Cheesy Potato Soup

Ingredients: 
• 2 Tbsp Butter
• 1 chicken bouillon cube
• 2-3 cups milk
• 1 cup whipping cream
• 1/2-1 pound Cheddar Cheese shredded • 6-8 potatoes
• 1 Tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 2-4 tbsp Fresh Chopped Parsley (I always add tons of this)

Directions:
1. Peel, boil, drain, and dice the potatoes. Then set them aside.
2. In a large pot melt together the butter & bouillon cube.
3. In a medium bowl, mix milk and whipping cream then set aside
4. Grate cheese.
5. Put half of the cheese and half of the milk/cream mixture into melted butter and bouillon pot. 
6. Once cheese has melted, add in the rest of the grated cheese and milk/cream mixture.
7. Once melted add salt, black pepper, garlic powder, fresh chopped parsley, and soy sauce. Stir continually, it can scorch very easily so keep a close eye on it.
8. Cook until it is almost ready to boil.
9. Mix cold water & corn starch if soup needs thickening.*
10. Add diced potatoes and then serve.

*If too watery you can thicken by taking 3tbs corn starch and thicken with 1/4 cup water. ' Drizzle in and stir as it thickens. The starch from the potatoes will thicken it too. 

Turkey-Vegetable Soup

Ingredients:

• 1 lb freshly ground raw turkey
• 2 (14oz) beef broth, divided
• 1/4 cup all-purpose flour
• 1 (14oz) can Mexican-style stewed tomatoes, undrained
• 1 (16oz) package frozen vegetable soup mix with tomatoes
• 1/4 tsp salt
• 1/4 tsp pepper

Direction:

1. Coat pot with cooking spray; place over medium-high heat until hot. 
2. Add turkey; cook, stirring constantly, until it crumbles.
3. Combine 1 cup broth and flour, stirring until well blended.
4. Add flour mixture, remaining broth, tomatoes, and remaining ingredients to pot.
5. Bring to a boil; cover, reduce heat to medium, and cook 20 min.

{feeds 4 people at 295 calories per serving}

*Serve with Pretzel Breadsticks. 

Creamy Chicken-Spinach Soup

Ingredients:

• 1 (9oz) package refrigerated cheese tortellini
• 1 (14oz) chicken broth
• 2 (10oz) cream of chicken soup
• 1 (10oz) package frozen chopped spinach, thawed
• 1 (9oz) package frozen cooked diced chicken breast {I cooked 2 frozen chicken breasts and then cut them into cubes}
• 2 Cups fat-free milk
• 1/2 tsp dried thyme
• 1/4 tsp pepper

Directions:

1. Cook tortellini in a large pot according to package directions, using 1 can broth instead of water. 
2. Add soup and remaining ingredients, stirring well.
3. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

{Feeds 6 people at 300 calories a serving}

*Serve with thick slices of whole wheat bread.

Salsa Soup

Ingredients:
2 cubed chicken breast
2 cans chicken broth
1 large can stewed tomatoes
1 cup celery, diced
1 cup onion, diced
4 oz. can diced medium green chili
1 can pinto beans
1 can dark kidney beans
*chopped cilantro (I don't add cilantro because it upsets my stomach, but it does taste good)
garlic salt
*tabasco sauce (I don't add this either)
2 limes, squeeze in juice

To make it even creamier add a big can of pumpkin!

Directions:
Put ingredients in a big pot add extra water. Bring to a boil then simmer for 45 minutes.

Serve topped with corn tortilla chips, shredded cheddar cheese, and sour cream.