosecco