Potato Cheese Soup

5 chicken bouillon cubes
6 cups water
1/4 cup butter (or margarine)
8 to 10 medium potatoes, peeled and cubed
2 ribs of celery, diced
1 carrot, grated
1 medium onion, diced
1/2 cup flour
1 pint half and half cream (can substitute milk)
2 cups shredded cheddar cheese
salt and pepper to taste

Dissolve bouillon cubes in 5 cups of boiling water. Add butter (or margarine), then potatoes, celery, carrot, and onion. Cook until all is tender. Combine a cup of water with the flour and shake or stir until smooth. Slowly pour into bouillon mixture to thicken. Stir in cream and cheese. Add salt and pepper to taste.

Serve with crumbled bacon, sliced green onion, and shredded cheese as toppings.

I got this recipe from a friend and it is fantastic! It's easy and delicious! I forgot to take a picture, but I will next time I make it and add it. This is great to eat on a cool fall day. I hope you give it a try and enjoy!

Chicken Tortilla Soup

2 Tablespoons butter
1/2 cup green bell pepper, chopped
1 cup onion, chopped
1/2-1 teaspoon ground cumin
3 15 oz cans chicken broth
1 3/4 cup thick and chunky salsa
1 cup frozen petite white corn
1 can black beans
3 chicken breasts, cooked and shredded
Tortilla strips or chips
Garnishes for topping: cilantro, sour cream, avocado, shredded cheese

Melt butter in saucepan and add green peppers, onions, and cumin. Simmer until tender. Stir in broth, salsa, corn, and beans. Bring to a boil, reduce heat, and cook for 5 minutes. Add chicken, heat through, and serve with tortilla strips or crushed tortilla chips. Top with garnishes of your choice.

This is another recipe from the Worldwide Ward Cookbook and it is delicious! I have had several different versions of taco soup and this is my favorite! For salsa, I used Pace chunky salsa. Also, I only had 10 oz cans of chicken broth which made my soup thicker than what the recipe calls for. We loved this soup and the best part is it makes enough for two nights!