Potato Cheese Soup

8 potatoes
4 cups water
4 cups milk
4 bouillon cubes
2 tbsp dried parsley

Cook together in the crockpot. One hour before serving add:

1/2 cup flour mixed with evaporated milk and
1tsp salt
1/2 tsp. pepper
12 oz. velvet Cheese

Chicken Noodle Soup

Chicken Noodle Soup


Place the following ingredients into your slow clooker and cook on low for 4-6 hours.

6-8 cans chicken broth (or you can use water and bouillon cubes)
1-2 chicken bouillon cubes (for extra flavor)
1 tsp salt
3/4 cup diced carrots
1/3 cup diced celery

During the last 1 to 1 1/2 hours add the following ingredients.

2 cups shredded cooked chicken
1 bag ream's frozen noodles

Serve with crackers or french bread.

Ingredients; chicken broth, bouillon cubes, carrots, celery, ream's frozen noodles.

Creamy White Chili

Creamy White Chili
Serves 6-8
**Next time I might double it for leftovers.**

Step 1 Cook
1 lb. chicken breasts or tenders with
onion
garlic and the
juice of 1 lime together. Dice chicken.

Step 2 Add the following ingredients to your crock pot with the chicken...

2-3 cans (15.5oz. each) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 (4 oz) can chopped green chilies
1 tsp salt
½ tsp pepper
1 tsp ground cumin
1 tsp dried oregano

Step 3 Mix flour and cold water to make a paste. Add to your soup...
¼ cup flour
¼ cup cold water

Simmer in Crock Pot on low. Last step- Just before serving add the following...
1 cup sour cream
½ cup heavy whipping cream
Ingredients: Chicken, onion, garlic, 1 lime, 3 cans great northern beans, chicken broth, 1 can chopped green chilies, cumin, oregano, sour cream, heavy whipping cream.

Creamy Chicken and Rice Soup

My family all really loved this recipe. It had great flavor.


1 tsp of olive oil
1/2 onion, diced
2-3 carrots, diced
2 stalks of celery, diced (I used celery flakes since I was out of celery)
2 cloves of garlic, minced
5 cups chicken stock
1-2 bouillon cubes
1/2 tsp dried basil
Sea salt and freshly cracked pepper to taste
1 bay leaf
1 cup cooked chicken breast, diced (more if you like)
1/2 cup long grain rice
1 cup of frozen corn, thawed
2 tbsp corn starch
1 12 oz can evaporated milk

Heat olive oil and add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits.

Ingredients: carrots, celery, garlic, onion, dried basil, bay leaf, corn starch, chicken stock, bouillon cubes, chicken, long grain rice, corn, evaporated milk, olive oil.

I found this recipe off of the internet.

Taco Soup

I am always looking for new soup recipes. I found a Taco Soup recipe and made some minor changes to suit my families tastes. You could use a packet of taco seasoning instead of the combination of spices, but add the ranch dressing mix it really did add a nice zing to the flavor of the soup. My family all really loved this recipe. The sour cream on top with the Frito Chips really made this soup taste good.

Taco Seasoning:
1 tsp of cumin
1 tsp of oregano
1 tsp of chili powder
1 tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
Sea salt and freshly cracked pepper, to taste

Soup:
1 lb of lean ground beef

1/2 sweet yellow onion, diced
3-4 garlic cloves, minced
1 can of pinto beans, rinsed and drained
1 can of kidney beans, rinsed and drained
1 can of black beans, rinsed and drained

1 1/2 cups of frozen corn
1 large (28 oz. can) crushed or petite diced tomatoes

1 can of diced tomatoes or rotel (I like the Red Gold Brand of Petite Diced Tomatoes with Chipotle)
1/2 oz of package of ranch salad dressing mix (half a packet)

Cook ground beef mixed with the diced onion and garlic over medium heat for 4-5 minutes. Add all the taco seasonings and mix into the ground beef, making sure to break it up into crumbles. Add the beans, corn, tomatoes and ranch dressing packet, mix well then cover and simmer on low for 2 hours, stir occasionally. Taste and re-season with sea salt or pepper if needed. I actually mix this together and place in the crock pot on low for 4 hours.

Toppings:
Corn tortilla strips or fritos

Sour cream
Cheese, shredded

Crockpot Chili

This is my very simple Crock pot Chili Recipe. I have learned with soup recipes that it is best to add whatever your family likes and will eat.

1 lb. Ground Beef, browned w/ onion. Then, Mix with 1 package(envelope) chili powder

Transfer Ground Beef to your Crock pot and add the following...

2 cans Black Beans (Drained and rinsed)
2 cans Dark Red Kidney Beans (Drained)
1 can pinto beans (Drained)
1 large can crushed tomatoes
1 small can tomato sauce

*Add extra chili powder if desired.

Our Mom always made a good Chili recipe as well, she adds a Large can of Tomato Juice and lots of ketchup in lieu of the crushed tomatoes and tomato sauce.

Cook in the Crock pot on low for 5-6 hrs.

Top with Cheese, Sour Cream or Fritos.

Ingredients; ground beef, onion, packet chili powder, black beans (2), dark red kidney beans (2), pinto beans (1), crushed tomatoes, tomato sauce

Tortilla Soup

This recipe has become another regular and favorite at our house. In fact, I have taught all the older girls how to make this soup since it is their favorite and has even been their birthday meal request!

2 chicken breasts, cubed
2 (14 oz) can chicken broth
1 (14 oz) can Rotel (diced tomatoes and chilies)
1 can kidney beans, drained
1 can black beans, drained
1 can corn or 1/2 cup frozen corn
2 tbsp. taco seasoning
2 cups water
crushed tortilla chips
shredded cheddar cheese

Cook chicken. Add rest of ingredients (except chips and cheese). Bring to boil and simmer until ready to eat. Serve and top with crushed chips and cheese.
TIPS: I often times use the water from boiling the chicken as the base for my soup and flavor with boullion cubes. By adding the cans of broth and boullion it gives it more flavor and makes a larger soup. I also have learned to add about 1/2 packet of taco seasoning because it seems like my family likes this a little spicier! You can also add more beans or corn to make the soup as large as you need.

Ingredients: chicken, chicken broth, chicken boullion, Rotel, kidney beans, black beans, corn, taco seasoning, tortilla chips, cheese