Soup-er Comfort Food Recipes

In the midst of winter, there’s often no better comfort food that a warm, hearty bowl of soup. Whether you’re looking for an idea to serve your family around the kitchen table on a crisp night or hosting a large gathering, try one of these soup-er comfort food recipes recommended by employees of Alpha Omega Publications.

CHEESEBURGER SOUP
Source: Creme de la Crumb

Ingredients
3-4 cups peeled and diced potatoes
1 small onion, diced
2 stalks celery, chopped
1 cup shredded carrots
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
3/4 pound ground beef
4 tablespoons butter
1/4 cup flour
1 1/2 cups half and half or heavy cream
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 cup sour cream
2 cups shredded sharp cheddar cheese
Optional: additional cheese, bacon bits, green onions

Instructions
1. Add potatoes, diced onion, celery, carrots, basil, parsley, and chicken broth to slow cooker. Cook on low 7-8 hours or on high 3-4 hours.

2. About 30 minutes before serving, brown the ground beef. Transfer to a bowl and wipe out the pan with a paper towel.

3. Add butter to same pan and stir until melted. Add flour and stir until mixture clumps up. Slowly whisk in half and half OR heavy cream until mixture thickens. Stir in salt, pepper, and sour cream.

4. Add cream mixture, ground beef, and shredded cheese to crock pot. Stir to combine all ingredients. Serve warm and top with additional cheese, bacon bits, and green onions if desired.

CREAMY WILD RICE AND CHICKEN SOUP
Source: Real Housemoms

Ingredients
1/4 cup butter
1/2 large yellow onion, chopped
3 medium carrots, diced
8 oz. mushrooms, sliced
3 celery stalks, diced
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken, cooked and shredded
4 cups chicken stock
1 cup heavy cream
1 tablespoon flour
1 cup long grain and wild rice mix

Instructions
Add all ingredients to slow cooker. Cook on low 7-8 hours or on high 3-4 hours.

LASAGNA SOUP
Source: Shugary Sweets

Ingredients
1 pound ground pork
1/2 cup diced yellow onion
1 green pepper, seeded and diced
4 cloves garlic, pressed
1 carton (32 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
1 tablespoon Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon garlic salt
1/4 teaspoon crushed red pepper
1 teaspoon dried basil
8 whole wheat lasagna noodles, broken into bite sized pieces
3/4 cup parmesan cheese, grated
1 1/2 cup mozzarella cheese, shredded

Instructions
1. In a large pot, brown ground pork with onion, green pepper, and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium high heat. Boil 2 minutes. Then, reduce to a simmer and cook for 30 minutes, covered. Stir occasionally.

2. Add bite-sized lasagna noodles to soup and cook until tender (about 15 minutes).

3. When ready to serve, mix in the grated parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozzarella cheese.