Cream Cheese Chicken Soup

1 small Onion, chopped (or you can use minced onion)
2 Tbsp. Butter or Margarine
3 cups Chicken Broth
3 med. Carrots, sliced
2 med. Potatoes, peeled and cubed (of course we just keep cutting until it looks like enough for all who are eating it)
2 cups cubed cooked Chicken (We use a whole pkg.)
2 Tbsp. Fresh Parsley or equivalent amount dried Parsley
Salt & Pepper to taste
1/4 cup All-Purpose Flour
1 cup Milk
1 (8 oz.) pkg. Cream Cheese, cubed

In a large saucepan, saute the onion in butter. Add broth, carrots & potatoes. Bring to a boil. Reduce heat; cover & simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt & pepper; heat through. Combine flour & milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat. Add cream cheese; cook & stir until melted.
Yield: 8 servings.
Like I said we usually make a big batch, so we add more then they say!
This is one of my family's favorite recipes! It is Delicious!!!

Chunky Potato Soup

This may not be easy and quick, but when I thought I'd lost this recipe, I went into despair--I love this soup.
Original found here. Though I've changed it up.



My version:

• 3 medium potatoes
• 2 cups water
• 1 small onion
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 garlic cloves minced
• 6-7 Caraway seeds
• Cayenne to taste
• Ground black pepper to taste
• Salt to taste
• 3 cups milk
• 1/2 teaspoon sugar
• 1 cup shredded white cheeses
• 1 cup cubed cooked smoked sausage

Peel potatoes and cut into 1-inch cubes.

Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with  seasonings. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently.

Easy Slow Cooker Pot Roast

1/4 c. water; 1 med. onion; 5 potatoes, cut in quarters; 1 envelope onion soup mix; 1/4 tsp. each salt, pepper, and dried thyme; pot roast meat. Place water and and vegetables in slow cooker, sprinkle onion mix on vegetables. Stir. Rub salt, pepper and thyme all over pot roast (I feel that putting it in semi-frozen helps with moistness.) Cook with lid in slow cooker low 8-9 hours or high 5-6 hours til tender.

Vegetable and Fish Soup

I like this soup because it is fast and can easily be adapted to use leftovers.

4 fillets of fish (I generally use tilapia)
black pepper
1 T olive oil
2 cups of fresh vegetables thinly sliced (if I don't have some kind of garden leftovers, I use frozen peas and carrots)
14 oz can (OR 2 cups) vegetable or chicken broth
2 1/4 cup water (OR 2 cups if you use 2 cups broth)
leftover mashed potatoes  (I'm sure potato flakes, salt and butter would work too)
salt, saltines or parmesan

Put oil and fish in deep sided skillet or dutch oven.
Pepper to taste.
(If you have fresh veggies, chop and add to fish in skillet.)
Over medium heat, cook for 3 minutes, break fish apart into bit size pieces with spatula.
Add broth and water. (If you have frozen veggies, add now)
Bring to a boil,
Reduce heat, simmer, covered, for 3 minutes or until fish flakes when tested with fork.
Throw in mashed potatoes (the more potatoes, the creamier the broth) or throw in the amount of flakes, and butter to make about 2 servings of potatoes and stir until dissolved.
Now, I either salt to taste, or
I like to throw in parmesan to taste but hubby hates parmesan, so he crumbles in saltines if he wants more than just the salt.

About 20 minutes 4 servings.