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
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| 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
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| 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.
Slow-Cooked Mexican Beef Soup
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| 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
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| 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.
Pork and Green Chile Stew
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| 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
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1 large onion, cut into 1/2-in.
pieces
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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
- In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
- 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
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| 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
- In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain.
- 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.
- 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.
Fiesta Turkey Tortilla Soup
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| 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
- In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
- Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp.
- Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa.
- 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
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| 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
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1 can (10-3/4 ounces) condensed
cream of chicken soup, undiluted
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1-3/4 cups whole milk
·
1 cup sour cream
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1/2 teaspoon salt
·
Dash pepper
·
1 tablespoon minced fresh parsley
Direction
- 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.
- Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
- 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).
- 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
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| photo credit Taste of Home |
TOTAL TIME: Prep: 30 min. Cook: 40 min. YIELD: 6 servings
Ingredients
·
1 tablespoon butter
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1 tablespoon canola oil
·
1 medium leek (white portion only),
sliced
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1/2 cup chopped carrot
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1/2 cup chopped celery
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1/2 cup chopped peeled parsnip
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1 teaspoon salt
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1/2 teaspoon pepper
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6 garlic cloves, minced
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2 cans (14-1/2 ounces each) chicken
broth
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2/3 cup dry white wine
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2 tablespoons cornstarch
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1/4 cup cold water
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1 can (12 ounces) evaporated milk
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2 cups shredded sharp white cheddar
cheese
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Crushed baked pita chips
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Minced fresh parsley
Directions
- 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.
- 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.
- Meanwhile, in a small bowl, mix cornstarch and water until smooth.
- 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.
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 👇
