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Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chunks of potatoes are nestled in a thick four-cheese blend and flavored with steak seasoning in this quick soup.
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This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
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Get French Onion Soup Fondue Recipe from Food Network
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Ground beef is browned, then simmered with diced tomatoes, potatoes and mixed vegetables in this easy soup.
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Simmer zucchini, Italian sausage, and canned tomatoes in a slow cooker for a hearty, weeknight meal.
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Frozen hash brown potatoes are used instead of fresh potatoes to speed up preparation of this rich and creamy soup topped with crispy bacon.
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Get Chicken and Pasta Soup Recipe from Food Network
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Get Sausage and Clam Soup Recipe from Food Network
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A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.
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You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version.