Monthly Archives:

Mashed Potato Ham and Cheese Soup

Mashed Potato Ham and Cheese Soup

Ever wonder what to do with a pile of leftover mashed potatoes? Make soup, of course!

This Mashed Potato Ham and Cheese Soup is a very easy recipe to use up the stragglers in the refrigerator, including ham, cheese and corn. And it’s very versatile, too. If you don’t have ham, substitute chicken or bacon. The corn could be replaced with peas, broccoli or cauliflower – whatever you like.

Don’t let the simplicity of the preparation fool you. It is an excellent potato soup outright – rich, creamy and hearty.

Mashed Potato Ham and Cheese Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 8
Ingredients
  • 1 tablespoons unsalted butter
  • ½ onion, diced
  • 1 garlic clove, minced
  • 2 cups cubed ham
  • 1 cup milk
  • ½ cup half-and-half
  • 1 cup chicken broth/stock
  • 4 cups mashed potatoes
  • 1 cup corn (frozen, canned or fresh)
  • ½ cup shredded cheddar cheese
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • Fresh parsley
Instructions
  1. In a large Dutch oven or soup pot, heat the butter over medium-low heat
  2. Stir in the onions and cook 5 minutes, or until soft
  3. Add the garlic and ham pieces and cook 2 to 3 minutes more
  4. Pour in the milk, half-and-half and chicken broth and stir
  5. Add the potatoes and corn and mix well, until thoroughly incorporated
  6. Stir in the the salt, pepper, paprika
  7. Add the cheese and heat through until melted
  8. Finish with a bit of chopped fresh parsley, a dusting of paprika and more cheese, if desired

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

Bloody Mary Chili

Bloody Mary Chili

Here in Wisconsin, the Bloody Mary cocktail is serious business. Many bars and restaurants fiercely defend their reputation for serving the “best” or “biggest” bloody in the area. Some of these cocktails are taken to such prodigious levels that the beverage becomes almost a meal in its own right. Overstuffed glasses brim with everything from hard-boiled eggs and cocktail shrimp to beef sticks and pickles.

With a bit of creativity you can customize the drink to your exact specifications, and that’s the inspiration behind this Bloody Mary chili.

Starting with a “base” of spicy hot vegetable juice, I toss in a handful of additional Bloody Mary ingredients, including celery, celery seeds, Worcestershire sauce, horseradish and pickle juice!

The result is a nicely balanced and delicious chili that has plenty of spirit and flavor.

Bloody Mary Chili Ingredients

Bloody Mary Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chili
Cuisine: American
Serves: 8
Ingredients
  • 1 pound ground beef or turkey
  • 1 pound ground sausage
  • 1 beef soup bone (optional)
  • 1 onion, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon celery seeds
  • 46-ounce V8 spicy hot vegetable juice
  • 28 ounces diced tomatoes
  • Two, 15-ounce cans pinto beans, rinsed thoroughly with cold water
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons prepared horseradish
  • ¼ teaspoon black pepper
  • 1 tablespoon pickle juice
Instructions
  1. In a large Dutch oven, brown the sausage and ground beef or turkey over medium heat
  2. Remove meat when cooked
  3. Drain all but approximately 1 tablespoon of the fat and heat again over medium
  4. Drop in the onions, celery and soup bone (if using) and cook for 5 to 7 minutes, until vegetables turn soft
  5. Stir in the garlic, chili powder, cumin, celery seeds and cook for 2 minutes more, stirring frequently
  6. Pour in 16 ounces of the vegetable juice and stir to remove any solid bits in the pot
  7. Return the meat to the pot along with the remaining vegetable juice, tomatoes and Worcestershire sauce
  8. Reduce heat and simmer 1 hour
  9. Stir in the beans, horseradish, black pepper and simmer for 30 minutes more
  10. Pour in the pickle juice, give everything a final stir and serve

Ground Turkey and SausageBrown meatReserve 1 tablespoon fatAdd veggies and soup boneCook onions, celery and soup boneAdd garlic and spicesCook garlic and spicesDeglaze pot with vegetable juiceReturn meat to potPour in Worcestershire saucePour in remaining vegetable juiceAdd tomatoesAdd pinto beansStir in black pepper and horseradishFinish with pickle juiceBloody Mary Chili

 

Looking for the perfect soup pot to cook up your next batch of chili? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

 

 

 

 

Sloppy Joe Soup

In my opinion, almost any recipe can be transformed into soup, often with just a simple tweak or two. For Sloppy Joe Soup, I take an old favorite and replace the bun with broth for a hearty bowlful of sloppy goodness. It couldn’t be easier!

Sloppy Joe Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4-6
Ingredients
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon vinegar (white or apple cider)
  • ½ cup ketchup
  • 1 quart beef broth
  • ⅛ teaspoon freshly ground black pepper
Instructions
  1. In a Dutch oven or soup pot, brown the ground beef, onion and celery over medium-low heat until beef is cooked and vegetables are soft - about 7 minutes
  2. Drain fat
  3. Add mustard, sugar, Worcestershire, vinegar and ketchup and mix well
  4. Pour in beef broth and bring mixture to a boil
  5. Reduce heat and let simmer for 10 to 15 minutes, stirring occasionally

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

Easy Chicken Salsa and Corn Soup

Frontera Tomatillo Salsa

Frontera Tomatillo SalsaLooking for a bulletproof soup that’s quick and easy to make?

One that has depth of flavor but doesn’t take all day to create?

This Easy Chicken Salsa and Corn Soup can be put together and on the table in 45 minutes.

It’s the perfect go-to on a busy weeknight when you want something hearty and delicious. Even better – leftovers for tomorrow’s lunch.

If you have boneless chicken breasts, thighs or tenders, then you’re on your way. Is there a jar of salsa in the cupboard? A carton of chicken broth or stock? A can of corn?

I bet you have onions and garlic – you better!

Excellent! Pull out your soup pot and start chopping.

I like the flavor of a salsa verde (green salsa) for this soup and recommend either Frontera Tomatillo Salsa or Arriba! Fire Roasted Mexican Green Salsa. But you could easily substitute your favorite tomato-based salsa and have excellent results.

 

Chicken Salsa Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 1 pound boneless chicken, cut into ½-inch pieces
  • 1 quart chicken broth
  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 15-ounce can whole kernel corn, drained and rinsed in cold water
  • 2 cups green salsa
Instructions
  1. Heat the olive oil over medium in a Dutch oven or soup pot
  2. Add the onions and cook 5 minutes
  3. Stir in the garlic and cook 2 minutes
  4. Drop in chicken and sprinkle with chili powder
  5. Pour in the broth, corn and salsa and mix well
  6. Bring to boil; reduce and simmer for 25 minutes until chicken is done
Notes
This soup is great garnished with cheese, cilantro, sour cream and/or jalapeno peppers

 

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.