Thursday, February 5, 2009


Sorry Hailey - I couldn't decide which soup recipe to add. I'm adding my kids' favorite soup and my own new favorite (which the kids don't like). Neither one are really Fix-it-and-forget-it, recipes, though.

Broccoli Cheddar Soup (The kids' soup)
1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese

Mix water, potatoes, bouillon, onion and broccoli together. Cook until done, about 20-30 minutes. Add soup and cheese. Simmer 15 minutes.

Creamy Sweet Potato Soup (My soup)

2 large sweet potato(es) 2 cup canned chicken broth, divided
1 Tbsp margarine 1 Tbsp all-purpose flour
1/4 tsp ground ginger 1 cup evaporated milk
1 Tbsp chopped pecans

Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.


  1. mmmm - these look good Maggie. THANKS!!

  2. Both of those look good to me, Maggie. I seriously have two sweet potatoes sitting around just waiting to be used. perfect!