Broccoli and Cheese Soup

I have been searching for a great broccoli and cheese soup.  I love Panera's broccoli and cheese soup!   I think it is probably my favorite, right up there with Jason's Deli.  I am picky when it comes to this kind of soup and have tried many awful versions.  For instance, the pins on Pinterest who claim it taste like Panera's are nuts!  Have you tried Panara's because they taste nothing alike?!?!  
I stumbled across this recipe on Pinterest and thought I would try one more before giving up and only going out for Broccoli and Cheese Soup.  I have to say, this still is not as good as Panera or Jason's Deli, but it is pretty darn good.  Good enough, I would make it again for my family or company!  
Which my poor family has been suffering though some pretty poor meals lately while I try out some new recipes...  I am glad this one was a success for them too!
So here is goes...

Broccoli and Cheese Soup
JVW Home

half cup green pepper, chopped
1 jalapeno deseeded, chopped
1 whole white onion, choppped
2 Tablespoons butter (you can use olive oil instead)
1 can cream of celery
2-3 stalks of celery, chopped
1 1/2 cups milk
1lb Veleveeta Cheese, cubed
1 8oz pkg sharp grated cheddar cheese
1 chicken boullion cube
1 bunch fresh broccoli (or 10oz pkg frozen chopped broccoli)

1.  In a large soup stockpot, in some butter or olive oil, saute the green pepper, jalapeno, onion, celery, and broccoli until tender.  
2.  In the same pot, cover this mixture with the soup, 1 soup can of water, milk, boullion cube, and cheeses.  Simmer for about 30 minutes.
3.  With a handheld stick blender, puree this mixture.  Then cover and simmer for about 30 minutes more.  
4.  You can garnish with a sprinkling of fresh chives or parsley if you like.

I did not follow these instructions...
1. I did #1 and sauted everything is says to.  
2.  Then I put the mixture into a crock pot and then poured the soup, water, milk, boullion cube, and cheese in over them and then mixed them together.  
3.  I cooked the soup for about 4 hours.
4.  Then I poured the mixture into my blender (since I don't have a handheld stick blender) and pureed the soup.  
5.  Then I placed the soup back into the crock pot and served.

This was perfect with a loaf of french bread!

My four year old did all of the chopping except for the jalapeno!  My 6 year old loves to dip her saltines in and pretend it is dip!  Whatever it takes to get them to eat it!

Baked Potato Soup

Baked Potato Soup

6 large potatoes, peeled and cut up                        1 med. Onion, chopped

3 cans chicken broth                                                       ¼ c butter

2 ½ t salt                                                                              1 ¼ t pepper

Put first 6 ingredients in crock pot and cook on high 4 hours or low 8 hours. 

Mash potatoes and add:

1 c heavy whipping cream                                           1 c shredded cheese

Serve!

This is my favorite soup recipe!  It takes a little longer than the other one I posted before but well worth it! 
My little helper likes to help cut up the potatoes!
HyVee sells great bread bowls!

Easy Crockpot Potato Soup

I have two crockpot potato soup recipes.  This one is the easiest and is very good!  I believe it is a Paula Dean recipe, but not sure.  I got this one off the pintrest, which claims it is but not sure...  It is my oldest's favorite soup!

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns

3 14oz. cans of chicken broth  (I use lower sodium broth)

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Cheeseburger Soup

This soup is a favorite among many!  In fact, it won a soup contest at my husband's office!  Great soup for fall and winter!!! 

Cheeseburger Soup         From allrecipes.com 2004

½ lb ground beef

¾ cup chopped onions

¾ cup chopped carrots

¾ cup chopped celery

1 teaspoon dried basil

1 teaspoon dried parsley

4 tablespoons butter

3 cups chicken broth

4 cups cubed potatoes

¼ cup all-purpose flour

2 cups cubed cheddar cheese

1 ½ cups milk

¼ cup sour cream

In a large pot, melt 1 tablespoon butter over medium heat; cook and stir onions, carrots, celery, and beef until beef is brown.

Stir in basil and parsley.  Add broth and potatoes.

Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

In a small bowl, melt the remainder of butter and stir in flour.  Add the milk, stirring until smooth.

Gradually add milk mixture to the soup, stirring constantly.  Bring to a boil and reduce heat to simmer.  Stir in cheese.  When cheese is melted, add sour cream and heat through.  Do not boil.

Enjoy!

Hoping to be able to get pictures on here again soon! 

Beef Ravioli Soup

Beef Ravioli Soup

1 c sliced celery

½ c chopped onion

1 c sliced carrots

2T vegetable oil

4c beef broth

1/8 pepper

¼ t crushed red pepper flakes

1 (15 oz) beef ravioli

¼ c chopped parsley

Grated parmesan cheese

In large kettle, sauté celery, onion, and carrots in oil for 3 mintues; add broth and seasonings.  Bring to a boil.  Reduce heat, simmer, covered about 15 minutes or until vegetables are tender.  Stir in ravioli and heat through.  Garnish with parsley and parmesan cheese.

Broccoli Wild Rice Soup

I try to make a new recipe once a week or at least every other week...  This is the one we tried tonight.  It was a hit with everyone, minus my picky eater, but she doesn't count.  Great on a cold fall night!

Broccoli Wild Rice Soup  From Sherry Buhler, Good Shepherd Parish

1 (6oz) pkg. chicken and wild rice mix

5 c water

3 c frozen chopped broccoli, thawed

1 medium carrot, shredded   (prefer chopped)

2 tsp. dried minced onion

1 can condensed cream of chicken soup (undiluted)

1 (8oz) cream cheese, cubed

¼ c slivered almonds (optional)

In a large saucepan, combine rice, contents of seasoning packet, and water; bring to a boil.  Reduce heat; cover and simmer 10 minutes, stirring once.  Stir in the broccoli, carrot, and onion.  Cover and simmer for 5 minutes.  Stir in soup and cream cheese.  Cook and stir until cheese is melted.  Stir in almonds if desired. 

This is probably not one of the healthiest soups...  I did use the Fit and Active cream of chicken soup and you could use fat free or reduced cream cheese...  Some places may also sell low sodium rice mix too...  We had this with our famous crescent rolls and crackers tonight!