Curried Sweet Potato and Lentil Soup Adaptation

Since my last post I've had a chance to try out the soup recommended by Jessie at Prevention.com.

I made some adaptations when I tried it out. And when you adapt a recipe then you can post it without copyright issues.

Ingredients:

• 2 Tb olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 Tb fresh ginger, minced
• 2 Tb curry powder
• 1 tsp salt
• 1/2 tsp black  pepper
• 2 roma tomatoes
• 1 c. dried lentils
• 1 quart water
• 14 oz rice milk
• 2 tsp imitation coconut flavoring
• About 3 c. small chopped sweet potato
• 3/4 c. green beans, cut into thirds
• 1/2 c. chopped cilantro

Directions

1. Heat oil in a saucepan over medium heat. Add onions and cook till soft about 3-5 min. Add garlic and ginger and cook 1 more min. Stir in curry powder, salt, and pepper. Cook 1-2 more minutes, till fragrant. 
2. Mix the imitation coconut flavoring into the rice milk. 
3. Stir in tomatoes, lentils, water, and rice milk/coconut mixture. Bring to a boil. Partially cover and reduce heat. Let simmer about 15 min.
4. Add potatoes and cook 10 more min.
5. Stir in green beans, cover completely and let cook another 10 minutes till lentils and potatoes are soft. Add cilantro and serve.

Notes about this recipe:

1. You can just use coconut milk in place of the rice milk/coconut extract mixture if you'd prefer.

Pumpkin Soup

(Picture by Karen Madsen)

This recipe was sent to me by Brittanie S. She says it's a family favorite. And it's just in time for Autumn!

Ingredients:

• 2T Olive oil
• 3 C vegetable stock (I use chicken broth or base)
• 1 15 oz can drained black beans
• 1 c heavy cream (we often use whole milk instead)
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 med. onion, chopped (or sub 1 to 2 Tbs dehydrated onion)
• 1 14.5 oz can diced tomatoes
• 2 15 oz cans pumpkin puree
• 1 T curry powder
• 1/2 tsp chili powder

Directions:

Saute onions; add broth, tomatoes, beans, and pumpkin. Bring to boil. Reduce Heat. Add rest of ingredients. Simmer.

Serve with tortilla chips, optional: sour cream and chives.

Veggie Lentil Soup

This is another meal my mom, Tracy G., made for us while she was in town meeting the newest grandbaby. We needed something to supplement our salad and rolls, and we had some left over lentils from a different meal. This was delish! She whipped it out of no where so that is why some of the ingredients have a range in the measurement; just add how much you prefer!

Ingredients:

• 1 onion
• 1 clove garlic
• 3-4 stalks of celery, sliced
• Herbs/seasonings of your choice, to taste
• thyme
• sage
• oregano
• salt
• cracked pepper
• 2-4 cups vegetable broth or water, depending on how thick you want your soup
• 1 can of green beans (no salt added), or frozen
• 1/2 can of corn, or frozen
• 3-4 potatoes, cubed
• 1-2 carrots, sliced
• 1 or 2 cans of diced or stewed tomatoes
• Your choice cooked legumes, about 1 cup
• lentils
• black beans

Directions:

1. Peel & cube potatoes and carrots. Cook in a pot of boiling water till just cooked. Set aside.
2. Blend tomatoes in blender till smooth.
3. Saute onion, garlic, and celery in a tiny bit of olive oil till onion is clear. Add herbs and seasonings of your choice. Cook for 1 more minute, then add vegetable broth/water, green beans, corn, cooked potatoes and carrots, blended tomatoes, and legumes. 
4. Simmer about 15 minutes.

Vegan Black Bean Soup

(Picture from Allrecipes.com.)

This recipe was sent in by Katie W. She found it at Allrecipes.com.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes  

Directions:

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Notes about this recipe:

1. I'm not a huge fan of celery so we leave that out. 

2. I usually use chicken broth instead of the veggie broth and stewed tomatoes just because that is what we have on hand.

3. I add a can of hominy since my husband loves the stuff. 

4. The best part is that you can pretty much make it all out of canned goods so it's great for food storage too.  

5. It's really great by itself with or without cheese, with or without tortilla chips and also really good on salad.

Roasted Tomato Soup

(Picture from Cafe Chocolada.)

This recipe was sent in by Vanessa H. She found it at Cafe Chocolada. There is also a recipe noted there for grilled cheese croutons, if you are interested in checking those out.



Ingredients:

• 6 cups (3 pints) cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 cup chopped onion
• 1 (28-ounce) can diced tomatoes
• 4 cups chicken broth
• 1/2 teaspoon thyme
• 1 cup whipping cream

Directions:

Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.

Lentil Barley Soup

(Picture from Karen Madsen)

This recipe was sent to me by Aubrey B. She says it is a family recipe.

Ingredients:

• 1 c. lentils
• 1 c. barley
• 1 14 oz. can diced tomatoes (crushed would work too)
• 1 c. onion, chopped
• 1 c. celery, sliced
• 2 T Soy Sauce
• 1/2 tsp pepper
• 1 tsp dill weed (or your favorite spice blend)
• 1 tsp garlic powder
• 10 c vegetable broth (I usually do just 8 cups broth, and two cups water)
• Salt to taste

Directions:

Place all ingredients in a large saucepan. Bring to a boil. Cover and reduce heat to simmer. Cook 50 minutes, stirring occasionally. Add water if soup becomes too thick. Serves 10 normal eaters (or 4 if you have a Kevin [her hubby] eating it).

To make it into a stew, mix flour and water together and add to the soup until it reaches the thickness you desire. Wonderful served as a "gravy" over mashed potatoes.

Cheesy Vegetable Chowder

(Picture from Lulu the Baker.)

This recipe was sent to me by Vanessa H. She found it at Lulu the Baker.

Ingredients:

• 2 Tablespoons butter
• 1/2 cup chopped onion
• 1 cup finely chopped carrot
• 1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)
• 1 Tablespoon minced garlic
• 4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
• 2 large baking potatoes, peeled and chopped
• 1 Tablespoon flour
• 1/2 cup water
• 2/3 cup milk
• 2 cups chopped broccoli
• 2 heaping cups shredded cheddar cheese

Directions:

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

100th Post!! Tomato Basil Soup

Can you believe it!?

With your help we have collaboratively shared just under 100 recipes (a few of my posts have been no recipe posts) since July 2011. I think that is incredible and couldn't have gotten so many recipes without all of your contributions. Please keep sending them my way!

(Picture from Everyday Occasions.)

For our 100th post, this recipe comes from Vanessa H. She found it at Everyday Occasions.

Ingredients:

• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 2 - 14 oz. cans of crushed tomatoes
• 1 - 14 oz. can of whole tomatoes
• 2 cups of stock (chicken or vegetable)
• 1 tsp of sea salt
• 1 tsp of sugar
• 1/2 tsp of fresh ground black pepper
• 1/4 cup of heavy cream
• 3 tablespoons of fresh basil, julienned
• parmesan cheese

Directions:

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.

To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese or a grilled cheese sandwich. Get the recipe for The Best Grilled Cheese Sandwich here.

Taco Soup

I adapted this recipe from one my mom gave me. Super yum, super easy, super awesome crockpot meal.

Ingredients:

• 1-14.5 oz can diced tomatoes with green chilies
• 2-14.5 oz cans petite diced tomatoes, preferably no salt added
• 1-14.5 oz can kidney beans, rinsed and drained
• about 2 cups/16 oz black beans, rinsed and drained
• about 12-14 oz of water
• 2 cups/16 oz frozen corn
• 1 package of mild taco seasoning mix
• 1 package of ranch dressing mix
• Optional toppings: tortilla chips, green onions, avocado, sour cream, shredded cheese, cilantro

Directions:

1. Combine all ingredients into a crockpot and stir.
2. Cook on high for 2 hours or low for 4 hours. Garnish with your choice of the optional toppings.

Notes about this recipe:

1. You can fudge on the bean amounts. It's up to you and how much of each bean you prefer.
2. The soup also tastes good without the ranch packet.
   
3. If you are using a regular taco seasoning package (not mild) but don't want it too spicy then just add half the package.
   

Two-Bean Vegetable Soup

This recipe was submitted by Katie M. She found it at Tasty Kitchen. Katie is a PKU Mom and thought this recipe was great because she took out a portion for her son, then added the beans to the rest. She says, "It was nice to not make something separate for him." So for any other PKU parents out there, this would be a great recipe to try!

Ingredients:

• 3 Tablespoons olive oil
• 8 ounces, weight cremini or button mushrooms, thinly sliced
• 2 whole medium onions, diced
• 4 whole medium carrots, thinly sliced
• 3 whole large stalks celery, diced
• 4 cloves garlic, minced
• 1 Tablespoon fresh minced rosemary leaves
• 1 Tablespoon fresh minced thyme leaves
• 2 whole bay leaves
• 16 ounces, weight can of diced tomatoes, with juices
• 5 cups hot water
• 2 Tablespoons tomato paste
• 1 Tablespoon worcestershire sauce
• 2 whole soft vegetable-flavored bouillon cubes
• ½ teaspoons salt
• ⅛ teaspoons black pepper
• 16 ounces, weight can of dark red kidney beans (no salt added), rinsed and drained
• 16 ounces, weight can of cannellini beans (no salt added), rinsed and drained

Directions:

Heat the oil over medium-high heat in a lidded 5-quart pot; add the mushrooms and cook until browned, about 5 minutes, stirring occasionally. Stir in the onion, carrot, and celery; cover the pot and cook until the onion is softened, about 10 minutes, stirring occasionally. Add the garlic, rosemary, thyme, and bay leaves and cook 2 minutes, stirring constantly.

Stir in the tomatoes, water, tomato paste, Worcestershire sauce, bouillon cubes, salt, and pepper; turn heat up to high and bring to a boil. Once boiling, turn heat down slightly, cover the pot, and cook until the veggies are tender, about 7 minutes. Add the beans and cook 2 minutes more.

*To make this soup vegan, use tamari or soy sauce instead of Worcestershire; if you do so, you may want to reduce the salt a bit.

Notes about this recipe:

1. I made it according to the directions but used a vegetable base instead of the boullion cubes. I don't know if that makes much of a difference but I think I will use a bit more next time, or let it simmer longer as it tasted a bit weak the first day but was better the second day.

Vegetable Stew with Dumplings

This is a family favorite and sadly I have no picture for it. We are always too excited to eat it and then it's gone before we know it. In the past I've always made it using canned chicken but I turned it vegetarian by adding more vegetables and nixing the chicken. My husband said it was blog worthy. I adapted the recipe from Better Homes and Gardens Chicken Stew with Cornmeal Dumplings recipe.

Ingredients:

Stew

• 18 oz of water
  
• 1 or 2 potatoes, peeled and chopped into small chunks
  
• 5 oz frozen peas
• 5 oz frozen corn
• 1 cup chopped onion (can use dried onion if you want, check the ratios)
  
• 1/2 tsp. dried dill
• 1/8 tsp. dried basil
  
• 1/2 tsp. salt
• 1/8 tsp. garlic powder
• 1/8 tsp. black pepper
• 1 cup milk
• 1/3 cup flour

Dumplings

• 1/2 cup white flour
• 1/2 cup wheat flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 Tb. shortening or butter/margerine
• 1/2 cup buttermilk (if you don't have butter milk add 1/2 Tb. of lemon juice to your milk)
  

Directions:

1. In a medium bowl combine the dry dumpling ingredients. Cut in the shortening until you have course crumbs. Add the buttermilk, stirring until just moistened.

2. In a large saucepan combine the water, potatoes, frozen veggies, onions, herbs, salt, garlic powder, and pepper. Bring to boiling. Boil for about 10 min.

3. Meanwhile in a small bowl combine the milk and flour. Mix into the saucepan. Cook and stir until thickened and bubbly. Reduce the heat to a medium low and cook for another 5 to 10 minutes or until the potato chunks are getting soft. Make sure to stir occasionally so the stew doesn't cook onto the bottom of the pan.

4. Add the dumpling dough from a tablespoon into 6-8 mounds onto the top of the stew. Simmer, covered (do not lift the cover), over low heat for about 10-12 minutes. Check dumplings using a wooden toothpick.

Notes about this recipe:

1. We have found that this recipe serves about 2 people, with a tiny bit of leftovers.
2. If you prefer more stew with your dumplings, then I would double the stew recipe but not the dumpling recipe.

Mock Chicken Soup

(Photo from Fabulous Foods)

This recipe was submitted by Tracy G. She found it at Fabulous Foods.

Ingredients:

• 1 tablespoon olive oil
• 2 large celery stalks, finely diced
• 3 medium carrots, peeled and thinly sliced
• 2 to 3 cloves garlic, minced
• 1 small onion, minced
• 6 cups water with 2 vegetable bouillon cubes
• 1 teaspoon salt-free seasoning, such as Mrs. Dash brand
• 1/2 teaspoon dried dill
• 4 to 6 ounces short, fine noodles (see note below)
• 4 to 6 ounces baked tofu, finely diced
• salt and freshly ground black pepper to taste

Directions:

1. Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
2. Add the water with bouillon cubes, seasoning and dried dill. Bring to a rapid simmer. Lower the heat, cover, ad simmer gently for 15 minutes, or until the vegetables are tender.
3. Raise the heat and bring to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until al dente.
4. Stir in the diced tofu, then season with salt and pepper. Serve at once. As the soup stands, the noodles quickly absorb the liquid. If you plan on having leftovers of the soup, add a cup or so additional water before storing, and adjust the seasoning. This way the soup can develop more flavor as it stands.
5. Note: You can use vermicelli or angel hair, broken into 1 1/2 inch pieces; soba noodles are good too, if you want something a bit more nourishing or assertive. Fine, round noodles such as anellini are also good.

Notes about this recipe:

I omitted the Dash Seasoning and dill and used salt, pepper, thyme and oregano instead.

I replaced the spaghetti noodles with whole wheat egg noodles.

I sauteed the tofu cubes in olive oil and thyme instead of baking it.

Chickpea and Roasted Cauliflower Stew

I found this recipe at Rachael Ray's website. It serves 4-6 people. My husband thought it had great flavor, and I loved the cauliflower!

Ingredients:

• 2 heads cauliflower, cut into florets
• 1/2 cup olive oil, divided
• 1 shallot, finely chopped
• 1 clove garlic, chopped
• 1 1/2 teaspoons fennel seed
• 3/4 tablespoon ground cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 4-5 cups chicken stock or water
• 1 can chopped tomatoes (15 ounces)
• 2 cans chickpeas (15 ounces each), drained
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup flat leaf parsley, chopped

Directions:

Preheat the oven to 400ºF. Toss together the cauliflower, 1/4 cup olive oil and a little salt and place on a baking sheet. Roast until fork tender, about 8-10 minutes. Set aside.

In a large pot, heat the remaining olive oil over a medium-high flame. Add in the shallots and garlic and cook for a minute or so, just to release the aroma and flavor the oil. Add in the cumin, cinnamon, fennel seed and cayenne pepper and stir to release the aroma of the spices, about 15 seconds.

Turn the heat down to a simmer and add in the chicken stock, chopped tomatoes, chickpeas and roasted cauliflower. Season with salt and pepper. Simmer the stew over medium heat until it thickens slightly, about 20 minutes. Stir in the parsley before serving. Serve alongside couscous or rice.

Notes about this recipe:

1. I used less than 2 heads of cauliflower.

2. The 1/2 tsp of cayenne pepper (or ground red pepper, in my case) was just enough to spice up the back of my throat. My husband thought the soup was great, but I think next time I would reduce it to 1/4 tsp of cayenne/red pepper.

Sweet Potato Minestrone

This recipe was submitted by Katie M. She found it at Allrecipes.com. She says she and her husband have been "LOVING" it and that it makes plenty for leftovers.

Ingredients:

• Olive oil
• 1 large onion
• 3 celery stalks
• 3 Tablespoons Italian Seasoning
• 1/2 teaspoon Thyme
• salt and pepper to taste
• 2 cans (28 ounces total) diced tomatoes
• 5 1/2 cups vegetable broth
• 2 large sweet potatoes, peeled and diced
• 3 large carrots, diced
• 8 ounces green beans, cut
• 6 cloves garlic, minced or pressed
• 1 can pinto beans, drained and rinsed
  

Directions:

Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat and simmer, stirring occasionally, until vegetables are tender, about 30-40 minutes. Add pinto beans near the end.

Notes about this recipe:

I might try garbanzo beans, or some other white bean next time as I think the flavors might go well together.

Curried Pumpkin Soup

This recipe was sent to me by Leslie G. She found it at My Panera.

Ingredients:

• 1 tablespoon canola oil
• 1 tablespoon butter
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 1/2 teaspoons curry powder
• 1 1/2 to 2 cups vegetable broth
• 2 cans (15 ounces each) 100 percent pumpkin puree
• 1 cup canned coconut milk
• 1/2 teaspoon salt
• Pinch of sugar
• 8 thin slices from Panera Bread Three Seed Demi Bread, toasted
  

Directions:

1.Heat oil and butter in large saucepan over medium heat until hot. Add onion, carrot, garlic, ginger, and curry powder. Cook until carrots are soft, 5 to 8 minutes.

2.Pour in 1 1/2 cups of broth and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Stir in pumpkin, coconut milk, salt, and sugar, and cook 2 minutes. Transfer to a blender or food processor and puree until very smooth.

3.Return to pan and heat through. Served with the toasted slices of Panera Bread Three Seed Demi Bread.

Makes 4 servings
Prep: 10 minutes
Cook: 20 minutes

Nutrition (per serving): 439 calories, 11 g protein, 55 g carbohydrate, 23 g fat, 8 mg cholesterol, 851 mg sodium, 11 g dietary fiber

Notes about this recipe:

It's a good soup, we didn't puree it but I imagine it tastes good all the same. It isn't too spicy, so little kids may like it.

Simple Summer Stew with Herb Butter

This recipe was submitted by Ryann P. She found it in a cookbook called Vegetarian Cooking for Everyone by Deborah Madison. We were given special permission from the author to have this recipe posted on the blog. Thanks Deborah!

Ingredients:

• 1 1/2 TBSP marjoram
• 1 1/2 TBSP basil
• 1 1/2 TBSP parsley
• 1/2 tsp grated lemon zest
• salt and freshly milled pepper
• 4 TBSP butter, softened
• 8 oz. green beans , preferably skinny ones, tipped, cut into 3-inch lengths
• 1 TBSP olive or sunflower seed oil
• 1 small onion, finely diced
• 1 garlic clove, thinly sliced
• 8 oz. small summer squash, diced or sliced into rounds
• 1 red or yellow bell pepper, cut into squares
• 1 large tomato, peeled, seeded, and diced
• 4 ears corn, shucked, about 3 cups kernels
  

Directions:

In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.

Bring a pot of water to a boil and add salt. Cook the beans, uncovered for 2 minutes and then drain.

Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minute, then add 1/2 cup water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 teaspoon salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.

Notes about this recipe:

We've had this recipe a few times and discovered that it is tremendously delicious with fresh vegetables from the Farmer's Market. Four servings was barely enough to feed two. It is also tasty with grocery store vegetables, but difference is noticeable. This recipe is the perfect reason to support your local Farmer's Market before they close for the season and enjoy a little bit of vegetable heaven.

Potato Cheese Soup

This recipe comes from Vanessa H. She got it in her high school Home Economics class and still uses it. She says it's easy to make and delicious and her husband is always asking her to make it.

Ingredients and Directions:

Soup:

• 1 1/2 cups chicken broth
• 2 medium potatoes, peeled and diced
• 2 Tbsp minced onion
• white sauce*
• 1 cup grated cheddar cheese
  

Combine broth, potatoes, and onion. Bring to boil and reduce heat to low. Cover and cook about 15 minutes until potatoes are soft.

*While the potatoes are cooking, make the white sauce:

• 2 Tbsp butter/margarine
• 3 Tbsp flour
• 1 1/2 cups milk
  

Melt butter and flour together in saucepan over medium heat. When mixed well and bubbling, pour in milk. Stir until thickened and liquid comes to a boil. (This takes a while, be patient!) Boil for about 10 seconds and remove from heat.

Combine the potato broth and white sauce. Mix well. Stir in the cheese (At this point, I don't measure. I always put more than 1 cup because we love cheese around here. I just do a couple of big handfuls.) Season with salt and pepper. (I add a LOT of salt. Potatoes soak up salt like crazy, so anytime you cook with potatoes you usually have to over-salt.) If it's too thick for your liking, add more milk to get it to the consistency you want.

Notes about this recipe:

1. I like to eat it with saltine crackers or bread. It's also really fun in bread bowls! I'm sure you can add anything you want into it, too. One of these days I want to experiment and make this a Broccoli-Potato Cheese Soup!