Soup-er Soups

Is there anything better on a cold, dreary day than warm, delicious soup? I agree! And after it being 80 on Christmas Day, we were ready for some cold and dreariness (the universe could have left out the sickness, but whatever). I made these two soup recipes a couple of weeks ago and they were awesome! The potato soup is an old favorite around here, but the vegetable soup was a new one for us. It was good, but I personally felt like it was missing something so I will experiment next time and add some different things. My husband and sister really liked it though, so maybe I’m just being picky.




Potato Soup


  • 8 Slices of Bacon
  • 1 Cup Water
  • 3 Medium Potatoes, cubed
  • 1/2 Cup Onion, chopped
  • 1 Can Cream of Chicken (the can I had was expired, so I made some from scratch. I’ll post that recipe in another post later this week)
  • 8 oz. Sour Cream
  • 1 1/2 Cups Milk
  • Salt and Pepper, to taste
  • 1 Tbsp Parsley
  • Optional: cheddar cheese, green onions, more sour cream (however you like to dress up your soup!)


  1. Fry bacon in large pot. Drain, crumble, and set aside.
  2. Drain pan, but DO NOT WASH (I always forget this part, thus the caps).
  3. Add water, potatoes, and onions and bring to boil.
  4. Lower heat, cover and simmer for 20 minutes, stirring occasionally
  5. Add soup and sour cream and stir to combine.
  6. Gradually add milk and simmer until hot. Add salt and pepper
  7. Sprinkle parsley, and any other toppings you like.



Vegetable Soup


  • 2 1/2 Tbsp Olive Oil
  • 1 1/2 Cups Yellow Onion, chopped (1 medium)
  • 2 Cups Carrots, peeled & chopped (3-4 carrots)
  • 1 1/4 Cups Celery, chopped (about 3)
  • 4 Cloves Garlic, minced
  • 4 (14.5 oz) Cans Low-Sodium chicken or vegetable broth
  • 2 (14.5 oz) Cans Diced Tomatoes, undrained)
  • 3 Cups Potatoes, peeled & diced
  • 1/3 Cup Fresh Parsley
  • 2 Bay Leaves
  • 1/2 tsp Dried Thyme
  • Salt & pepper
  • 1 1/2 Cups Green Beans (frozen or fresh), chopped
  • 1 1/4 Cups Corn (frozen or fresh)


  1. Heat olive oil in large pot over medium heat.
  2. Add onions, carrots, and celery and sauté for 3-4 minutes.
  3. Add garlic and sauté for an additional 30 seconds.
  4. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, and thyme. Season with salt and pepper.
  5. Bring to a boil and add green beans. Reduce heat to medium low, cover and simmer until potatoes are tender (20-30 minutes, depending on how large you cubed the potatoes).
  6. Add corn and cook for an additional 5 minutes.



Easy right? The vegetable soup is also a good one to make ahead and pop in the freezer for an easy dinner when your day has been crazy. Let me know what you think and I would love to hear some of your favorite “comfort soup” recipes! Be sure and follow me on Facebook, Twitter, and Instagram and tag me in your posts! #prekandprosecco



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