Cheese and Potato Soup – A Recipe for Cheddar Baked Potato Soup That Is Out Of This World

This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.

The flour serves to thicken the soup. I don’t like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.

It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.

Cheddar Baked Potato Soup Recipe

6 Tablespoons butter

1 cup yellow onions, diced

4 Tablespoons all-purpose flour

6 cups hot chicken stock

4 cups baked potatoes, peeled

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Delicious Soup Recipes Perfect For A Camping Trip

When you’re camping, the goal is to sit back, relax and enjoy nature. You don’t want to spend too much time cooking or cleaning up, so always go for easy-to-prepare meals that don’t require too much time and effort in preparing. Soups are a great choice – they’re quick to prepare but incredibly filling. Also perfect for cool days!

Try these delicious soup recipes perfect for a camping trip!

Creamy Potato Soup

What you need:

  • 2 1/2 kg. potatoes, peeled and sliced into bite-sized chunks
  • 1/2 kg. diced bacon
  • 1 medium carrot, grated
  • 1 medium onion, chopped
  • 1 can evaporated milk
  • 2 chicken bouillon cubes
  • 6 cups water
  • 3 tablespoons butter
  • 4 teaspoons minced parsley
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2

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A Recipe For Sweet Potato Soup

Starchy vegetables have a long history of being used to make tasty and nutritious soups. Potatoes, pumpkin, butternut squash, zucchini, peas and beets are all main ingredients for soups all around the world. One of the most overlooked starchy vegetables is the sweet potato, which is a shame because it is full of flavor and goodness.

To be clear, I am talking about the sweet potato that is also sometimes referred to as a “yam”. True yams are not often found in North America, but the confusion arises because there are two common varieties of sweet potato. First, there is a harder variety with a yellow interior, and a softer orange type. The orange ones that are sometimes called yams are my favorite, and they are best ones to use in this soup.

Sweet potatoes have a much more complex blend of starches and sugars, and because of this they benefit greatly from the carmelization that takes place in the roasting process. Their natural sweetness gets intensified and

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Are Instant Soups the Healthy Choice?

Most people have their schedules so full to the brim that they have to plan every last aspect of their day at least several weeks in advance. The busy lives which many of us live make it very difficult to plan for nutritional meals. Some people’s idea of a healthy meal is a fruit rollup. As funny as this may seem, we have a severely skewed sense of what constitutes healthy food, and perhaps this is why people are being plagued by horrendous diseases like cancer in growing numbers.

When the majority of us hear the word “soup,” we quickly associate it with positive images. After all, soup can contain vegetables and other nutritious ingredients that are good for our body. When it comes to instant soups, opinions begin to diverge as to whether or not they are the right choice. Conventional wisdom says they are the prime choice among competing alternatives, but a quick peek at the nutritional facts on the back of these popular instant soups says otherwise.

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Seaweed Soup – Cooking With Algae

Algae can be useful in many different situations. Algae are for instance used as food for humans as well as for live stock, and it is also included in various health products and cosmetics. Seaweed is predominately gulped down in South-East Asia, especially in China, Japan, and Korea, but it is becoming more and more popular outside this range for each year that passes.

If you want to include more algae in your diet you can for instance try red algae from the genus Porphyra. In Asian cuisine, this alga is commonly referred to as nori. It is not commonly eaten fresh; it is instead harvested, dried and pressed into thin sheets. These sheets are then used in all sorts of dishes, from sushi and soups to sauces and condiments. The two most commonly used species of red algae are Porphyra yezoensis and Porphyra tenera.

Do you think that you have never eaten algae? I think you have! As a matter of fact, the next time you gulp down some ice cream or pour syrup over your desert

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Bouillabaisse Soup

This excellent, ancient recipe from Provence excites huge passion and interest. Bouillabaisse consists of fragrant fish chunks poached in a saffron-enhanced broth. The dish is served as two courses. First the broth is spooned over toasted bread croutes topped with rouille sauce, which enriches the soup; next the fish itself is eaten. It is undoubtedly a triumph, so do devote several hours to making it.

Ingredients:

50 ml extra virgin olive oil

2 large onions, quartered

2 leeks, cut into 5 cm chunks

4 garlic cloves, chopped

2 large red tomatoes, skinned, quartered and deseeded

a bunch of fresh thyme, about 50 g

1 fennel bulb, quartered

20 cm strip of orange zest

2 litres boiling water

1 kg mixed fish fillets such as John Dory, red gurnard, red snapper, sea bass and grey mullet, cut into 4 cm chunks

1 kg mixed shellfish, such as small crabs, mussels, clams and prawns

a large pinch of saffron thr

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Save Money by Eating Soup

Eating soup stretches your food dollars and is healthy to boot. Mixing in a pot of water whatever ingredients you have on hand is cheap and filling. It is possible soup has been around since the first pots could be placed over a fire. The word “soup” most likely derived from the bread one poured it over called “sop” or “sup”. Before that, soup was known variously as broth or pottage or even gruel (although now we think of gruel as being strictly a mashed cereal grain boiled in water).

Cultures came up with different approaches to soup depending on what was available locally. Borscht made from beets is from Russia. Bouillabaisse is a fish soup, from the port city of Marseille, France. Minestrone, made of fresh vegetables and beans, is from Italy. Scotch broth, made of mutton or lamb, root vegetables, and barley, is from Scotland. You will find there are soups specific to most locales.

There are two main classifications of soup: clear

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Cultural Immersion – Six Great Traditional Honduran Soups

Hondurans love soup. It is served at most family gatherings, and at nearly all semi-formal dinners, being the true measure of the cook’s culinary abilities. As a main dish, some restaurants serve nothing else. Most traditional “sopas” have variations throughout Latin America, maintaining their regional distinctiveness by the use of locally obtained flavorings and spices. Most are clear, not thick, and the successful combination of homegrown ingredients, along with the culinary techniques of diverse ethnic cultures is truly an art.

A few of the classics which no visitor should pass up:

SOPA DE MONDONGO: This is the king of Latin American soups. Available throughout the Americas south of Mexico, in hundreds of local variations, it has its roots in the Caribbean island of Dominica in Spanish Colonial days. According to historians it began among African slaves as a means to use animal products not considered fit for the master’s table, along with ve

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Soup Cooking: Interesting Facts and Tips

Of course, we are talking about real, tasty, good-quality Soups. Soups quite easily reduced to the level of primitive and tasteless meals, if they are prepared without adequate training and, more importantly, without an understanding of their specific properties. It is noticed, that to cook delicious soup for many chefs are more difficult than any sophisticated dish.

Therefore, in most cases, soups cooked in a slipshod manner – why bother when a good result anyway not easy to achieve: very often in the dining room and the house soups become the most tasteless, unappetizing food. They are eaten because “we need to eat soup”, “need to eat something hot”, “winter always need to eat the soup,” and other similar reasons, which are very far from the taste evaluation. And we are so used to it that our banquets, gatherings, dinner parties, birthdays and other occasions usually goes without soups. They are not serving, because the food is &#82

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Russian Soups

Soup is one of the most important meals in Russia and mostly you will find that the Russian soups are very important to the Russians and they are usually served in the afternoon. There are very many kinds of Russian soups and if you were to put them in a list it will turn to be one endless list. Among some of the Russian soups that will be mentioned borsch is very famous compared to the other Russian soups which is made of beef and meat and it is normally served with sour cream. You will also come across vegetable soups which are referred to as shei.

This vegetable soups are usually made from vegetables an there ingredients will include potatoes, cabbages and meat. On top of that all you will also come across a specification that is normally referred to as the shei postnie. Note that this type of soup is the same as the one that was earlier mentioned. The only difference with shei postnie is that meat is part of the ingredient. Russian soups will also include soups that are m

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