What Is Your Most requested Homemade Soup ?

I don't make homemade soup but I think I should especially with the fact that it is definately winter now ! C'mon ladies post those recipes

Please look up the loaded potato soup from Outback restaurant. It is great and so easy. Enjoy.

I am always requested to make my Potato Soup.

Combine milk and soup; stir in broccoli, potatoes and onion. Cook, stirring occasionally, over medium heat, breaking up broccoli with a fork until thawed. Cover and simmer for 10 minutes. Remove from heat; cool. Cover and chill. Reheat at serving time. Yield 4-6 servings.

The soup I make that everyone likes is my Hamburger Soup, but use a good quality ground round.        Hamburger Soup

Boil: 1 lg.(26oz.) can Campbells tomato soup with 3 of the soup cans of water in 6 qt. pan with 1 chopped onion, 1 envlope Lipton onion soup mix, 3 diced potatoes, 3 stalks celery or to taste. Can add some maccaroni, nodles, or pearl barley, I like the barley, you could add some of both.Also a sm. bag of frozen mixed veggies.

Add; 1 or 2 lb. ground beef seasoned, my DH likes it with 2 lbs. I also add a few extra fresh veggies like, carrots . The spices I use are orageno, like 1Tbl. at least and thyme, about the same amount, and salt & pepper to taste. Simmer a few hrs.  This is even better the next day.

Enjoy! Chris

We only HOPE for leftovers. I use Gouda cheese.

It is a cross between French onion soup and Dutch potato cheese soup.

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DUTCH ONION POTATO CHEESE SOUP

1 Tablespoon butter OR margarine (I used 2 Tablespoons margarine, omitted the oil)
1 Tablespoon vegetable oil
3 cups peeled, sliced onions
1/4 cup flour
2 - 10-1/2 ounce cans condensed beef broth (i.e., Campbell's)
2 cups water
12 ounces beer, OR additional water (I used water)
4 cups peeled, diced potatoes
2 cups (8 ounces) Gouda cheese, coarsely grated OR sharp Cheddar cheese
1/4 teaspoon ground black pepper

INSTRUCTIONS
-- In Dutch oven or large saucepan, heat butter and oil over medium high heat.
-- When butter is melted, add onions and cook for 10 minutes, stirring often, until onions are golden brown. Sprinkle with flour and stir in.
-- Add broth, water and beer; bring to a boil over high heat, stirring occasionally. Add potatoes. When mixture comes to a boil, reduce heat to low.
-- Cover, leaving lid slightly ajar. Simmer 40 minutes, or until potatoes are tender. Mash potatoes into the broth.
-- Remove pan from heat; add cheese and pepper, stirring until cheese melts. Return to heat briefly, to reheat, but do not boil.
-- Serve hot. Makes about 6 servings.

Nutrition information per serving:
347 calories, 15 grams fat, 14 grams protein, 36 grams carbohydrate, 3 grams fiber, 49 milligrams cholesterol, 658 milligrams sodium

I take the sauce from my crawfish ettoufee and amke a soup out of it.

                     
* Exported from MasterCook *

                  Easy and Delicious Vegetable Beef Soup

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  beef stew meat
  2               cups  water
  1              small  onion -- chopped
  1                can  crushed tomatoes -- (28 ounce)
  1            package  frozen mixed vegetables -- (16 ounce)
  2                     potatoes -- peeled and cubed
  10             cubes  beef bouillon -- crumbled
  2          teaspoons  ground  black pepper
  1         tablespoon  salt
  1         tablespoon  dried basil

 Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.

ENJOY!!    pegg                                 

Wedding Soup

This recipe was given to me by a co-worker.  It is so good.  I always cook it in a slow cooker. 

Spicy Soup

Hot Sausage Soup   sometimes called Ski Soup

1 # hot sausage cut in 1/4 to 1/2  inch pieces

2 green peppers chopped

3 celery ribs  chopped

3 med. onions chopped

3 carrots sliced

1 large can tomatoes  cut up and enough water to cover all

Cook until vegetables are soft and ADD:

1 can white kidney beans, 1 can red kidney beans and 1 can chick peas,  undrained.

Salt & Pepper to taste      

This soup is great on a cold wintry day.  Hope you enjoy it.

BROCCOLI  CHEESE  SOUP       Here is another one of my soups that people ask for the recipe.  Its a little more work, but its well worth it.

4 cups milk

4 cups chicken broth  Put these is a large pot and set aside  Cook 3 cups small diced potatoes in a little salt water, drain and set aside.

Sautee in frying pan:  1/2 cup margarine with 1 cup chopped onions until soft.  Add 1 cup flour and stir until well mixed.  Add to milk and chicken broth.

In medium saucepan:  Put 2 cups boiling water, 1/2 cup grated carrots, and 1/4 cup grated celery and cook for 5 minutes.  Add to chicken broth mixture.

Add two heads of chopped broccoli to the chicken broth mixture and cook until broccoli is done. Stir in potatoes and add:

1 jar (15oz) Cheese Whiz

Hope you enjoy this           Vi

i either get requests for my beef & stars soup, or his mother's potato soup, which she taught me. the beef and stars is actually a variation i did off her soup. it ends up being very fatty though.

1-2 lbs. ground beef(use lean if you are calorie/fat conscious), depending on how you want the meat-to-noodle ratio to be

1/3 box of tiny star shaped noodles, i'd guess this ends up being a cup and a half to 2 cups, i never measure. i've also used wide egg noodles.

 2 cans double strength beef broth, campbell's or otherwise

1 can beefy mushroom soup 

onion powder

garlic powder

italian seasoning (mine is mostly sage and oregano)

seasoned salt

defrost hamburger. pour all three cans of soup into large pan, with about 2/3 can of water for each. add heat and bring to boil, stirring to give an even texture. add seasonings to taste. i usually only add about 1/3 of the italian seasoning i want at this point. once liquid is boiling, begin to drop in bite-size pieces of hamburger. i usually vary the sizes a little. stir periodically through this to ensure even cooking, and work quickly for the same reason. careful, it'll splash a bit. when all of the beef is in the boiling liquid, give it another stir and add noodles. turn down the heat. be sure to stir often if you use the tiny star noodles; they will stick to the bottom of the pan and they are a nightmare to get off. this is when i add the rest of the italian seasoning. when the noodles are tender, the soup is done. you'll want to let it cool for a long time-- this stays white-hot forever, and letting it stand gives the noodles more time to plump. sometimes i add the noodles and then turn the heat completely off if i'm in a hurry. 

I love soup. I could have it all year long, even in the summertime. Thank you, all, for sharing these recipes. Here is one of my favorites. I hope you like it.

most requested soup is: homemade chicken noodle soup with home made noodles.It is a very big hit and there isn't much left when my kids and my sister are around. It is a big treat.It isn't hard to make the noodles .Nearly 40 years ago a friend gave me this great simple recipe and I have been making them since. It is simply called "home made Egg noodles" and you can use it for any kind of recipe

Another is the italian wedding soup.

If you wish for me to post these email me at ; laverne_shirley44@yahoo.com and I will post them here.