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Soups
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Bean Soup
Cream of Broccoli Soup (variation 1)
Cream of Broccoli Soup (variation 2)
Cream of Broccoli Soup (variation 3)
Cream of Potato Soup
Cream of Potato Vegetable Soup
Crunchy Tomato Soup
Monterey Clam Chowder
Split Pea Soup
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Baked Potato Soup
From the kitchen of Norma (Nana) Welton

In a large soup pot, cook onions in butter over medium heat until tender. Blend in flour until smooth; cook one minute, stirring. With a wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth over medium heat until mixture boils.

Reduce heat to low. Add potatoes. Season to taste with seasoned salt and garlic pepper. Heat thoroughly a few minutes.

Divide soup into six soup bowls. Garnish with rows of cheddar cheese, crumbled bacon and green onions. Serve immediately.
Nana's Tip: To minimize the fat content of this recipe, I substituted low fat milk for the half and half. Place 1 cup low fat milk into a two cup measuring cup. Add 3/4 cup no fat powdered milk, stirring until dissolved. After the powdered milk is completely dissolved, add enough low fat liquid milk to equal two cups of milk.
Adapted from a recipe found in the Contra Costa Times Newspaper.
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Bean Soup
From the kitchen of Jackie Spencer

In a frying pan, brown hamburger and onions until hamburger is crumbly. Place hamburger mixture in a large sauce pan; add remaining ingredients.

Simmer for about 45 minutes; sample and adjust spices to taste. Add more water if you want a thinner soup.
Nana's Note: Recipe contributor Jackie Spencer prefers to make this hearty soup with kidney beans.


Cream of Broccoli Soup (variation 1)
From the kitchen of Margaret (Perri) Rupnow

Sauté onion, broccoli and bell pepper in butter. Add wine and chicken broth; simmer until vegetables are tender.

Place vegetables in a blender. Blend until you reach a smooth puree consistency.

Return to pan, add curry powder then cream (if desired). Heat and serve.
Nana's Note: The soup is delicious without the optional cream. Add cream to make the soup even richer and creamier--but be aware that you are raising the fat and calorie content of the soup.
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Cream of Broccoli Soup (variation 2)
From the kitchen of Norma (Nana) Welton

In a saucepan, combine powdered gravy mix, milk and water. Cook to a low boil. Add broccoli (cooked until tender) to prepared gravy mix and cook to desired consistency. Use more or less liquid to achieve the desired soup consistency. Season to taste.

One package of gravy mix makes enough soup for about two servings.

Nana's Note: Make the soup even creamier by replacing some (or all) of the water with milk. Adding Velveeta cheese (or other processed cheese) to melt in the soup is an option I find very tasty. This is a very quick recipe to prepare.
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Cream of Broccoli Soup (variation 3)
From the kitchen of Norma (Nana) Welton

Sauté onion and green pepper in butter. Add 1 can chicken broth and wine; cook until vegetables are tender.

While the onion and pepper are cooking, prepare the gravy as directed. Add the cooked onion and pepper mixture to the gravy. 

Chop the cooked broccoli and stems into very small pieces, add to the gravy. Save some large pieces of the broccoli to add to the completed recipe.

Add the remaining can of chicken broth and the large pieces of broccoli to the gravy mixture.

Nana's Note: If you want a thicker soup, use less chicken broth.

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Cream of Potato Soup
From the kitchen of Mike Marshall

In a 2-quart casserole, add cubed potatoes and 2 tablespoons water. Cover and microwave 3 minutes. Add grated carrots, stir and microwave 4 more minutes (covered).

Melt butter in saucepan over medium heat. Add onion and saute until soft. Stir in flour, salt and pepper. Cook until mixture bubbles (add water if needed).

Remove saucepan from heat. Add milk, potatoes, carrots and bouillon cube.

Return the saucepan to heat, stirring constantly. Continue until soup thickens. Add half of the cheese; stir until cheese melts. Reserve the remaining cheese to top the soup with at the table (optional).

Nana's Note: Nana's grandson and recipe contributor Mike Marshall discovered this recipe while taking a cooking class at school.

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Cream of Potato Vegetable Soup
From the kitchen of Irene (Perri) Bacigalupi

Add two quarts water and salt to a four-quart pan. Bring water to a boil. Add carrots, celery and onions. Return water to boiling and gently boil until vegetables are soft but not fully cooked.

Add potatoes. Bring water back to a boil. Boil gently until all vegetables and potatoes are fully cooked. Allow to cool.

Using a blender or food processor, blend small amounts of vegetables and potatoes, adding enough water to blender and blend until it is a very thick liquid-like mixture. It will take two or three steps of blending, being careful to add just enough water to create a thick mixture of vegetables.

Place blended vegetables into a pan, add just enough milk to make a thick soup. Add butter, salt and pepper to taste. Small pieces of ham or salad size shrimp can be added to make this a main meal dish.
Recipe History: This recipe was handed down to me by my Mother, Irene Bacigalupi. I enjoyed it as a child and have prepared it for our family to enjoy.
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Crunchy Tomato Soup
From the kitchen of Norma (Nana) Welton

Follow instructions on can to warm soup. Pour hot soup into bowls. Crush potato chips to bite size and float on top of soup. Repeat layer of crushed potato chips as needed.
Nana's Note : Try crushed corn chips instead of potato chips with this simple yet "Mm, Mm Good" recipe.


Monterey Clam Chowder
From the kitchen of Norma (Nana) Welton

Place several pieces of paper towel on a large microwave safe dish, add bacon slice and cover with paper towel. Cook until bacon is crisp, or fry bacon in frying pan, discarding fat. Cut cooled bacon into small pieces and set aside.

Add a small amount of butter in a large pan add onions, celery and garlic cook until tender (remove any garlic pieces).

Add potatoes, water, clams (with liquid), salt and pepper. Cover and simmer until potatoes are tender, about 10 minutes.

Add crisp bacon bits, milk, butter, dill and heat gently, not allowing soup to boil. One half of this recipe will yield 5 cups of soup.
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Split Pea Soup
From the kitchen of Norma (Nana) Welton

Check split peas to remove any small rocks and wash, drain off any water. Place water in a six quart pot. Bring water to a boil.

Add split peas, ham bone, celery, onion, green pepper and bay leaves. Return to boil. Reduce heat and boil gently for about 20 minutes, with a lid on the pot, until vegetables are soft but not fully cooked.

Add cut potatoes, grated potatoes, ham pieces and salt and pepper. Return to boil, reduce heat and gently boil, with lid off, until potatoes and vegetables are fully cooked.

Stir often to prevent sticking to the bottom of the pot. The soup mixture will become very thick when done. Allow to cool, add enough milk to thin the soup to your liking. Served with salad and French bread; makes a meal for four.


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