Any good soup recipes out there?

I make a huge pot of "Loaded Potato Soup". You use a stew pot. In the bottom put a little butter and olive oil, chop up 1 carrot and about a 1/2 cup white onion and sautee them until clear. Then add 8 cups water and 8 tsp. chicken bouillon crystals. Add 1/2 tsp. cayenne pepper, 1/4 tsp. celery salt, 1 tbsp chives and 5 pounds of potatoes pealed and cut in 1" cubes. When potatoes are tender but not mushy add 1/4 cup water and 1 tbsp flour mixture into water to help thicken the soup. Then add 3 to 4 cups grated cheddar cheese and 1 pound crumbled crisp cooked bacon. Serve with bread and salad.

I like to make lentil soup in my crock pot! My kids love it and so does hubby! 1 small package of lentils 8-10 cups of cups water 1/2 c. chopped onion 1/2 c. chopped celery 1/4 c. chopped carrot 2 TBS parsley 1 clove garlic, crushed 2 1/2 tsp. salt 1/4 tsp. ground black pepper 1/2 tsp. dried leaf oregano 1 can (14.5 ounces) tomatoes Rinse lentils; place in cooker. Add water and remaining ingredients except tomatoes Cook on LOW for 8 to 10 hours. Add tomatoes Turn to HIGH and cook 15 minutes longer, until hot. Optional: I usually add healthy choice polish kielbasa to mine!

Carrots (called Gajar in India) make a bright, colorful and healthy soup preparation. Serves: 4 Cooking time (approx.): 14 minutes Style: Indian Vegetarian 2 big carrot(s) chopped 2 medium potato(es) chopped 1 big onion(s) chopped 2 tablespoon(s) butter 1 teacup(s) milk salt, black pepper and oregano to season. Boil the chopped carrot(s) and potato(es) in a vessel for about 7 minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s). Sprinkle oregano. Serve hot with: bread sticks

Mushroom soup 3 medium onions, chopped 2 garlic cloves, minced 1/4 cup butter 2 pounds fresh mushrooms, chopped 2 cups heavy whipping cream 2 cups beef broth 1/2 teaspoon salt 1/2 teaspoon pepper Grated Parmesan cheese and minced fresh parsley, optional What to Do 1. In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. 2. Cook until tender, stirring occasionally, 8-10 minutes. Add the cream, broth, salt, and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired. Serves: 9 (about 2 quarts)