When the temps FALL, my soup consumption RISES!   Haha….it sounded funnier in my head.  I blogged about these last year in SC, but wanted to add one more recipe to it so ENJOY, ya’ll.

Ham and Potato Soup IMG_8006

This homemade potato soup recipe is perfect for filling up tummies when it’s a bit chilly out.  It’s also a favorite among the little ones, which is HUGE WIN for this mama!  I usually have everything on hand except for the ham, but feel free to substitute deli ham if it’s thickly sliced!

4-6 cups red potatoes (peeled and diced)

1/2 cup diced celery

1 cup diced Canadian Bacon or Ham Steak (about 1/2 inch thick)

3 cups chicken broth (low sodium)

1 cup water

Salt & Pepper to taste

5 tablespoons unsalted butter

5 tablestpoons all purpose flour

2 cups milk (at least 2% or can sub 1 cup milk with 1 cup half/half which makes it a bit thicker in consistency)

1 tsp crushed Rosemary

Shredded cheese (for topping)

Bacon crumbles (for topping)

In stock pot or dutch oven combine potatoes, celery, ham, broth, water, salt & pepper and stir together over medium heat.  Cover until at a slow boil.  (Approximately 20-30 minutes, until potatoes are soft.) Leave uncovered while at a low heat and continues to cook or low boil.  While it cooks, in a seperate small saucepan over medium heat, melt butter and combine flour together.  Slowly pour in milk while stirring together.  Combine roux in potato boil and stir.  Season with Rosemary.  Serve with shredded cheese and bacon crumbles.

Crock Pot French Dip Sandwiches10316

(tweaked from original recipe on www.allrecipes.com)

3-4 lb chuck tender roast

1 can Beef Consomme

1 can French Onion Soup

1 tbsp Westershire Sauce

1 tsp onion powder

1 tsp garlic powder

1 16 oz. beer (prefer lager/ale style)

Combine in crock pot for 6-8 hours on low.  When beef is shredding, heat up sub rolls with sliced provolone cheese in oven.  Serve shredded beef on rolls and dip in remaining juice from crock pot.

Cracker Barrel Creamed Mushroom & Chicken over Ricepressure-cooker-chicken-rice-mushrooms-1

2 cans cream of chicken soup

2 cans cream of mushroom soup

3-4 chicken breasts

Garlic Powder, Salt & Pepper to taste

8 oz sliced fresh mushrooms

Combine all ingredients in crock pot for 8 hours on low.  Stir together and serve over white or wild rice.  BEST THING EVER.

Chicken Tortilla Soup

4 chicken breasts

1 taco seasoning packet

3 cans Rotel (mild) diced tomatoes

1 cup salsa

1 8 oz can tomato sauce

1 4 oz canned green chiles

2 cans black beans

Layer in crock pot.  Cook on low for 8 hours.  Stir and serve with avocado, shredded cheese, cilantro, tortilla chips, sour cream (or whatever else you like as toppings)! This is also great for a group!

Spanish Chicken (this is my all-time favorite dish EVER)

4 chicken breasts – seasoned with garlic powder, salt, pepper, cumin, and paprika

1 16 oz beer

1 8 oz can tomato sauce

1/4 cup chopped green olives

Stir together ingredients in crock pot.  Cook for 6 hours on low. Serve over yellow rice and black beans.  YUM.

TOSS AND TASTE White Bean Chicken Chili

This recipe is one of those that I cannot give exact measurements for because I literally toss it in the pot, taste it, and then come back about 10 minutes later to toss in more of what it needs.  That may not help for those of you who need exact measurements, but feel free to get creative!

1 tbsp olive oil

1 Rotisserie Chicken – deboned (can be made with 4 chicken breasts boiled and shredded)

1 small white onion chopped fine

3 cans white beans, drained and rinsed in a strainer (I use a variety – Pinto, Navy; whatever you like!)

3-4 cups chicken stock broth

1 cup dry white wine

1 can Cream of Chicken Soup

Minced Garlic

Garlic Powder




*Fresh Cilantro, Sour Cream, Tortilla Chips as garnish

In a Dutch Oven, pour the olive oil and heat on medium.  Add the onions and the minced garlic to saute for about 5 minutes.  Scrap the bits off the bottom of the dutch oven.  Add chicken, chicken stock, wine, and beans.  Season with Garlic Powder, Cumin, Salt and Pepper.  Bring to a boil.  Stir well and add cream of chicken soup and add more seasonings, if needed.  Simmer on low for 10-15 minutes until it is of a soup-like consistency. Serve with fresh cilantro on top!

Our family enjoys these fabulous recipes during the cooler months and I hope you and your family enjoys them as much as we do!

What are your favorite fall recipes?

xoxo Brandí


Leave a Reply

%d bloggers like this: