Hashbrown Crockpot Cheese Potato Bacon Soup

1 (30 oz) bag frozen hashbrowns (the little square ones)
1 (32 oz) box chicken broth
1 can (10 oz) cream chicken soup
1 (8 oz) block cream cheese
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Put hashbrowns in crockpot. Add the chicken broth, cream chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 7-8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes and add to the crockpot mixture. Stir a few times throughout the hour before serving. Once the cream cheese is melted and mixed in, it's ready to serve.

Top with cheddar cheese and bacon bits.

Crockpot Steak Fajita Soup

2-3 lbs. rump roast-cut in bite sized pieces
1 envelope taco seasoning
1 (15oz) can Mexican style tomatoes
1/2 small can green chilies
1 (8 oz.) can tomato sauce
1 chopped onion
3 beef bouillon cubes
2 cans (15oz.) red kidney beans-rinsed and drained
shredded cheddar cheese

Roll meat pieces in the taco seasoning and place in the bottom of the crockpot. Add tomatoes, chiles, tomato sauce, onion and bouillon cubes. Cover, and cook on low for 6 hours or until meat is tender.

Add the drained beans and cook until the beans are heated through: 15-30 minutes. Serve topped with shredded cheese.

I double this recipe for my family.

Green Chile Soup

4 pork steaks, or chops
1 medium onion-sliced
1 clove garlic-minced
1 tsp cumin
2 small cans diced green chilies (6-8 per can)
1 can chicken bouillon
1 can cream chicken soup
1 can cream celery soup
1/4 cup evaporated milk
1 pkg. flour tortillas-wedged

Brown pork in skillet and cube it/ Put all other ingredients into saucepan or crock pot, mix well.
Add cubed pork, and heat for one hour. Serve with tortillas.

Cheese Chowder

2 cups cooked potatoes-diced
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
2 cups water

White Sauce:
1/4 cup butter
2 cups grated cheddar cheese
1/4 cup flour
1 cup cooked ham-cubed
2 cups milk

Combine water, potatoes, carrots, celery, salt and pepper in a large pan. Boil for 10-15 min. Meanwhile, in small pan, make white sauce by melting butter, add flour and stir until smooth. Slowly add milk, cool until thickened, stirring constantly. Add cheese to white sauce, stir until melted. Add sauce and ham to vegetables that have NOT been drained. Heat through.

My favorite Cheese Broccoli Soup

1/4 cup chopped onion
1 Tbls margarine
2 cups milk
8 oz cream cheese-cubed
3/4 lb Velveeta cheese-cubed
10 pkg frozen chopped broccoli-cooked and drained
1/4 tsp nutmeg
dash of pepper

Saute onion in margarine until tender. Reduce heat to medium, add milk and cream cheese, stir until cream cheese is melted (or close to it) Add remaining ingredients, heat thoroughly stirring occasionally.

Cauliflower Cheese Soup

1 medium head cauliflower-broken into florets
1 medium onion-chopped
1 can (14-1/2 ounces) chicken broth
2 Tbls butter
1 chicken boullion cube
2 Tbls flour
3 cups milk
2 cups shredded cheddar cheese
1 Tbls dried parsley flakes
1 tsp salt
1/4 tsp nutmeg
1/8 tsp each: cayenne peeper, curry powder, black pepper

In large sauscepan cauliflower, onion, broth and boullion.Cover and cook until vegetables are tender. Meanwhile in  asmaller saucepan combine melt butter and stir in flour until smooth. Gradually add milk, cooking nd stirring until bubbly.Continue to cook 2-3 minutes on low heat until thick. Add cheese and seasonings. Pour into cauliflower mixture. Simmer slow (do not boil) for 30 minutes.

My Favorite Cheese Broccoli Soup

1/4 cup chopped onion
1 Tbls margarine
2 cups milk
8 oz pkg cream cheese-cubed
3/4 lb Velveeta cheese-cubed
10 ox pkg. frozen chopped broccoli-cooked and drained
1/4 tsp ground nutmeg
dash of pepper

Saute onion in margarine until tender. Reduce heat to medium, add milk and cream cheese. Stir until cream cheese is pretty well melted. Add remaining ingredients, heat thoroughly, stirring occasionally.

Easy Enchilada Chicken Soup

1 can (11 oz) condensed fiesta nacho cheese soup
1 can (10-3/4 oz) condensed cream chicken soup
2-2/3 cup milk
1 can (10 0z) chunk white chicken
1 can (10 oz) enchilada sauce
1 can (4 oz) chopped green chilies
sour cream (opt)

In large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies; mix well. Cook until heated through. garnish with sour cream.

Mexican Clucker Soup

2 Tbls olice oil
1 small onion-diced
1 sm can green chili peppers-diced
2 cans white chicken
1 can diced Ro-Tel tomatoes
2 cups beef broth
2 tsp cilantro
1 pkg mozzarella cheese

Saute onon in olive oil. Once onons are limp, add chili peppers and saute for another minute. Add Rol-Tel tomatoes, chicken, broth and cilantro. Cook till hot. Serve over tortilla chips and top with cheese.

Dried Beef and Corn Chowder

1 C. dried beef-flaked
1/4 C. onion-chopped
2 Tbls butter
1 C. water
1 C. finely diced potatoes
2 Tbls flour
1 C. milk
1 (8oz) can creamed corn

Cook onion in butter until tender. Add dried beef, potatoes and water. Cover and simmer for 15 minutes. Blend milk and flour, add to potatoe mixture. Add corn. Bring to boil and cook one minute.

Mama's Original Holiday Taco Soup

1 lb ground beef
1/2 medium onion-diced
15 o can chili without beans
15 oz can stewed tomatoes
16 oz can pinto beans
10 oz can can tomatoes
1 lb Velveeta cheese
1 pint sour cream
Fritos

Brown beef and onion; drain. Add other canned ingredients and mix well. Add sour cream and cheese. Put in crockpot and simmer for at least 2 hours. Stir occasionally so the cheese and sour cream melts. Serve hot with Fritos instead of crackers.

Spicy Potato Soup

1 lb ground beef
4 cups cubed peeled potatoes(1/2 inch cubes)
1 small onion-chopped
3 cans (80z each) tomato sauce
4 cups water
2 tsp salt
1-1/2 tsp pepper
1/2 to 1 tsp hot pepper sauce

In large kettle, brown ground beef; drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to boil, reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.

In the Pot Minestrone

1 lb beef stew meat
6 cups water
1 can (28 oz) tomatoes with liquid-cut up
1 beef bouillion cube
1 medium onion-chopped
2 Tbls minced dried parsley
2-1/2 tsp salt
1-1/2 tsp ground thyme
1/2 tsp pepper
1 medium zucchini-thinly sliced
2 cups finely chopped cabbage
1 can (16 oz) garbanzo beans-drained
1 cup uncooked small elbow or shell macaroni
1/4 cup grated parmesan cheese (opt)

In crockpot, combine beef, water, tomtoes, bouillon, onion, parsley, salt, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high covered for 30-45 minutes more or till veggies and pasta are tender. Sprinkle individual servings wih parmesan cheese if desired.
*One serving=6 grams of fat and 246 calories without cheese

Tyler's Favorite Sante Fe Cheese Soup

1 lb Velveeeta
1 lb ground beef-browned and drained
1 can (15 1/4 oz) whole kernal corn with liquid
1 can (14-1/2 oz) diced tomatoes with green chiles with liquid
1 can (14-1/2 oz)diced stewed tomatoes with liquid
1 envelope taco seasoning

Combine all ingredients in a greased slow cooker. Cover and cook on high for 3 hours or on low for 4-5 hours.

* I served corn tortilla chips with ours, delicious dipped in the soup.

Creamy Chicken Rice Soup

1/2 cup chopped carrots
1/3 cup finely chopped onion
1/3cup chopped celery
2 Tbls butter or margarine
1/4 cup flour
2 cans (14-1/2oz each) chicken broth
2 cups long grain rice
1 cup cubed cooked chicken
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1 cup milk
2 Tbls lemon juice
1 Tbls white wine (opt)

In a large saucepan saute the carrots, onion and celery in butter untl tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken,salt, pepper and garlic powder; bring to boil. Reduce heat and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low, stir in the milk, lemon juice and wine (if using). Cook and stir for 5 minutes or until heated though.

Chicken and Bacon Chowder

1 lb sliced bacon
3 cups diced celery
1/2 cup diced onion
4 cups sliced peeled potatoes
3 cups chicken broth
2 cups diced carrots
3 cups diced cooked chicken
2 cans (10 3/4 oz each) condensed cream of mushroom soup
2 cups half and half
1/2 tsp salt
1/2 tsp pepper

In a soup kettle. cook bacon until crisp. Drain and reserve 2 Tbls drippings. Crumble bacon and set aside. Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.

Quick-Fix Chunky Seafood Chowder

1 medium onion-chopped
2 Tbls butter or margarine
2 pints half-and-half cream
1 can (10-3/4 oz)condensed New England clam chowder-undiluted
3 medium potatoes-peeled and cubed
1 tsp salt
1/4 tsp pepper
1 pkg (8 oz) imitation crab meat-flaked

In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to boil. Stir in the potaoes, salt and pepper. Reduce heat and simmer uncovered for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.

Turkey Noodle Soup

2 cans (14-1/2 oz each) chicken broth
3 cups water
1-3/4 cups sliced carrots
1/2 cup chopped onion
2 celery ribs-sliced
1 pkg (12 oz) frozen egg noodles
3 cups chopped cooked turkey
1 pkg (10 oz) frozen peas
2 envelopes chicken gravy mix
1/2 cup cold water

In a large saucepan, bring the broth, 3 cups water , carrots and celery to boil. Reduce heat and simmer for 4-6 minutes or until vegetables are crisp tender. Add noodles, and simmer uncovered for 20 minutes or till noodles are tender. Stir in turkey and peas. Combine gravy mix and cold water until smooth and stir into soup. Bring to boil; cook and stir for 2 minutes or until thickened.

Southwestern Chicken Soup

1 can (10-1/2 oz) condensed beef broth
1 can (12 oz) tomato paste
1 can (15-1/2 oz) kidney beans-rinsed and drained
1 can (11 oz) mexicorn-drained
1-1/2 cups diced cooked chicken
3 geen onions-sliced
1-3 Tbls chili powder
1 can (4oz) chopped green chilies
1-2/3 cup water

In large saucepan, combine broth and tomato paste. Add remaining ingredients. Cover an dsimmer for 20 minutes.

Easy Cheater Clam Chowder

1 can (10-3/4 oz) cream celery condensed soup-undiluted
1 can (10-3/4 oz) new england clam chowder-undiluted
1 can (10-3/4 oz) cream of potato soup-undiluted
2-2 1/2 cups milk
1 tsp butter
1/3 tsp white pepper
1 can (6-1/2 oz) chopped clams- drained

In a large saucepan combine the soups, milk, butter and pepper; heat through. Stir in clams; heat through.