Now that central Mississippi has become downright arctic, all I can think about is something warm and inviting and served in a bowl.
I love soup. Even in the heat of the summer, I can eat a steaming bowl of potato soup, topped with crispy bacon and shredded cheese.
Growing up when we were sick, my momma, Dot Sexton, made potato soup instead of the traditional chicken soup. And depending on how sick you were, depended on the consistency and seasoning. Sometimes the was bland and thin and sometimes it was rich and creamy.
Of the thick and creamy variety, my sister Deana Sexton shared with me this easy potato soup recipe to curb my potato soup recipe this winter.
Creamy Potato Soup
1 bag of Southern-style hash browns (32 ounce bag)
2 cans of chicken broth
1 can of cream of chicken soup
1 block cream cheese
Cook on low in slow cooker for five hours. Add block of cream cheese and let melt for 30 minutes.
Years ago, Deana made a potato and bacon chowder and my family went nuts over it. It was similar to a popular restaurant’s loaded potato soup, but much richer and creamier.
We topped it with cheese and bacon.
Hearty Potato Bacon Chowder
8 slices of bacon
2 cups cubed potatoes
1c. chopped onions
1c. sour cream
1 1/4 cups milk
1 can cream of chicken soup
1 can whole kernel corn (drained)
1/4 teaspoon thyme leaves
Cook bacon until crisp then remove from pot. Add potatoes/onions and cook in bacon fat until the potatoes are tender. Season with salt and pepper.
Add remaining ingredients, continue cooking until heated through. (10 to 12 minutes)
“I always double this recipe and then add shredded cheddar cheese on top,” Deana said. “And use real sour cream and not that fat free mess.”
Here’s another one of Deana’s soup recipes. I prefer chicken tortilla soup to chicken noodle. Chicken tortilla soup is like soup in formal wear, and it comes with accessories. I love anything with a little garnish.
Chicken Tortilla Soup
1 large onion chopped
1 pounds boneless chicken breasts cut up in pieces
1 15 ounces can whole tomatoes crushed up
1 4 ounces canned green chilies
1 15 ounces can black beans rinsed and drained
1 10 ounces package frozen corn
2 tablespoons cumin
1 teaspoons kosher salt, or to taste
1 box chicken stock (prefer organic)
1 teaspoon pepper
1/4 cup fresh squeezed lime juice
1 can enchilada sauce
1 1/2 cups crushed tortilla chips or to your liking
1 1/2 cup shredded cheese, your choice
1 1/2 cups sour cream
1/4 cup chopped fresh cilantro
Heat oil in large pot and add chopped onion. Season chicken breast pieces with some salt, pepper, and garlic powder and add to onion. Sauté until onion is translucent and chicken is cooked.
Add stock, tomatos, enchilada sauce, cumin, seasonings, beans, and corn to onion mixture. Bring to a boil and reduce to simmer for 30 minutes.
Add sour cream and tortilla chips. Stir until smooth and thickened.
Add lime juice and stir. Spoon into bowls and top with cheese, more sour cream, tortilla chips, and diced avocado.
“1 diced avocado or more to taste,” Deana said. “This is a must and a favorite thing for me.”
A few years ago, I attended the Carrollton-North Carrollton Library’s Taste of Soup event and got my first taste of chicken chili, and thanks to the wonderful little cookbook sent home with guests from the Taste of Soup, I have been able to make this delicious dish anytime I like.
And it is so easy, you don’t even have to thaw the chicken breasts before putting them into the slow cooker.
Taste of Soup’s Chicken Chili
2 chicken breasts (fresh or frozen)
1 can Rotel tomatoes (undrained)
1 can corn (undrained)
1 can black beans (drained and rinsed)
1 teaspoon cumin
1 teaspoon onion powder
1 tablespoon chili powder
1 packet ranch dressing mix
1 block cream cheese
Put chicken in the bottom of the crock pot. Add Rotel, corn, black beans, spices, and ranch dressing mix. Stir.
Add cream cheese on top (do not stir). Cook on low for 6-8 hours.
About 30 minutes before serving, stir cream cheese into chili.
My husband Keith and I eat this soup with tortilla chips.
For those of you who have never attended the annual Taste of Soup event, it is one of my favorite events in the area, but there are only 150 tickets, so I suggest you reserve yours immediately. Call the library for more details, 662-237-6268.
