Potato Soup with Shrimp

Paula Deen’s

Potato Soup with Shrimp

Ingredients

• 1/2 stick butter
• 1 small onion, diced
• 2 medium carrots, diced about the same size as the onion
• 2 tablespoons all-purpose flour
• 8 medium russet potatoes, peeled and cubed
• 4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
• 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups salted water
• 1 pound medium shrimp
• Crumbled bacon bits, for garnish
• Grated sharp Cheddar, for garnish
• Dill sprigs, optional garnish

Directions

In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Cook's Note: If you don't have access to shrimp, use corn.

Chili Verde

4 TB Olive Oil

2 2/3 lb. Ground Turkey breast or Chicken breast

4 TB Hot Sauce

5 TB Ground Cumin

3 TB Montreal Steak Seasoning

2 Jalapenos seeded and chopped

6 Garlic Cloves, chopped

2 Small White Onion, chopped

2 Small Zucchini

2 Small Yellow or Green Bell Pepper

24 Tomatillos, husks removed

5 TB Cilantro, chopped

3 TB Fresh Thyme leaves or 2 t. dried

Shredded Pepper Jack Cheese

4 Scallions, chopped

Corn Chips for scooping or tortillas for burritos

Heat a deep skillet over med-high heat and add oil and turkey/chicken. Season meat with cumin, hot sauce and grill seasoning. Start to brown and crumble the meat and add jalapeno, garlic and onion to the pan. Chop and add zucchini and bell peppers to the pan. Let cook while you chop tomatillos. Stir them in and add cilantro, thyme and beans. Then cover the pot. Reduce heat to medium. Cook 5 minutes covered. Uncover and cook additional 3-5 minutes. Adjust seasonings.

Serves 6

Chicken Tortilla Soup

Dana Fuller's
Chicken Tortilla Soup

2 TB olive oil

1 chopped onion
1 red bell pepper, chopped
1 TB minced garlic
1 7-8 oz. can diced green chilies
1 rotisserie chicken from Costco (the grocery store ones are so scrawny) shredded 1 (32oz) can diced tomatoes with juices
1 (16 oz) can corn, drained
8 C. chicken broth
2 C. pepper jack cheese
cilantro,
avocado
tortilla chips

Saute onions, garlic, chilies and bell pepper in olive oil in a large saucepan or stock pot. Add tomatoes, corn, chicken broth, cilantro, chicken, salt and pepper to taste. Heat thoroughly until hot. Dice up an avocado or two and add to the soup. It doesn't turn brown.

To serve: Place a handful of tortilla chips in the bottom of a bowl. Ladle soup on top.
Sprinkle with pepper jack cheese and enjoy

Cheesy Broccoli Soup

Melissa Biggs (from Super Saturday)
Cheesy Broccoli Soup

INGREDIENTS
½ cup butter
½ cup all-purpose flour
4 ½ cups chicken stock/broth
4 ½ cups milk
½ teaspoon salt
¾ teaspoons white pepper
2 bunches fresh broccoli florets
2 or 3 russet potatoes
¾ cup Cheese Whiz (I used the Walmart Brand)
1 ½ cups shredded Cheddar cheese

DIRECTIONS
Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside. Peel and cut the potatoes into large chunks. Boil the potatoes until tender. You could also bake them and just scoop out the pulp. Put all the veggies into the soup. Puree the soup in batches in a blender or food processor. Pour back into the pot.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Continue cooking about 5 minutes.

Quick Chix Soup

Arian Hatch's

Quick Chix Soup

¾ lb chix cut into cubes ¼ t pepper
1 dried bay leaf 1 c uncooked rotini pasta
1 c frozen peas 2 celery stalks sliced
2 carrots, sliced 1 onion, chopped
2 garlic cloves, chopped 4 cans 14 oz chix broth
1 t parsley flakes 1 t dried thyme

Heat all ingredients except pasta. Stir in pasta. Heat to boiling. Reduce heat, simmer uncovered 10-15 minutes or until tender. Discard bay leaf.

Tex Mex Cream of Chicken Soup

Arian Hatch's

Tex Mex Cream of Chicken Soup

½ lb ground turkey ¼ c. chopped onion
2 cloves garlic 2 c milk
1 can cream of chix soup 1 7 oz. can corn w/ sweet peppers
1 chopped tomato 1 4 oz can diced green chilies
2 T chopped cilantro 1 c. shredded Mont. Jack cheese

In saucepan cook turkey, onion & garlic until browned. Drain fat. Stir in milk, soup, corn, tomato, peppers, and cilantro. Bring to boil. Reduce and simmer for 5 minutes. Add cheese and cook till melted.

Pepper Jack Potato Soup

Michelle Tucker's

Pepper Jack Potato Soup

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1 pint Half & Half

2 cans cream of celery soup1

8 oz. carton sour cream

1 8 oz. block pepper jack cheese

2 cans chicken broth (garlic flavored is tasty, or you can add minced garlic)

4 lbs. potatoes

1 package bacon, crisped and torn into little pieces

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Cube potatoes into bite sized pieces.

Cook potatoes in chicken broth and cream of celery until tender, but not mushy.

(Do NOT drain.)

Grate cheese and add to potatoes.

Stir cheese until melted.

Add half & half, sour cream, and crisped bacon.

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Cook on low temperature, stirring often.

Cook until hot and serve! I usually add a little bit of pepper on top.