Baked Potato Soup

Baked Potato Soup (makes 10 servings)

Ingredients:
4 large potatoes
2/3 c Butter/margarine
2/3 c Flour
¾ t salt
¼ t white/black pepper
6 c milk (any)
1 c sour cream
10 bacon strips crumbled
1 c shredded cheese

Bake potatoes; cool peel and then cube them. Set aside.
In large sauce pan melt butter; stir in flour, salt and pepper until smooth
Gradually add milk; bring to a boil and stir constantly for 2 minutes
Remove from heat; whisk in sour cream
Add Potatoes

Creamy Veggie Soup

Ingredients:
1 medium onion- chopped
¾ c Butter/margarine
½ c Flour
4 cans Chicken Broth
2 c milk
2 c half & half cream (I use fat free half & half but you don’t have to)
1 t dried basil
½ t salt
½ t pepper
¼ t garlic powder
5 cups chopped veggies (steamed)


Sauté onion in Butter until tender. Add flour; cook and stir until bubbly. Gradually add chicken broth; cook and stir until thickened (about 5 min). Stir in milk, cream, basil, salt, pepper, and garlic powder. Cook gently until heated through. Add veggies.

Chicken Enchilada Soup

Total cook time: 1 hour
3 chicken breasts
1/2 cup diced onion
1 clove galic, pressed
4 cups chicken broth
1 cup masa harina (corn flour)
3 cups water
1 cup enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Garnish: shredded cheese, crumbled or shredded corn tortilla chips, pico de gallo

In a large pot, cook chicken breasts until browned and set aside to cool. In the same pot, saute onions and garlic for approximately 2 minutes or until onions begin to become translucent. Add chicken broth. In a medium bowl, combine masa harina with 2 cups of water and whisk until blended. Add masa mixture in pot of broth. Add remaining water, enchilada sauce, velveeta, and spices to pot and bring to a boil. Shred chicken into small, bite-sized pieces and add into pot. Reduce heat and simmer for 30-40 minutes, or until thick.

Serve in bowls or large cups, garnish with shredded cheese, pico de gallo, and top with tortilla chips.