A cold day in September

Well I was trying to hold off on making soup until the first day of fall but it is 59 degrees outside right now and the sun hasn't even gone down yet! I am so pumped :) I am slowly letting fall creep into our apartment, I put out my fall pillows and plugged in a nutmeg air freshener yesterday. The rest of the fall decor WILL wait until the 23rd though!

So for dinner tonight I made broccoli cheddar soup, a kind of soup I love to eat but had never made before. I was a little skeptical about the noodles in the soup, but they were perfect and made it a much heartier soup. I would like to figure out a way to make it a bit thicker/creamier next time. Maybe I won't use skim milk or I'll try adding cornstarch or something. Overall I really enjoyed the soup, Tyler said it was good but kind of "plain" (I don't really know what that means but I think he prefers soups with some kind of meat in it). I will make this soup again on another chilly day!



Broccoli Cheddar Soup, from JMitchKC-another KC real bride.

3/4 c. chopped onion
2 tbsp. olive oil (or vegetable, canola)
6 Chicken Boullion cubes
6 c. water
1 pkg. Egg Noodles (8oz)
2 - 10oz pkgs. of frozen broccoli (I used mini florets)
6 c. milk (I used skim, but the soup may have been creamier if I'd used 1 or 2% instead)
1/8 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 lb. Velveeta Cheese (cubed)

Directions:
Add oil and sautee onions, not brown. Add water and dissolve Boullion cubes.
Bring to a boil and add noodles. Cook until noodles are soft, then add
broccoli. When broccoli is thawed and not hard, add milk, garlic powder,
salt and pepper. It is very important the milk DOES NOT BOIL.
Add cubed velveeta and stir frequently until melted. You will cook
this slow, so that it doesn't boil or the milk & cheese will curdle.

Warm soup, Cold day

This is one of my favorite recipes. My friend Kristen gave it to me in college and it's the only potato soup recipe I've made since. It is thick and creamy and perfect on a cold day. Since winter seems to keep going on and on this year I figured mid-April was still okay for soup. Usually we only make chili's and soups from the first day of fall to the first day of spring. I love this soup so much I may make it year round...hope you enjoy it!



Restaurant-Quality Baked Potato Soup

3 russet potatoes
3 tablespoons butter
2 cups chopped white onion
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
1/8 cup cornstarch
1 1/2 cups instant mashed potato flakes
1 teaspoon salt

3/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup heavy cream (I always substitute fat free half & half or skim milk to make it healthier)
1/2 cup shredded Cheddar cheese
8 ounces bacon - cooked and crumbled (turkey bacon is a tasty and healthier alternative)
2 green onions, chopped


Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1
hour, or until done. Set aside to cool. (I pop them in the fridge for 3o minutes)

Melt butter in a 3 quart saucepan over medium heat. Saute onions until
tender and golden brown. Stir in flour, and cook 5 minutes to make a
roux. Pour in chicken stock and water. Add cornstarch and mashed potato
flakes. Season with salt, pepper, basil and thyme. Bring to a boil,
reduce heat, and simmer for 5 minutes.

Remove the skin from the cooled potatoes, and discard. Dice the
potatoes into 1/2 inch cubes, and stir into soup, along with the
half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into
bowls, and garnish with shredded cheese, bacon and chopped green onion.