SOUPS!

It's cold weather and nothing is more satisfying than to sit down to a warm bowl of soup after a long day. And that's exactly what we've done lately. I added two new soups to my recipe book and thought I'd share them with you.

Broccoli and Cheese

Ingredients:
1/4 cup (1/2 stick) butter
1 onion, chopped
2 large heads broccoli (about 14 ounces, fresh)
4 cups chicken broth
1 cup milk
1/3 cup cornstarch
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
12-16 ounces American/processed cheese, cubed
salt, to taste (at least 1 teaspoon!)

Instructions:
1. In large stock pot, melt butter over medium heat. Add onion and cook and stir until onion is tender.

2. Wash and trim ends of broccoli and then chop broccoli (including stems). Add broccoli and chicken broth to pot. Cover and bring to a boil. Simmer until broccoli is tender, about 10-15 minutes.

3. In a small bowl, whisk together the milk, cornstarch, pepper, and garlic salt. Add to boiling broccoli mixture, stirring until thickened, about 3-5 minutes.

4. Reduce heat to low-medium low and stir in cheese until melted. Add salt to taste (important!).

I found this recipe at tammysrecipes.com. I changed it a bit. I used two bags of frozen broccoli florets and used slices of american cheese (since that's the only option Super Sav in Hurley gave me). I don't recommend the slices of cheese due to having to unwrap each individual piece! But the taste was great!

Potato Soup

This isn't the traditional cheesy potato soup (like at O'Charleys). This has hamburger meat in it and tastes similar to the Zuppa Toscana soup at Olive Garden.

Ingredients:
1/4 cup (1/2 stick) butter
1 onion, chopped
10-12 potatoes (diced)
2 cans cream of celery
1 can cream of mushroom
1 (16oz) sour cream
1/4 teaspoon black pepper
salt, to taste (at least 1 teaspoon!)

Instructions:
1. Wash, peel, and dice potatoes into 1-1/2 inch cubes.

2. In large stock pot, melt butter over medium heat. Add onion and cook and stir until onion is tender.

3. Add potatoes to stock pot and cover with water. Let boil for 20 minutes or until soft.

4. Add cream of celery, cream of mushroom, sour cream.

5. Stir in cheese until melted.

6. Let simmer on low for 15-20 minutes or until ready to serve.

7. Add salt and pepper to taste.

This is a family recipe that I changed a little. I added the sour cream and cream of mushroom soup. This thickens it up and adds to the taste. Of the two new soup recipes, this one was my favorite. However, Austin liked the broccoli and cheese best! :) Enjoy!