French Country Vegetable Soup - family favorite

This was in an old illustrated french cookbook for families. Our kids loved this soup while growing up

INGREDIENTS:

7 Tbs butter

1 small white cabbage chopped finely

2 leeks thinly sliced

2 carrots diced

1-2 heads celeriac diced (I use celery)

1 onion finely chopped

1 medium potato diced

6 cups chicken stock

S&P

1/2 baguette in thin slices

1/4 cup grated Gruyere cheese

METHOD:

Melt 2 T butter, add cabbage, leeks and onion. Cover and cook over low heat until soft. Add rest of vegetable, pour in chicken stock and add seasonings. Bring to boil and simmer for about 1 hour. Spread butter on baguette slices and toast. Remove 2-3 spoonfulls of veggies, spread on baguette slice, sprinkle with Gruyere and bake 425 for 5-10 minutes until browned. Puree soup, wisk in remaining butter and serve with toasted bread on top.

Creamy Cauliflower Soup Au Siegfried - a family favorite!

Serves: 8 people

Ingredients

2 tablespoons (30 ml) Butter

1/2 cup  (31g / 1.1oz)  Chopped onion

1 cup  (110g / 3.9oz)Chopped celery

1  Carrot - thinly sliced

1  Cauliflower - cut into bite-sized florets

1 tablespoon (15 ml) Chopped parsley

8 cups (1896 ml) Chicken stock

1 teaspoon (5 ml) Dried tarragon (or 1 tbs if you have fresh)

1/2 teaspoon (2.5ml) Whole peppercorns

1  Bay leaf

4 tablespoons (60 ml) Butter

1/2 cup (31 g / 1.1oz) Flour

2 cups (474 ml) Milk

1 cup (237ml) Light cream

2 teaspoons (10 ml) Salt - or more to taste 

Garnish

Toasted cheese croutons - or 1/2 cup Goldfish Cheddar Cheese crackers

Instructions

Heat the butter in a large Dutch oven, toss in onion, and saute until transparent. Add the celery and carrot, cooking for 2 minutes. Add the cauliflowerettes and parsley, cover, and cook over low heat for 15 minutes. Pour in the chicken stock and bring to a boil. Tie the tarragon, peppercorns, and bay into cheesecloth or perforated tin foil, and plunge into the soup. Reduce heat and let simmer.

In another saucepan, melt the remaining 4 tablespoons of butter and stir in the flour, cooking into a roux for a minute or two. Whisk the milk in gradually. Bring just to a boil and cook until the mixture thickens, whisking constantly. Stir in the cream.

When the sauce is done, pour it with the salt into the soup, and simmer for 20 minutes.

When the soup is ready, remove the herb packet. Jeanne recommends pureeing the whole thing, but the colors and textures are so nice that I prefer either pureeing only half, or just mashing the vegetables in the pot to the desired consistency. Ladle into bowls and top with croutons or crackers.

Serve hot to 8 to 10 people as a first course.

Our Favorite Potato Leek Soup

Seriously the best soup ever

From Tastes Better From Scratch

3 tablespoons butter

2 slices bacon , chopped

2 large leeks , (the white and light green part only), chopped

2 pounds yukon gold potatoes , peeled and chopped

4 cups chicken stock , or vegetable broth

2 bay leaves

4 sprigs fresh thyme , or 3/4 teaspoon dried thyme

Freshly cracked pepper and salt

1/2 cup white wine

1 cup heavy cream (can substitute whole milk)

crushed red pepper flakes , optional

INSTRUCTIONS

Melt butter in a heavy pot over medium heat. Add bacon and cook until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes to the pan and cook until the leeks are soft.

Stir in white wine to deglaze the pan. Add stock, bay leaves, and thyme then season generously with salt and pepper.

Simmer until the potatoes are very soft. Remove bay leaves. Blend the soup with an immersion blender until creamy with just a few chunks. Remove from heat and cool slightly before adding the cream. Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.

Soup will thicken slightly as it cools.

Notes

Make Ahead Instructions: This soup can be made ahead and stored in the fridge for up to 3 days. If the soup is overly thick when rewarmed, add a splash of milk or cream. Taste and add additional salt, pepper, or thyme, as needed.

Freezing Instructions: You can freeze leek and potato soup for up to 3 months, but don't add the cream. Allow the soup to cool, then add to a freezer safe container. Thaw in the fridge overnight or warm from frozen on the stovetop. Once warm, stir in the cream.

Variations:

Instant Pot: Turn instant pot to sauté. Add butter to the pot. Once melted, add bacon. Once cooked, add leaks and potatoes and cook until leaks are softened. Season with salt and pepper. Deglaze pan with wine, if using. Add stock, bay leaves and thyme.Cook on manual, high pressure, for 9 minutes. Quick release and turn pot off. Blend soup lightly with an emersion blender. Stir in cream.

Slow Cooker: Sauté bacon in butter. Add leeks and cook until tender. Deglaze pan with wine, if using. Add everything to slow cooker along with potatoes, stock, thyme, bay leaves and salt and pepper. Cook on low for 6-8 hours or high for 3-5 hours, until potatoes are tender. Stir in cream. Taste and season if needed.

Vegan: Substitute plant butter or coconut oil for the butter, omit the bacon, and substitute the cream with cashew cream.

Vegetarian: This soup can be made vegetarian by simply omitting the bacon and substituting vegetable broth in place of chicken broth.

Gluten Free: Unlike some potato leek soup that is made using flour, this dish is already gluten free :).

Dairy Free: Substitute plant butter or coconut oil for the butter and substitute the cream with cashew cream.

This is from The Pioneer Woman

I've made this and it's delicious - not to thick and heavy.  I think it would be great with some extra veggies - like cauliflower.

Perfect Potato Soup

Prep: 10 Minutes	Level: Easy
Cook: 20 Minutes	Serves: 12

Description

Potato soup...the way I love it! Simple, delicious, and warms your soul.

Ingredients

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Preparation

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces

Instant Pot Broccoli Cheese Soup

This cooks in 1 minute!
It's yummy and I like that it has carrots

From: Bless This Mess Please

INGREDIENTS

• 2 tablespoons butter
• 1 cup diced onion
• 2 cloves garlic
• 4 cups chicken stock
• 4 cups bite-sized broccoli florets
• 1 cup matchstick or grated carrots
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/4 cup corn starch
• 1/4 cup cold water
• 2 cups cream or half-and-half
• 2 cups grated cheddar cheese

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INSTRUCTIONS

1. Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
2. Add the garlic and cook until the garlic is fragrant, about 30 seconds.
3. Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
4. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
5. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
6. In a small bowl whisk together the corn starch and cold water until smooth.
7. Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
8. Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
9. Add the cheese a handful at a time and stir until it melts.
10. Adjust salt and pepper to taste and serve hot.

Chicken Meatball Soup

My new favorite! Recipe from Tasty

Ingredients

for 6 servings

CHICKEN MEATBALLS

1 lb  ground chicken

½ cup  panko bread crumbs

1 large egg

½ cup  grated parmesan cheese

2 cloves garlic, minced

¼ cup  fresh parsley, finely chopped

1 teaspoon  kosher salt

½ teaspoon  pepper

SOUP

2 tablespoons  olive oil, divided

1 cup  white onion, diced

½ cup  carrot, diced

½ cup  celery, diced

2 cloves garlic, minced

8 cups  chicken stock

1 bay leaf

1 cup  dry orzo pasta (I used Trader Joe's dried mini ravioli pasta - so good)

4 cups  swiss chard, roughly chopped

3 tablespoons  grated parmesan cheese

kosher salt, to taste

pepper, to taste

1 tablespoon  lemon juice

Preparation

1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
4. Add the chicken stock and bay leaf. Cover and bring to a boil.
5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
8. Ladle into bowls and serve.
9. Enjoy!

Instant Pot Hamburger Soup

This Instant Pot hamburger soup is easy and flavorful! It's a healthier comfort food that uses simple everyday ingredients. 

 Course Soup

 Cuisine American

 Keyword electric pressure cooker hamburger soup, Instant Pot ground beef soup, Instant Pot hamburger soup

 Prep Time 10 minutes

 Cook Time 17 minutes

 Inactive time 15 minutes

 Total Time 42 minutes

 Servings 6

 Author Salt & Lavender

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Ingredients

• 1/2 tablespoon olive oil
• 1/2 medium onion chopped
• 2 sticks celery chopped
• 1 pound extra lean (95% lean) ground beef
• 3 cloves garlic minced
• 2 heaping tablespoons tomato paste
• 1 (28 fluid ounce) can diced tomatoes with juices
• 4 cups beef broth
• 2 large Russet potatoes diced
• 1 dash Italian seasoning
• Salt & pepper to taste

Instructions

1. Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes.
2. Stir beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any). 
3. Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning. 
4. Close the lid, make sure the valve is on "sealing", and cook on high pressure for 8 minutes. 
5. Once the countdown has finished, carefully do a quick pressure release.
6. Season with salt & pepper as needed and serve immediately.