3 cozy soup recipes for cold days🍲

~Cheeseburger soup~ (Photo on page 1&2)

Ingredients

1 lb ground beef (80/20 or leaner)

3⁄4 cup onion (chopped)

3⁄4 cup carrots (shredded)

3⁄4 cup celery (diced)

1 tsp dried basil

1 tsp dried parsley flakes

4 Tbsp butter (divided)

3 cups chicken broth (or beef broth)

4 cups potatoes (peeled and diced (russet or yellow))

1⁄4 cup all-purpose flour

2 cups Velveeta cheese (cubed, or substitute with 2 cups shredded cheddar)

1 1⁄2 cups milk (whole or 2%)

3⁄4 tsp salt (or to taste)

1⁄4 - 1⁄2 tsp black pepper (to taste)

1⁄4 cup sour cream

Instructions:

1️⃣In a large 3-quart saucepan or Dutch oven over medium heat, brown the ground beef until no longer pink, breaking it apart with a spoon. Drain any excess fat and set the beef aside.

2️⃣In the same pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes. Sauté for 5-7 minutes, or until the vegetables are tender.

3️⃣Return the cooked ground beef to the pot. Add the chicken broth and diced potatoes. Bring the mixture to a boil.

4️⃣Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the potatoes are fork-tender.

5️⃣While the soup simmers, make the roux. In a small skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 3-5 minutes, stirring constantly, until the mixture is bubbly and golden.

6️⃣Stir the roux into the soup. Bring the soup back to a boil, then reduce the heat and cook, stirring constantly, for 2 minutes to thicken.

7️⃣Reduce the heat to low. Stir in the cubed Velveeta cheese and milk. Cook, stirring frequently, until the cheese is completely melted and the soup is smooth and creamy.

8️⃣Season with salt and pepper to taste.

9️⃣Remove the pot from the heat. Stir in the sour cream until fully incorporated.

🔟Serve hot, garnished with fresh parsley flakes (optional) Enjoy

~Broccli Cheddar soup~ (Photo on page 3)

4 tablespoons butter, ½ stick

½ medium onion, chopped

2-3 cloves garlic, minced

4 tablespoon flour

2 cups chicken or vegetable stock

1 tsp kosher salt

½ tsp black pepper

¼ tsp paprika, or ground nutmeg, optional

3 cups broccoli florets, or 1 large head, cut into small pieces

1 large carrot, grated, julienned or finely chopped (can also use baby carrots)

2 cups half & half, or milk or light or heavy cream

8 oz block grated cheddar cheese, or 2 cups (mild, medium, or sharp )

1️⃣Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.

2️⃣Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through

3️⃣Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

4️⃣Serve with toasted crusty bread or in a bread bowl if desired.

Tip: I like to add chicken just to add some meat/protein☺️

~Chicken Noodle soup~ (Photo on page 4)

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, diced

1 cup sliced carrots

1 cup diced celery

2 tablespoons minced garlic

8 cups chicken broth or stock

2 pounds boneless, skinless chicken breasts, or thighs

2 teaspoons freshly cracked black pepper

1 ½ teaspoons kosher salt

1 teaspoon dried oregano

1 teaspoon minced fresh thyme

2 bay leaves

6 oz egg noodles, or your favorite small pasta noodles

1️⃣In a large dutch oven, over medium heat, add oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes.

2️⃣Add the garlic and sauté an additional minute. Then stir in the broth, chicken breast, salt, pepper, oregano, thyme and bay leaves. Bring to a simmer over medium-low heat.

3️⃣Once simmering, cover pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes.

4️⃣Using 2 forks shred the breast into the broth

Shred the chicken into larger or small pieces, whichever you prefer.

5️⃣Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente. Serve warm with fresh chopped parsley and your favorite bread or crackers on the side.

TIP: This soup is great for meal prep! Make a big batch and enjoy it throughout the week for quick lunches or dinners. Just wait to add the noodles until you’re ready to serve to keep them from getting soggy.

One of the best parts about cold days is I get to make all kinds of cozy soups! These are some of our favorites! I also love making all these and freezing for easy meal prep 🥰

Let me know if you try any of these!🫶

#souprecipes #snowdays #lemon8contentcreator