"Soup"er Chef

One of my newest hobbies is reading recipes books and experimenting with new recipes. They don't always turn out great, but I have found success with these two soups. The first recipe for Baked Potato Soup I got from Mom. It makes a delicious, creamy soup that is perfect for a cold winter day. Plus, once the potatoes are baked, it only takes 30-40 minutes to prepare.

Baked Potato Soup
2 large baked potatoes
1/4 stick margarine
1/4 c. onion
1/4 c. flour
1 can chicken broth
1 can evaporated milk (NOT sweetened condensed milk--that would make the soup taste funny)
Shredded cheese (optional)
Sliced green onions (optional)
Crumbled bacon of bacon bits (optional)

Melt butter in large saucepan over medium heat. Add onion, cook until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture, stirring occasionally until mixture comes just to a boil. Dice remaining potato with skin; add to soup. Season with salt and pepper. Top with cheese, bacon, and onions if desired.

Makes 3-4 servings. I would double for large families.

Next, my newly discovered Colorful Chicken 'n Squash Soup. Preston loves this soup. I found the recipe in a Taste of Home that Mom gave me. Not only is it colorful, it is also very healthy and quite economical, especially considering how much it makes. We had enough to put a lot in the freezer for later enjoyment. It's not hard to prepare, but it does take quite a bit longer, so I would try it on a Saturday or another day where you can be at home to do it.

Colorful Chicken 'n Squash Soup
1 broiler/fryer chicken (4 pounds), cut up
13 cups water
5 pounds butternut squash, peeled and cubed
4 pounds fresh kale, chopped
6 medium carrots, chopped
2 large onions, chopped
1 tablespoon salt

Place chicken and water in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. Remove chicken from broth. Strain broth and skim fat. Return broth to pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. When chicken is cool enough to handle, remove meat from bones and cut into bite-sized pieces. Discard bones and skin. Add chicken to soup; heat through.

NOTE: The proportions don't have to be exact. For example, my chicken was 3.2 pounds, so I reduced the water 1 cup. Also, 4 lbs. of kale is a LOT. I think I used 2 or 2.5. So, use whatever you have or can find for cheap. Enjoy....