Cream of Leek and Potato Soup

heat oil and soften onions and white part of leeks
add 3/4 cup of chicken broth and simmer 10 minutes
add 6 diced and peeled potatoes
pour in 3 cups of chicken broth and bring to boil partly covered for 20 minutes
use emmersion blender and puree soup and add 3 cups of broth and simmer for 3 minutes
add 1/2 cup sour cream and sir and serve

can top with more sour cream and cheese if desired

Ham and Corn Chowder

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1-1/2 cups fat-free milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/2 cup cubed fully cooked ham
2 tablespoons dried minced onion
2 tablespoons minced fresh parsley
1 can (14-1/2 ounces) diced potatoes, drained
Sour cream, shredded cheddar cheese and/or paprika, optional

Directions

In a large saucepan, combine soup and milk. Heat through, stirring frequently. Stir in the corn, ham, onion and parsley. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in potatoes; heat through. Garnish with sour cream, cheese and/or paprika if desired. Yield: 6 servings.

Recipe by Merian St. Jean Taste of Home

Cream of Broccoli Soup

1 pack frozen chopped broccoli

1/2 cup water

2 T flour

1 C milk

2 cup cheese

in sauce pan combine broccoli and water (cook broccoli a bit before hand)

cover and cook over medium heat about 5 minutes until veggies are tender

combine flour and milk until smooth and gradually add to vegetable mixgture

bring to boil

boil 1-2 minutes stirring constantly

remover from heat

stir in cheese, cover and stand about 5 minutes until cheese is melted

put in blender and blend it

Cream of Potato Soup

1/1/2 Cup chicken broth

1 T butter

1 T flour

1 C milk

5 potatoes cut and cubed.

Boil potatoes

blend with broth but leave out 1 cup of potatoes out of blender

in sauce pan melt butter then add flour and then add milk

bring to boil stirring constantly

add potatoes and blended mixture

stir until heated throughout

Recipe by Better Homes and Garden Cook Book

Bean Soup Deluxe

2 can black beans

1 can refried beans

1 can white kidney beans

1 can red kidney beans

1 can diced tomato

shred cheese

sour cream

2 cups chicken broth

add all beans, tomato, and broth in pan, bring to boil, then simmer for 30 minutes.

pour in bowl, top with some sour cream and cheese.

Stuffed Pepper Soup

1 can diced tomatoes
6 cups beef stock
1 cup rice
3 chopped peppers
1 lb ground beef
onion powder
garlic powder
salt and pepper

brown ground beef until thoroughly cooked
add onion powder and garlic powder to beef
add all ingredients to pot including beef
bring to boil and simmer for 30 minutes
add salt and pepper to desired taste