Creamy Potato Soup

My friend Anne sent me a version of this recipe, which she found in Taste of Home magazine. It's quick, vegetarian, and tasty. It does use several convenience products (which is why it's quick!), but adding just a few fresh veggies jazzes it up nicely.

Creamy Potato Soup (makes about 4 quarts)
butter or oil as needed
1 large onion, chopped
3-4 stalks celery, sliced
6 cups water, potato water, or vegetable broth
1 package (30 oz) frozen shredded hash brown potatoes
2 cans condensed cream of celery soup (low fat/low sodium is fine)
4 oz processed cheese (Velveeta) cubed
OR 6 slices American cheese (more is okay, too)
1 cup sour cream (reduced fat should be fine, although I haven't tried that yet)
1/2 tsp salt (taste completed soup first!)
1/4 tsp white or black pepper
parsley, chopped, optional
optional garnishes: shredded cheese, green onions or chives, bacon bits

• Saute onion in butter or oil until tender but not brown.
• Add celery and saute until almost tender.
• Add potatoes and water; bring to a boil. Simmer a few minutes, until potatoes are tender.
• Add canned soup and cheese; stir until cheese is melted.
• Add sour cream and optional parsley. Taste to see if salt and pepper are needed. Warm through, but do not boil once the sour cream is added.
• Serve topped with optional garnishes. They make it taste like a deluxe baked potato!

Taco Soup

A friend shared this simple, quick recipe with me.

2 pounds ground beef
1 large onion, chopped
1 package ranch dressing mix
1 package taco seasoning mix (I use reduced sodium)
Brown meat. Add onion and mixes and cook.

1 can (15 ounce) dark red kidney beans
1 can (15 ounce) pinto beans
1 can (15 ounce) hominy
1 small can chopped green chiles, optional
3 cans (14 1/2 oz. each) stewed or petite diced tomatoes
3-4 cups water
Do NOT drain the cans. Add to meat mixture. Cook about 30 minutes, until soup is hot and flavors are blended.

This is great served with chili condiments: sour cream, fritos, grated cheese, and sweet or green onions. If you want it thicker (or want it to fit in your crockpot), just don't add as much water.

This recipe is easy to increase. It freezes fine, but it's so easy that I don't see the point in taking up the freezer space. Maybe making and freezing extra meat mixture would give you a head start. With that in the freezer and cans in the cupboard, you'll always have an emergency dinner ready.