Quinoa Stuffed Peppers Soup (Redemption- Year Seven: Volume 1; April, 2016)

Prep time: 15 min

Cook time: 1 hour, 20 min
Ready in: 1 hour, 35 min
Serves: 6

Ingredients:
1/2 lb. Italian sausage
3 bell peppers- seeded, sliced thin
1/2 onion- sliced thin
1 T. olive oil
1 can (15 oz.) fire roasted tomatoes
1 c. red quinoa- cooked
1 tsp. salt
1/8 tsp. ground dry mustard
3 c. milk
1 3/4 c. chicken broth
2 T. Parmesan cheese- shredded
1/3 c. mozzarella cheese- shredded

Directions:
- Break all the sausage into small pieces and roll each into a small ball
- In a large pan, add a small drizzle of olive oil
- Heat to medium heat
- Add sausage and cook, stirring occasionally to brown on all sides, about 5 min
- Remove sausage from pan into a soup pot and set aside
- Add another drizzle of olive oil, bell peppers, and onions to pan
- Stir to pick up any browned bits from sausage and coat with oil
- Allow peppers and onions to cook until tender and caramelized, turning the pan to medium low if they are cooking too fast, about 30- 40 min
- Add to soup pot
- Heat soup pot to medium
- Add remaining ingredients
- Allow to cook for 30 min
- Until you’re ready to eat, turn to low and allow to barely simmer or cook on low in a slow cooker for up to a few hours - the flavor is better the longer it cooks

*Julie found recipe here

Moosewood's Vegetarian Chili (Menu Madness- Year Six: Volume 12; March, 2016)

Prep time: 3- 4 hours, 30 min

Cook time: 45 min
Ready in: 4- 5 hours, 15 min
Serves: 6- 12

Ingredients: 
2 1/2 c. dry kidney beans
8 c. water
1 T. salt
1 c. tomato juice
1 c. bulgur
2 tsp. olive oil
4 garlic cloves- crushed
1 1/2 c. onions- chopped
1 c. carrots- chopped
1 c. celery- chopped
1 tsp. basil
1 T. chili powder
1 T. ground cumin
Pepper, to taste
1/8 tsp. cayenne pepper
1 c. green bell peppers- chopped
2 c. tomatoes- chopped
Juice of 1 lemon
3 tsp. tomato paste
3 tsp. dry, red wine
1/3 c. cheese (for garnish)
1/4 c. parsley- chopped (for garnish)

Directions:
- Put kidney beans in a saucepan, cover them with 6 c. water, and soak for 3- 4 hours
- Add remaining water and 1 tsp. salt

- Cook until tender, about 1 hour
- Watch water level, and add more if necessary
- Heat tomato juice to a boil
- Pour over raw bulgar,  cover, and let stand at least 15 min
- Sauté onions and garlic in olive oil
- Add carrots, celery and spices
- When veggies are almost done, add peppers and cook until tender
- Combine beans, bulgar, sautéed veggies, tomatoes, lemon juice, tomato paste, and wine and stir until well mixed

- Cook until heated through
- Serve topped with cheese and parsley

*I found recipe here

Roasted Veggie Soup with Cornbread Croutons (Thanksgiving Leftovers- Year Six: Volume 9; December, 2015)

Prep time: 25 min

Cook time: 1 hour
Ready in:
Serves: 6- 8

Ingredients: 
VEGGIES:
1 lb. carrots,-peeled
1 lb. parsnips- peeled
1 large sweet potato- peeled
1 small butternut squash- peeled, seeded
3 T. olive oil
1 1/2 tsp. salt
1/2 tsp. pepper
2 T. parsley

CROUTONS:

1 box cornbread mix- prepared according to directions, cooled

SOUP:
3 1/2 c. vegetable broth (more as needed)
4 c. Roasted Winter Vegetables
Salt, to taste

Pepper, to taste

Directions:
- Preheat oven to 425
- Cut the carrots, parsnips, sweet potato, and squash into 1" cubes
- Put vegetables in a very large bowl, drizzle with olive oil, and sprinkle with salt and pepper, to taste - Toss well
- Spread vegetables, in a single layer, on two large baking sheets

- Bake until all vegetables are tender, turning once with a metal spatula, about 25- 35 min
- Set aside

- Reduce oven to 350

- Cut cornbread into 1" squares

- Bake croutons until toasted, about 7- 8 min

- In a large pot, heat vegetable broth
- When broth is heated through, add roasted vegetables to pot, and puree with an immersion blender
- Add more broth to reach desired thickness

- Season with salt and pepper, to taste

*Julie found recipes here and here

Cabbage and Chorizo Soup (Pin Perfect- Year Six: Volume 7; October, 2015)

Prep time: 10 min

Cook time: 18- 25 min
Ready in: 28- 35 min
Serves: 8- 12

Ingredients: 
1 lb. chorizo
1 small onion- diced
1 small cabbage- sliced into bite size pieces
1 (14 oz.) can diced tomatoes
1 (15 oz.) can kidney beans
6 c. chicken broth

1/4 c. mayonnaise
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme

Directions:
- Cook and crumble chorizo in a large pot, over medium high heat
- When meat has almost finished browning, add onions and cook until meat has browned and onions are tender, 3- 5 min
- Add remaining ingredients
- Stir to combine and bring to a simmer until cabbage is softened, 5- 10 min
- Enjoy!

*I found recipe here

Pea Soup Shooters (Mini- Year Six: Volume 5; August, 2015)

Prep time: 5 min

Cook time: 15- 20 min
Ready in: 20- 25 min
Serves: 2- 6

Ingredients: 
16 oz. peas
1 onion- thinly sliced
2 T. olive oil
1 c. vegetable broth
1 1/2 c. water
2 tsp. salt
1 tsp. pepper

Coarsely ground pepper (for garnish)

Crispy fried onions (for garnish)

Directions:
- Heat olive oil in a skillet over medium-high heat
- Toss in onions and sauté until they start to brown, about 7- 10 min
- Add vegetable broth and water and bring to a boil
- Once boiling, add peas and return to a boil
- When mixture starts to boil, drop temperature to a simmer and cook until peas are soft, about 8-10 min
- Remove from heat and allow to rest for 5 min
- Use an immersion blender to puree soup
- Garnish with coarsely ground pepper and crispy fried onions

*I found recipe here

Carrot Soup (Back to the Beginning- Year Five: Volume 10; January, 2015)

Prep time: 15 min

Cook time: 45- 55 min
Ready in: 1 hour- 1 hour, 10 min
Serves: 4- 8

Ingredients: 
1/4 c. butter
1 large onions- chopped
2 lb. carrots- finely chopped
4 1/3 c. milk
2- 3 sprigs fresh thyme
3 T. fresh chives- finely chopped
2 T. fresh parsley- finely chopped
1/2 c. butter
Salt- to taste
Pepper- to taste

Directions:
- In a large saucepan on low heat, melt 1/4 c. butter and cook onion until transparent
- Added carrots and cook until tender, about 15 min
- In another saucepan, bring milk to a boil, stirring in thyme, 2 T. chives, and parsley
- Strain milk into saucepan with veggies
- Bring mixture to a boil
- Simmer on low for 5 min
- Blend soup until smooth
- Return soup to large saucepan and bring to a boil
- Add salt, pepper, and remaining butter
- Simmer, uncovered, until butter has melted, 3- 4 min
- Serve with remaining 1 T. chives as garnish


*I found recipe in The Traveling Soup Pot

Coconut Chicken Curry Stew (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 20 min

Cook time: 6- 8 hours

Ready in: 6- 8 hours, 20 min

Serves: 6

Ingredients:
8 oz. boneless, skinless chicken thighs- cut into 1" pieces

6 large carrots- chopped

2 large onions- coarsely chopped

6 cloves garlic- minced

1 T. fresh ginger- grated

1 (14 1/2 oz.) can chicken broth

1 c. unsweetened coconut milk

1 T. curry powder

1/2 tsp. salt

1/4 c. fresh cilantro- snipped

1 T. lemon juice

Directions:

- Coat a medium nonstick skillet with cooking spray and heat over medium-high heat

- Add chicken and cook, stirring, until light brown,  about 3 min

- Drain off fat

- In a crock pot, layer carrots, chicken, onions, garlic, and ginger

- In a medium bowl whisk together broth, coconut milk, curry powder, and salt

- Pour over mixture in cooker

- Cover and cook on low for 6- 8 hours

- Just before serving, stir in cilantro and lemon juice

*Jen found recipe here

Butternut Squash Soup with Chipotle Cream (Fall Colors- Year Five: Volume 8; November, 2014)

Prep time: 15 min

Cook time: 1 hour, 30 min
Ready in: 1 hour, 45 min
Serves: 4- 8

Ingredients:
SOUP:

3 T. olive oil
1 medium butternut squash- halved lengthwise, seeds discarded
Salt

Pepper
1 medium onion- chopped
2 stalks celery- chopped
2 carrots- chopped
2 garlic cloves- minced
6 c. chicken broth
2 tsp. canned chipotle chili peppers in adobo- minced

CHIPOTLE CREAM:
1 tsp. canned chipotle chili peppers in adobo- minced
1/2 c. sour cream
Salt

Pepper

Directions:
- Preheat oven to 400
- Using 1 T. olive oil, grease sliced surface of squash
- Season with salt and pepper to taste
- Arrange on a baking sheet and roast until very tender, about 45 min
- While squash is roasting, in a small bowl, mix together chipotle cream's peppers and cream
- Season with salt and pepper to taste
- Cover and store in refrigerator until ready to serve soup
- Remove squash from oven and let cool
- In a large, heavy pot over medium-high heat, add onion, celery, carrot,  and remaining olive oil
- Season with a pinch of salt
- Sauté until just tender, about 10 min
- Add garlic and sauté for 2 min
- Scoop butternut squash flesh into pot and stir
- Add 4 c. chicken broth and bring to a boil
- Reduce heat to low, cover pot, and simmer until vegetables are very tender, about 30 min
- Turn off heat and, using an immersion blender, carefully puree soup until very smooth; if necessary, add more of the remaining stock to create desired consistency
- Mix chipotle peppers into soup
- Season with salt and pepper to taste
- Transfer soup to bowls
- Top each with a dollop of chipotle cream, and serve

*Jen found recipe here

New England Clam Chowder (New Beginnings- Year Four: Volume 10; January, 2014)

Prep time: 30 min

Cook time: 30 min
Ready in: 1 hour
Serves: 4- 6

Ingredients: 
3 c. water
5 lb. live, cherrystone clams in shells, shells scrubbed (or, can substitute 10 oz. canned, chopped clams)
1 oz. salt pork- diced
1 1/2 oz. bacon- finely diced
2 T. butter
1/4 c. celery- minced
1 c. onion- chopped
1 small garlic clove- minced
2 T. flour
3 c. stock from clams (or, can substitute 3 c. bottled clam juice)
1 1/4 lb. potatoes- peeled and diced into 1/2" cubes
1 tsp. fresh thyme
1 bay leaf
Salt (to taste)
Pepper (to taste)
2 c. heavy cream
Butter (for serving)
Oyster crackers (for serving)

Directions: 
- In a pan large enough to hold clams, bring water to a boil
- Add clams and cover pot
- Cook over medium-high heat for 7-9 min
- If any clams don’t open, discard
- Remove opened clams from broth and transfer to a baking sheet
- Strain broth through a fine sieve lined with a coffee filter or cheese cloth, repeating a few times to remove all traces of sand
- Remove clams from shells
- With a sharp knife, cut meat around belly and reserve
- Split bellies lengthwise and scrape out and discard contents
- Chop bellies and add to reserved, chopped clams
- Discard shells
- In a large, heavy-bottomed pot over medium heat, cook salt pork and bacon until rendered and pork fat pieces are slightly browned
- Add butter and melt
- Add celery, onions, garlic, and half of the potatoes and cook until onions are translucent, stirring often, about 10 min
- Add flour and cook for another min
- Add broth, the rest of the potatoes, thyme, and bay leaf and stir to combine
- Bring to a boil, then lower heat and cook until potatoes are tender, about 10- 15 min
- Once potatoes are tender, remove pot from heat, discard bay leaf, and add chopped clams and cream
- Season chowder with salt and pepper as needed and heat to serving temperature
- Serve with a dollop of butter over each portion and oyster crackers on the side


*Julie found the recipe here

Creamy Pumpkin Soup with Apple-Bacon Topping (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Serves: 4

Ingredients: 
1 (15 oz.) can pumpkin (not pie filling)
2 c. chicken broth
2/3 c. heavy cream
1/2 tsp. pumpkin pie spice
2 T. maple syrup
2 slices bacon
1 cubed green apple
1 T. butter

Directions:
- Simmer pumpkin, broth, cream, and spice, whisking, until well blended and warmed through, about 5 min
- Add syrup and whisk until well blended, about 1 min
- Leave soup simmering
- Cook bacon
- Crumble bacon
- Cook 1 cubed green apple in butter until soft
- Spoon soup into bowls, top with the apples and crumbled bacon, and serve

*Beth found the recipe here

Creamy Roasted Veggie Soup (Chefs We Love- Year Three: Volume 10; February, 2013)

Prep time: 10 min
Cook time: 1 hour, 5- 30 min
Ready in: 1 hour, 15- 40 min
Serves: 6- 8

Ingredients:
1 lb. cauliflower florets
1 lb. broccoli florets
1 lb. carrots-peeled, chopped
2 T. olive oil
1 T. lemon pepper
3- 5 tsp. salt (to taste)
1/2 c. butter
1/2 onion- finely diced
2 T. parsley- chopped
2 quarts chicken stock
6 T. flour
2 c. whole milk
1 c. half-and-half

Directions:
- Preheat oven to 425

- Place cauliflower, broccoli, and carrots in a single layer on 1- 2 baking sheets

- Drizzle with olive oil

- Sprinkle with lemon pepper and 1 tsp. salt

- Toss well

- Bake until all veggies are tender, turning once with a metal spatula, about 25- 35 min

- In a large soup pot or dutch oven, melt 4 T. butter
- Add the onion and cook until it starts to turn brown, about 5- 10 min
- Add roasted veggies and parsley and stir to combine
- Cover and cook over very low heat for 10 min
- Pour in chicken stock
- Bring to a boil
- Reduce heat and allow to simmer
- In a medium saucepan, melt 4 T. butter
- Mix flour with milk and whisk to combine
- Add flour mixture slowly to butter, whisking constantly
- Remove from heat and stir in half-and-half
- Add mixture to simmering soup
- Allow to simmer for 15- 20 min
- Puree soup to desired consistency using an immersion blender, or in batches in a regular blender
- Check seasoning and add more salt or pepper if necessary
- Serve immediately


*I found recipe here

Coconut Squash Soup (Fall Flavors- Year Three: Volume 6; October, 2012)

Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Serves: 6

Ingredients:
1 med. butternut squash- skin removed, chopped into 1" squares
3 T. coconut oil
1 med. onion- diced
4 cloves garlic- chopped
1 1/2 c. garbanzo beans- cooked (optional)
5 c. vegetable broth (or more, as needed)
1/2 c. coconut milk (for garnish)

Crushed red pepper flakes (for garnish)

Directions:
- Preheat oven to 375

- Rub squash with about 2 T. coconut oil

- Roast until tender, about 35 min

- Check on squash every 10 min and flip pieces so that sides are evenly roasted

- Remove from oven and set aside

- Add 1 T. coconut oil to a medium pot over medium heat

- Saute onion until translucent, about 4 min

- Add garlic and saute for 1 min

- Add roasted squash, garbanzo beans, vegetable broth, and coconut milk

- Simmer for 10 min

- Blend soup with an immersion blender or with a regular blender in batches

- Garnish with a spoonful of coconut milk and a sprinkle of crushed red pepper flakes

- Serve hot

*For Club, I used some squash other than butternut, not sure what kind! from a friend's garden; I found recipe here

Coconut and Banana Tapioca Soup (East Meets West- Year Three: Volume 3; July, 2012)

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Serves: 6

Ingredients:
6 ripe bananas- peeled, cut crosswise into thirds
2 tsp. salt
6 c. + 3 T. water
3/4 c. pearl tapioca
2/3 c. sugar
1 T. cornstarch
1 (13.5 oz.) can coconut milk

Directions:
- Place bananas and 1/2 tsp. salt in a large bowl with enough water to cover
- Set aside
- In a saucepan over high heat, bring 6 c. water to a boil
- Add tapioca and reduce heat to low
- Simmer until the pearls are clear, about 10 min
- Add sugar and remaining salt
- Stir to dissolve
- In a separate bowl, mix cornstarch with 3 T. water
- Stir dissolved cornstarch into tapioca until liquid is slightly thickened, about 2- 3 min
- Drain bananas and add to tapioca
- Add coconut milk
- Cook over medium heat until bananas are tender but firm, about 5 min
- Remove pan from heat and divide bananas and liquid evenly amove individual bowls to serve

Potato and Onion Soup (High Tea- Year Three: Volume 2; May, 2012)

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour, 30 min
Serves: 8

Ingredients:
3 T. unsalted butter
2 large yellow onions- thinly sliced
1 tsp. minced garlic
3 lb. Yukon Gold potatoes- peeled, cut into 1"chunks
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1 bay leaf
4 c. chicken stock
1 c. light cream
1/2 c. heavy cream
1 c. Roquefort (or other creamy blue cheese)- crumbled
2 tsp. fresh thyme- chopped
2 T. Tawny Port
6 slices bacon- cooked, crumbled

Directions:
- In a large saucepan, melt butter over medium-high heat

- Add onions and cook, stirring, until just beginning to caramelize, about 10 min

- Add garlic and cook, stirring, for 30 seconds

- Add potatoes, salt, pepper, cayenne, and bay leaf

- Cook, stirring, for 3 min

- Add stock and bring to a boil

- Reduce heat to medium-low and simmer, covered, until potatoes are tender, about 25- 30 min
- Remove and discard the bay leaf

- Remove from heat and puree with a hand-held immersion blender, or in batches in a food processor, until smooth

- Add light and heavy creams

- Stir well to blend

- Gently reheat and barely simmer, being careful not to boil

- Add 3/4 c. cheese, thyme, and Port

- Whisk until cheese is just melted

- Adjust seasonings, to taste

- Ladle soup into bowls

- Top each with some of the remaining 1/4 c. cheese and crumbled bacon

*Beckie found recipe here

Tom Ka Gai Soup (Last Supper- Year Three: Volume 1; April, 2012)

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Serves: 4- 6

Ingredients:
6 c. chicken stock
1- 2 chicken breasts- sliced -OR- 1- 2 c. roasted chicken or turkey
1 lemongrass stalk -OR- 3 Tbsp. frozen prepared lemongrass
4 kaffir limes leaves (fresh or frozen)
1 c. shiitake mushrooms- sliced
1 thumb-size piece galangal or ginger- grated
1- 3 fresh red chili peppers- minced (to taste) -OR- 1/2- 3/4 tsp. crushed red chili peppers
1/2- 1 can coconut milk
2 T. lime juice
2+ T. fish sauce
Brown sugar (to taste)
Handful fresh coriander leaves
Handful fresh basil leaves
3 spring (green) onions- sliced
Optional: other vegetables, like sliced bell pepper or cherry tomatoes
Optional: wheat or rice noodles, if serving as the main course; it's best to prepare them separately from the soup, otherwise the soup becomes too thick

Directions:
- Slice and mince lower portion of lemongrass stalk

- Retain upper stalk for soup pot
- Place chicken broth in a large soup pot over medium-high heat

- If you have leftover chicken or turkey bones, add those too

- Bring to a boil

- Add chicken, mushrooms, prepared lemongrass (including upper stalk pieces), kaffir lime leaves, and chili peppers

- Boil until chicken is cooked, 5- 8 min
- Turn heat down to medium

- Add galangal or ginger, 1/2 can coconut milk, fish sauce, and extra vegetables (if using)

- Stir well

- Simmer gently 1-2 min

- Turn heat down to lowest possible

- Add lime juice and stir
- Do a taste test, looking for a balance between spicy, sour, salty, and sweet flavors

- Start with salty, adding more fish sauce if not salty or flavorful enough (1 T. at a time)

- If too sour, add sugar as needed

- If too spicy, or if you'd like it creamier, add more coconut milk

- If not spicy enough, add more chili

- Ladle soup into serving bowls

- Sprinkle a little fresh coriander, basil, and spring onion over each bowl

*Jen found recipe here

White Bean Soup Shooters (SOUPer Yummy- Year Two: Volume 7; October, 2011)

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Serves: 8

Ingredients:
1/2 strip bacon- diced
1 T. extra-virgin olive oil
1 T. unsalted butter
2 shallots- chopped
2 cans (15 oz.) cannellini- drained and rinsed
6 leaves fresh sage- chopped
4 cloves garlic- chopped
3 c. low-sodium chicken broth
1/2 c. heavy cream
1/4 tsp. cayenne pepper
Salt (to taste)
Pepper (to taste)
3 slices crusty bread- toasted
2 oz. goat cheese- room temperature

Directions:
- Fry bacon in a medium saucepan over medium heat until halfway done, about 3 min
- Add olive oil, butter, and shallots
- Saute until soft, about 6 min
- Add beans, sage, garlic, and broth
- Bring to a simmer and cook 15 min
- Transfer mixture to a blender or food processor in batches and puree until smooth (be careful-hot liquids are prone to explode when whipped!)
- Return pureed soup to pan
- Add cream, cayenne, and salt to taste
- Keep warm
- Smear toasted bread generously with goat cheese and cut into 3/4" croutons
- To serve, ladle soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper


*Jen found recipe here

Cauliflower Soup (SOUPer Yummy- Year Two: Volume 7; October, 2011)

Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Serves: 4- 6

Ingredients:
4 T. unsalted butter
1 med. leek, white bottom portion only- chopped
1/4 c. flour
4 c. chicken stock or broth
1 head cauliflower- cut into bite-sized pieces
1 med. potato- peeled and diced
2 c. heavy cream
1 T. minced fresh sage
Freshly chopped tarragon leaves or chives (for garnish)

Directions:
- In a large, heavy bottom saucepan, over medium heat, add butter and leeks and cook until the leeks are tender, about 5- 7 min
- Add flour, stirring well, and cook until all of the flour has been incorporated
- Add stock, cauliflower, and potato and bring mixture to a boil
- Once boiling, reduce heat to medium-low and simmer for 15- 20 min
- Remove from heat, and let cool for about 5 min
- Add soup, in batches, to a food processor or blender and puree
- Return soup to original saucepan over medium-high heat
- Add cream
- Bring to a simmer
- Reduce heat to low and simmer for 10- 12 min to allow soup to thicken
- Stir in sage
- Ladle soup into serving bowls and garnish with tarragon or chives


*Jen found recipe here

Creamy French Onion Soup (SOUPer Yummy- Year Two: Volume 7; October, 2011)

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Serves: 8

Ingredients:
1 small leek
1/2 lb. butter
1 large Spanish onion- julienned
1 med. red onion- julienned
4 shallots- diced finely
1/2 c. scallions- chopped
1 T. dried sweet basil
1/2 tsp. pepper
1 c. flour
1 c. Burgundy red wine
8 c. beef stock
2 c. heavy cream
1 loaf French bread- sliced into 8 into 1" thick rounds and toasted under broiler
8 slices Swiss cheese
8 slices gruyere cheese
8 oven safe French onion soup crocks

Directions:
- Slice tough green leaves from top of leek
- Slice off root from where it joins the white base
- From remaining leek section, cut away coarse green layers to expose tender green
- Cut leek in half lengthwise
- Pull apart layers using fingers and swish leek through cool water
- Cut leeks crosswise into thin slices
- Preheat oven to 450
- In large stock pot, over medium heat, melt butter
- Add leek, Spanish onion, red onion, shallots, 1/4 c. scallions, basil, and pepper
- Saute until onions are tender- DO NOT brown onions
- Add flour and stir until smooth
- Cook 1 min
- Add red wine, stock and cream
- Bring soup to boil
- Reduce heat to simmer and cook for 10 min, stirring frequently so soup doesn't burn to bottom of pot
- Ladle soup into crocks
- Top each with 1 crouton, 1 slice Swiss and 1 slice gruyere
- Place crocks in oven until cheese is melted and browned
- Remove from oven, evenly top soups with remaining 1/4 cup scallions, and serve


*Julie found recipe here

Loaded Baked Potato Soup (SOUPer Yummy- Year Two: Volume 7; October, 2011)

Prep time: 30 min
Cook time: 4- 6 hours
Ready in: 4- 6 hours, 30 min
Serves: 8

Ingredients:
8 oz. bacon
1 onion- minced
2 garlic cloves- chopped
1 1/2 tsp. thyme
2 T. flour
4 c. chicken broth
3 lb. potatoes- peeled and cut into 1/2" pieces
2 c. cheddar cheese- shredded
1/2 c. heavy cream
Salt (to taste)
Pepper (to taste)

Directions:- Cook bacon until crisp
- Transfer to paper towel lined plate
- Refrigerate until serving
- With bacon fat left in skillet, add onion, garlic, and thyme
- Cook over medium heat until onion is softened and lightly browned
- Stir in flour and cook for 1 min
- Slowly whisk in 1 c. broth, scraping up browned bits
- Transfer to slow cooker
- Stir remaining broth and potatoes into food already in slow cooker
- Cover and cook until potatoes are tender, about 4 - 6 hours on low
- Transfer 2 c. cooked potatoes to bowl and mash
- Stir in 1 1/2 c. cheddar cheese, mashed potatoes, and cream until smooth
- Let soup sit until heated through
- Re-heat bacon and chop
- Season soup with salt and pepper to taste
- Serve with bacon and remaining cheese

Spicy Pumpkin Soup (SOUPer Yummy- Year Two: Volume 7; October, 2011)

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Serves: 6

Ingredients:
2 tsp. olive oil
2 medium carrots- chopped
1 small onion- chopped
1 celery stalk- chopped
1/4 c. water
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground allspice
2 T. brown sugar
2 1/2 c. broth- veggie or chicken
1 can (16 oz.) pumpkin
1 medium potato- peeled and cut into 1/2" cubes

Directions:
- Heat oil in large saucepan over medium heat
- Add carrots, onion, celery, and water and cook until veggies are tender, about 6- 8 min
- Stir in spices and sugar
- Cook for 2 min
- Stir in broth, pumpkin, and potato and bring to boil
- Once boiling, reduce heat to low, cover, and simmer for 20 min
- Use an immersion blender, or place soup in blender and process until smooth
- Return to saucepan
- Bring to simmer over medium-low heat until ready to serve