Yummy Soups: Italian Soup and Baked Potato Soup

Forgive me the formatting of these - I had them separated by columns on my computer, and well, that doesn't translate to blog world.... These are both very delicious, and perfect for this time of year! Enjoy!

Italian Soup
(My mom’s version of Olive Garden’s soup)

1 lb smoked or Italian sausage
1 lb ground chuck
2 cloves garlic, minced
2 cans beef broth
water
14 ½ oz Italian tomatoes
8 oz tomato sauce
4 carrots, sliced
4 small potatoes, cubed
1 onion, chopped
1 can garbanzo beans
1 can pinto or kidney beans
2 cups fresh spinach
few drops hot sauce
dash Italian seasoning
dash red pepper, crushed
salt and pepper to taste
pasta, optional

Brown ground chuck, sausage; add garlic. Add liquids, carrots, potatoes and onion. Cook uncovered 10 minutes. Next add beans and seasonings. Cook 4 to 5 minutes. Just before serving add fresh spinach until wilted. Add pasta if desired.


Baked Potato Soup for the Crockpot
2 potatoes
3 T. margarine
2 C. chopped white onion
2 T. all purpose flour
4 C. chicken stock
2 C. water
1 ½ C. instant mashed potato flakes (add more if not thick enough)
1 t. salt
¾ t. pepper
½ t. basil
1/8 t. thyme
1 C. half-n-half
½ C. shredded cheddar
½ lb bacon, cooked and crumbled
2 green onions, chopped

Peel and dice potatoes and boil until done (10 minutes boiling); drain. Meanwhile, cook bacon and chop onions. Melt margarine in skillet and sauté onion until tender. Take one cup of water and add 2 T. flour in a jar and shake well. Add this mixture to the butter and onions. It will make a roux; keep it moving over low heat – quickly!

Put drained potatoes, chicken stock, 1 cup water and roux in crock pot. Stir. Add crumbled bacon, half-n-half, pepper, basil, salt and potato flakes. Stir again – it should be fairly thick. Add extra potato flakes slowly (it will get thick as it cooks).

Cook on low for 6 hours or high for 3 hours. Garnish with cheddar cheese, bacon and green onions.