Broccoli Cheese Soup

from thepioneerwoman.com

Ingredients:
1 whole onion, diced
1/2 cup butter
1/3 cup flour
4 cups milk
2 cups half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg (I usually substitute garlic.)
3 cups grated cheese
small dash of salt to taste
black pepper
chicken broth if needed for thinning

Directions:

Melt butter in a pot over medium heat, then add the onions.  Cook onions for 3-4 minutes, then sprinkle the flour over the top.  Stir to combine and cook for a minute or so, then pour in milk and half-and-half.  Add nutmeg (garlic), then add broccoli, salt and pepper.

Cover and reduce heat to low.  Simmer for 20-30 minutes or until broccoli is tender.  Stir in cheese and allow to melt.

Taste seasonings and adjust is needed.  I usually use my immersion blender to puree completely.

Taco Soup

This recipe comes from the McCombs' Family. It's a new favorite in our house!

Combine:
1-32 oz can kidney beans
1 can whole kernal corn
1-32 oz can tomatoes
1 can tomato soup
1 can vegetable soup
5 or 6 garlic cloves, crushed

Then add:
1/4 cup salsa
1 3/4 cups water
1 package taco seasoning
1 T. chili powder

Brown 1 pound of ground beef with 1 onion. Drain off grease. Add all ingredients to crockpot. Stir together and cook on low until hot. Serve over corn chips and top with shredded cheese and sour cream.

Baked Potato Soup

4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 t. salt
1/2 t. pepper
12 slices bacon, fried and crumbled
2 cups shredded cheddar cheese
1 cup sour cream.

1. Cut potatoes in half. Scoop out pulp and put in small bowl.
2. Melt butter in large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.
3. Stir in potato pulp, salt, pepper and three-quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream.
4. Top with remaining bacon and cheese.

This can be made ahead and put in slow cooker set on low until ready to eat.

Slow-Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken (or add chicken frozen)
1 (15 oz) can whole peeled tomatoes
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 t. cumin
1 t. chili powder
1/4 t. black pepper
1 bay leaf
1 (10 oz) package frozen corn

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. Cover, and cook on low setting for 6-8 hours or on high setting for 3-4 hours.