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Soup recipes that will really warm you up

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When it is bitterly cold outside, thoughts turn to comfort foods. What is more comforting that a steaming bowl of savory, home made soup? Here are some recipes to spark your creativity in the kitchen. Enjoy!

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Baked Potato, Sour Cream and Bacon Soup

1 tablespoon butter

1/4 cup chopped onion 

1/4 cup chopped celery

1 (14 1/2 ounce) can chicken broth

1 1/4 cups milk

2 medium baking potatoes, baked and cut into bite sized cubes

1/4 teaspoon salt

1/4 teaspoon pepper

8 slices bacon, crisply cooked, crumbled and divided

2 tablespoons green onions, divided

1/4 cup sour cream



Melt butter in heavy saucepan.
  • Add onion and celery; cook and stir until crispy-tender.
  • Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly.

  • Slightly crush potatoes with spoon.
  • Reduce heat to low; simmer 5 minutes, stirring frequently.
  • Reserve 2 tablespoons each bacon, cheese and green onions for toppings.
  • Add remaining bacon, cheese, green onion and sour cream to soup just before serving.
  • Cook until cheese is melted, stirring constantly.
  • Serve topped with bacon, cheese and green onions.

Cabbage Soup

1 cup chopped onion

2 tablespoons butter

2 cups shredded cabbage

1 cup sliced carrots

1 cup diced potatoes

1 cup chicken broth

1/2 teaspoon salt

1/4 cup butter

1/4 cup all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon pepper

3 cups milk

2 cups shredded Cheddar cheese


  • Sauté onion in 2 tablespoons butter in a saucepan until tender, about 3 minutes.
  • Add cabbage, carrots, potatoes, broth and salt.
  • Cover; simmer until carrots and potatoes are tender, about 20 minutes.

  • Meanwhile, melt 1/4 cup butter in a 4-quart Dutch oven.
  • Blend in flour, paprika and pepper.
  • Remove from heat; stir in milk.

  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.

  • Remove from heat; stir in cheese until melted.
  • If necessary, return to low heat to finish melting cheese but do not boil.
  • Add vegetables with liquid to cheese soup base.

Creamy Spicy Cauliflower Soup

1 tablespoon vegetable oil

1 medium onion, coarsely chopped

2 cloves garlic, chopped

2 medium potatoes, unpeeled

1 head cauliflower

Salt and pepper

4 ounces canned mild green chiles

1 fresh jalapeno pepper, minced

6 cups chicken broth

1 cup grated sharp Cheddar cheese


  • Heat oil in a wide, deep skillet or Dutch oven over medium-high heat.
  • Add onion to the pan.
  • Cook about 5 minutes, stirring occasionally.

  • Add garlic, stir and continue to cook as you chop potatoes into bite sized chunks, add them to pan.

  • Trim cauliflower into bite sized pieces.
  • When the potatoes have cooked 10 minutes, add the cauliflower, salt and pepper, jalapeno and green chiles.

  • Add chicken broth.
  • Bring to a boil, lower heat to simmer, cover and cook 15 minutes.
  • Potatoes and cauliflower should be tender.

  • Remove from heat.
  • Add soup to a large mixing bowl and blend until smooth.
  • Return all blended soup to pan and heat to boiling, adding more liquid if necessary. the liquid could be chicken broth, milk or water

  • When the soup is heated through, remove from heat and stir in the cheese.

Garlicky Tortellini Soup

1 tablespoon butter

8 cloves garlic, chopped

4 cups chicken broth

6 ounces fresh cheese tortellini

2 1/2 cups peeled, chopped fresh ripe tomatoes

1 (10 ounce) bag spinach, stems removed

8 to 10 fresh basil leaves, coarsely chopped

Parmesan cheese, grated


  • Melt butter in a large saucepan over medium-high heat.
  • Add garlic and sauté about 2 minutes.
  • Add broth and bring to a boil.
  • Add tortellini and cook halfway (about 3-5 minutes.)
  • Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender.
  • Stir in spinach and basil and cook until wilted, 1-2 minutes.

  • To serve, sprinkle with Parmesan cheese.


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