It’s Soup Weather

In the winter, my thoughts turn to soup for dinner since it’s a warm bowl of comfort on cold days.

This ham and broccoli cheese soup fills the comfort bill many times over. It combines two of my favorite cream soups–cream of broccoli cheese and cream of ham and potato. Another good thing about this soup is it uses up bits and pieces you may already have on hand already. I used up the last of my New Years ham, the remains of a bag of chopped broccoli and that bit of shredded cheddar I had in the deli drawer.

Have A Souper Super Bowl

As many of us are aware, the Super Bowl is right around the corner and if you’re having a little party you’re thinking of food for that.

In addition to that big crockpot full of chili, why not have a big crockpot full of this soup as well? Even though this ham and broccoli cheese soup isn’t made in the slow cooker, you can use the cooker as a buffet server because of the warm setting. It offers another choice for those who are not fans of chili.

It’s Easy Too

The surprising part of this soup is how quick and easy it is. There’s no “all-day” cooking involved here. From start to finish it should only take about 30 minutes. But don’t let that on to anyone who raves about the great flavor. Let that be your secret!

I always use heavy cream in my cream soups because it tastes wonderful and an old chef friend once told me that heavy cream is a must in a cream soup. That may sound redundant, but I got what he meant. You don’t need much and it’s worth it. Honest!

I like cream soups pretty thick, but if you don’t, omit the thickening.

The Recipe

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Ham and Broccoli Cheese Soup

A soup that's a meal

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Main, Main Course, Soup

Cuisine: American

Keyword: easy cream soups, main course soups, soups with leftovers

Servings: 4

Calories: 570kcal

Author: Judith Hannemann

Ingredients

• 2 cups diced cooked ham
• 3 tbs chopped onion
• 2 tbs butter
• 1 cup diced red potatoes or yukon gold
• 1 cup chopped broccoli
• 1 cup shredded cheddar cheese white preferred
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp thyme
• 1/2 tsp basil
• 1/2 tsp pepper

Thickening:

• 1/4 cup flour
• 1/2 cup water

US Customary - Metric

Instructions

• Melt butter over medium heat in a large saucepan or stock pot. Add the onion and cook until it's translucent.
• Next add the potatoes, broccoli salt, thyme, basil, pepper and chicken stock. Cover, reduce heat and cook until potatoes are just tender; about 10 minutes.
• Mix the thickening ingredients well so there's no lumps (thinkening is optional) and whisk into the soup. Bring to a boil and cook for 5 minutes to cook the flour.
• Stir in the cream and shredded cheese. Simmer until cheese melts.

Nutrition

Serving: 1serving | Calories: 570kcal | Carbohydrates: 23g | Protein: 26g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 164mg | Sodium: 1929mg | Potassium: 492mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1488IU | Vitamin C: 23mg | Calcium: 260mg | Iron: 2mg

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This is what to do with all the leftover celery you have from Thanksgiving (or any other time).  Make this wonderful cream of celery soup–and don’t spare the bacon!

I bet there’s a lot of you out there like me–who never use up a whole bunch of celery.  I’d be rich if I had a dime for how many times I’ve forgotten about it and ended up throwing out the 3/4 of it I never used, most of the time it being a limp and watery MESS.

Wrapping it up entirely in aluminum foil is a trick to keep it lasting longer, but it doesn’t last forever even with that kitchen hack.

Many of us will buy a bunch in the next week or two especially for our Thanksgiving stuffing, so this soup is a great way for you to use what’s left over after you use those 2-3 ribs for the dressing.

Nothing goes to waste here. You just cut off the whitish bottom where the stem is and you use everything else–including the leaves. The leaves actually have a lot of flavor in them too!

This is one delicious soup that’s made even better by the hint of bacon. It’s absolutely nothing like that condensed stuff you buy in the can. This may even be good for you with all the fibre from the celery and carrots.

The soup does have to be pureed.  You can use a stick (immersion) blender, a standard blender or better yet, a power blender like BlendTec or Vitamix. I used my humble Ninja and it worked like a charm!

I used instant mashed potato flakes to thicken the soup. I like my cream soups a bit on the “hearty” side and didn’t want to do it as I usually do with cornstarch. That wouldn’t work in this soup anyway. I found 1/2 cup was a good amount, but if you like a really REALLY thick soup, use more!

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Cream of Celery Soup with Bacon

Make this wonderful cream of celery soup–and don’t spare the bacon!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: soups

Cuisine: American

Keyword: bacon, celery soup, cream of celery, cream soup recipe, Leftover favorites

Servings: 7 cups

Calories: 156kcal

Author: Judith Hannemann

Ingredients

• 4 strips bacon
• 5 cups chopped celery--including the leaves
• 1 medium onion chopped
• 1 cup carrots
• 1 clove garlic minced
• 1 tbsp fresh thyme or 1 tsp dried thyme
• 1 tbsp butter
• 1 tsp salt
• 2 cups chicken or vegetable stock
• 2 cups milk or light cream
• 1/2-1 cup instant mashed potato flakes optional

Instructions

• Cook bacon in a dutch oven until crisp. Remove to a paper towel lined plate. Don't drain the drippings.
• Add the butter to the pan and melt over medium heat.
• Add the celery, onion, carrots, garlic, thyme and salt.
• Saute for about 10 minutes, stirring frequently to prevent scorching.
• Add the chicken stock and bring it to a boil. Cover and reduce heat to simmer.
• Simmer for 30 minutes.
• Add the milk/cream and remove from the heat to cool slightly.
• Puree the soup with either an immersion blender or in a conventional blender (or a Ninja)
• Return the soup to the pan to reheat.
• If you prefer a thicker soup, add the potato flakes, starting with 1/2 cup.
• Chop the bacon and add about 1 tbs to the top of each bowl of soup.
• Makes about 7 cups

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 804mg | Potassium: 433mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3707IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 1mg

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New England Clam Chowder

Not only is this restaurant authentic New England clam chowder, it’s quick, easy and on the table in less than 30 minutes!

I learned to make cream soups from a friend who used to cook in a popular diner. She told me all cream soups are basically made the same and are made in less than 30 minutes.  Restaurant cooks don’t have time to really fuss she said. One I make all the time is cream of ham & potato.

This soup is about as authentic as it gets. It has great thyme undertones and is as smooth as silk made with heavy cream.

Creamy, authentic and quick!

Don’t let the heavy cream upset you–there’s only about a cup in there.  But if you must, you can use something lower in fat, but don’t use anything less than whole milk!   A cream soup should be made with cream.  In fact, my chef friend used nothing else but heavy cream in her cream soups.  Milk is OK, but certainly not as good as the real deal.  Half and Half cream would be a decent lower-fat substitute, but never and I mean NEVER use low-fat milk–it will taste absolutely gross.

Just consider that soup such as this is not an every-day indulgence and unless there’s a health problem, it’s not bad to live it up every so often.

To turn this into Manhattan clam chowder, substitute canned diced tomatoes (along with the can juice) for the cream and a few drops of Tabasco and some crumbled bacon.

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New England Clam Chowder

Not only is this restaurant authentic New England clam chowder, it’s quick, easy and on the table in less than 30 minutes!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Seafood, soups

Cuisine: American

Keyword: clam chowder, new england

Servings: 3 -4

Calories: 467kcal

Author: Judith Hannemann

Ingredients

• 2 each ribs celery diced
• 1 each small onion chopped
• 3-4 each small potatoes peeled and diced (about 1/2-inch cubes)
• 1/4 cup butter
• 1/2 tsp thyme
• 1 tsp salt
• 1/2 tsp freshly ground pepper use white if you can
• 1 10 oz baby clams & the liquid
• 1/2 cup clam juice
• 1 cup water
• 1 each chicken stock cube
• 1 cup heavy cream

THICKENING

• 1/4 cup cornstarch
• 3 tbsp water

Instructions

• Melt butter over medium-low heat in a large heavy saucepan.
• Add the onion, celery, thyme, salt and pepper. Saute until onion is soft, stirring occasionally.
• Drain liquid from can of clams into a measuring cup. Add enough water to make 1 cup of liquid.
• Add the clams, the reconstituted can liquid, clam juice, stock cube and potatoes to the pot with the sauteed mixture. Turn heat to high and cook until liquid begins to boil. Reduce heat to low, cover and simmer about 15 minutes, or until potatoes are tender.
• Mix the thickening ingredients until smooth. Gradually stir into the hot soup mixture in the pot--this will be VERY thick!! Cook, stirring constantly, until mixture bubbles.
• Add the cream, stirring while adding, until soup is of the desired consistency. You can use more or less cream as desired. More if you like thinner soup, less if you like a really thick soup. The one cup of cream produces a thick-ish soup.

Nutrition

Calories: 467kcal | Carbohydrates: 16g | Protein: 2g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 150mg | Sodium: 1129mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1680IU | Vitamin C: 2mg | Calcium: 56mg

New England Clam Chowder

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This steak and ale soup is so rich and full of meat and potatoes, you’ll have to decide whether it’s a soup or a stew! Made easy in your slow cooker.

Here’s a rich Olde English pub dish that’s sure to please!

Tasty beef chunks, sharp cheddar cheese, ale or beer and a hint of cream.  There’s nothing more satisfying on a cold winter night.

Made easy in the slow cooker

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Slow Cooker Steak & Ale Cheese Soup

This steak and ale soup is so rich and full of meat and potatoes, you’ll have to decide whether it’s a soup or a stew! Made easy in your slow cooker.

Prep Time20 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 20 minutes mins

Course: beef, Slow Cooker, soups

Cuisine: American

Keyword: ale, Steak & Cheese Soup, steak & potatoes, steak recipe

Servings: 4

Calories: 727kcal

Author: Judith Hannemann

Ingredients

• 1 lb chuck or round cut in 1-inch cubes
• 2 large potatoes cut in chunks
• 1 stalk celery sliced
• 1 small onion sliced
• 1/2 cup sliced mushrooms
• 1 tsp fresh thyme -or- 1/2 tsp dehydrated
• 1 chicken stock cube
• 1 large garlic clove crushed
• 1 12 oz beer or ale
• 1/2 cup cream or evaporated milk
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp olive oil

SEASONED FLOUR

• 1/4 cup flour
• 1/2 tsp salt
• pinch of black pepper

Instructions

• Heat 1 tbs of the oil in a heavy skillet over medium heat. Mix the seasoned flour ingredients and place mixture in a plastic bag. Place the cubed meat in the bag and shake until meat is coated.
• Place meat in hot skillet, shaking off any excess flour. Brown meat on all sides. Place browned meat in the slow cooker.
• Return skillet to heat and add the remaining 1 tbs of oil. Saute the onions, mushrooms, garlic and celery until almost tender. Place vegetable mixture in slow cooker. Add the potato chunks to the slow cooker.
• Pour the can of beer over the beef/vegetable mixture. Add stock cube & thyme.
• Cover and cook on HI for 5-6 hours or LOW for 8-10 hours (I recommend cooking on HI as meat didn't break apart).
• Turn off cooker and add cream. Stir well. Add cheese and stir again. Replace cover and let sit for about 10 minutes. Stir again and serve.
• Makes about 4 servings.

Nutrition

Calories: 727kcal | Carbohydrates: 27g | Protein: 37g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 162mg | Sodium: 898mg | Potassium: 994mg | Fiber: 4g | Sugar: 2g | Vitamin A: 903IU | Vitamin C: 15mg | Calcium: 383mg | Iron: 7mg

A bowl full of comfort

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