CopyKat Recipes » soup

Grandma’s Potato Soup – sometimes there is nothing better than a steaming hot pot of soup.

Stephanie — Wed, 20 May 2009 00:08:47 +0000

Home made potato soup is so comforting and perfect when you are trying to capture some of those familiar feelings of childhood. Potatoes, milk, and other fresh vegetables make for a delightful pot of soup.

4 potatoes
1 potato for the pot
1 large can evaporated milk (at least 15 oz.)
Whole Milk
1 stick unsalted butter
1 celery stalk (no leaves), chopped
1 medium to large onion, peeled & quartered
1 tbs. garlic juice
1 tsp. Sea Salt
1/2 tsp. finely ground black pepper

Peel and chop potatoes into bite-sized chunks and place into medium-sized stock pot. Add evaporated milk and fill up empty can with each whole milk and water. Add stick of butter, allow to melt. Add chopped celery, garlic juice, sea salt and pepper. Stir until well blended. Cook on low or simmer until potatoes are soft. DO NOT allow soup to boil.

The flavor of potato soup is enhanced by any buttered sweet roll or dinner roll.

Thanks to hyjinx for sharing this recipe.

Hearty Beef Stew – a filling beef stew can be made easily in your crockpot.

Stephanie — Tue, 19 May 2009 23:44:17 +0000

In the winter months there is nothing better than a hearty stick to your ribs stew, it may sound strange, but give it a try you will love it!!

1 can cream of mushroom soup
1 can tomato soup
1 can French onion soup
1 1/2 lbs. beef cubes about 1
5 carrots(sliced into round pieces)
4-5 large potatoes(cut into cubes)

In a crock pot add all ingredients and cook on high for about 5 hours or until meat and veggies are tender.

Thanks to lakergirl8689 for sharing this stew recipe.

Original 4B’s Homemade Tomato Soup – make a rich tomato soup any time that is quick and easy.

Stephanie — Tue, 19 May 2009 23:32:49 +0000

I am a born and raised Montanan – and this is the original from the Man himself – Mr. Hainline, who my family knew well…

1 (29 oz.) can diced tomatoes
1 (10.5 oz.) can condensed chicken broth, undiluted
2 Tablespoons margarine
2 Tablespoons white sugar
1 Tablespoon chopped onion
1/4 teaspoon baking soda
2 Cups of heavy cream (I have substituted Half and Half, and it was just as good…)

Directions:
1. In a large stock pot mix tomatoes, chicken broth, margarine, onion, and baking soda. Simmer for 1 hour.
2. In a separate pot, heat cream over a low heat until hot, watching carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

Thanks to Sly1 for sharing this recipe.

Italian Onion Soup – are you a fan of French Onion soup? Try this Italian inspired soup at home.

Stephanie — Wed, 13 May 2009 23:18:09 +0000

This is a different take on onion soup. You have most likely had French onion soup, now try Italian. You can find more Italian recipes in How to cook Italian by Guilano Hazan.

1 1/2 lbs. sweet yellow onions
2 Tbsp. extra virgin olive oil
1 Tbsp. butter
Salt
Freshly ground black pepper
1/3 C. dry white wine
3 C. homemade beef broth
4 slices crusty Italian bread
2 oz. pecorino cheese

Peel and thinly slide the onions crosswise. Put them in a soup pot with the olive oil and butter and season with salt and pepper. Place over medium-high heat and cook, stirring often, until the onions begin to brown, about 5 minutes. Lower the heat to medium-low and continue cooking until the onions are wilted completely and have started caramelizing, about 30 minutes.

Raise the heat to medium-high and add the wine. Let it bubble away until you no longer smell the alcohol. Add the broth and bring to a boil. Reduce the heat to low, cover the pot, and cook for 45 minutes.

When you are ready to serve, roast the bread slices and put one in each of the 4 soup bowls. Ladle the hot soup over the bread. Using a vegetable peeler, shave thin slices of the cheese over each serving. Serve at once.

4 B’s Old Fashioned Cream of Tomato Soup – enjoy a long time favorite soup with this taste alike recipe.

Stephanie — Wed, 13 May 2009 02:07:12 +0000

This came from my favorite restaurant in Polson, Montana. It is from “My 50 Years of Cooking” by Bill Hainline, founder of the restaurant in 1947. It is super easy to make.

1 tablespoon chopped sautéed onion
2 1/2 lbs. tomatoes
2 quarts of milk
1/2 pint of heavy cream
4 Tbsp. sugar
black pepper to taste

Simmer onion until done, add tomatoes, milk and cream. Bring to high heat but do not boil. Put lots of sugar in this one, then add a little more with plenty of black pepper.