photo by jgodsey

When it’s cold outside, a hot mug of delicious soup is the perfect comfort food. It’s easy to prepare, and it’s affordable. To serve it as a hearty meal, ladle soup into a bread bowl. Simply cut out a circle on the top of a round loaf of bread, and hollow it out. For thinner soups, you can brush olive oil on the inside of the bread. Bake in the oven for 10 minutes at 350 F. This will prevent the soup from leaking through.

Corn Chowder

2 tablespoons margarine
1 cup celery, chopped
1 cup onion, chopped
4 cloves garlic, chopped
2 (14-1/2-ounce) cans chicken broth
3 cups potatoes, peeled and cubed
1 (15-ounce) can whole-kernel corn
1 (15-ounce) can creamed corn
1 (4-ounce) can diced green chilies
1 (2-1/2-ounce) package country-style gravy mix
1 cup milk
1 cup heavy cream
1 cup Mexican-style processed cheese food, cubed
1/2 pound bacon, fried and crumbled

In large saucepan, melt margarine over medium-high heat. Add celery, onion and garlic. Cook until tender. Add chicken broth, and bring to a boil. Lower heat, and add potatoes. Simmer for 20 minutes. Stir in both corns and chilies. Bring to a boil. Dissolve gravy mix in milk, and pour into pan. Stir in heavy cream and cheese. Stir over low heat until cheese melts. Stir in bacon.

Chicken Noodle Soup

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced, peeled potatoes
1 teaspoon salt
2 cups roasted chicken breast, diced
2 cups wide egg noodles
1 cup evaporated milk

In a Dutch oven, saute the onion, carrots, celery and garlic in oil until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are cooked.
Reduce heat. Stir in the milk; heat through but do not boil. — Nancy, Virginia

photo by Nancy, Virginia

Spinach Tortellini Soup

2 tablespoons olive oil
4 slices bacon, diced
3 cloves garlic, minced
1 medium onion, finely chopped
9 cups chicken broth
2 teaspoons dried Italian seasoning
1 pound frozen cheese tortellini
1 (28 ounce) can crushed tomatoes, packed in puree
8 ounces fresh spinach, rinsed well, coarsely chopped (or one 10-ounce package, frozen)
salt and pepper, to taste
1 cup freshly grated Parmesan cheese

Heat olive oil in a stockpot over medium-high heat. Add bacon, garlic and onion. Cook, stirring frequently, until lightly browned. Add chicken broth and Italian seasoning. Bring to a boil, and add tortellini. Simmer until tortellini is cooked. Stir in crushed tomatoes. Simmer 5 minutes. Add spinach. Cook until wilted. Season to taste with salt and pepper. Top with grated Parmesan cheese. — Darlene B., New York

Cheeseburger Soup

3/4 pound ground beef
1 cup onion, chopped
1/4 cup green pepper, chopped
1 teaspoon basil
4 cups beef broth
3 cups diced potatoes
4 teaspoons butter
4 teaspoons all-purpose flour
8 ounces Velveeta cheese, cubed
1 cup milk
1 cup heavy cream
pepper, to taste

In saucepan, brown ground beef. Add onion, green pepper and basil. Pour in beef broth, and bring to a boil. Add potatoes. Cover and simmer 12 minutes. Bring back to a boil. In another saucepan, melt butter and stir in flour. Cook 2 minutes. Stir into soup. Reduce heat, and add cheese, milk, cream and pepper. Stir until cheese melts. Serve.
Optional: If you like your soup thicker, add more cheese. You can also add a small can of diced tomatoes, crumbled bacon or a dollop of sour cream for added flavor.

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