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
This article originally appeared in HomeLife Magazine. HomeLife is looking for family-friendly, budget-conscious, original recipes from readers like you. Simply email us your recipe, name and contact info to firstname.lastname@example.org. We will pay $25 for each recipe that is printed. We regret that mailed submissions cannot be accepted. Recipes become the property of HomeLife and may be edited prior to publication. Share your recipe with HomeLife!