Description
A collection of six hearty soup recipes perfect for chilly evenings, featuring rich flavors and comforting ingredients.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 3 cups chicken broth
- 1 pound russet potatoes (peeled and cut into ½-inch cubes)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked bacon (crumbled) ((plus extra for garnish))
- ¼ cup fresh chives or green onions (chopped)
- Salt and black pepper (to taste)
- 2 tablespoons butter
- 1 cup frozen shredded hash browns
- ½ cup onion (finely diced)
- 2 cloves garlic (minced)
- 3 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon (crumbled)
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage (casings removed)
- 8 ounces cremini mushrooms (sliced)
- 1 medium carrot (diced)
- 1 celery stalk (diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried rosemary (crushed)
- Salt and pepper (to taste)
- 2 tablespoons butter
- 1 cup onion (diced)
- 2 cloves garlic (minced)
- 3 cups chicken broth
- 1 cup potatoes (peeled and diced)
- ½ cup carrots (diced)
- 1 cup diced cooked ham
- 1 cup shredded Swiss cheese
- 1 teaspoon Dijon mustard
- 1 cup milk
- Salt and pepper (to taste)
- 1 pound breakfast sausage (bulk or links removed from casing)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 2 cups potatoes (diced)
- 1 cup milk
- 4 large eggs
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper (to taste)
- 4 tablespoons unsalted butter
- 4 large yellow onions (thinly sliced)
- 1 teaspoon sugar ((optional, helps browning))
- 2 cloves garlic (minced)
- 3 cups beef or vegetable broth
- 1 cup dry white wine ((optional))
- 1 cup shredded Gruyère cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper (to taste)
Instructions
- Melt butter in a large pot over medium heat; add diced onion and cook until softened (5 mins); stir in garlic and cook 1 minute; pour in chicken broth and add cubed potatoes; bring to boil, reduce heat to low, cover, and simmer 15-20 minutes until fork-tender; partially blend with immersion blender or remove one-third to blend and return; stir in heavy cream and half the cheddar; cook gently 2-3 minutes until melted without boiling; season with salt and pepper; ladle into bowls and top with remaining cheese, bacon, and chives.
- Melt butter in a large pot over medium heat; add frozen hash browns and diced onion; sauté 5-7 minutes until onions soften and hash browns thaw slightly; add garlic and thyme, stirring 1 minute; pour in chicken broth and bring to gentle boil.
- Heat olive oil in a large pot; add sausage and cook until browned; add mushrooms, carrot, celery, onion, and garlic; sauté until vegetables are softened; pour in broth and bring to a boil; stir in heavy cream and rosemary; season with salt and pepper.
- Melt butter in a pot; add onion and garlic, sauté until softened; pour in broth and add potatoes and carrots; cook until tender; stir in ham, Swiss cheese, Dijon mustard, and milk; season with salt and pepper.
- In a pot, cook sausage until browned; add onion and garlic, sauté until softened; pour in broth and add potatoes; cook until tender; stir in milk and crack eggs on top; cook until eggs are set; season with parsley, salt, and pepper.
- Melt butter in a pot; add onions and sugar, cook until caramelized; stir in garlic; pour in broth and wine; simmer; add Gruyère cheese and thyme; season with salt and pepper.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: soup
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: These soups are perfect for warming up during cold weather.