Loaded Baked Potato Soup

Made this recipe last night and it was really good. This makes a huge batch - I'm not sure it would have all fit in my old crockpot that was smaller than my new one. Next time I will half the recipe and easily feed my family of 4 with leftovers.

6 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

Directions:
1. Combine first seven ingredients in a large crock pot; cover and cook on
HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).
2. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
3. Stir in cream, cheese and chives.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.

Neil's Sausage and Veggie Food

Here's a similar recipe to Neil's Veggie Chowder that he made up a while ago. It was really good too - if it's the one I'm remembering.

1 can vegetable broth
1 can mixed vegetables
1 cup instant rice
any kind of hillshire farm sausage/kielbasa - whatever you want.

Brown sausage first (if you want), combine everything and bring to a boil. Reduce heat and simmer for 12 minutes. It's good with corn bread.

Neil's Sausage Chowder

Neil put this recipe together. Super simple and quick and not half bad! ;)


1 can Cream of Chicken soup
1/2 can of water
1 cup instant rice
about 3/4 can of corn - so it's about even proportions to everything else
cut up chicken smoke wood hillshire farms sausage (it's in a pkg, long and skinny and is folded around in a U shape.)


He didn't brown the sausage, but we've had other recipes that are similar where you do brown it first, then add everything and bring to a boil. Reduce heat and simmer for 12 minutes.

Mama's Chili

(from Suzy)

2 Tbs olive oil
1 lg onion (Vidalia if available), diced
4 cloves garlic, crushed
1 1/2 to 2 lbs ground beef or turkey
28 oz can crushed tomatoes
3 Tbs chili powder
1/2 tsp curry
1/3 C honey
1 can corn
1 can pink or kidney beans
1 can black or white beans
1 can diced mild green chilies
3 beef or chicken bouillon cubes
1 - 2 Tbs flour to thicken

Heat oil in large skillet over medium-low heat. Add onion and cook 5 mins, stirring frequently. Add garlic and cook 2 mins. Add meat and cook until no pink remains. Drain. Add remaining ingredients, stirring until mixed.

Transfer mixture to crock pot, cover and cook low 8-10 hours or on high 4 - 6 hours.

Serve with corn bread, or over brown rice. Top with cheese or sour cream.

Three-Bean Moroccan Stew

Three-Bean Moroccan Stew

Add a dash of cayenne pepper to this stew if you enjoy fiery flavors. Serve it with a salad and warm whole wheat pita bread for a high-fiber meal.

2 teaspoons olive oil
1 large onion, diced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (15-oz.) can garbanzo beans, drained, rinsed
1 (15-oz.) can cannellini beans, drained, rinsed
1 (15-oz.) can black beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes
2 (14-oz.) cans lower-sodium chicken broth
1 cup golden raisins
1 (10-oz.) pkg. baby spinach

1. Heat oil in large pot over medium-high heat until hot. Cook onion 3 minutes or until softened, stirring frequently. Stir in cumin, coriander and cinnamon.

2. Add all remaining ingredients except spinach; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in spinach; cook 3 minutes or just until wilted.

6 (1 1/2-cup servings)

PER SERVING: 345 calories, 4 g total fat (.5 g saturated fat), 18 g protein, 65 g carbohydrate, 0 mg cholesterol, 835 mg sodium, 12.5 g fiber

Garden Vegetable Beef Soup

1 lb lean ground beef
1 C chopped onions
1 C celery
1 C carrot
1 C diced potatoes
1 can stewed tomatoes
2 beef bouillon cubes
1 bay leaf
2 T sugar
1 1/2 t salt
1/2 t pepper
4 C hot water

Form beef into small balls. Drop in boiling water. Add onions and remaining ingredients, except tomatoes. Bring to a boil, cover, and simmer 20 minutes. Add tomatoes and simmer 10 minutes longer. (This doesn't make a huge amount - I always add more veggies than it calls for.)

Taco Soup

1 lb hamburger
1 medium onion, chopped
1 can kidney beans, drained
1 can corn, undrained
1 can stewed tomatoes
1 can Italian tomatoes
1 can vegetable beef soup
¼ C salsa
1 T taco seasoning
1 tsp chili powder

Toppings: shredded cheese, tortilla chips, sour cream

Brown hamburger and onions; drain fat. Mix in remaining ingredients and mix through. Add toppings to individual servings.

Vegetable Cheese Soup

2 cans cream of chicken soup
8 oz cream cheese
8 oz Velveeta cheese, cubed
Chopped cooked vegetables – we use broccoli and cauliflower
Water from cooking vegs
Optional : soup bowls

Heat first three ingredients in crock pot until melted and blended, stirring occasionally (takes about 45 mins to 1 hour on High). Add cooked vegetables of your choice and enough of the water you cooked the vegetables into make the soup as thick or thin as you’d like. A yummy way to serve this is in soup bowls.

Food Storage Ideas

Here is a link to a little cook book with ideas for your Food Storage.

http://www.hallsnet.com/cookbook/