Soup Loaded With Potatoes

This delicious soup will make your mouth water and make you crave for one more serving. People of all ages can enjoy slurping this soup. You need to prepare this at your next dinner party for both adults and kids to enjoy.

Ingredients

• 4 red potatoes
• 2 tsp of olive oil
• 1/2 cup of onion (chopped)
• 1 1/4 cups of chicken broth (fat and sodium-free)
• 3 tbsp of all-purpose flour
• 2 cups of low-fat 1% milk (divided)
• 1/4 cup of low-fat sour cream
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 3 slices of bacon (halved)
• 1/3 cup of cheddar cheese (shredded)
• 4 tsp of green onions (sliced)

Preparation

1. Use a fork to pierce a potato.
2. Microwave it on High for about 13 minutes.
3. Cut the potato in half and allow it cool.
4. In a pan, heat the oil over medium-high heat.
5. Add onions and sauté them for about 3 minutes.
6. Add broth.
7. In a bowl, combine 1/2 cup milk and flour and add to the pan containing 1 1/2 cups of milk.
8. Bring it to a boil, stir, and cook for 1 minute.
9. Take it off from heat, stir in salt, black pepper, and sour cream.
10. Place bacon on plate, cover it with a paper towel, and place it in the microwave on high for about 4 minutes.
11. Crumble the bacon.
12. Remove the potato skin and discard.
13. Mash the potatoes and place them in the soup.
14. Top the potatoes with onions, cheese, and bacon.
15. Serve.

Onion Soup Of France

This recipe contains many onions, but do not fear, as you will not have onion breath after eating this. This delicious soup, inspired by the French, is a wonderful appetizer to serve at dinners.

Ingredients

• 2 tsp of olive oil
• 4 cups of sweet onion (sliced vertically)
• 4 cups of red onion (sliced vertically)
• 1/2 tsp of sugar
• 1/4 tsp of salt
• 1/2 tsp of black pepper
• 8 cups of beef broth (low sodium)
• 1/4 cup of dry white wine
• 8 slices low-fat and low-sodium Swiss cheese
• 1/4 tsp of thyme (chopped)
• 8 slices of French bread (cut into 1-inch cubes)

Preparation

1. In a Dutch oven, heat oil over medium-high heat.
2. Add onions to the pan and sauté for about 5 minutes.
3. Stir in pepper, sugar, and 1/4 tsp of salt.
4. Decrease the heat to medium, cook for about 20 minutes, and keep stirring.
5. Raise the heat to medium-high and sauté for about 5 minutes.
6. Add in wine and cook for another minute.
7. Add thyme and broth and bring it to a boil.
8. Cover the pot, decrease the heat, and allow it to simmer for 2 hours.
9. Preheat your broilers.
10. On a baking sheet, place the bread in a single layer.
11. Broil it for about 2 minutes, switching sides after 1 minute.
12. Place 8 bowls on a jellyroll pan.
13. Pour 1 cup of soup in all the bowls.
14. Put bread and a slice of cheese in each bowl.
15. Broil it for about 3 minutes and serve.

Clam Chowder Soup

Clam chowder soup is an appetizing and mouthwatering soup served with bacon, crispy bread, and fresh salad.

Ingredients

• 4 cans of clams (undrained and chopped)
• 2 bottles of clam juice
• 4 slices of bacon
• 1 cup of onion (chopped)
• 1 cup of celery (chopped)
• 1 clove of garlic (minced)
• 3 cups of red potato (cubed)
• 1 1/2 tsp of thyme (chopped)
• 1/4 tsp of black pepper
• 3 parsley sprigs
• 1 bay leaf
• 2 cups of 2% milk
• 1/4 cup of all-purpose flour
• 1/2 cup of half-and-half
• Thyme sprigs

Preparation

1. Use a colander to drain the clam’s juice into a bowl.
2. Pour the clam liquid into the bowl with the clam juice to combine.
3. In an oven, cook the bacon over medium-high heat.
4. Remove the bacon and leave 2 tsp of bacon drippings in the pan.
5. Crumble the bacon.
6. Add garlic, onion, celery to the pan and sauté for about 8 minutes.
7. Add potato, thyme, parsley, black pepper, and bay leaf to the pan and bring it to a boil.
8. Cover it with a lid, reduce heat, and allow it to simmer for about 15 minutes.
9. Use a whisk to combine flour and milk in a bowl, and then add the contents to the pan.
10. Add in the clams, the half-and-half, and cook for about 5 minutes.
11. Throw away the bay leaf.
12. Garnish it with thyme and serve it with bacon.

Butternut Squash And Shallot Soup

Ingredients

• 4 cups of butternut squash (cubed and peeled)
• 1 tbsp of olive oil
• 4 shallots (peeled and halved)
• 1/4 tsp of salt
• 1 (1/2-inch) piece of ginger (peeled and sliced)
• Black pepper
• 2 1/2 cups of chicken broth (fat and sodium-free)
• 2 tbsp of chives (sliced 1-inch)

Preparation

1. Preheat your oven to 375 degrees Fahrenheit.
2. Combine butternut squash, salt, olive oil, shallots, and ginger in a jellyroll pan and toss.
3. Bake it at 375 degrees Fahrenheit for about an hour, stirring it frequently.
4. Allow it cool for about 10 minutes.
5. Place 1/2 of the squash mixture and 1/2 of the broth in the blender.
6. Remove the center part of the blender to allow the steam to pass.
7. Place the lid of the blender back on and use a towel to cover the opening.
8. Blend the ingredients, pour them in a pan, and repeat the steps with the rest of the squash mixture.
9. Cook the mixture over medium heat for about 5 minutes.
10. Garnish it with pepper and chives, and serve.

Fish Stew Soup

Ingredients

• 1 tbsp of olive oil
• 1 cup of onion (chopped)
• 1 tsp of ground fennel
• 1/2 tsp of ground coriander
• 2 cloves of garlic (crushed)
• 1 thyme sprig
• 1/2 tsp of orange rind (grated)
• 1/4 tsp of saffron threads (crushed)
• 1 1/2 cups of water
• 1 1/2 cups of clam juice
• 1 can of tomatoes (diced and undrained)
• 1/8 tsp of salt
• 1 pound of flounder fillet (cut into 2-inch pieces)
• 1 can of Northern beans (rinsed and drained)
• Thyme leaves

Preparation

1. In a Dutch oven, heat the oil over medium-heat.
2. Add fennel, garlic, onion, thyme sprig, coriander, and sauté it for about 5 minutes.
3. Add in saffron, rind, water, tomatoes, and clam juice.
4. Bring it to a boil, decrease the heat, and allow it to simmer for about 5 minutes.
5. Stir in fish, beans, salt, and cook it for about 5 minutes.
6. Garnish it with thyme leaves and serve.

Corn Chowder And Squash Soup

Ingredients

• 2 slices of smoked bacon
• 3/4 cup of green onions (sliced and divided)
• 1/4 cup of celery (chopped)
• 1 pound of yellow summer squash (chopped)
• 1 pound of white and yellow corn kernels (thawed and divided)
• 2 1/4 cups of 1% milk (divided)
• 1 tsp of fresh thyme (chopped)
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1/8 tsp of salt
• 1/4 cup of cheddar cheese (extra-sharp and shredded)

Preparation

1. In a Dutch oven, cook the bacon over medium-high heat.
2. Take out the bacon from the pan, reserve 2 tsp of drippings, and discard the rest.
3. Crumble the bacon.
4. Add celery, 1/2 cup of onions, and squash to the drippings in the pan, and sauté it for about 8 minutes.
5. Take out 1 cup of corn and put it aside for later use.
6. Place the rest of the corn along with 1 cup of milk into the blender and process.
7. Add the rest of the 1 1/4 cup of milk, 1/2 tsp of salt, black pepper, and thyme into the blender and process.
8. Add the pureed mixture into the pan containing the 1 cup of corn.
9. Decrease the heat to medium, cook for about 5 minutes, and stir frequently.
10. Add in 1/8 tsp of salt and stir.
11. Pour 1 1/2 cup of soup into 4 bowls and top the soup with 1 tbsp of crushed bacon, 1 tbsp of cheese, and 1 tbsp of onions.
12. Serve.