Cheese Chowder

first ingredients:

2 1/2 cups water
4 cups potatoes (peeled and cubed)
3 cups carrots (i use baby carrots and cut them in half, but you can do what ever way you'd like)
1 1/2 cups celery (sliced in small pieces)
1 cube butter
5 chicken bouillon cubes
1/2 cup diced onion
a little salt and pepper

2nd ingredients:

1/2 cups water
2 cups milk
1/4 cup flour
2 cups shredded cheese (cheddar or anything orange)

Put first ingredients in pot and bring to a boil--then turn to medium and cover it (stir once in a while). Add the 1/2 cup of water if the veggies are soaking up all the water in the pot. Cook until veggies are soft. --- stir the 2 cups of milk and 1/4 cup of flour together (make sure its not lumpy) and pour it into the pot. Then add the 2 cups of shredded cheese and serve! Enjoy!!

Enchalada Soup

1 lb. cubed chicken or Burger
1 medium onion
1 can of enchilada sauce (I prefer mild)
1 can corn (whole kernel or cream)
1 bottle Cheese wiz or Tostitos chip dip
1 can stewed tomatoes
3/4 cup salsa
1/2 cup grated cheese
1/2 pint sour cream
Cilantro (opt.)
Brown meat with onion. When fully cooked drain meat if necessary. Then pour in enchalada sauce and then fill the can twice with water.
( I know that is real classy but that's what I do) Next add the corn, Cheese whiz, tomatoes, and salsa. I put the sour cream and the grated cheese very last or I just put it on the table (if we are trying to be fancy) along with some chopped cilatro.
I love this recipe because it is very good and it is simple to just dump it in and heat it up. I have also used a bottle of canned chicken which made it really fast!

Ground Beef Vegetable Soup

1 lb lean ground beef or ground turkey
1 medium onion, chopped
16 oz package frozen mixed veggies
4 cups vegetable or tomato juice (V8 juice)
4 cups hot water
2 TBS instant bouillon
1 tsp basil leaves
1 tsp seasoned salt
½ tsp pepper
¼ tsp garlic powder
½ pkg thin spaghetti (optional; I do not add)
grated parmesan cheese

In a large pot, brown ground beef and onions. Drain. Stir in next 8 ingredients; bring to a boil and reduce heat; simmer for 20 minutes. Cook thin spaghetti. Stir into soup and heat through. Serve with parmesan cheese.

I am not a big V8 fan, but I really love this soup! I add more veggies and less meat as well. Enjoy

Velvety Vegetable Cheese Soup

1 pkg. (16oz) frozen broccoli, cauliflower and carrot mix
(Glen is not a big fan of this, but you mash it up in the end and if I wouldn't have told him he would have never known)
2cans (14oz each) chicken broth
3/4 lb (12oz) velveeta
...then I added some potatoes also

1. Place veggies and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low;simmer 10 min. or until veggies are tender.

2. Mash vegetables with potato masher to desired consistency

3. Stir in velveeta; cook 5 min. or until velveeta is melted and soup is heated through, stirring frequently.

4. Then we ate this in bread bowls and my kids liked ritz broken up on top.

This is my newest favorite find. It's really good, and great to warm you up in this Nevada cold weather. :)