Loaded Potato Soup

Ingredients

• 8 ounces bacon, diced (about 8 slices)
• 2 large russet potato (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
• 1 large onion, chopped (about 1 cup)
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 3 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth orSwanson® Certified Organic Chicken Broth
• 1/2 cup shredded Cheddar cheese
• 1/4 cup half and half
• 3 green onion or fresh chives, chopped

How to Make It

Step 1

Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring often. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings.

Step 2

Add the potatoes and chopped onion to the saucepan and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and garlic and cook and stir for 1 minute.

Step 3

Stir in the broth and cook until the mixture boils and thickens. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.

Step 4

Stir in half the bacon and half the cheese. Stir in the half and half and cook until hot. Season to taste. Top with the remaining bacon, remaining cheese and the green onions.

Source: https://www.campbells.com

HOT AND SOUR SOUP

Ingredients

• 6 cups chicken broth
• 1 (8 oz.) can bamboo shoots, drained and finely chopped
• 1 cup cooked chicken, shredded
• 1 cup shitake mushrooms, thinly sliced
• 1 cup firm tofu, pressed until drained and chopped into strips
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1/2-inch piece ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon chili sauce
• 3 teaspoons brown sugar
• black or white pepper, to taste
• green onions, finely chopped, garnish

Directions

1. Heat chicken broth over medium-high heat in a large stock pot until warmed through.
2. Add chicken, mushrooms, tofu and bamboo shoots, then stir in ginger, soy soy sauce, red wine vinegar, chili paste, brown sugar and white pepper.
3. Let mixture simmer for 5 minutes.
4. In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry. Once mixture is smooth, gradually stir it into soup.
5. Cook for another 5-8 minutes, or until soup is thickened.
6. Take your beaten eggs and slowly pour them into soup. Stir gently and cook for 30 seconds.
7. Ladle soup into serving bowls and garnish with green onion and more pepper, optional.
8. Serve hot and enjoy!

Source: http://12tomatoes.com/

Lasagna Soup

Ingredients:

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
• additional cheesy yum:
• 2 c. shredded mozzarella cheese

Directions:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Source: AFarmGirlsDabbles.com