10 Winter Soup Recipes

I love making soup, especially in the winter months. The cream-based soups are my favorite but I don't make them often because my family has a lactose problem and we all know what that means ;)

I found some easy and delicious soup recipes that you will want to make not only this winter but year-round. Here are 10 stove-top, Instant Pot, and slow cooker soup recipes for you to enjoy.

All these recipes come from Taste of Home.

 

Easy Pot Sticker Soup

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Cook: 5-1/4 hours        YIELD: 6 servings

Ingredients

• 1/2 pound Chinese or napa cabbage, thinly sliced
• 2 celery ribs, thinly sliced
• 2 medium carrots, cut into matchsticks
• 1/3 cup thinly sliced green onions
• 2 to 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 3 garlic cloves, minced
• 2 teaspoons minced fresh ginger root or 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil
• 6 cups reduced-sodium chicken broth
• 1 package (16 ounces) frozen chicken pot stickers
• Crispy chow mein noodles, optional

Directions

In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add potstickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow Mein noodles before serving.

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Pressure-Cooker Potato Soup

photo credit Taste of Home

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 12 servings (3 quarts).

Ingredients

• 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
• 1 large onion, chopped
• 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
• 1 small celery rib, chopped
• 6 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/8 teaspoon rubbed sage
• 1/3 cup all-purpose flour
• 2 cups heavy whipping cream, divided
• 1 cup grated Parmesan cheese, divided
• 8 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh cilantro

 

Directions

1. Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure.

2. Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro, and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

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Slow-Cooked Mexican Beef Soup

photo credit Taste of Home

TOTAL TIME: Prep: 15 min. Cook: 6 hours    YIELD: 6 servings (2 quarts).

Ingredients

• 1 pound beef stew meat (1-1/4-inch pieces)
• 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
• 2 cups frozen corn (about 10 ounces), thawed
• 2 medium carrots, cut into 1/2-inch slices
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 cups beef stock
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• Optional: Sour cream and tortilla chips

Directions

1. In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

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Creamy Chicken Gnocchi Soup

photo credit Taste of Home

TOTAL TIME: Prep: 25 min. Cook: 15 min.     YIELD: 8 servings (2 quarts).

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/3 cup butter, divided
• 1 small onion, chopped
• 1 medium carrot, shredded
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3-1/2 cups 2% milk
• 1-1/2 cups heavy whipping cream
• 1 tablespoon reduced-sodium chicken bouillon granules
• 1/4 teaspoon coarsely ground pepper
• 1 package (16 ounces) potato gnocchi
• 1/2 cup chopped fresh spinach

Directions

1. In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery, and garlic in the remaining butter until tender.

2. Whisk in flour until blended; gradually stir in the milk, cream, bouillon, and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.

3. Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

 

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Pork and Green Chile Stew

photo credit Taste of Home

TOTAL TIME: Prep: 40 min. Cook: 7 hours    YIELD: 8 servings (2 quarts).

Ingredients

·         2 pounds boneless pork shoulder butt roast, cut into 3/4-in. cubes

·         1 large onion, cut into 1/2-in. pieces

·         2 tablespoons canola oil

·         1 teaspoon salt

·         1 teaspoon coarsely ground pepper

·         4 large potatoes, peeled and cut into 3/4-in. cubes

·         3 cups water

·         1 can (16 ounces) hominy, rinsed and drained

·         2 cans (4 ounces each) chopped green chiles

·         2 tablespoons quick-cooking tapioca

·         2 garlic cloves, minced

·         1/2 teaspoon dried oregano

·         1/2 teaspoon ground cumin

·         1 cup minced fresh cilantro

·         Optional: Sour cream and additional cilantro

 Direction

1. In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
2. Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.

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Southwest Turkey Soup

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.    YIELD: 6 servings (2-1/2 quarts).

Ingredients

·         1 pound ground turkey

·         1 tablespoon olive oil

·         2 cans (16 ounces each) kidney beans, rinsed and drained

·         2 cans (14-1/2 ounces each) chicken broth

·         2 cups frozen corn

·         1 cup salsa

·         1 can (4 ounces) chopped green chilies

·         1 to 2 tablespoons chili powder

·         Sour cream and minced fresh cilantro

 

Directions

1. In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain.
2.  Add the beans, broth, corn, salsa, chilies, and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro. 
3. Freeze option: Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with sour cream and cilantro.

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Fiesta Turkey Tortilla Soup

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 25 min.    YIELD: 8 servings.

Ingredients

·         4 cans (14-1/2 ounces each) chicken broth

·         3 cups shredded cooked turkey or rotisserie chicken

·         1 can (15 ounces) black beans, rinsed and drained

·         1 can (15-1/4 ounces) whole kernel corn, drained

·         1/2 cup medium salsa

·         5 corn tortillas (6 inches), cut into 1/4-inch strips

·         1/4 cup chopped fresh cilantro

·         Additional salsa, optional

Directions

1. In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
2. Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp.
3. Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.
4. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired.

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Potato Bacon Chowder

photo credit Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.     YIELD: 6 servings.

Ingredients

·         1 pound potatoes, peeled and cubed (about 2 medium)

·         1 cup water

·         8 bacon strips

·         1 medium onion, chopped

·         1 celery rib, chopped

·         1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

·         1-3/4 cups whole milk

·         1 cup sour cream

·         1/2 teaspoon salt

·         Dash pepper

·         1 tablespoon minced fresh parsley

Direction

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
3. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt, and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).
4. Crumble bacon; set aside 1/4 cup. Add remaining bacon to the soup along with parsley. Sprinkle with reserved bacon.

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Garlicky Cheddar Cheese Bisque

photo credit Taste of Home

TOTAL TIME: Prep: 30 min. Cook: 40 min.           YIELD: 6 servings

Ingredients

·         1 tablespoon butter

·         1 tablespoon canola oil

·         1 medium leek (white portion only), sliced

·         1/2 cup chopped carrot

·         1/2 cup chopped celery

·         1/2 cup chopped peeled parsnip

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         6 garlic cloves, minced

·         2 cans (14-1/2 ounces each) chicken broth

·         2/3 cup dry white wine

·         2 tablespoons cornstarch

·         1/4 cup cold water

·         1 can (12 ounces) evaporated milk

·         2 cups shredded sharp white cheddar cheese

·         Crushed baked pita chips

·         Minced fresh parsley

Directions

1. In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer.
2.  Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. 
3. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
4. Process soup in batches in a food processor until smooth. Return all to the pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

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How do you prefer to make soups, in a slow cooker or on the stove? Do you have a favorite soup recipe and would like to share it with us?  

Please comment below 👇 

Stay warm and sassy, 

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

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FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated. Photos come from Taste of Home.