We had a great time tailgating at the Taste of Altoona on Thursday evening and our soup was a great hit! Thank you to all who stopped by and especially those who played our football game! Here are the recipes for our soups:
Crockpot Potato Soup
8 cups coarsely chopped peeled potatoes
1 small onion, chopped (1/3 cup)
1/2 lb. bacon - crisp cooked drained and crumbled
1 8 oz. package cream cheese, softened
3 14.5 oz. cans reduced sodium chicken broth
1 10.75 oz can condensed cream of chicken soup
1/4 t. white pepper
1. In a 4-qt. electric crockery cooker, stir together the potatoes and onion. Stir in the bacon.
2. In a large mixing bowl, combine cream cheese, chicken broth, cream of chicken soup and pepper.
3. Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.
Tortilla Chicken Vegetable Soup
3 lbs. chicken pieces
4 qts. water
3 stalks celery, chopped
2 cloves garlic, peeled
1 large onion, diced
1 28 oz. can tomato chunks
2 chicken bouillion cubes
2 carrots or 1 red bell pepper
1/2 t. ground cumin
1/4 t. cayenne pepper
1 10 oz. pkg. frozen corn
1-2 bunches green onion, sliced thin
2 cups cooked long grain white rice
salt
tortilla chips
1. Place chicken and water in a stockpot, and onion, celery & garlic. cover and bring to a boil. Reduce heat and simmer until chicken is tender, about 45 minutes.
2. Remove chicken from broth and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, carrots, cumin, cayenne pepper, white pepper and bouillon cubes to the broth. Cover and simmer 30 minutes.
3. Add corn, green onion. Simmer 10 minutes longer.
4. Skin and bone chicken, then dice or shred into bite-sized pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, garnish with cheese and tortilla chips.
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