Favorite Soup Recipes

Warm.

Flavorful.

Smooth.

I'm talking about soup!  We love soup in our house, especially on those chilly winter days.  Or even a cooler Spring day.  They are easy to make and everything is simply mixed together.  Add a roll and/or salad and you have a delicious meal.

I'm sharing with you a few of my favorite soup recipes.  Add or take away some of the ingredients to suit your tastes.  Click on the name for the recipe and source.

Chicken Tortilla Soup 

Loaded Baked Potato Soup

Taco Soup

Creamy Broccoli Cheddar Soup

Corn and Cheese Chowder

and here is the shortcut version to the Corn and Cheese Chowder.

I've made these soups many times and they are wonderful every time I make them.  The toughest part is deciding which one to make first.

Bon appetit!

PW's Corn and Cheese Chowder Shortcuts

On my Cars and Ribbons Facebook page, I recently posted a link to Pioneer Woman's Corn and Cheese Chowder.  Here are a couple shortcuts to make this delicious dish that will lessen the time in the kitchen and leave more time to enjoy it!

The original recipe calls for 5 ears of corn with the kernels cut off and 3 whole bell peppers.  So, I bought 3 cans of corn with red and green bell peppers.  So much easier that cutting off all those kernels!

Since I love the flavor of bell peppers, I wanted to add more than just what was in the cans.  In the freezer section of the grocery store, you can easily find a bag of 3 pepper and onion blend.

I poured half the bag in a bowl and stuck it in the microwave for about 20 seconds.  Then, I poured the peppers and onions in my handy dandy food chopper and "chopped" them.

The recipe also calls for 3 pieces of bacon, cut into pieces.  I headed to the condiment aisle at the store and picked up a bag of real bacon bits.  No extra cutting needed.

I followed the directions as written on the recipe, but used these shortcuts.  It saves time in the kitchen, but still tastes sooooo good!  Enjoy!

Pop's Taco Soup

Pop is not my grandpa, but he is someone's grandpa. He and his wife (affectionately called Nan) let everyone call them by their nicknames, whether you are related or not. I work with Nan and she brought this taco soup for a spread that we had one time at work. After trying it, I immediately asked for the recipe. She told me that Pop is the one that makes it, but it's so easy to make. She was right. This is the best soup I've had and you pretty much just dump everything together.

Here are the ingredients:

Chop a bell pepper and onion and brown it with 1 lb. of ground beef. I do this in a skillet and then transfer to a dutch oven. Or you can just do everything in the dutch oven.

Add 1 packet of taco seasoning and 1/2 packet of dry ranch mix to the meat. Mix well.

Now, you're going to dump the rest of ingredients: 1 can of rotel, 1 can of diced tomatoes, 1 can of corn, and 1 can of pinto beans. Do not drain any of the cans. Stir together. Add salt and pepper if needed. Cook for 15-20 minutes.

It is ready to serve.

Add your favorite toppings to the soup: shredded cheese, sour cream, avocado slices, tortilla strips, cilantro, etc.

This makes plenty for my family of 4 with a little leftover. You can easily double the recipe if you're making it for a bunch of people. It can also be made in a slow cooker. It is the greatest soup ever and you won't be disappointed. There is a little kick to it, but it is delicious!

Slow Cooker Potato Soup

Potato soup, when made the right way, can warm your whole body. It's tasty, creamy, and is a great comfort food. I found this recipe on Betty Crocker. It was so easy to make and we really loved it.

You just need a package of frozen hashbrowns, chicken broth, onion, celery, flour, and milk.

For extra toppings you can use cheese, bacon bits, and green onions. Yum!

In a slow cooker, mix potatoes, onion, celery, and broth. Cover and cook on low for 6-8 hours.

In small bowl, mix flour into milk and stir into potato mixture. Increase setting to high and cook for 20-30 more minutes until mixture thickens. Stir in some cheese until melted. I also added some pepper, salt, and garlic powder for extra flavor.

Add your desired toppings and enjoy the yumminess!

32 oz. bag frozen, shredded hashbrowns


1/2 cup chopped onion


1 medium stalk of celery, chopped


32 oz. carton of chicken broth


1 cup water


3 Tbsp. flour


1 cup milk


Shredded cheese


Bacon bits


Chopped green onion





In slow cooker, mix potatoes, onion, celery, and broth. Cook on low for 6-8 hours. In small bowl, mix flour into milk and then add to the potato mixture. Increase setting to high and cook for 20-30 more minutes. Add some cheese and cook until melted. Add salt, pepper, and garlic powder if desired. Stir, then serve with additional toppings.