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
- 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
- In a skillet over medium-high heat, brown the sausage, breaking into small pieces as you fry it; drain, set aside.
- In a skillet over medium-high heat, brown bacon; drain, set aside. OR use the pre-cooked real bacon pieces
- Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
- Add sausage and bacon back into the pot; simmer for 10 minutes.
- 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
- 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.
- 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.