It's Soupy!

Have you ever heard that? It's soupy outside. Just exactly what does that mean? I think it means it's rainy and foggy. So, we just have the rain. But believe you me, we are not complaining. We need the rain like the Bulldogs need a win. I would never say this out loud because I'm just funny about those things but it might be possible that if the Dawgs keep up their current "situation" that Mark Richt might just get to keep his job. That would be just awesome. I heard him being interviewed on the radio the other day talking about Jesus, mission work and while he's been on several mission trips, that his primary mission field is the football field. He's a keeper. But good gracious in the morning, the football family is a fickle one. They'll turn on you in a New York minute.

So, I have several things I want to talk about like what I love about October, my boy's birthday, the Vendor Party but I'll get to that in the next couple of days. I just have a minute so I'm going to share a couple of soup recipes. It's Soup Week on the What's for Supper? radio segment and this just happens to be perfect soup weather. So let's all pretend we are sitting around the table sharing a big bowl of one of these. I posted this on Facebook yesterday and love it.
"Troubles are easier to take with soup than without." -- Ancient Yiddish saying


Potato Soup
Ingredients:
4 Cups Chicken Broth (2-16 ounce cans)
1 onion, chopped
4-5 Russet potatoes, washed, peeled, and cubed
1 cup smoked chopped ham
Salt and pepper to taste
1 cup instant potato flakes
1 cup cheddar cheese, shredded
1 cup whipping cream
Suggested toppings: Bacon, sour cream, cheese, green onions, croutons.
Directions:
1. Pour broth in a stock pot over medium heat.
2. Peel and chop onion and potatoes.
3. Add to broth along with ham. Season to taste with salt and pepper.
4. Bring mixture to a boil and then reduce heat and cover. Simmer for ten to fifteen minutes or until potato is tender.
5. Remove lid and stir in potato flakes.
6. Add in cheese and cream and continue cooking, stirring constantly, until just heated through.
7. Taste and add more salt and pepper if desired.
8. Serve immediately and top with your favorite toppings.


Broccoli Cheese Soup
Ingredients:
1/2 cup butter
1 onion, chopped
2 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups half and half
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions:
1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted.
3. Mix in half and half and garlic powder.
4. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.