Soup’s still on! We’ve covered chicken and we’ve covered beef and before we go on to chili next week, it’s all about comfort soups. You know the creamy, hearty soups that warm up a cold day and stick to your ribs. Loaded Tater Soup is cheesy, soothing and loaded with calories so savor it occasionally. Cheesy Veggie Soup reminds me a lot of that famous church potluck casserole. And, Beefy Oven Stew is quick and delicious.

Next week: it’s all about chili! Happy eating!

Loaded Tater Soup

3 lbs. red potatoes, scrubbed and cut into half-inch cubes
1/4 C. butter
1/4 C. flour
8 C. half and half
1 lb. block processed cheese, melted
Pepper to taste
1/2 tsp. garlic powder
1 tsp. Tabasco
1 lb. bacon, cooked crisp and crumbled
1 C. shredded Cheddar
1/2 C. green onion

In pan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer for about 15 minutes. Drain well. In a large soup pot, heat butter and flour over medium heat, whisking constantly for about 5 minutes. Reduce heat to low and slowly stir in half and half. Cook, stirring until smooth and mixture begins to thicken. Stir in cheese, then add pepper, garlic powder and Tabasco. Cover and simmer for half an hour, stirring occasionally. To serve, ladle soup into bowls and garnish with bacon, shredded cheddar and chopped green onion.

Cheesy Veggie Soup

1 large can chicken broth
3 C. peeled and diced potatoes
1 half pound bag frozen broccoli, thawed
1/4 C. diced carrots

1 onion, finely chopped
1 1/2 C. whole milk
1/4 C. cornstarch
1 8-oz. package processed cheese slices

In a large soup pot, add broth, potatoes, broccoli and carrots. Bring to a boil over medium high heat. Reduce heat to low and cover, simmering for 15 minutes or until veggies are slightly tender. In a small bowl combine cornstarch and milk. Stir into soup mixture. Add cheese, 1 slice at a time. Stir continuously until each slice melts.

Beefy Oven Stew

1 lb. beef stew meat, cut into 1” cubes
2 C. cubed potatoes
2 C. chopped carrots
1 can condensed cream of mushroom soup
1 can condensed French onion soup
1 3/4 C. water
1 C. frozen green peas

Preheat oven to 250 degrees. In a 2- to 3- quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well. Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.