Knoephla Soup


Knoephla Soup

In a large soup kettle, place:

  • 2 sticks (one-half pound) butter
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup sliced or chopped carrots

Saute until tender.

  • Add 4 quarts (16 cups) water and 8 T chicken soup base (I use Watkins brand)
  • Add 2 pounds Knoephla dumplings that have been thawing slightly on a cookie sheet. Bring to a boil, stirring frequently to prevent sticking. Add 6 cups of cubed potatoes and simmer until they are tender.

Remove from heat and add 1 cup heavy whipping cream and 1 tsp. parsley flakes. Salt and pepper to taste. Do not add the cream until you are ready to serve. If you know you will have left-over soup, add cream to each serving instead of to the entire batch.

I added little chunks of ham and this was a terrific addition.

Potato Sausage Soup


Potato Sausage Soup

  • 1 lb. spicy Italian sausage – crumbled
  • 1/2 lb. smoked bacon – chopped or one 3 oz. jar of prepared real bacon pieces, which I used
  • 1 qt. water
  • 5-6 cups chicken broth
  • 2-3 large potatoes – scrubbed clean, sliced
  • 2 garlic cloves – peeled, crushed
  • 1 med. onion – peeled, chopped
  • 2 cups chopped kale
  • 1 cup heavy whipping cream (or half and half)
  • salt and pepper – to taste
  1. In a skillet over medium-high heat, brown the sausage, breaking into small pieces as you fry it; drain, set aside.
  2. In a skillet over medium-high heat, brown bacon; drain, set aside. OR use the pre-cooked real bacon pieces
  3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
  4. Add sausage and bacon back into the pot; simmer for 10 minutes.
  5. Add kale and cream to pot; season with salt and pepper; heat through.

Serve with soda crackers and bread. It will warm you from the inside out.

Potato Leek Soup


POTATO LEEK SOUP

  • 6 leeks, white part only, cut into thin rounds and cleaned well
  • 1 white onion
  • 1/4 cup butter
  • 6 potatoes, peeled and sliced
  • 6 cups chicken stock (I use vegetable bouillon)
  • 1/2 cup chopped fresh parsley
  • 1 egg yolk, beaten
  • salt and pepper
  • 2 cups light cream
  • crisp bacon, crumbled

Saute leeks and onions in butter until soft but not brown. Add potatoes, bouillon, and parsley, simmer until vegetables are soft. Strain and sieve vegetables and return puree to broth. Add some broth to egg, stirring. Then add egg to broth with seasonings. Add cream and reheat but do not boil. Garnish with bacon. Serves 8. Instead of sieving, I use a stick blender to puree. A regular blender can also be used.

Beef Stew

Beef Stew

  • One and a half pounds beef stew meat in chunks
  • 4 medium potatoes peeled and cut into cubes
  • 4 celery stalks cut into one-half inch pieces
  • Baby carrots – at least 2 cups
  • 1 cup fresh sliced mushrooms
  • one medium onion sliced
  • 1 can Ro-Tel (diced tomatoes and green chilies)
  • 1 packet dry Lipton onion soup mix
  • 1 can Cream of Mushroom low sodium soup 11 oz (or Cream of Chicken)
  • One-fourth cup or a bit more red wine vinegar
  • Fresh ground pepper

Mix all together in a Crock Pot (slow cooker) and cook on high for one hour. Reduce to low heat and cook for 5 more hours.

Chicken Tex-Mex Soup

Chicken Tex-Mex Soup

  • 2 cups water
  • 4 cups beef broth
  • 1 can (8 oz) tomato sauce
  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz) diced green chili peppers
  • 1 medium onion, chopped
  • 1 tsp. ground cumin
  • 1 tsp chili powder
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder

Place above ingredients in a 4 quart slow cooker and cook covered on low for 6-8 hours. Turn slow-cooker to high and add

  • 1 cup frozen whole kernel corn (thawed)
  • 1 can (15 oz) of Black Beans
  • 12-16 oz. pre-cooked southwestern-flavor chicken breast strips, (purchased frozen) cut into smaller pieces and thawed.

Cover and cook for 20 to 30 minutes on high. Stir in 8-10 corn tortillas, torn into 1" to 2" pieces and serve immediately. Sprinkle each bowl with shredded cheddar or Monterey Jack cheese. Crushed tortilla chips on top with a dollop of sour cream will add a yummy touch.

Sweet Potato Curry Soup

Sweet Potato Curry Soup

  • 2 pounds sweet potatoes
  • 1 14-ounce can of chicken broth
  • 3 green onions, chopped finely
  • 1 cup whipping cream
  • 1 teaspoon curry powder

Wash the sweet potatoes. Prick them with a fork and bake at 425 degrees until they are soft. The time will vary on the size of your potatoes. Once they are cooked and cooled slightly, scoop out the insides and put them in a blender. Add half of the chicken broth and all the chopped onions. Blend until the mixture is smooth. Add the rest of the broth, the whipping cream, and curry powder. Blend until combined. Heat on the stove and serve. Or you can put it in a crock pot to warm up at your event.