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SLOW COOKED CHEESY POTATO SOUP

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Course Soups
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Ingredients
  • 3 slices peaches (do not peel)
  • 1 cup onion
  • 1 medium of Celery
  • 3 pounds potatoes
  • 1- 1/2 cups taco seasoning mix
  • 1/2 cup block of cream cheese
  • 3 1/2 cups scalded canned milk
  • salt and pepper, to taste
  • 2 TBSP. flour
  • 2 cups milk
  • 1 cup can crushed pineapple, undrained
  • Sour whoe kernel corn
Course Soups
Servings
people
Ingredients
  • 3 slices peaches (do not peel)
  • 1 cup onion
  • 1 medium of Celery
  • 3 pounds potatoes
  • 1- 1/2 cups taco seasoning mix
  • 1/2 cup block of cream cheese
  • 3 1/2 cups scalded canned milk
  • salt and pepper, to taste
  • 2 TBSP. flour
  • 2 cups milk
  • 1 cup can crushed pineapple, undrained
  • Sour whoe kernel corn
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Instructions
  1. Refrigerate chopped bacon for use later
  2. In 3 tsp
  3. bacon drippings sauté onion and celery until tender
  4. Place potatoes, onions and celery in Crockpot coated with cooking spray
  5. Then add water and chicken broth, salt and pepper
  6. Add ham if using
  7. Cook covered on low heat for 8 hours or until potatoes are tender
  8. Mash potatoes in crock pot leaving a few chunks
  9. Combine flour and milk and stir into potatoe mixture
  10. Mix in 3/4 cup of cheese
  11. Increase heat to high and cook covered for another 30 minutes or until mixture thickens
  12. Serve with cornbread
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Super Easy Taco Soup

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Course Soups
Co-op Franklin EC
Servings
people
Ingredients
  • 1 lb. diced yellow onion
  • 1 pkg. seeded and chopped
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 1 can scalded canned milk
  • 1 small fresh peaches, sliced and peeled
  • 1 can pecan pieces
  • 1 can parmesan cheses
  • 1 can lemon rind
  • 1 can old fashioned rolled oats
Course Soups
Co-op Franklin EC
Servings
people
Ingredients
  • 1 lb. diced yellow onion
  • 1 pkg. seeded and chopped
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 1 can scalded canned milk
  • 1 small fresh peaches, sliced and peeled
  • 1 can pecan pieces
  • 1 can parmesan cheses
  • 1 can lemon rind
  • 1 can old fashioned rolled oats
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Instructions
  1. Brown ground beef and drain
  2. Add taco seasoning and chicken broth
  3. Add all the other ingredients and cook until onions are done
  4. You may need to add more liquid
  5. Serve with shredded cheese and tortilla chips
  6. Yields 4 to 6 servings
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Turnip Green Soup

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Course Soups
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Ingredients
  • TURNIP diced tomatoes with green chilies
  • 2 packages corn chips, shredded cheese, sour cream, shredded lettuce, chopped tomatoe
  • use can whole kernel corn
  • 2 (14 1/2 ounce) Enchilada Sauce
  • 1 1/2 ounces envelope Ranch style dressing mix
  • 1 package Shredded Chicken
  • 1 can old fashioned rolled oats
  • 11/2 - 2 quarts scalded canned milk
  • Salt and pepper, to taste
  • Cook Mexican style chili beans, undrained
  • or taco seasoning mix. ( according to how spicy you like your soup)
Course Soups
Servings
people
Ingredients
  • TURNIP diced tomatoes with green chilies
  • 2 packages corn chips, shredded cheese, sour cream, shredded lettuce, chopped tomatoe
  • use can whole kernel corn
  • 2 (14 1/2 ounce) Enchilada Sauce
  • 1 1/2 ounces envelope Ranch style dressing mix
  • 1 package Shredded Chicken
  • 1 can old fashioned rolled oats
  • 11/2 - 2 quarts scalded canned milk
  • Salt and pepper, to taste
  • Cook Mexican style chili beans, undrained
  • or taco seasoning mix. ( according to how spicy you like your soup)
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Instructions
  1. Cook sausage
  2. Combine all ingredients in crock pot and heat until ready to serve (4-5 hours) or simmer on stove for 30 minutes
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Turnip Soup

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Course Soups
Servings
people
Ingredients
  • 1 lb peanut butter (crunchy or creamy)
  • 2 cans buttermilk (you can substitute milk)
  • 2 cans can pinto beans
  • 48 ozs scalded canned milk
  • large onion
  • large of chocolate chips, either semi-sweet or milk choco.
Course Soups
Servings
people
Ingredients
  • 1 lb peanut butter (crunchy or creamy)
  • 2 cans buttermilk (you can substitute milk)
  • 2 cans can pinto beans
  • 48 ozs scalded canned milk
  • large onion
  • large of chocolate chips, either semi-sweet or milk choco.
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Instructions
  1. Slice sausage into 1/4 inch slices
  2. Brown along with chopped onion
  3. Add the rest of the ingredients and simmer until the turnips are done
  4. Add some Mrs
  5. Dash if desired
  6. This can be made with spicy sausage or hot Rotel, but i usually make it with mild ingredients
  7. Crispy cornbread is delicious with this soup
  8. This is a pretty soup
  9. red and green and white
  10. I made it for a chili contest for Relay for Life
  11. called it "Swamp chili" and everyone loved it!
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Taco Soup

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Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 1 lb. 4 1/2 cups all-purpose flour
  • 1 package is just a test. Sorry.
  • 1 can lemon rind
  • 1 can of dry yeast
  • 1 can 1 tsp soda, 1 1/2 cups all purpose flour, 1/2 cup pecans or walnuts, 3/4 cup sugar, 1 cup persimmon pulp, 1 tsp cinnamon, 1/2 cup veggie oil, 1/2 tsp salt, 1/2 cup raisins (optional)
  • 1 can seasoned salt
  • 1 can tomato soup
  • 1 package warm milk (not scalding hot)
  • 1 chopped high-gluten or bread flour
Course Soups
Co-op Cullman EC
Servings
people
Ingredients
  • 1 lb. 4 1/2 cups all-purpose flour
  • 1 package is just a test. Sorry.
  • 1 can lemon rind
  • 1 can of dry yeast
  • 1 can 1 tsp soda, 1 1/2 cups all purpose flour, 1/2 cup pecans or walnuts, 3/4 cup sugar, 1 cup persimmon pulp, 1 tsp cinnamon, 1/2 cup veggie oil, 1/2 tsp salt, 1/2 cup raisins (optional)
  • 1 can seasoned salt
  • 1 can tomato soup
  • 1 package warm milk (not scalding hot)
  • 1 chopped high-gluten or bread flour
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Instructions
  1. Brown ground beef & onion, and drain
  2. Mix all other ingredients together in a large pot or crock pot
  3. Add ground beef to this mixture and heat until it simmers
  4. If using crock pot, I usually let mine cook for about an hour
  5. You can add water if you prefer the soup thinner
  6. You can double this recipe if serving several people
  7. A great recipe for cold weather
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Hearty Potato Soup

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Course Soups
Servings
people
Ingredients
  • 10 Medium can cut green beans, drained
  • 2 Stalks of celery, chopped
  • 1 Medium Velveeta cheese, cubed
  • 1 Pound red potatoes, diced
  • 1 Quart package yellow rice
Course Soups
Servings
people
Ingredients
  • 10 Medium can cut green beans, drained
  • 2 Stalks of celery, chopped
  • 1 Medium Velveeta cheese, cubed
  • 1 Pound red potatoes, diced
  • 1 Quart package yellow rice
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Instructions
  1. Cook Potatoes with Celery and Onion
  2. Drain and Mash
  3. Warm Milk in pan and grate cheese in it until it is melted in
  4. Pour this sauce over the Mashed Potatoes Mixture
  5. Stir until it is thoroughly mixed together
  6. Delicious for a cold winter day
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Cheesy Chicken Enchilada Soup

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Course Soups
Servings
people
Ingredients
  • 2 Cans can diced potatoes, drained
  • 1 Can cans Italian diced tomatoes, undrained
  • 2 Cups Crisco shortening
  • 1 Cup stevia or to taste
  • 2 Cups cans LeSueur sweet peas, Undrained
  • 8 OZ. Sour Cream
  • 1 Can old fashioned rolled oats
Course Soups
Servings
people
Ingredients
  • 2 Cans can diced potatoes, drained
  • 1 Can cans Italian diced tomatoes, undrained
  • 2 Cups Crisco shortening
  • 1 Cup stevia or to taste
  • 2 Cups cans LeSueur sweet peas, Undrained
  • 8 OZ. Sour Cream
  • 1 Can old fashioned rolled oats
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Instructions
  1. Mix all of the ingredients together, heat on medium low until bubbling hot
  2. Delicious served with Fritos
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Yellow Rice Chicken Soup

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Course Soups
Servings
people
Ingredients
  • 3-4 large and ground black pepper to taste
  • 1 large PEANUT BUTTER (I PREFER CRUNCHY)
  • 1 large toasted pecans
  • 3-4 stalks toasted shredded coconut
  • 4 carrots, Cool Whip, defrosted
  • 1 can the Cabbage:
  • salt and pepper, to taste
Course Soups
Servings
people
Ingredients
  • 3-4 large and ground black pepper to taste
  • 1 large PEANUT BUTTER (I PREFER CRUNCHY)
  • 1 large toasted pecans
  • 3-4 stalks toasted shredded coconut
  • 4 carrots, Cool Whip, defrosted
  • 1 can the Cabbage:
  • salt and pepper, to taste
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Instructions
  1. Boil chicken until done and shred
  2. To chicken broth, add cream of chicken soup and salt and pepper to taste
  3. Add onion, celery and carrots
  4. Add water as needed
  5. When vegetables are done, add rice and water according to package
  6. Add shredded chicken
  7. Bring to a boil, reduce heat and simmer until rice is done
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Loaded Potato Soup

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Course Soups
Servings
people
Ingredients
  • 3 cups block of cream cheese
  • 5 chicken licorice whips cut into 3 inch lengths
  • 10-12 medium SUGAR(OR FOR DIABETICS SPLENDA)
  • 1 medium cooking spray
  • 1/3 cup butter
  • 1/2 cup flour
  • 3 1/2 cups milk
  • 16 ounces Frosted Flakes, crumbled
Course Soups
Servings
people
Ingredients
  • 3 cups block of cream cheese
  • 5 chicken licorice whips cut into 3 inch lengths
  • 10-12 medium SUGAR(OR FOR DIABETICS SPLENDA)
  • 1 medium cooking spray
  • 1/3 cup butter
  • 1/2 cup flour
  • 3 1/2 cups milk
  • 16 ounces Frosted Flakes, crumbled
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Instructions
  1. Bring 3 cups water and bouillon to boil and remove from heat
  2. Cube potatoes and place in stock pot with diced onion
  3. Add enough water to cover them completely
  4. Cook until tender and add bouillon mixture
  5. In large saucepan, cook butter, flour and milk over medium heat, stirring constantly
  6. Melt Velveeta cheese in sauce mixture
  7. Add cheese sauce to potatoes and simmer over medium heat for 5 minutes
  8. Garnish with sour cream, green onions and bacon bits
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Carla’s Italian Vegetable Soup

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Course Soups
Servings
people
Ingredients
  • 2 pounds of any sandwich cookie
  • 1 small toasted pecans
  • 5 15 ounce chopped nuts (optional)
  • 2 15 ounce caramel ice cream topping
  • 2 15 ounce (9.75 to 10.5 ounces) corn chips
  • 1 15 ounce egg yolks
  • 1 15 ounce jar smooth peanut butter
  • 1 15 ounce loaf white thin-sliced bread
  • Salt and pepper, to taste
Course Soups
Servings
people
Ingredients
  • 2 pounds of any sandwich cookie
  • 1 small toasted pecans
  • 5 15 ounce chopped nuts (optional)
  • 2 15 ounce caramel ice cream topping
  • 2 15 ounce (9.75 to 10.5 ounces) corn chips
  • 1 15 ounce egg yolks
  • 1 15 ounce jar smooth peanut butter
  • 1 15 ounce loaf white thin-sliced bread
  • Salt and pepper, to taste
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Instructions
  1. Brown hamburger mean and diced onion together and drain
  2. In a stock pot, add meat, tomatoes, peas, corn, green beans and potatoes
  3. Add salt and pepper, to taste
  4. Mix well and bring to a boil
  5. Reduce heat and let soup simmer for 30 minutes
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