Hamburger Soup

3 diced potatoes
1 1/2 to 2 c. diced carrots
4 c. water
2 boullion cubes
onion to taste
salt & pepper to taste

Cook until vegetables are tender

Add 1 lb of browned hamburger
Submitted by Amy

Creamy White Chili

1 lb. boneless/skinless chicken
2 cans chicken broth
2 cans Great Northern Beans, rinsed & drained
1 can chopped green chilies
1½ tsp. garlic powder
1 tsp. ground cumin
½ tsp. pepper
¼ tsp. cayenne pepper*
1 c. sour cream

Place ingredients in crock-pot, cook low/med. for 5-6 hours. Before serving shred chicken, add sour cream. Garnish with pico, avocado, tortilla chips, or shredded tortillas.
*This is a bit on the spicy side if you like it more mild use less cayenne pepper or none at all
Submitted by Eve

Creamy Tomato Soup

1 med onion chopped
2 Tbsp Butter
2 cans (14 1/2 oz each)diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 1/2 c. milk
1 tap sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 oz) cream cheese, cubed

in a sauce pan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar and seasonings. bring to a boil. reduce heat; cover and simmer for 10 min. stir in cream cheese until melted. serve immediately. Yield:8 servings (about 2 quarts)

Submitted by Kera

Broccoli wild rice soup

1 package (6 oz)chicken and wild rice mix
5 c. water
1 package (10 oz) frozen broccoli, thawed
1 mad carrot, shredded2 tsp dried minced onion
1 can (10 3/4 oz)cream of chicken soup undiluted
1 package (8oz) cream cheese, cubed
1/4 c. slivered almonds (optional)

In a large sauce pan, combine rice contents of seasoning packet and water; bring to a boil. reduce heat;cover and simmer for 10 min. stirring once. Stir in the broccoli, carrot and onion. cover and simmer for 5 min. Stir in soup and cream cheese. cook and stir until cheese is melted. stir in almonds if desired. Yield: 8 servings or about 2 quarts.
Submitted by Kera

Corn Chowder

6 c. chicken broth
1 onion diced
2 cloves garlic minced
4 small to medium potatoes diced
2 medium carrots grated
2 stalks celery diced (or you can use the center part of the celery that has all the leaves yum!)
1/2 lb bacon cooked and broken into pieces
4 cans cream corn
4 cans whole kernel corn drained(you can also use 1 bag frozen instead of whole)
4 tbsp flour (for rue, see instructions)
2 cans evaporated milk

in a large pot, Cook onion, garlic,potatoes, carrots and celery in broth until potatoes are tender. once veggies are done pull out about 3/4 c. of the broth and set aside for later. Add bacon and corn and bring back to a boil. Mix 4 Tbsp flour with the broth you set aside earlier to make the rue. Add rue to the boiling soup and stir well for a few minutes to make sure you don't get lumps. Right before serving add the evaporated milk and stir well.

*when using a crock pot I first cook the vegetables in the broth then add them to the crock pot and add the corn and bacon into the crock pot. I do the rue about 30 min before serving because if you do it too early it will lump at the bottom and not be creamy. I add the milk about the same time I turn the crock pot off.

Submitted by Katherine

Creamy Zucchini and Carrot Soup

1 cup chopped onion
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 oz each) chicken broth
1 tsp ground ginger
2 cups heavy cream
1 tsp crushed dried rosemary
1/2 tsp salt
1/8 tsp pepper

In a dutch oven, sauté onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings
Submitted by Becky