It's Soup Weather - 2 Favorite Recipes

While I'm not too happy about fall coming on, I am enjoying the return of soup weather. With the colds going around our family, we've enjoyed these two soup recipes. I've posted both before, but they are so good that they deserve another mention!

Cream Cheese Potato Soup

6 C water

7 tea. chicken bouillon (I like this kind)
2 packages (8 oz. each) cream cheese, cubed
1 package (30 oz.) frozen hash brown potatoes
1 1/2 C cubes cooked ham
1/2 C chopped onion
1 tea. dill weed
1 tea. garlic powder
1 tea. salt (taste before adding)

In a Dutch oven, combine the water and bouillon. Add the cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18-20 minuted or until vegetables are tender.

Yield: 12 servings (3 quarts). This was a perfect amount for my crew. Several had seconds and there was a bit left over for lunch.

Stumpf Chili
This is a very child-friendly chili. No offending chuncks of veggies (although I've been know to sneak in a veggie puree)!

1 lb. ground beef, browned with onion and drained
32 oz. tomato sauce
4 C water
2 - 15 oz. cans kidney beans
2 T chili powder
1 t cumin
1/2 t salt
2 t garlic powder
2 t dried basil
2 t dried oregano

Combine all and simmer for one hour, or cook in the Crockpot all day on low. Serve over cornbread and top with cheddar cheese and sour cream.

We double this recipe which exceeds my crockpot capacity. I simmer it all day in a 20 qt. roaster.