January always feels like a let-down after the holidays. With months of winter still to endure, warm, comforting dishes help make dark nights bearable. Soups and stews are economical, crowd-pleasing, and warm you up from the inside out. All three of these reader-submitted soups come together quickly, have a hearty feel, and might make January a little cozier.
Favorite Cheese Soup
From Patsy Rogers
“This soup recipe won ‘Best of Show’ in our local paper about 30 years ago. It has now become a favorite of mine. It has become a tradition that I make it for our church staff Christmas party. Everyone really enjoys it.”
- 8 Tablespoons (1 stick) butter
- 2 carrots, shredded
- 2 stalks celery, chopped
- 3 green onions, sliced
- 3 10.25-ounce cans condensed cream of potato soup
- 3 ½ cups chicken broth
- ½ pound processed Mexican flavor cheese product
- 8 ounces sharp cheddar cheese, grated
Sauté carrots, celery, and green onions in melted butter until soft. In a large pot over medium heat, add potato soup, chicken broth, and cheeses. Heat until warm and cheese is melted. Add vegetables; season to taste.
NOTE: When making soups with celery, always add some of the tender inner leaves from the celery stalk. They enhance the flavor greatly!
Pantry List: butter, chicken broth
Grocery List: carrots, celery, chicken broth, condensed cream of potato soup, green onions, processed cheese product, sharp cheddar cheese
From Novella McClung
“We love this great-tasting soup. It’s easy to make. I have tripled the recipe and served it at church.”
- 1 pound ground beef
- 1 clove garlic, minced
- 3 16-ounce cans mild chili beans
- 14.5 ounces canned diced tomatoes
- 15.25 ounces canned corn, drained
- 1 1/2 cups water
- 8 ounces tomato sauce
- 1 package taco seasoning mix
- 1 1/2 cups cheese, grated
Brown meat and garlic in a large saucepan. Drain. Add the rest of the ingredients except cheese. Bring to a boil, then reduce heat and simmer 5 minutes. Top bowls of soup with cheese to serve.
NOTE: If you prefer spicier food, use chili beans in medium sauce and substitute tomatoes with diced tomatoes with green chilies.
Pantry List: canned corn, canned tomatoes, garlic, taco seasoning, tomato sauce
Grocery List: cheese, ground beef, mild chili beans
Grandma’s Potato Soup
From Katie Winn
“My husband came down with what seemed like a cold, and he wasn’t in the mood to eat anything except potato soup. I decided I needed to call the best potato soup maker in the world — my grandma. She was sweet enough to give me the entire recipe over the phone.”
About 6 servings
- ¼ cup butter
- 1 large onion, diced
- ¾ cup sliced celery
- 5 cups peeled, chopped potatoes
- 3 cups water
- 3 cups milk, divided
- 4 teaspoons chicken bouillon granules
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup flour
- 4 cups shredded cheese
- ½ cup bacon, cooked and crumbled
Melt butter in a large pot over medium heat. Sauté onions and celery in butter until soft, 8-10 minutes. Add potatoes and water; bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in 2 cups milk, bouillon, salt, and pepper. Whisk together flour and remaining cup of milk. Stir into the soup, bring to a boil, and let boil for 2 minutes, until soup is thickened. Reduce heat to low; add cheese and bacon and stir until cheese is melted.
NOTE: If you have it on hand, you can use 3 cups of chicken stock or broth in place of the water and chicken bouillon granules.
Pantry List: butter, chicken bouillon, flour, milk, onion, pepper, potatoes, salt
Grocery List: bacon, celery, cheese
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