winter soup

Recipe video above. A thick, hearty, creamy Broccoli and Potato Soup that will warm your soul! Tastes rich and indulgent, but it&#039;s made without a single drop of cream.

Broccoli and Potato Soup

/ 3 tbsp unsalted butter

onion (, finely chopped)

garlic (, minced)

flour

milk (, any fat %)

chicken broth/stock (, low sodium)

water

salt

tsp black pepper

broccoli, small florets ((1 large head, ~300 grams/10 ounces, Note 1))

grated cheese (, cheddar

Cook bacon pieces ((highly recommended))

Shallots/scallions (, finely sliced)

Grated cheese

Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.

Add flour and mix into onion mixture. Cook for 30 seconds.

While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that&#039;s mostly smooth. Use a whisk to make it smooth if needed.

Add chicken stock, water, salt and pepper. Stir, then add potato.

Bring to simmer then adjust heat so it&#039;s simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn&#039;t catch.

Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.

Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.

Ladle into bowls and top with garnishes of choice.

This Kicked Up Creamy Clam Chowder is hearty, satisfying, and extremely comforting! It's rich and creamy without being too heavy, and it will completely warm you right up with its delicious smoky notes on cold days! 

Kicked Up Creamy Clam Chowder

Yellow Onion – diced

Celery

TSP Black Pepper

TSP Kosher salt, more or less to taste

TSP Dried Thyme

TSP Crushed Red Pepper Flakes, more or less to taste

TSP ground Cayenne powder, more or less to taste

TSP Smoked Paprika (Hot)

TBLS Unsalted Butter

TBLS All Purpose Flour

Chicken Broth

& ½ cups Whole Milk (plus 2 TBLS

Cooking/Single Cream (20% fat)

Bay Leaves

– 1 & ¼ TBLS Tabasco Original Red Pepper Sauce

(heaping) TSP Bacon Hot Sauce

cheese

Combine all the spices in a small bowl and set aside. Cover with cling wrap or a small plate to prevent the spices from being blown everywhere.

Chop the garlic, onion, celery, carrots, potatoes, spring onion, and bacon. Set aside.

Measure out the chicken broth, cooking cream, and whole milk in measuring cups.

Set a strainer over a medium sized bowl and drain the minced clam cans. Reserve the juice and set both aside.

Prep:

Place a large stockpot or Dutch oven (cocotte) on your stove and set to medium-high heat. Let it heat up for a minute or so until hot, then add the bacon strips. Sauté for 2-3 minutes until brown and crispy but not burnt. Use a slotted spoon to remove the bacon to a plate lined with a paper towel to drain once they are almost done. Set aside for the garnish.

Add two tablespoons of unsalted butter to the pot with the bacon grease and let it heat up and melt. Once melted, add the onions and sauté for 2-3 minutes or until translucent. Then add the carrots and celery and continue sautéing until tender.

Season with the spices in the spice bowl you made earlier, and stir everything to combine until the spices are evenly distributed.

Add the all purpose flour and bay leaves. Continue stirring and cooking to form a roux until flecks of white from the flour aren&#8217;t visible. Make sure the flour has properly integrated with the vegetables.

Gradually pour in the clam juice, chicken stock, cooking cream, and whole milk while continuing to stir. Let simmer for a minute or two.

Add the Tabasco, Bacon Hot Sauce, and potatoes and stir. Scrape the bottom of the pot to make sure nothing is sticking to it, then set the stove to medium heat and cover the pot with the lid.

Let the soup come to a boil and simmer for 20-25 minutes, uncovering the pot and stirring periodically every 8-10 minutes.

During the last 12-15 minutes of simmering, add the clams and 2 TBLS milk (or more as required if the soup is too thick). Cover and let simmer.

Remove the lid and stir the soup. Check to ensure the potatoes are tender and have cooked through by stabbing a piece with a knife or fork. If they have softened, switch off the stove and remove the pot from the heat. (If the potatoes need to cook a little longer, let the soup simmer uncovered for 5 minutes longer while stirring occasionally.)*

To Serve/Garnish

Ladle out the soup in bowls and garnish with the chopped spring onion, bacon strips, and about a tablespoon of cheddar jack cheese for each bowl. Enjoy with your favorite type of crusty bread! And do add more Tabasco and black pepper on top of the soup if your heart wishes so (mine TOTALLY does! 😉)

For the Kicked Up Creamy Clam Chowder:

This is by far the BEST clam chowder recipe I have ever made.  I ate the entire thing over two days, myself.  

It is so delightfully tasty and jam-packed with flavor.

I'm making it again tonight!

Thanks you so much!!!

Recipe video above. The heartiest of all chunky soups, filled with anything your heart desires! While the add ins are endlessly customisable, stick with the soup broth recipe because I&#039;ve made it extra tasty!* Asterix marked items can be substituted with any cookable vegetables, 6 cups in total.

Minestrone Soup

olive oil

bacon (, finely chopped)

onion (, chopped)

tomato

chicken stock/broth (, low sodium)

tomato paste

Worcestershire sauce

kidney beans (, drained)

tsp EACH salt and pepper

pasta

parmesan (, grated)

celery rib* (, chopped 1.5cm / 1/2" pieces)

zucchini* (, chopped 1.5cm / 1/2" pieces)

spinach

parsley

bread

Heat oil over high heat in a very large pot.

Add bacon, cook until starting to turn golden (~2 min) then add garlic and onion.

Cook until onion is translucent and bacon is light golden ~ 2minutes.

Add carrot, celery and zucchini. Stir for 1 minute to coat in flavour.

Add crushed tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper.

Stir, bring to simmer, then place lid on and adjust heat so it's simmering gently.

Simmer 20 minutes, then add potato and beans.

Simmer 5 minutes, then add pasta. Cook for time per pasta packet MINUS 1 1/2 minutes.

Remove from stove, stir through parmesan and baby spinach. Taste and adjust for salt and pepper.

Serve, garnished with extra parmesan and a sprinkle of parsley if desired. Warm crusty bread on the side would certainly be the cherry on top!

This herby potato and leek soup is perfect for an autumn evening.

Herby zucchini, leek and potato soup recipe

extra virgin olive oil

butter

leeks, thinly sliced

garlic cloves, finely chopped

tbs finely chopped rosemary

potatoes,

zucchinis, thinly sliced

(1.5L) Massel Vegetable Liquid Stock

bay leaf

parmesan,

baby spinach leaves

flat-leaf parsley leaves, chopped

(60 grams) sour cream

tbs each chopped chives & dill sprigs

This Veggie-Packed Potato Leek Soup is perfect for a cold winter day and especially when leeks are on sale! It&#39;s full of veggies and is so warm and delicious!

Veggie-Packed Potato Leek Soup

neutral oil

onion

garlic

carrots (thinly sliced)

celery (sliced)

zucchini (chopped)

leeks (chopped)

vegetable broth

potatoes

lemon

Sriracha (to taste (optional))

pepper (to taste)

Put a large pot on medium-high heat, heat the oil. Add the zucchini, onions, garlic, carrots, celery, zucchini, and leeks, and stir together.

When the vegetables are sauteed, add the broth, potatoes, lemon juice, sriracha, and pepper. Turn heat to medium-low and let sit until veggies are soft - about 30 minutes.

Use an immersion blender to puree ⅔ of the soup. If you don’t have an immersion blender, you can use a regular blender working in batches.

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Roasted red pepper, sweet potato & smoked paprika soup

sweet potato, roughly chopped into dice with the skin still on

pepper,

red onion,

garlic cloves,

tsp smoked paprika

coconut milk

chicken stock

sriracha

maple syrup

Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.

Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Everyone has their own chickie soup recipe, but we think this one may take a place on the winter weekly rotations. This one pot wonder is healthy, nourishing and delicious.

Mingle&#39;s Best Ever Chicken Soup

red pepper

zuchinni

chicken

garlic diced garlic cloves

seeds

lemon rind

carrots

celery

tbsp of Mingle All Purpose

HEAT oil in a large pot over medium heat.

ADD your onion, garlic, and chilli, carrots, celery and lemon rind. Cook until translucent.

 ADD 5 tablespoons of Mingle All Purpose Seasoning. Cook until fragrant.

ADD stock, canned tomatoes and lemon rind

 COOK it uncovered for 30 mins and then add left over veg and turn down to a simmer for additional 10-20 mins or until chicken is pull apart tender. If liquid is reducing to quickly, add a cup of water.

REMOVE chicken and pull off bone. Return to soup. Season with salt and pepper.

SQUEEZE half a lemon&#39;s juice into soup. Serve with grated Parmesan and some crusty bread.

Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour - perfect as a starter for dinner with friends

Creamy artichoke soup with Parmesan skins

Jerusalem artichokes

vegetable oil

floury potato (about 140 grams/5 ounces),

vegetable stock or chicken stock

tbsp whipping or double cream

rosemary sprig, leaves only, finely chopped

Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.

Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.

Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.

Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it's ready in just 30 minutes.

21 Cozy Winter Soup Recipes

salted butter (or olive oil)

white onion, diced

carrot,

diced fire roasted tomatoes*

white beans, drained and rinsed

fennel seed,

oregano

smoked paprika

kosher salt, divided

Tuscan kale (or 1 large bunch curly kale), chopped

Shredded Parmesan or Pecorino Romano cheese

Prepare the onion and carrot as noted above.

In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.

Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)

Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional 1/2 teaspoon crushed fennel seed. Taste a cooled spoonful and add up to 1/2 teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.

Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

OMG this list is about everything I will need until winter in over! So many great ideas that I can't wait to try!

Do you have kidney friendly recipes. I have been a diabetic 71yr old for a while and was seeing a doctor for over 10yrs.  I would always ask him how was my liver, when he tested my blood.  But I Never was told that my kidneys were at risk until I moved out of state.  Now my new doctor has told me I have CKD stage2. Your recipes look good, but when you have to watch, protein, potassium, sodium intake,  it becomes difficult.  Thank you for your recipes, they 👀 so good.🙏🏾

Hearty, full of protein, vegetables, and nutrient-packed herbs. So delicious...the coziest bowl for cold winter nights!

Top 10 winter soup recipes from across the web

The most viewed winter soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Broccoli and Potato Soup

Kicked Up Creamy Clam Chowder

Minestrone Soup

Herby zucchini, leek and potato sou...

Veggie-Packed Potato Leek Soup

Roasted red pepper, sweet potato & ...

Mingle's Best Ever Chicken Soup

Creamy artichoke soup with Parmesan...

21 Cozy Winter Soup Recipes

Lemony Pesto Chicken Noodle Soup

Top 10 winter soup recipes from across the web

The most viewed winter soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli and Potato Soup

Kicked Up Creamy Clam Chowder

Minestrone Soup

Herby zucchini, leek and potato sou...

Veggie-Packed Potato Leek Soup

Roasted red pepper, sweet potato & ...

Mingle&#39;s Best Ever Chicken Soup

Creamy artichoke soup with Parmesan...

21 Cozy Winter Soup Recipes

Lemony Pesto Chicken Noodle Soup

The most viewed winter soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mingle's Best Ever Chicken Soup