Cream And Cheese Soups

Broccoli Cheese Soup

Cheesy Vegetable Soup

Chicken Cheese Soup

Cream of Asparagus Soup

Cream of Crab Soup

Cream of Lettuce Soup

Cream of Mushroom Soup

Cream of Onion Soup

Cream of Pumpkin Soup

Potato and Cheddar Soup

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Potato and Cheddar Soup

Ingredients -

2 cups Water 2 cups peeled and cubed Red Potatoes 3 tablespoons melted Butter 1 small Onion, chopped 3 tablespoons All-Purpose Flour Salt and Pepper, to taste 3 cups Whole Milk 1/2 teaspoon White Sugar 1 cup shredded Cheddar Cheese 1 cup diced Ham

Preparation:

1. Add water and cubed potatoes to stockpot. 2. Bring to a boil over medium-high heat. 3. Reduce heat to medium and boil potatoes until tender, about 20 minutes. 4. Remove potatoes with slotted spoon to bowl. 5. Drain stockpot, reserving 1-cup potato water. 6. Stir in butter, chopped onion, and all-purpose flour. 7. Season with salt and pepper. 8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham. 9. Simmer 30 minutes, stirring frequently. Soup Making Tip Boiling Potatoes Good at holding up well in soups, boiling potatoes contain the least amount of starch, and retain their texture when cooked. Soup Making Tip Baking Potatoes Baking potatoes are great for soups where you prefer the potato breaks down some, perhaps a soup where all or part of the soup will be pureed to change the texture.

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Cream of Pumpkin Soup

Ingredients -

1 (29 ounces) can Solid Pack Pumpkin 1 (14-1/2 ounces) can Chicken Broth 1/2 cup Cold Water 1/4 cup Brown Sugar, packed 1/2 teaspoon Ground Nutmeg 1/2 teaspoon Salt 1/8 teaspoon Pepper 2 cups Half-and-Half

Preparation:

1. Add solid pack pumpkin, chicken broth, cold water, brown sugar, ground nutmeg, salt, pepper, half-and-half to stockpot. 2. Stir to combine. 3. Bring to a boil over medium heat. 4. Reduce heat to low. Stir in half-and-half. 5. Simmer until heated through. 6. Serve hot. Soup Making Tip Honey And Brown Sugar To mellow tart ingredients in soups and other savory dishes, add a splash of honey or a teaspoon of brown sugar to sweeten and lessen the bite of other ingredients. Soup Making Tip Pureeing Soups A good blender is a necessary tool for the serious soup makers. Removing soups from the stockpot after cooking and pureeing all or part of the soup is a regular activity.

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Cream of Onion Soup

Ingredients -

3 tablespoons Butter 2 tablespoons All-Purpose Flour 2 cups thinly sliced Vidalia or Sweet Onion 2 cups Whole Milk 2 cups Half & Half 1 teaspoon Coarse Salt 1/4 teaspoon Fresh Ground Black Pepper 1/8 teaspoon Nutmeg 1/8 teaspoon Paprika 4 tablespoons Parmesan Cheese (1 per bowl) 4 teaspoons chopped Parsley (1 per bowl) Croutons, browned in butter Worcestershire Sauce, for seasoning

Preparation:

1. Add butter to stockpot. Melt butter over low heat. 2. Add all-purpose flour and cook several minutes, stirring constantly. 3. Add onions to stockpot. Sauté onions until soft, but not browned. 4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes. 5. Stir in salt, pepper, nutmeg, and paprika. To Serve: 1. Add 1 tablespoon Parmesan cheese and 1 teaspoon parsley to individual soup bowls. 2. Garnish with croutons. 3. Serve with Worcestershire sauce Soup Making Tip Seeds Fennel, cumin, coriander, caraway and other seeds can add rich, complex flavors to soups. Consider toasting them in a hot, dry skillet to add a nutty flavor. Soup Making Tip Sweet Spice All-spice, clove, and cinnamon, among others can add great flavor to savory and cold soups. .

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