Weaver - Hearty Soups: A Collection of Homemade Soups

You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.

This is a great recipe for summer when the garden is overflowing with produce.

1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups vegetables of choice, diced
salt to taste
2/3 cup cream

1. Saut the onion dices in the butter until they are tender and translucent but not browned.
2. Add the flour and stir and cook until a soft paste has formed but not browned.
3. While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.
4. Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.
5. Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is pured.
6. Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.
7. Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

This is simply Cream of Potato Soup with cheese added.

Ingredients

5 cups of potatoes, peeled and sliced thin (about 3 large potatoes)
1 sweet onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
5 cups chicken broth
1/4 teaspoon dried thyme
salt to taste
1 cup cream
2 cups cubed cheddar cheese
2 tablespoons cooking sherry

Directions

1. Saut the onion dices in the butter until they are tender and translucent but not browned.
2. Add the flour and stir and cook until a soft paste has formed but not browned.
3. While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the potatoes and thyme and cook for ten to fifteen minutes or until tender. With a slotted spoon , remove about a third of the potatoes from the soup and set aside.
4. Pour two to three cups of the remaining soup into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is pured.
5. Pour the soup through a strainer into a clean pan. Press any piece through the sieve with the back of a spoon.
6. Add the set aside potatoes, cheese, and sherry. Salt the soup to taste. Cook the soup, stirring constantly, until the cheese melts. Add the cream. If the soup needs further thinning, add water. Serve hot.

This is another great cream soup. It is best to use a mandoline or other device that will slice the potatoes evenly and uniformly. Evenly sliced potatoes will cook at the same time so that the potatoes are neither over cooked nor under cooked.

For this cream soup, do not puree all of the vegetables. Save some of the potatoes to float in the soup.

Ingredients

5 cups of potatoes, peeled and sliced thin (about 3 large potatoes)
1 sweet onion, diced
3 tablespoons butter
2 tablespoons all-purpose flour
5 cups chicken broth
1/4 teaspoon dried thyme
salt to taste
1 cup cream
2 tablespoons cooking sherry

Directions

1. Saut the onion dices in the butter until they are tender and translucent but not browned.
2. Add the flour and stir and cook until a soft paste has formed but not browned.
3. While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened. Add the potatoes and thyme and cook for ten to fifteen minutes or until tender. With a slotted spoon , remove about a third of the potatoes from the soup and set aside.
4. Pour two to three cups of the remaining soup into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is pured.
5. Pour the soup through a strainer into a clean pan. Press any piece through the sieve with the back of a spoon.
6. Add the set aside potatoes and sherry. Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

One of our favorite restaurants makes baked potato soup each day. They scrub russet potatoes, rub them in bacon grease, wrap them in foil, and bake them. They hold them for no more than an hour and half and then relegate them to the soup bin from which they make their yummy baked potato soup. This is our versionwith bacon and cheddar.

This is a creamy potato soupa little different than a chowderand topped with cheddar and bacon. This is a soup that everyone will like.

Ingredients

1/4 cup butter
1/2 medium onion, chopped
1 medium carrot, grated
1/4 cup all-purpose flour
1 15-ounce can chicken broth
1 12-ounce can evaporated milk
3 medium russet potatoes, baked and cooled
1/2 cup grated cheddar cheese
1/2 teaspoon salt