Category: Soups

1 large red bell pepper
4 large Poblano chile peppers
5 C. chicken broth
1 large potato, peeled and cubed
1 large onion, chopped
1 Jalapeno pepper, seeded and chopped
1 tsp. salt
1/4 to 1/2 tsp. freshly ground pepper
1/4 C. butter or margarine
1/3 C. flour
1 tsp. salt
1 tsp. dry mustard
1/4 to 1/2 tsp. freshly ground pepper
2 C. half and half
1 C. milk
1 C. (4 oz.) Cheddar cheese, shredded
6 bacon slices, cooked, drained and crumbled
1 bunch green onions, chopped

1. Broil bell peppers and chile peppers on an aluminum foil-lined baking sheet, 5″ from the heat, about 5 minutes on each side, or until peppers are blistered.
2. Place peppers in heavy-duty Ziploc plastic bag; seal and let stand 10 minutes.
3. Peel peppers; remove and discard seeds. Coarsely chop peppers.
4. Bring peppers and chicken broth and next 5 ingredients to a boil in Dutch oven over medium heat.
5. Reduce heat and simmer 15 minutes, or until potatoes are tender.
6. Melt butter in heavy saucepan over low heat.
7. Whisk in flour, salt and dry mustard. Cool, whisking constantly, about 1 minute.
8. Gradually whisk in half and half to make a white sauce.
9. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes, or until thick and bubbly.
10. Sprinkle each serving with cheese, bacon and chopped green onions.

Yield: Approximately 9 cups.

2 cans cream of potato soup
8 oz. Velveeta
1 pt. half and half
1 pt. water
3/4 C. dry wild rice, cooked according to pkg.
1/2 C. carrots, shredded
1 tsp. parsley
1/2 tsp. pepper
Onions, sauteed and/or sliced bacon, fried

Cook rice. Mix all ingredients in slow cooker and cook on low for 4 to 5 hours.

My sisters gave me a bad time with this recipe. They couldn’t believe that I needed a recipe for potato soup. I still use this when I want potato soup.

3 medium potatoes, peeled and cut up
1 small onion, finely chopped (1/3 C.)
Milk
3 T. butter or margarine, melted
2 T. all-purpose flour
3/4 tsp. salt
Dash of pepper
1 C. Swiss cheese, shredded (I use Velveeta and not the Swiss)

1. In a 2-quart saucepan, add potatoes and onion to 1 cup lightly salted, boiling water. Cover and cook about 20 minutes, or until potatoes are tender.
2. Mash potatoes slightly; do not drain.
3. Measure mixture and add enough milk to make 5 cups.
4. Blend melted butter, flour, salt and pepper. Stir into potato mixture in saucepan; cook and stir until thickened and bubbly.
5. Add cheese; cook and stir until cheese is partially melted.

Makes 4 to 5 servings.

NOTE: If you use Velveeta cheese, you will need to make more thickening because it will add additional liquid. You can make this recipe to be thick or thin soup and as cheesy as you want it.

1/2 C. dried white pea beans, picked over and rinsed
Water
2 T. olive oil
1 large onion, chopped
3 stalks celery, chopped
2 cloves garlic, finely chopped
4 C. chicken broth
2 tsp. leaf basil, crushed
2 – 16 oz. cans diced tomatoes
2 medium-sized carrots, pared and chopped
1/2 C. orzo (rice-shaped) pasta
2 medium-size zucchinis, chopped (2 C.)
1/4 tsp. pepper
Parmesan or Romano cheese, freshly grated

1. Cover beans with water in large Dutch oven or saucepan. Refrigerate overnight, or to quick-soak beans, bring beans to boiling in water over high heat; cook 2 minutes. Remove from heat and let stand 1 hour. Drain beans. Place in small bowl.
2. In same saucepan, heat oil over medium heat. Add onion and celery; saute, stirring occasionally, 8 to 10 minutes or until tender.
3. Add garlic; saute, stirring occasionally, for 2 minutes.
4. Add chicken broth, beans and basil. Bring to boiling over high heat. Lower heat; cover and simmer 1 hour.
5. Add tomatoes, carrots, orzo and zucchini. Return to boiling.
6. Lower heat; cover and simmer 15 minutes or until vegetables and orzo are tender.
7. Serve with grated cheese.

MAKE-AHEAD TIP: This soup is best made ahead of time and reheated. Can be made and refrigerated, covered, for up to 3 days.

1 lb. ground beef
1 medium onion
1 pt. canned tomatoes or 1 can diced tomatoes
1 – 12 oz. can tomato juice
1 can chili beans
1 can green chilies or 1 can Ro-Tel tomatoes, drained
Salt and pepper

Brown ground beef and onion; drain. Add remaining ingredients and bring to boil. Simmer until ready to serve.

Serve with shredded cheese, sour cream and Doritos chips. Everybody gets to add these ingredients to their own bowl. This is the Grady’s way of eating chili along with peanut butter sandwiches. This recipe will feed only 2 to 3 people.

1 chicken
1 T. salt
1 T. pepper
1 whole onion, diced
4 chicken bouillon cubes
Potatoes
Carrots
Noodles

Boil the chicken with the salt, pepper, onion and bouillon cubes for 45 to 50 minutes. Cook, remove chicken from bones and cube. Let broth cool. Add potatoes and carrots to broth and boil until tender. Add cubed chicken and noodles. Return to boil and cook until noodles are tender.

2 T. butter or margarine
1 large carrot, peeled, sliced or chopped
2 ribs celery, sliced 1/4″ thick
1 medium onion, finely chopped
1/2 to 1 tsp. dried thyme leaves
2 qts. chicken broth, canned or homemade
3 C. cooked chicken, chopped or shredded
2 C. (3 oz.) noodles (I use homemade-style noodles, or you could make your own)
Salt and pepper to taste

Melt the butter in soup pot. Add celery, onions and carrots; salt and pepper. Cook gently for 5 minutes. Add the thyme, broth and chicken meat. Bring the soup to a boiL reduce the heat, and simmer until the vegetables are tender, about 10 to 15 minutes. Return soup to boiling; add noodles and cook until tender, about 8 minutes. Stir in the parsley and salt and pepper to taste.

Makes approximately 8 servings.