Spicy Sweet Potato Soup

1/4 cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
1 ½ Tbsp smooth peanut butter
1 can coconut milk
1 lime, juiced
2 tablespoons chopped fresh cilantro
salt to taste

Directions
In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, coconut milk, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.Ladle into warm bowls, and top with a dollop of the reserved sour cream and a sprinkle of cilantro. If you have it, adding diced avocado is also wonderful. Enjoy!

Potato Cheese Soup

6 Large potatoes, peeled and cubed
1 Onion, chopped
1 Chicken bouillon
1 T. salt
1/2 C. Butter
9 T. Flour
6 C. Milk
2 C. Shredded cheddar

Place potatoes and onion in a large soup pot. Add water to cover potatoes plus one inch. Bring to a boil. Add salt and bouillon. In a separate pot, melt butter on medium heat. Let butter bubble, then add flour, stirring constantly. Let bubble again. Slowly add milk and cheese, continuing to stir constantly. Keep cooking on medium heat until thick and bubbly. Once thick and melted, pour into the potatoes, onion and water. Bring to a boil. Add salt and pepper to taste. Serve with shredded cheddar, bacon crumbles, chopped green onion, or anything else that sounds good to you!

Taco Soup

Also known in my house as Welfare Soup...  (because everything in it is pretty inexpensive and is generally on hand).

1 lb Hamburger

1 onion

1 can stewed Tomatoes

1 can Kidney Beans

1 can corn

1 can tomato sauce 

1 pkg taco seasoning

serve over the spiciest Doritos you can find, with Sour Cream and Cheese on top.

Brown hamburger with chopped onion.  Add all the other ingredients and 3-5 cans of water.  You don't drain anything,  the only thing that I like to do is chop up the stewed tomatoes, because they are too big straight out of the can for my taste.

Simmer together for as long as you want.  Longer the better, you can even leave it all day in the crock.  

Crunch up the spicy chips (my kids don't like spicy so they crunch up tostitos)  Top with Sour Cream and Cheese.  So yummy, and good for everyone.  Also good for hubby lunches, just pack cheese and chips in zip locks.   ENJOY!

Cheeseburger Chowder

So sorry I couldn't make it tonight (Adrian had class), but this is what I would have brought if I could have. Oh, and even though this might sound wacky or gross it's actually quite a yummy soup.:)

Cheeseburger Chowder

1/2 pound ground beef

3/4 cup chopped onion

4 tablespoons butter, divided

2 cloves garlic, minced

1 cup diced carrots

1 teaspoon dried basil

1 teaspoon dried parsley

3 cups chicken broth

4 cups peeled and diced potatoes

1/4 cup flour

1, 12 ounce can of evaporated milk

2 cups cubed Velveeta

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup sour cream

½ cup chopped pickles (for topping)

½ cup chopped tomatoes (for topping)

In a pot brown the ground beef. Drain and set aside. In same pot saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth, browned beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender.

Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly. Cook and stir for 6 to 8 minutes.

Gradually stir the cream sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add Velveeta, salt, and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and pickles, this sounds weird but its actually really good. For fun you can serve with toasted hamburger bun halves.