Creamy Potato Soup

1 - 16 oz. package of Velveeta cheese
4 cups milk
3 cups half-n-half
3 T flour
3 T chicken bouillon
1 cube butter

Vegetables
5 pound bag of red potatoes (washed and cubed into bite size pieces)
1 small bag of baby carrots
1 medium onion finely chopped
6-8 stalks of celery- chopped

In a big sauce pan melt butter. Pour in milk and half-n-half then add cheese. Bring to a simmer. Then add flour and bouillon, stirring constantly to incorporate all ingredients.
Meanwhile boil all of the vegetables. I boil the potatoes and carrots, then add onion and celery towards the end because the potatoes need to cook the longest.
Drain the vegetables then add sauce. Stir together. Serve with rolls.
Makes quite a bit, but it freezes well.

Slow Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 ounce) pkg frozen corn (I use a can of corn)
1 TBL chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in slow cooker. Pour in water and chicken broth, and season with cumin chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
Take bay leaf out before serving.
Serve with tortilla chips and sour cream.

Potato Soup and Breadsticks

Potato Soup

Directions:
Boil 6 cups water, 6 tsp chicken bouillon, 1 ½ heaping tsp each parsley flakes and minced onions, ½ shredded carrot and 8 cubed potatoes, until potatoes are done. Don’t drain.

In another pan, melt 1 cube margarine and add ½ cup flour. Mix well. Add 3 cups milk and heat until thick and creamy. Add it to the other pan and simmer.

Breadsticks

Directions:
Combine 1 ½ cup warm water, 1 TBSP yeast, 2 TBSP sugar and 2 tsp salt in a bowl. Allow the mixture to sit until it dissolves, about 5 minutes. Add 1 ½ cups flour. Mix with electric beater until dough is smooth and elasticy. Add 1 ½ cups flour, stirring with a wooden spoon. If dough is really sticky, add more four so you can handle it. Flour counter and knead dough for 3-5 minutes. Place in a bowl and let rise for 10-15 minutes. Roll out dough in a floured cake pan to ½ inch thick. Cut into 1 inch X 6 inch strips with a pizza cutter. Brush melted butter or mayonnaise on dough, then sprinkle with parmesan cheese. Let rise for another 15 minutes and bake at 375 for 20 minutes.

Taco Soup

We also call this food storage soup because most of the ingredients are cans that we have in ours.

INGREDIENTS

1 pound ground beef or stew meat browned

1 large can diced Tomatoes

1 can Kidney Beans

1 can Black Beans

1 can Chili Beans

1 can Cream style Corn

1 cup home made salsa

1 packet of taco seasoning

1 packet of Ranch dressing mix

Frito chips

Sour Cream (optional)

grated mozzarella cheese (optional)

Dump tomatoes, all beans, corn, salsa, and packets in a large pot. Stir and Cook on medium until soup starts to boil. Add browned meat and let simmer until ready to serve at desired temperature.

Serve over Frito Chips. If desired put a dollop of sour cream and cheese on top.