4 medium potatoes (abt. 1 lb.) 1 medium onion 4 tablespoons butter 1/4 cup flour 4-1/2 cups chicken broth 1/4 teaspoon pepper 1-1/2 cups cooked cubed chicken 1-1/2 cups milk 1 (16 oz) can corn, drained

Peal potatoes and cut them into 1/2 inch cubes, rinse in cold water. Coarsely chop the onion.

In a large saucepan, melt the butter over medium heat until hot but not smoking. Add the onion and cook, stirring, until wilted, 1-2 minutes. Stir in the flour and cook stirring constantly, until the flour and butter are completely blended, about 1 minute.

Slowly pour in the chicken broth, stirring constantly. When the mixture returns to a boil, and the potatoes and pepper. Reduce the heat to medium-low, cover the pan and simmer, stirring occassionally, until the potatoes are tender, about 15 minutes.

Meanwhile, cut the chicken into 1 inch cubes. Increase the heat to medium and when the soup returns to a boil, stir in the chicken, milk and corn. Cook until the chicken is heated through, 2-3 mintues longer.

Recipe based on this recipe from Cooks.com.

Chop carrots, celery and potatoes.
Cut meats into smaller pieces and remove fat.
Brown meat in stock pot on stove. Add onions. When the meat is fully browned, add ½ c water to lift the browned juices from the pan.
Add tomato sauce, browning sauce, hot sauce, potatoes, carrots, celery and barley.
Add enough water to cover the ingredients and season with salt and pepper. Cover and cook 2-4 hours at a simmer, stir periodically.
Serve with french bread slices.

Recipe submitted by Mormonchic.com Forum users, Ella from Nea's Recipes and Homekeeping.

Place minced garlic and butter in the bottom of a large stock pot, or in a crock pot. Combine all ingredients except cheese, sour cream and tortilla chips. Cover and cook - for stove, medium low heat for a good hour (longer if needed); crock-pot - low for 8-10 hours. If desired add a can of whole kernal corn near the end of the cooking time. Serve with cheese, sour cream and chips.

Recipe from Kathleen, Wakarusa Valley Ward, Topeka, KS Stake.

2 cans (15 oz. each) of Chicken Broth
2 cans of Great Northern White Beans
1-2 cups of diced cooked chicken
2 tablespoons dried Rosemary
Salt/Pepper to taste

Mix all ingredients together and bring to a boil then serve.

Makes approx. 6 servings.

Recipe submitted by Heather, Tempe Ward, Tempe, AZ Stake.

R.C. Notes: For added flavor use the Italian seasoned Chicken Broth instead of plain chicken broth. And if you're pressed for time, try using canned cooked chicken - it's packaged like tuna, and tastes great!

1 tablespoon olive oil
1 large onion (abt. 2 cups)
2 cups cabbage - chopped
3-4 cloves garlic, minced
18 oz. can sweet potatoes, drained, chopped (or fresh)
14.5 oz. can diced tomatoes
1-1/2 cups tomato juice
3/4 cup apple juice
1-2 teaspoons fresh ginger, grated
1/4-1/2 teaspoon red pepper flakes
2 cups fresh or frozen green beans
1/3 cup peanut butter

Heat oil in large skillet on medium-high. Add onion and cook about 5 minutes, stirring until stineder. Mix in cabbage, garlic and cook about 5 minutes, stirring until cabbage is tender-crisp. Stir in sweet potatoes, tomatoes, tomato juice, ginger, red pepper flakes. Reduce heat to medium-low & cover. Simmer about 6 minutes until hott and bubbly. Stir in green beans and simmer 5 minutes uncovered. Sitr in peanut butter until well blended and hot.

Serve over rice.

Recipe from Allison, Idaho, USA..

4-6 large baking potatoes, cooked, cubed & skinned 1/2 cup butter/margarine 6 cups milk 1/2 cup flour 3/4 teaspoon salt 1/4 teaspoon pepper 4 green onions, chopped 1 pkg. (12-16 slices) bacon, cooked & crumbled 8 oz. sour cream 1 1/4 cup/5 oz. shredded cheddar cheese

In a large heavy saucepan melt butter over low heat; add flour. Stir until smooth; cook 1 minute, stirring constantly. Gradually add milk (this should equal about half the total volume of soup). Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Add everything else except sour cream. Cook until thoroughly heated (or when cheese is all melted). Stir in sour cream. Add addition milk if necessary for desired thickness.

Serves 6-8 people.

Recipe submitted by Cris, Kansas, USA.

R.C. Notes:
The easiest way to make this soup is to "play cooking show." All good cooking shows have everything cooked, chopped, measured and ready to dump into the bowl.

For a rich creamy soup, run some of your cooked potatoes through the bender or food processor - leave some cubed for texture.

1 1/2 lbs. cubed beef or venison
1/4 cup chopped onion
4 medium potatoes, sliced
1 stalk celery, diced
2 carrots, sliced
salt and pepper to taste
1/2 teaspoon Worcestershire sauce
8 oz. can tomato sauce

Layer ingredients in crock-pot in order given. Cook on high for 1/2 hour. Turn to low and cook another 6-8 hours.

Serves ~6 people.

Recipe from Favorite Recipes from Quilters, by Louise Stoltzfus.

R.C. Notes: Each time I've made this recipe I've had to add liquid to it - you can either add some water at the beginning, or add an envelope of beef gravy mix using half the water. Either way, this is a wonderful stew to serve for Sunday dinner.

1 medium onion, chopped
1 garlic clove, minced
2 can's (14.5 oz. each) chicken broth
1 package (8oz.) cheese tortellini
1 can (14.5 oz.) Italian stewed tomatoes
1 package (10oz.) frozen chopped spinach, thawed and drained

In a large saucepan, coated with nonstick cooking spray, saute the onion and garlic until tender. Add broth; bring to a boil. Add tortellini; reduce heat. Simmer for 10 minutes or until the tortellini is tender. Stir in the tomatoes and spinach; heat through.

Serve immediately.

Yield 7 servings

Recipe from 1998 Taste of Home Annual Recipes.

1 (7.8 oz.) pkg. Au Gratin Potatoes
1 1/2 cups diced cooked ham
1/2 cup shredded carrot
1/4 teaspoon pepper
3 cups water
2 cups milk
1/4 cup chopped fresh parsley

In large saucepan, combine potato slices from mix, seasoning packet, ham, carrot, pepper, water and milk. Bring to a boil. Reduce heat to medium; cook 15 minutes or until potatoes are tender. Do not drain. Stir in parsley.

Makes 4 (1 1/2 cup) servings.

Recipe from Pillsbury Classic Cookbooks, Feb 2000, Soup & Crock-Pot Recipes.

R.C. Notes: I've always had a hard time finding and Au Gratin Potato mix in a 7.8 oz. size. I usually end up with a larger package. If this is the case for you, you may need to add a little more liquid to your soup to get the right consistency.