Thrifty Recipes Blog - Living On Food Banks

Swiss Potato Soup

6/12/2021

You have a few options when it comes to fixing this soup—it can also be made in the microwave or started in a slow cooker in the morning. One of my favorites is switching it out with cheddar cheese.
5 bacon strips, diced
1 medium onion, chopped
2 cups water
4 medium potatoes, peeled and cubed
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese

In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.

Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 12 minutes.

Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

SodaStream USA, inc

Cheddar Ham Soup

2/6/2021

I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup—chock-full of leftover ham, veggies and cheese—is creamy and comforting. And even though the recipe makes enough to feed a crowd, don’t expect it to last more than one meal!

2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

Camp Chef

Pasta e Fagioli

8/30/2020

This is an original recipe from Italy for Pasta e Fagioli, which is a pasta and bean soup. And it’s seriously so easy to make right at home! All that takes some effort is the prep work for the veggies. That’s it! Best of all, this recipe is enough to feed an army! Just be sure to add the pasta to serve or else it’ll soak up all the liquid over time.

1 pound of great northern beans
1/2 pd ditalini or ziti pasta
1/4 cup olive oil
1/4 cup garlic, minced
3 cups chopped onion
8-10 cups chicken broth
1 (16-ounce) can tomato sauce
3 (15-ounce) can diced tomatoes
1 1/2 teaspoon dried Italian seasoning
1 1/2 tsp. salt
1/2 tsp. black pepper
Freshly grated Parmesan cheese

Soak beans in heavy pot over night covered with water by 2 inches. Drain beans.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.  Add garlic and onion cook 8 minutes.

Add stock and canned tomatoes.

Cover and cook on low for 2 1/2 hours. Working in batches, 1 cup at a time, puree soup. Do this for 6 cups and place back in soup.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.

Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.

Stir in pasta until heated through. Grate Parmesan on individual soup bowls.

Serve immediately.

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Cream of Turkey and Wild Rice Soup

3/10/2020

I use everything, and I mean everything whenever I cook. This is so even when I cook a luscious turkey. Once we've feasted on that delectable bird, I will save the carcass for soup and Tupperware the extra meat servings.

This last turkey gave me several staples: a soul-satisfying dinner, homemade turkey soup from the carcass, and this new Cream of Turkey and Wild Rice Soup that I just had to share with you.

1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley

n a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream and heat through. Sprinkle with parsley.

Camp Chef

Creamy Chicken Gnocchi Soup (Olive Garden Copy)

2/8/2020

Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach, gnocchi and chicken hidden throughout. This tastes even better than the Olive Garden!

3 tablespoons butter
1 tablespoon olive oil
1 cup onion diced
1/2 cup celery diced
2 garlic cloves minced
1/4 cup all-purpose flour
2 cups half-and-half
1 14 ounce can chicken broth for a thinner soup use 2
1 Tablespoon fresh thyme
1 cup shredded carrots
1 cup fresh spinach leaves chopped
1 cup diced cooked chicken breast
1 16 ounce package potato gnocchi on the pasta isle
salt and pepper to taste

In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.

Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately

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Cheesy Broccoli Soup in a Bread Bowl

11/27/2019

Oh, yum! Here's an easy meal to put together if you're doing a little pie baking today. Paired with a sandwich or a salad bowl, you've got one complete meal.

I opted on leaving out the bread bowl for less carbs. This soup tastes reminiscent of Panera's Broccoli Cheddar soup. Best of all, you can put it together in 20 minutes.

1/4 cup butter, cubed
1/2 cup chopped onion
2 garlic cloves, minced
3 cups frozen broccoli florets, 1 bag
1 large carrot, finely chopped
3 cups chicken stock
2 cups half-and-half cream
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup water or additional chicken stock
2-1/2 cups shredded cheddar cheese
6 small round bread loaves (about 8 ounces each), optional
Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper

In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 8 minutes.

Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.

If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving.
If desired, serve soup with toppings.

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Cheesy Chicken Soup

7/6/2019

Here's a great summer soup. It takes minutes to pull together, and paired with a sandwich or salad, you've got an entire meal.

I used store-brand Walmart Cheese Melt (Velveeta) which was a solid counterpart for this recipe. Grab a bag of mixed veggies and you've got a meal for under $5.

4 cups cubed cooked chicken breast
3-1/2 cups water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (16 ounces) frozen mixed vegetables, thawed
1 medium potato diced
1 package (16 ounces) process cheese (Velveeta), cubed

In a Dutch oven, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. Stir in cheese just until melted (do not boil).

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Dairy-Free Cream of Mushroom Soup

4/20/2019

If you have someone that is dairy-free than this soup is a must to try. Thick and creamy with bold mushroom flavor, you can make this in just a few minutes.

This keeps well in the refrigerator for one week. Bit of advice though, don't place in small containers and freeze.
Almond milk does not freeze well and separates easily.

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Victorian Trading Co.

Baked Potato Soup

3/16/2019

Just as the weather begins to warm up, and spring is in the air, it's not time to put away those crock pots yet! Now is the time to get a few things done around the house in spring tidying mode, and set a pot of delicious, wholesome goodness to be ravished when all your duties are complete.

Get done all those things you've been putting aside until the cold weather lifts, and set your family up for a nutritious, low-maintenance meal in the meantime.

6 large russet potatoes, peeled and cubed 1 inch
1 large onion, chopped
3 (14 oz) can chicken broth
1 garlic clove, minced
2 tab. butter
2 1/2 tsp. salt
1 1/4 tsp. pepper
1 cup 1/2 and 1/2
1 cup cheddar cheese, shredded

Optional:
3 tab. chives
1 8 oz. container of sour cream
1/2 cup Real Bacon Bits

Combine first 6 ingredients in slow cooker.

Cook on high for 4 hours or low for 8 hours until potatoes are tender.

Mash potato soup with potato masher. Allow for bits and cubes. Add 1/2 and 1/2, and cheese. Stir well.

Top with optional ingredients before serving.

Smarthome, Inc.

New England Clam Chowder

2/24/2018

A New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for–or on–clam chowder; part of it at least, I am sure it was. It is as American as the Stars and Stripes, as patriotic as the national Anthem. It is ‘Yankee Doodle in a kettle.’
– Joseph C. Lincoln (1870-1944)

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 cubes chicken bouillon
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute the celery, onion and garlic in the drippings until tender. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.

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