By Lydia Bolen
Creamy Winter Soups
Welcome in 2018 with plenty of comfort foods. My family enjoys different kinds of soups and bisques on these cold winter evenings. Serve with crusty bread and you have a perfect cozy meal!
Cheese Soup, Baked Potato Soup, and Tomato Basil Soup are pure comfort in a bowl.
Warm up and fill up with my favorite creamy soups!
- 3 tablespoons unsalted butter
- 6 green onions, chopped fine
- 1 rib celery, chopped fine
- 2 cans chicken broth
- 1 can cream of chicken soup
- 1 /2 teaspoon white pepper
- Garlic powder, a few shakes
- 1 pound Velveeta cheese, cubed for easier melting
- 4 ounces Medium Cheddar Cheese, shredded
- 4 ounces Sharp Cheddar Cheese, shredded
- 2 cups Half and Half
- 1 jar sliced mushrooms (optional)
Sauté onions and celery in butter until soft.
Add chicken broth and soup, whisking until smooth.
Add pepper and garlic powder.
Mix and simmer very low for 20 minutes, covered.
Add cheeses, keeping the heat low.
Add the Half and Half. Do Not Boil!
Cook over low heat for another 20 minutes.
Serve with oyster crackers, saltines, or crusty bread.
Baked Potato Soup
- 4 large baking potatoes
- 2 /3 cup butter
- 2 /3 cup flour
- 6 cups milk
- 3 /4 teaspoons salt
- 1 /2 teaspoon pepper
- 4 green onions, chopped
- 1 1 /2 cups (6 ounces) shredded cheddar cheese
- 12 slices bacon, cooked and crumbled
- 8 ounces sour cream
Wash potatoes, prick several times with a fork. Bake at 400 degrees for 1 hour or until done. Cool.
Cut potatoes in half lengthwise; scoop out pulp. Discard skins.
Melt butter in large pot over low heat, Add flour, stirring until smooth. Cook, one minute.
Gradually add milk; cook over medium heat stirring constantly until mixture is thickened and bubbly.
Stir in potatoes, salt, pepper, 1 cup of cheese, 1 /2 cup bacon and 2 tablespoons green onions.
Cook until heated. Do Not Boil!
Stir in sour cream and cook just until heated.
Serve with remaining cheese, bacon, and green onions as garnish.
Tomato Basil Soup
- 6 tablespoons olive oil
- 4 large carrots, peeled and diced
- 1 large onion, sliced
- 1 tablespoon dried basil, crushed
- 3 (28 ounce) cans whole peeled tomatoes
- 1 quart chicken broth
- 1 pint heavy cream
- Salt and pepper to taste
In a large, heavy saucepan, heat the olive oil over medium-high heat.
Add carrots and onion. Cook until softened.
Add basil and cook until vegetables are completely soft.
Add tomatoes and broth. Bring to a boil.
Reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.
Allow soup to cool.
Puree in a blender or food processor until smooth, doing so in batches if necessary.
Return soup to the saucepan.
Stir in cream over low heat until desired texture is reached and soup is heated through.
Season to taste with salt and pepper.