Pumpkin Soup

Photo by HOMEMADEISEASYbloggerby @ copyrighted.


Pumpkin Soup

BY: HomeMadeIsEasyblogger *copyrighted
FEEL FREE TO share w/ attaching from my blog. THX.

1 can Pumpkin
1/4 cup white sugar
1 can Evap. Milk
Ginger
Nutmeg
Cinnamon
Cloves
1/2 graham cracker
~~~
Mix all ingredients and bring to boil. Put on low and let simmer 10 minutes.
Put in individual bowls.
Crush 1/2 of Graham Cracker and sprinkle over soup.
Add whip cream on top of each.
Serve warm.

**I don't ever measure ingredients.I make this to taste, like everything else.

**I also put in individual bowls and put in frig. Then @ serving time, crush Graham Cracker and sprinkle over soup, serve cold w/ whip cream on top.

Either way---family pleaser' w/o heating the oven for the pie.

PLEASE feel free to copy recipe w/ photo, but leave credits attached. THANKS *-*

Photo by HOMEMADEISEASYbloggerbyVIRGINIA @ copyrighted.

Potato Soup

THE BEST potato soup recipe ever!
Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
FB:HealthyLifeWeightLoss

Potato Soup Recipe

What You’ll Need

Makes 10 – 12 servings

• 3 pounds Russet potatoes, scrubbed and washed
• 4 tablespoons unsalted butter
• 6 green onions, sliced and divided in half
• 5 cups low sodium chicken broth
• 1 cup heavy cream
• ½ cup sour cream
• 1 cup sharp cheddar, grated (and more for topping)
• 2 heads of broccoli, florets cut
• Cooked, chopped bacon (optional)

Let’s Do It

• Preheat oven to 400 degrees and line cookie sheet with foil; place potatoes on cookie sheet and bake for 60 minutes; allow potatoes to cool (20 – 30 minutes); peel and chop into 1-inch cubes
• Melt butter on medium heat in large heavy-bottom stock pan; add half of green onions and cook (1 – 2 minutes); add potatoes and season with salt and pepper; stir and cook (4 – 5 minutes)
• Add chicken broth, turn heat to high and bring to boil; turn heat back down to medium or medium low and simmer (5 – 6 minutes); use potato masher to mash potatoes into broth 5 to 6 times
• Add cream and sour cream by tempering (to ensure it doesn’t curdle); do not add both directly to the pot. First take measuring cup and remove 1 – 2 cups of potato soup mixture and place in bowl; add half of cream and mix thoroughly with wooden spoon; pour cream-potato soup mixture back into pot and repeat with remaining cream and sour cream
• Add 1 cup cheddar cheese and broccoli to soup and simmer (20 – 25 minutes) on low to medium low heat; season with salt and pepper to taste
• Serve with cheese, bacon and green onion as toppings

---

Cool Cucumber and Dill Soup - No Cooking Recipe

Cool Cucumber and Dill Soup

Serves 8

Ingredients

• 3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
• 1 1/3 cups low-fat yogurt
• 1 1/3 cups low-fat milk
• 2 tablespoons roughly chopped fresh dill
• 1/2 teaspoon ground coriander
• 1 teaspoon fresh lemon juice
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint

Directions

1. Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
   
2. Chill the soup in the refrigerator until cold, about 1 hour.
   
3. Divide among 4 chilled soup bowls and garnish with the chopped cucumber.