I like the Joy of Cooking's carrot soup. We also like Sunset Cooking's

Potato Bisque Soup:

1 onion, diced

1 c diced celery

1/4 c butter

1 qt chicken broth

4 to 5 medium potatoes, peeled and diced

1/2 to 1 tsp salt

1/4 to 1/2 tsp ground pepper

1/4 c chopped parsley

1 qt whole milk

3 Tbsp cornstarch

1/4 c cold water

Saute onion and celery in the 1/4 c butter till soft. Do not brown. (about 5-10 minutes).

Add broth, potatoes, salt. pepper, and parsley; cover and simmer till potatoes are tender (about 15-20 minutes).

Add milk and heat through but do not boil.

Stir cornstarch into the cold water and add to the soup. Simmer on low for 5 minutes and serve. Do not boil.

Plllog, as for the pea and ham, I often make it with leftover ham, diced and tossed in. A packaged ham slice or those ham dices would work too.

Here is one I'm going to try in the next few days, so I can't really recommend it as "tried and true", but it sounded good and will use up another of my butternut squash from storage. It's written for a slow cooker, but could probably be cooked on the stove if you prefer, and I intend to use fresh vegetables in place of frozen.

Cauliflower Butternut Squash Soup

1 onion, diced

1-2 tsp oil for sautéing

• 2-3 cloves of garlic, minced
• 1 lb frozen cauliflower
• 1 lb frozen cubed butternut squash
• 2 cups vegetable broth (chicken broth works too!)
• 1 tsp paprika
• 1/2-1 tsp dried thyme
• 1/4-1/2 tsp red pepper flakes (optional for a spicy kick)
• 1/4 tsp sea salt, plus extra to taste
• 1/2 cup half and half, milk, or cream (see notes)

TASTY TOPPING + MIX-IN OPTIONS:

• grated
  cheddar cheese
• crumbled
  bacon (regular... turkey... veggie...)
• sriracha
  or hot sauce
• parmesan
  and/or gouda cheese
• sour
  cream, cheddar, and chives
• chopped
  green onions
• pumpkin
  seeds
• sunflower
  seeds
• croutons
• pesto

Set slow cooker to high and add chopped cauliflower, cubed butternut squash, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt. Though it’s optional, for max flavor, sauté your onions and garlic first.

1. Cover and cook for 4-5 hours on high. Once the veggies are fabulously tender, turn off the crock-pot and add your dairy. Blend using an immersion blender and you’re
   good to go. Add any additional seasoning to taste, then pile on the toppings and dig in!

Annie

Like Annie, I have been known to make pea and ham soup with a large thick slice of ham or two from the deli. Get them to slice it at least 1/2" thick, smoked ham is even better.

I do roasted squash soup, which we really like.

Take either a whole butternut squash, halved and seeds scooped out, or several thick slices of kabocha squash, deseeded, lightly oil them, place on a tray with a couple of halved onions, also lightly oiled, and bake in the oven until soft. Scoop the flesh out and discard the skins. Now, you can either puree the squash and onions with some chicken stock and season to taste, or if you like curry, brown off a couple of teaspoons of your favourite curry powder, add the pureed squash/onions, a can of coconut cream and a little chicken stock.

Broccoli and onions cooked in a little chicken stock until softened, then pureed and a tablespoon of pesto added also makes a yummy soup.

French onion soup used to be a standard in our house before DH developed a sensitivity to onions.

1 1/2 oz butter

1 tblsp oil

1 1/2lbs onions, sliced

1 tsp salt

2 tblsp all purpose flour

7 cups beef stock

1/2 cup dry white wine or a good slug of sherry

Lightly caramelise the sliced onions in the oil/butter. Stir in flour and salt and cook for three minutes. Add the stock and wine and simmer covered for 30-40 minutes.

Perhaps your mother might like Borscht?

Why not one of those vac packed center cut ham slices in the meat case?

Not mentioned yet--Chicken Gumbo Soup.

I buy smoked ham hock to flavor soups...not much meat but lots of smokey flavor.
I seldom use a "recipe" for soup....but take an idea or flavor profile and run with it. You can start with a little butter or olive oil and sautee some onion and celery....and add vegetables of your choice, chicken broth simmer....and season and voila! Soup! I do a celery soup like that and add some cream at the end....and a broccoli soup and add some grated cheese at the end....works for cauliflower too.
But here are a couple of recipes I have in my files that I like>

Ginger Carrot Soup

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

In a 6-quart pan, over medium high heat, add butter and onions and cook,
stirring often, until onions are limp. Add broth, carrots, and ginger. Cover
and bring to a boil. Reduce heat and simmer until carrots are tender when
pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than
half way, do it in batches if you have to. Cover the blender and then hold a
kitchen towel over the top of the blender*. Be careful when blending hot
liquids as the mixture can spurt out of the blender. Pulse the blender to start
it and then puree until smooth. Return to the pan and add cream, stir over high
heat until hot. For a smoother flavor bring soup to a boil, add salt and
pepper, to taste.
Also good served cold or at room temperature.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

*When blending hot liquids: Remove liquid from the heat and allow to cool
for at least 5 minutes. Transfer liquid to a blender or food processor and fill
it no more than halfway. If using a blender, release one corner of the lid.
This prevents the vacuum effect that creates heat explosions. Place a towel
over the top of the machine, pulse a few times then process on high speed until
smooth.

Recipe courtesy Maxine Bonneau
Show: All American Festivals
Episode: Carrot Festival

Sweet and sour soup

INGREDIENTS:
1/2 cup sliced pork

1/2 T soy sauce
... 1 t
cornstarch

1/3 t salt, 2 T soy sauce
dash of pepper
sesame oil as desired
4 cups chicken stock

1 cup of mixed vegetables (I use peas, matchstick
carrots, jullienned shiitake and woodear mushrooms)
1 cup bean curd, cut into strips (I use extra firm
tofu)

3 T cornstarch, 4 T water

2 eggs, beaten

White vinegar and black pepper/crushed red pepper
to taste
Chopped green onions to garnish

DIRECTIONS:
Add soy sauce and cornstarch mixture to meat in a
bowl, stir to mix well. Bring the second set of ingredients to a boil (salt,
soy sauce, pepper, sesame oil and stock). Add meat and stir to separate. Add
vegetables and bean curd; bring to another boil. Mix and add cornstarch/water
mixture to thicken. Gradually pour eggs into soup, stir until eggs float.
Stir add in white vinegar and black pepper/crushed
red pepper to taste. Garnish with green onions and serve.

and I never can figure which version of this I like best!

Julia's and Jacque Pepin’s

Julia's

2 Tablespoons butter
3 cups sliced leeks, white and palest green, trimmed and rinsed.

1 1/2 cups sliced onions about 6 ounces or 2 medium.

2 tablespoons flour
6 cups water
4 cups peeled diced potatoes, preferrably russets, cut into 2 inch chunks about
1 1 /2 pounds
1 1/2 teaspoon of salt or to taste
1/2 tsp fresh ground white pepper or to taste

Melt butter in the saucepan over moderate heat. Stir in the leek and oinon
pieces to coat with butter, cover the pan and reduce the heat. Cook slowly ,
stiring occasionally, for 10 to 15 minutes, until the vegetables are very soft
but not coloured. Uncover, sprinkle on the flour, stir to distribute it well
and cook for 2 minutes over moderate heat. Remove from heat and let cool for a
moment.

Then, stirring continually, gradually pour in 1 1/2 cups of the water and
bring to a simmer. When the liquid is smooth and starts to thicken, stir in the
rest of the water, then add the potatoes and season with salt and pepper.
Quickly heat the soup to a gentle boil, cover the pan, and lower the heat .
Simmer for about 20 minutes until the potatoes are tender. Correct seasonings.

To serve, mash, blend or purre the soup to he desired consistency and adjust
the seasonings. Garnish or vary the soup with additional ingredients. To made
Vichyssoise:

Finely purree the soup base through a food mill or other appliance, then
chill thoroughly. Before serving, stir in 1/2 to 1 cup heavy cream or a mixture
of cream and milk, and a tablespoon or two of chopped fresh chives and adjust
the seasonings. Sprinkle More chives over each serving.

Jacques Version:

2 tablespoons canola or corn oil
4 cups sliced leeks, trimmed and rinsed
1 1/2 cups sliced onion, 1 inch pieces
6 cups hot chicken broth, homemade or low sodium canned broth
4 cups peeled, diced potatoes, 2 inch chunks
Salt to taste
1/2 teaspoon freshly ground black pepper

Heat the oil in the saucepan, stir in the leek and onion pieces and saute
for 5 minuts, over moderate heat to soften.

Add the chicken stock and potato chunks, and season with salt to taste and
the pepper. Bring the soup to a boil over high heat, cover the pan, and adjust
the heat to maintain a gentle boil. Cook for about 20 mintues, until the
potatoes are tender.

Mash, blend or puree to the desired consistency and
adjust the seasonings. Serve the soup right away or set aside until serving
time. To make Vichyssoise: Puree the soup base through a food mill or other
applliance then chill thoroughly. Before serving stir in 1/2 cup to 1 cup heavy
cream or a mixture of cream and milk, and a tablespoon or two of chives. and
adjust the seasoning. Sprinkle more chopped chives over each serving

Just to mention, Italian Wedding Soup really requires broad leaf escarole, something I grow for a fall crop but have never seen in Kroger, the best grocery story around here . Certainly not in Walmart. It's a distinctive green, not strong tasting, but quite different from spinach.

These are two we really enjoy

Potato Leek And Stilton Soup

1 Tbsp butter

1 shallot chopped finely

1 cup leeks thinly sliced ( I only use the white and a wee bit of the green)

1 cup potato diced

2 cups chicken stock

1 to 1 1/2 cups cream

salt and pepper to taste

pinch nutmeg

few drops lemon juice

2 oz Stilton or other blue cheese

Melt butter, add shallot and leek cooking until soft but not browned.

Heat the chicken stock and add to the leeks, add the potatoes. Cook until potatoes are just tender. Cool and puree in the food processor. Separately heat and reduce the cream. Stir in the blended leek mixture.

Bring to a gentle boil. Add seasonings and lemon juice.

Pour into bowls and top each with 1/2 ounce crumbled Stilton. ( I add the cheese to the actual soup with the lemon juice and seasonings)

_________=

Stracciatella

2 Servings

NOTES : I usually leave the egg out

4 oz spinach leaves, trimmed , rinsed and dried

1/4 cup Parmiagano, freshly grated

Black pepper, freshly grated

1 egg

1 tsp lemon juice

2 cups chicken broth

salt to taste

Cut the spinach into thin strips and divide between two bowls. Sprinkle with cheese and pepper. In a small bowl beat the egg and lemon juice together. Heat the broth to a boil . Remove from the heat and stir in the egg mixture until the broth is ribbony and slightly thickened. Ladle over spinach, add salt if required.

I make Leek and Potato soup but I do not puree it. I like the little chunks. It also tastes good reheated (better actually) and if puree and chill it, add heavy cream, it becomes Vichyssoise so you have to use the best china soup bowl and probably with a lace doily under it.

One "soup" we eat a lot in the winter is The Dove's Nest White Chili. (Epicurious posts the original recipe). It's basically chicken soup but the twist is addition of cannellini beans, canned green chilies, jalapeno, cilantro, limes, and tomatillos. I leave out the tomatoes used in the original recipe. The flavors are not like chili at all, nor does it taste like chicken soup, and does not have heat as a Mexican chili would have.

HAM AND POTATO SOUP

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups chicken broth

1/2 teaspoon salt or to taste

1 teaspoon pepper or to taste

5 tablespoons butter

5 tablespoons all purpose flour

2 cups milk

Combine the potatoes, celery, onion, ham and chicken broth in a stock pot. Bring to a boil and cook over medium heat until potatoes are tender, about 10 or 15 minutes. Stir in the salt and pepper.

In a separate saucepan, melt butter over medium low heat. Whisk in flour with a fork and cook stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium low heat until thick, 4 or 5 minutes.

Use a potato masher to break up or mash potatoes. Stir in the milk mixture and cook soup until heated through. Serve immediately.

Haven't made it in years, but I used to make a milk-based broccoli and corn "chowder" w/ (veggie) bacon bits. Like a thinner New England style clam chowder, w/ chopped broccoli, corn kernels and some chopped carrot and fresh parsley, no clams. Not sure if that would count the same as a corn chowder...?

My DH just today asked for Seafood Chowder - basically milk based soup with fish and shrimp, sometimes other shellfish but he is happy with only cod and shrimp, and it has to include corn and potatoes. Me? I'd put in it every kind of ocean or fresh water fish I could find, plus bivalves, bugs (lobster/crab) and whatever else lives in water, even seaweed, but he'd not be at all happy, at all. It's really hard to make fish soup for two, let alone one. I must ask our new neighbors if they like fish....

Nancy, my mother is allergic to fish (and so am I), but your whole ocean of chowder sounds grand if one could only eat it. You've reminded me of a lobster bisque which just has chunks of lobster added in at the end which we used to love. I'll look for a recipe for that.

Carol, your broccoli and corn chowder sounds nothing like the corn chowder I know, which is kind of like creamed corn with corn kernals and actual cream added. :) Sounds good.

Linda, thanks for the recipes. I also usually just head in a direction and make soup. I thought by having a variety of recipes that are different, I'd be more likely to really make them taste different, and keep it as exciting as soup gets. :)

Everybody, thank-you all for your recipes! I definitely have enough to keep me going until Summer!

Linda, we love that carrot soup! I use less cream and omit the sour cream. Always serve it with lemon wedges to brighten the flavors.

Someone on these forums shared the ginger carrot soup many years ago....anyone remember who? It's a keeper!
I know for sure it wasn't Ann T. ;-)

I think it was Mique.......I'll go back through my saved recipes. I loved those days when, like this thread , we shared so many recipes and argued over techniques and planned so many parties/ celebrations together

. I can't tell you how many recipes I have and use over and over......like a certain blue cheese dressing ; )

Here's one we really like:

Creamy Chicken and Brie Soup

2 Tblsp. olive oil

1/2 sweet onion, chopped

1/2 red pepper, chopped

3 cups raw spinach, coarsely chopped

2 cloves garlic, minced

2 Tblsp. butter

2 Tblsp. flour

2 boneless, skinless chicken breasts, cooked and shredded

2-1/2 cups chicken stock

2 cups milk

1/2 cup half and half

8 oz. brie cheese, torn/chopped into small pieces

Heat a large pot on medium heat and add olive oil. Add
onions and peppers with a sprinkle of salt and sauté until soft, about 6-8
minutes. Stir in spinach and garlic. Add butter, and once it melts whisk in
flour to create a roux. Make sure you whisk all ingredients together.

Add chicken to the pot, along with milk and chicken stock.
Allow soup to come to a simmer, then add brie and continue stirring until it
all melts – about 5 minutes. Stir in half and half. Turn heat up high and let
soup come to a boil, stirring every few minutes so cheese does not stick to the
bottom. At this point, you may see some separation of stock/milk, but with a
few stirs and time to simmer, the soup will come together.

Once soup boils, turn it down to a simmer and allow to cook
for 25-30 minutes, stirring occasionally. Serve hot! Serves 4-6.

Recipe from How
Sweet It Is.

An extremely simple soup that an Italian friend of mine made and that I really liked is as follows:

Cook chunks of a variety of vegetables (I remember celery and winter squash, suggest onions, carrots, potatoes, others) in salted water; I would add a bay leaf and pull it out. When the vegetables are tender puree them and the cooking liquid; serve the puree with a drizzle of olive oil and croutons or toasted bread. This is idiotically simple, but it really works.

Melissa - that sounds wonderful - hidden vegetables! I'd call it Puree of Num-Num.

Here are a few my family likes:

Harvest Soup

1.5 lbs. pork tenderloin, cut in 1/2” cubes

1 large sweet potato, cut in 1/2” cubes

2 large potato, cut in 1/2” cubes

2 carrots, sliced in 1/4“ slices

½ large onion, slivered

1 apple, diced in ½” cubes

2 celery stalks, sliced in 1/4“ slices

2 garlic cloves, minced

1 parsnip, cut in ¼” slices (optional)

1½ tsp. curry powder or to taste

1 tbs. cooking oil

¼ cup dry vermouth

3 cups water or chicken stock

Flour, salt & pepper.

Heat pot over medium heat until hot. Add oil and heat till hot. Add pork to pot and brown on all sides until golden. Add vermouth and water to pot, cook, stir and scrape up all the browned bits from pot. Add remaining ingredients to the stock.

Bring to a slow boil then reduce heat to a low simmer. Cook until carrots are tender.

Sausage
Kale Soup with Sweet Potatoes

1 lb. Italian Sausage, casings
removed

2 medium onions diced

1 tbs. minced garlic

1 qt. Chicken Stock

1 lb. peeled sweet potatoes, cut
in ¼” dice

5 oz. baby kale, chopped

1 cup heavy cream

1.5-2 oz. bacon bits or bacon
cooked crisp drained and crumbled

1 tbs. butter

Sautee bacon until crisp if not
already cooked drain fat, pat dry and crumble. In a pot, melt butter or use
bacon fat, sauté onions and garlic until soft. Remove from pan and add sausage.
Sauté sausage mashing into small bit as it cooks until just starting to brown. Add
onion mixture and chicken stock to pot and bring to a boil. Add potatoes and
cook until potatoes are tender. Reduce heat to a low simmer and add bacon, kale
and heavy cream. Simmer on low 5-10 serve or refrigerate. Soup is better second
day.

Mexican Chicken Soup

1.25 lbs. Chicken breast, ½” dice

2 lg. garlic cloves, minced

2 tbs. Olive oil

1 tsp. lime pepper

1 tbs. ground cumin

2 tsp chili powder

3-4 cups strong chicken stock

1 tbs. lime juice

2 tbs. roasted red peppers

½ cup salsa or tomato puree

3 tbs. corn meal yellow

6 oz. shredded cheddar cheese

3 slices American cheese

Handful of tortilla chips

1 tbs. raw sugar (optional)

Heat oil in pot. Add garlic and sauté 1 minute. Add chicken and sauté until chick is just starting to brown. Add lime pepper, cumin and chili powder and sauté until fragrant about 1-2 minutes.

Add stock, lime juice, peppers and salsa to pot and bring to slow boil, add cornmeal and stir continually until incorporated. Simmer 5 minutes. Remove pan from heat. Slowly add cheese constantly stirring to prevent sticking. Add tortilla chips and sugar, stir in. Allow soup to rest at least one hour in refrigerator. Reheat and serve with scallions, and extra cheese.

Makes 4 large servings.