Soup Recipes

Baked Potato Soup with Bacon
2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, peeled an cubed (about 4 cups)
4 green onions, sliced (Or one diced and sautéed onion)
12 bacon strips, cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 cup (8 ounces) sour cream
¾ to 1 ½ teaspoons salt
½  to 1 teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder

In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened.

Add potatoes and onions, Bring to a boil; stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Add ½ teaspoon salt, ½ teaspoon pepper, garlic powder and onion powder.

Taste and add additional salt and pepper if needed.

Chicken Ravioli Soup
2 tablespoons olive oil
1 lb. raw chicken, medium diced
½ teaspoon. dry thyme
¼ teaspoon dry sage
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
½ cup onion, small diced
1 cup carrot, small diced
1 cup celery, small diced
¾ cup red bell pepper, medium diced
2 garlic cloves, minced
4 cups chicken broth (use low sodium if you are trying to cut down on salt)
½ cup frozen peas
½ lb. frozen cheese ravioli
Heat the olive oil in a large stock pot, over medium high heat. Add the chicken, thyme, sage, salt and pepper. Sauté for 4 to 8 minutes, or until completely cooked through. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the pot. When the butter is completely melted,  add the onion, carrot, celery and red bell pepper. Cook the vegetables for 3 to 6 minutes, or until the onions are translucent. Add the garlic and cook for an additional 2 minutes.
Increase the temperature to medium high heat. Add the cooked chicken and chicken broth to the pot, and bring to a boil. Slowly add the ravioli and peas to the boiling liquid. Simmer for 5 to 10 minutes, or until the ravioli is cooked through.

Bacon and Egg Soup

From the Foodnetwork.com

1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes

4 slices rustic Italian bread, cut into 1/2-inch cubes

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 cloves garlic, smashed

3 cups low-sodium chicken broth

1 1/4 cups grated parmesan cheese, plus 1 small piece rind

4 tablespoons torn fresh parsley

4 large eggs

Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper towel lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.

Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.

Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.