Soups

Roasted Sweet Potato Soup

This delicious soup is perfect for fall and easy to make. It’s bound to become a favorite. Next time I’ll probably pair it with a sandwich…I’m thinking turkey or grilled cheese would go well.

Roasted Sweet Potato Soup

INGREDIENTS

  • 1 (2-lb) bag Schwan’s roasted sweet potatoes, prepared according to package instructions
  • 1 large onion, chopped
  • 3 (14.5-oz) cans chicken broth
  • 1 to 1.5 teaspoons ground thyme (2 teaspoons was too much)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1/2 cup cream

TOOLS: Large boiling pot, large colander, large mixing bowl, food processor.

INSTRUCTIONS

  1. Add onion and chicken broth to the large boiling pot and cook over medium to high heat until boiling. Reduce heat to low and simmer until the onion is translucent (approximately 10 minutes).
  2. Add the sweet potato and stir to distribute heat before removing from heat.
  3. Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
  4. Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
  5. Return to low heat.
  6. In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
  7. Add the remaining ingredients, stir until blended, and remove from heat.
  8. Serve when the soup is cool enough to eat.

CREDITS: This recipe was adapted from Simply Recipe’s Roasted Sweet Potato Soup to fit the ingredients I had on hand.

Ham & Potato Soup

Ham & Potato Soup

INGREDIENTS

3 1/2 cups peeled and diced potatoes (about 2 medium baking potatoes)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons (2 cubes) chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately (also makes good leftovers).

Ready in 45 min (prep time 20 min; cook time 25 min).
Yields 8 servings.

Original recipe from Allrecipes.com (12/3/2008).

Cream of Broccoli Soup

This soup is a delicious, creamy favorite and the recipe is easy and flexible.

Cream of Broccoli Soup

INGREDIENTS

  • 1 broccoli crown, cut into florets (or 1.5-lb bag Schwan’s broccoli florets, cooked according to package instructions)
  • 3-4 (14.5-oz) cans chicken broth  (use 4 with the Schwan’s broccoli)
  • 1/2 cup chopped large onion
  • 1/2 cup heavy whipping cream
  • 3 tablespoons flour
  • water

TOOLS: Large boiling pot, large colander, large mixing bowl, food processor, small bowl.

DIRECTIONS

  1. Put the broccoli florets and onion in the pot and add at least enough chicken broth to cover them. Turn the heat on medium high. When the liquid reaches a boil, turn the heat down and simmer until the broccoli is super soft and the onions are translucent.
  2. Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
  3. Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
  4. Return to low heat.
  5. In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
  6. Add the remaining ingredients, stir until blended, and remove from heat.
  7. Serve when the soup is cool enough to eat.