Hearty Fall Soups

While I live in a warm climate where it is still in the 80's and 90's out side, I still feel the need for some hearty fall flavors. Here are two soup recipes I recently fell in love with.

Potato Cheese Soup
3 tbsp butter
1 cup finely chopped onion
2 tbsp flour
1 (14.5 oz can) chicken broth - (I always add a little more than this, also depends on how thick you want it!)
4 medium baking potatoes, peeled and cut into 1/2" cubes
1/2 tsp salt
1/4 tsp white pepper (I've never used this because I don't have any...)
1/4 tsp black pepper
1 tsp dried basil
dash of Tabasco sauce
1/2 tsp garlic powder
1 cup half/half
1 1/2 cups shreaded Sharp cheddar cheese
1/2 lb. of bacon cut in squares and cooked in sauce pan


Garnish with grated cheddar cheese, sour cream, crumbled bacon or chopped green onions


Melt butter in a 2-quart sauce pan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half and half, cheese and bacon; heat through. Serves a generous portion for four people and can easily be doubled or tripled!


Mexican Chicken Corn Chowder

1 1/2 pounds boneless chicken breasts cut into bite size pieces
1/2 cup chopped onions
1 to 2 cloves of garlic, minced
3 tbsp butter
2 chicken bouillion cubes
1 cup hot water
1/2 to 1 tsp ground cumin
2 cups half and half
2 cups shredded monterey jack cheese
1 (14.75 oz) can creamed corn
1 (4 oz) can diced green chilies undrained
1/4 tsp tabasco sauce
1 medium tomato, chopped (or you can used a can of diced tomatoes, drained)
fresh cilantro


In a saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillion cubes in hot water. Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for five minutes. Add half and half, cheese, corn, chilies and tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomatoes and serve immediately. Garnish with cilantro if desired.