Happy Football Friday, Y’all! Happy Halloween! It is FINALLY Soup Season! The chilly weather of Fall has finally arrived. Before we dive into this week’s recipes did y’all save last week’s Spooky Treats? Which treats did you make for your Halloween party? This week we have SOUP! Lots of soups! Soups that will make your tailgate a huge success. Soups are filling, tasty, and easy to make several days ahead of time. Enjoy the games this weekend and don’t forget to let us know which recipe is your favorite.
Football Friday Tasty Tailgate Treats: Soup Season
Delicious Ham and Potato Soup
Ingredients:
- 3 ½ cups peeled and diced potatoes
- 3 ¼ cups water
- ¾ cup diced cooked ham
- ⅓ cup diced celery
- ⅓ cup finely chopped onion
- 2 tablespoons chicken bouillon granules
- 1 teaspoon ground white or black pepper, or to taste
- ½ teaspoon salt, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Directions:
- Gather all ingredients.
- Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.
- Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.
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Pour milk mixture into the stockpot; cook and stir until warmed through.
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Serve and enjoy!
Chicken Pot Pie Soup
Cheddar Crust Dippers
- 2 (9-in.) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 Tbsp. chopped fresh parsley
Soup
- 4 Tbsp. salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 tsp. chopped fresh thyme
- Pinch of turmeric
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream
Directions:
- For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
- Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool.
- For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed.
- Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
Slow-Cooker Taco Soup
Ingredients:
- 1 lb. ground beef
- 1 large onion, diced (about 1 1/2 cups)
- 1 (1-oz.) pkg. taco seasoning
- 1 (15.5-oz.) can chili beans, drained
- 1 (14.5-oz.) can tomatoes, garlic, and onions
- 1 (14.5-oz.) can stewed tomatoes
- 1 (15.5-oz.) can kidney beans, drained
- 1 (15.5-oz.) can pinto beans, drained
- 1 (15.25-oz.) can whole kernel corn, drained
- 1 (1-oz.) pkg. dry ranch seasoning mix
- Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)
Directions:
- Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.
- Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine.
- Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally.
- Ladle into bowls, top with preferred garnishes, and serve.
Hearty Vegetable Barley Soup
Ingredients:
- 1 cup pearl barley
- 3 tablespoons olive oil
- 1 medium onion finely chopped
- 1 tablespoon tomato paste
- 3 cloves garlic grated or minced
- 2 large carrots halved and sliced into disks
- 1 medium leek trimmed and thinly sliced
- 1 celery rib finely chopped
- 1 bunch parsley finely chopped
- 1.2 pounds potatoes peeled and diced
- 1 can diced tomatoes
- 3 cups vegetable stock
- 1 can cannellini beans rinsed
- 1 teaspoon fine sea salt more to taste
- pepper to taste
Directions:
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Place barley in a sieve and rinse it thoroughly under water. Transfer it to a bowl, cover with 2 cups of water and let soak for 30 minutes. Meanwhile prepare all the vegetables.
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In a large pot heat olive oil over medium-high heat. Add onions and cook until tender (takes a few minutes, some browning is okay).
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Stir in tomato paste and let it cook for 1 minute.
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Toss in the carrots, leeks, and celery.
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Cook until leeks are softened, then add the garlic, potatoes and parsley.
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Stir the vegetables a few times and cook for about a minute, until the garlic is aromatic.
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Add the soaked barley along with the water, diced tomatoes and 3 cups vegetable stock.
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Stir until evenly distributed and make sure all potatoes are submerged.
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Bring to a boil, then lower the heat to medium and cook covered for about 40-50 minutes, until the potatoes are soft and barley tender.
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Stir soup occasionally as it cooks and check to see if it’s simmering.
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Turn off the heat and fold in the beans. Taste to see if the soup needs more salt or pepper.
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Add more vegetable stock if it’s to thick for your liking. Sprinkle with some parsley (optional) and serve.
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Store leftover soup in the refrigerator for up to 2 days or freeze it for up to 3 months.
On The Menu
Next week we will have more tasty (toasty) tailgate treats for you. Hope you have a great weekend of cozy soups and winning football teams.
Main Photo: C.W. Newell The Pioneer Woman dot com
