Soups From The DIY Forum

Compiled by Alden Smith

Everyone loves a good soup. Did you know that they are great for dieting? Fill up on a healthy soup that is low in fat and calories, and you are on your way. Here are some soup recipes from the DIY forum.

Tony Roma's Baked Potato Soup (Copycat version)

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish: 1/2 cup shredded cheddar cheese, 1/4 cup crumbled cooked bacon, 2 green onions, chopped (green part only)

Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Potato Soup: Kielbasa Sausage OR Bacon

2 Cups Onion
chopped 3 Carrots
chopped 1/4 Cup
Butter
3 or 4 Large Baking Potatoes
6 Cups Chicken Broth
3/4 Pound Polska Kielbasa --chopped OR 1/2 bacon package: cook, cool, crumbled
2 Cups Milk

In a Dutch oven, sauté onion and carrots in butter till onion is tender. Add potatoes and broth. Bring to a boil.

Reduce heat; simmer till vegetables are tender, about 25 minutes. Remove from heat.

Puree at least half of mixture in blender (more blended makes creamier soup). Return to saucepan.

Add milk and sausage/bacon. Cook over low heat till sausage is heated through.

Potato-Broccoli Soup

4 cups Chopped potatoes (about 5 to 6)
4-6 slices Bacon, cut into pieces
1 large Onion, chopped 2 1/2 cups
Water
2 Chicken bouillon cubes
1/2 teaspoon Curry powder
1 1/2 To 2 cups frozen broccoli chopped small
1 Tablespoon Worcestershire sauce
3/4 cup Low fat or nonfat milk
Salt and pepper to taste

Peel and chop the potatoes and set aside.

Sauté the onion and bacon together, then add the potato, water, bouillon cubes, and curry powder. Bring to a boil, cover, and reduce heat to a slow boil.

Cook for about 15 to 20 minutes, until potatoes are tender and slide off a fork when tested. Put the soup into a blender and blend until smooth.

Return soup to Dutch oven, mix in milk and Worcestershire sauce and broccoli.

Simmer slowly, stirring occasionally, for about 15 to 20 minutes. Add salt and pepper to taste.

Leek-n-Onion Potato Soup

1/4 cup Butter
2 Leeks, white part, chopped
1 Onion, chopped
1 Garlic clove, minced
3 cups Chicken stock
1 1/2 pound Potato, boiling, peel, dice
1 1/2 cups Heavy cream
1 teaspoon Sage, dried
1/2 teaspoon
Salt
White pepper
2 Tablespoons minced Sage

Melt butter over low heat, add leek, onion & garlic & cook, covered w/buttered wax paper & lid, stir occasionally 15-20min, till onion softens.

Add stock & potato, simmer, covered 15min, till potato is tender, & puree in blender/processor.

Return puree to pan, stir in cream, dried sage, salt & white pepper to taste & reheat over low heat. put in bowls & top with fresh sage.

Chicken Enchilada Soup (Chili's Restaurant Copycat)

1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups Diced yellow onions
2 teaspoons Ground cumin
2 teaspoons Chili powder
2 teaspoons Granulated garlic
1/2 teaspoon Cayenne pepper
2 cups Masa harina
4 quarts Water (divided)
2 cups Crushed tomatoes
1/2 pound (or to taste) Process American cheese, cut in small cube
3 pounds Cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions, bring to boil.

Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings. NOTE: Recipe can be halved.