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Simple Soup Recipes for National Soup Month

Whip up one of htese easy soup recipes and have hot meals for the week!

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Frigid temperatures have hit Long Island hard this week, and one of the best ways to keep warm is with a bowl of hot soup.  January is National Soup Month, and it is also a great time to take a chance and try making your own soup instead of eating canned soups.  For the best sides, try making a light salad, or simply include crackers or fresh bread to help fill you up.  If you don't anticipate needing a whole pot of soup or eating it as leftovers for the week, you can also freeze soup in tupperware or even in a ziploc if the soup is thoroughly cooled before putting it in the bag, and it will last you even longer and make a great lunch to bring to work.  Here are some easy-to-make soup recipes that will get your taste buds tingling and warm you up from the inside out!

Potato Leek Soup


  • 8 cups chicken stock
  • 6 russet potatoes, peeled and cut into large pieces
  • 4 leeks (white parts only), washed and sliced
  • 3 stalks celery, chopped
  • 1 1/2 tablespoons thyme
  • 1 cup heavy cream
  • Salt and pepper to taste

Directions: In a large pot, mix together chicken stock, potatoes, leeks, celery, thyme, and a dash of salt and pepper.  Boil until potatoes are soft (15-20 minutes), then let it cool for at least 5 minutes.  Then, use an immersion blender (or in batches using a blender), blend the soup until smooth, then put it back in the pot.  Add heavy cream and simmer for about 20 minutes or until the soup thickens, then serve.

Cheeseburger Soup


  • 1 lb ground beef, cooked
  • 2-3 large potatoes, peeled and cut into medium-sized chunks
  • 1 cup diced carrots
  • 1/2 cup celery, diced
  • 1/2 onion, diced
  • 1 tablespoon butter
  • onion, diced
  • 4 cups chicken broth
  • 1 teaspoon parsley
  • 1 cup velveeta cheese, cubed
  • 1 cup milk
  • Salt and pepper to taste

Directions: Melt butter in a large pot, then add carrots, celery, and onions.  Cook over medium heat until onions become clear (about 5 minutes).  Next, add the chicken broth, potatoes, and parsley and bring the mixture to a low boil.  Cook for 10 minutes, or until potatoes are fully cooked.  Turn the heat down to low and stir in the ground beef, cheese, and milk.  Add salt and pepper to taste.  Once all ingredients are thoroughly mixed together, serve warm.

Slow-Cooker Chicken Tortilla Soup


  • 4 chicken breasts
  • 1 32 oz container of chicken broth
  • 1 packet taco seasoning
  • 1 jar of salsa
  • 1 can of black beans, drained
  • Tortilla strips

Directions: Before cooking, spray the crock pot with cooking spray to prevent sticking and make for easier cleanup.  Put the chicken in the crock pot, and pour in taco seasoning, salsa, chicken broth, and drained beans.  Set your crock pot on high for 6 hours.  Half an hour before you want to eat, remove the chicken from the pot and shred it.  Put the shredded chicken in the pot and cook for 30 more minutes, then serve with tortilla strips on top.

Creamy Tomato Basil Soup


  • 1 28-oz can crushed tomatoes
  • 1 28-oz can diced tomatoes
  • 1 tbsp crushed garlic
  • 2 cups chicken broth
  • 2 tbsp sugar
  • 1/3 cup butter
  • 1 cup heavy cream
  • 15-20 basil leaves, chopped

Directions: Boil the tomatoes, broth, and garlic for 10 minutes.  Turn the heat down to low and stir in the sugar and butter and mix until well combined.  Pour in heavy cream while stirring constantly until it is thoroughly mixed in. Stir in the basil and serve.