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"I’ve never met a person who didn’t enjoy this creamy soup, and it’s hearty enough to serve as a main course with your favorite bread or rolls."
—Nadina Iadimarco, Burton, Ohio
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"Having grown up on a dairy farm in Holland, I love our country life here in Idaho's 'potato country.' My favorite potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe."
—Gladys DeBoer, Castleford, Idaho
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"This zesty soup is loaded with chicken, corn and black beans in a mildly spicy red broth. My kids love the taco-like taste of this easy soup."
—Marlene Kane, Lainesburg, Michigan
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"Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking."
—Michelle Curtis, Baker City, Oregon
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"This great soup is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better."
—Lacy Waadt, Payson, Utah
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"This soup is made in minutes. We enjoy it with dinner rolls. Add a salad for a complete meal that's really tasty!"
—Sharon Ullyot, London, Ontario
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"In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable."
—Sandy Larson, Port Angeles, Washington
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"Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls."
—J. Beatrice Hintz, Neenah, Wisconsin
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"For a different spin on traditional split pea soup, try this recipe. The flavor is peppery rather than smoky, and the corned beef is an unexpected, tasty change of pace."
—Barbara Link, Alta Loma, California
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"Our children always request this spirit-warming soup along with a fresh loaf of homemade bread and tall glasses of milk. It has robust flavor, plenty of fresh-tasting vegetables and is easy to make."
—Barbara Brown, Janesville, Wisconsin
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