Rachel's Recipes

Posts Tagged ‘Soup

This meal is quick and easy and tastes a lot like baked ziti without actually baking it. Everything comes together on the stovetop to make for an easy weeknight meal. The sour cream is the magical ingredient here, bringing together the sauce and the cheese, making for a creamy pasta dish.

1 box mezze penne or ziti pasta
1 pound italian sausage, ground or removed from casing
1 jar of your favorite pasta sauce
1 teaspoon salt
1 teaspoon Italian seasoning
3/4 teaspoon garlic powder
1/2 cup mozzarella cheese, shredded or cubed
1/2 cup sour cream

Add pasta to a boiling pot of water. In a large skillet, cook sausage (breaking it into pieces if using links) until no longer pink. Drain, if needed. Turn heat to low.

Drain pasta and add to the skillet. Stir in pasta sauce and seasonings. Mix in cheese and remove skillet from heat once cheese has melted. Stir in sour cream.


This is a very hearty soup.

4 Large Russett Potatoes
1/2 package bacon, chopped
10 Tablespoons Butter
2/3 Cup All-purpose Flour
5 cups Skim Milk
1 cup Half and Half
2 Tablespoons red onion, finally minced
1 cups shredded cheddar cheese
1/2 cup chicken broth
1 cup sour cream (I used light)
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley

Clean the potatoes and remove the skin from one potato. Poke them with forks and bake them in the microwave, removing the peeled one when it is almost done (so it will be firm enough to cut into chunks). Let cool while preparing the soup base.

Add bacon to a dutch oven and cook until crispy. Remove bacon with a slotted spoon and drain off all but about 1 Tablespoon of fat.

Melt butter with the bacon fat on low. Gradually add the flour and whisk together until smooth, stirring constantly for about a minute to create a roux. Turn the heat up to medium and gradually add milk and half and half until mixture is thickened.

Cut skin-on potatoes in half and use a spoon to scoop out the insides into the dutch oven. Cut the peeled potato into chunks and add to the soup. Add the onions, bacon and cheese. Cook until heated through. Stir in the sour cream. Add chicken broth, adding more if you would like to think out the soup (soup can also be thinned with milk). Add salt, pepper, garlic powder, parsley, or any other additional seasonings to taste.

If desired, top with additional onion, bacon, or cheese.

The original recipe says this serves six, but we liked it so much there was barely enough left for me to take for lunch the next day. It’s a rich dish, but really easy since the only thing you have to cook before dumping it into the crock is the bacon.

8 slices bacon
1 can cream-style corn
1 can (use the cream-style corn can to measure) frozen corn (you could also use one can of corn, undrained, but I tried to make it a tad healthier with the frozen corn)
1 can (12 ounces) evaporated milk
3-4 potatoes (I used russets)
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Place bacon on a wire rack on top of a baking sheet (with sides) or low pan. Bake in the oven according to package directions while prepping the rest of the ingredients.

In a slow cooker dump the cans of corn and evaporated milk.

Chop onion and cut potatoes into bite sized pieces. Add to the corn and stir, adding more potatoes if needed.

Once bacon has cooked, chop or crumble in into the slow cooker. (I didn’t blot the bacon on paper towels before doing so since most of the fat gathered on the baking sheet and I wanted the extra flavor.)

Season with Worcestershire, salt, and pepper. Stir and cover.

Cook on low for 8 hours (or high 4 hours) or until potatoes are softened.

Adapted from: Betty Crocker

1 pound boneless, skinless chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
tortilla chips

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.

Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. When chicken has finished cooking, shred it using a fork and return it to the pot.

Garnish with tortilla chips.

Adapted fromAll Recipes

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

Source: Gina Neely

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.