Cheesy Potato Soup

32 oz. Frozen Southern Style Hashbrowns
1/2 C onions, chopped
celery, diced
32 oz. Chicken Broth
1 C water
Put all of the above in a crockpot, cover and cook on low.
Later...
Make a thickener:
3 Tbs flour
1 C milk
Mix well
Turn crockpot on high and stir in thickener, cover and stir every so often until thickened.
Add 2 C shredded cheddar cheese, stir in until melted.
Serve with toppings:
Real bacon pieces
green onions, chopped
pepper to taste

-Sandra Bray

Cheesy Chicken Chowder

Ingredients:

3C water

3 bouillon cubes

2 Cups diced, peeled, potatoes

1 Cup diced carrots

1 Cup chopped celery

1/2 Cup onion

1 1/2 tsp salt

1/4 tsp pepper

1/4 Cup butter

1/3 Cup flour

2 Cups milk

2 Cups shredded cheese.

Directions:

In 4 quart pan, bring to a boil, the water & boullion cubes and veggies.
cover... and reduce heat to a simmer until the vegetables are tender.
Meanwhile: Melt butter in a saucepan, add flour and mix well (it kinda makes a thick paste known as a roux).
Gradually add milk and cook over low heat until slightly thickened.
Stir in cheese and cook until melted.
Add cheese mixture to vegetables and stir.
Add 2 cups diced cooked chicken.
Make sure it's heated through and eat!

-Kacie Sanders

Creamy Chicken and Wild Rice Soup

Ingredients:
4 c chicken broth
2 c water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz) pkg Long Grain and Wild Rice Rice-A-Roni
1/2 tsp salt
1/2 tsp pepper
3/4 c flour
1/2 butter
2 c heavy cream (I used fat free half and half)
1 c grated or shredded carrots
1 c diced celery

Directions:
In a large pot over medium heat, combine broth, water, carrots, celery, and chicken. Bring just to boiling, then stir in rice and seasoning packet. Cover and remove from heat (only if using instant rice. If you have normal rice, let it simmer on the stove until the rice is tender). In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, for a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, about 10-15 minutes.

-Jill Zinn

Cheese Soup

I got this recipe from my 10th grade Home Ec class. It is my favorite soup recipe ever! We usually double or triple it so we have a lot. And it is so delicious if you scoop the inside out of a bread bowl and pour it in. Then dip your bread parts in the soup. Yummy!!! -Donna

2 cups water
2 cups diced potatoes
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup butter
1 tsp salt
1/4 tsp pepper
1/4 cup flour
2 cups milk
1/2 lb grated cheddar cheese
1 cup diced ham
bread bowls (if you want)

Boil the water in a saucepan.
Add all the veggies and boil until soft. Set aside.
In larger saucepan, melt butter.
Add salt, pepper, and flour. Stir until bubbly.
Add milk and undrained veggies. Stir well.
Add cheese and ham and heat until melted.
Enjoy!

-Donna Yeates

My good friend made this for a Super Saturday in Colorado Springs. I have been wishing for the recipe ever since. Thanks! Can't wait to make it with the bread bowls! -Nicole

Mom's Wheat Chili

3 c. wheat
4 cans stewed tomatos
1 can tomato juice
1 container chili con carne
1 lb. ground beef, cooked and drained
1 fresh or 4 Tbs. dried onions
chili powder
garlic powder
salt and pepper

Soak wheat overnight in enough water to cover
Drain wheat and wash
Add more water to wheat (enough to cover)
Cook on med heat for approx. 1 hour until wheat is soft
Drain all water except about 2 cups
Add remaining ingredients and any others you wish from your favorite chili recipe
Heat through.

LaBretta got this from my mom and had to pin her down on amounts etc. since mom never measures anything! Great chili!

Taco Soup

Cooked and drained hamburger
Can of corn, undrained
Can of kidney beans, undrained
Onion, chopped
taco seasoning
2 cans diced tomatos
1 can tomato sauce

Simmer until hot.
Serve with sour cream, shredded cheese, and chips.

Potato and Corn Chowder

1 8oz. cream cheese, softened
2 cans evaporated milk
2 cans cream of mushroom or chicken soup
3 cans corn, undrained
7-10 med. or big potatos chopped, boiled and drained
1 12oz. package bacon, chopped
1 med. onion, chopped

Heat cheese, milk, and soup until smooth.
Cook bacon in skillet, add onion and saute together.
Drain fat from bacon and onions.
Add bacon and onions into soup.
Add potatos and corn into soup.
Heat through and serve.