Cheddar Potato Veggie Soup

1/2 medium onion, chopped
1 large carrot, chopped
2 ribs celery, chopped
1 cup cauliflower pieces
1 Tbsp olive oil
2 cups chicken or vegetable broth
4 cups mashed potatoes
1/4 cup milk
1/2 cup shredded Cheddar cheese
1 (8 oz) package cream cheese, warmed to room temperature, and cut into small pieces
salt and pepper to taste

In your food processor, put the onion, carrot, celery, and cauliflower and pulse until fine. You can use either cooked leftovers or raw.
Put this mixture into a large soup pot, add the olive oil, and put over medium heat, stirring to saute for 2 minutes.
Add the broth to the soup pot, turn heat up and bring mixture to a boil, immediately turning heat down to low and simmer for 10 minutes.
Keep heat low, and slowly add in the potatoes and milk, and stir until well combined; simmer slowly for 5 minutes.
Keep heat low, and stir in the Cheddar cheese and cream cheese, stirring constantly while heating until the cheeses are completely melted and soup is hot – but do NOT boil. Be patient, this should take a few minutes to do correctly.
Taste and add salt and pepper as desired.
Remove from heat, cover and let sit for five minutes.
Serve in soup bowls with a pat of butter on top, a sprinkling of more Cheddar cheese, or a few chives.
Serves 4.

Leftover Turkey Vegetable Soup

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Leftover turkey stock:

carcass from roasted turkey, picked clean
1 large yellow onion, wash, unpeeled, quartered
1 large carrots, scrubbed, coarsely chopped
2 stalks celery, coarsely chopped
3 garlic cloves, smashed, unpeeled
1 bay leaf
10 whole black peppercorns

Leftover turkey vegetable soup:

1 tablespoon olive oil
1 large onion, chopped
2 ribs celery, chopped
2 large carrots, peeled and chopped
2 garlic cloves, minced
1 tsp fresh thyme
2 cups leftover turkey meat, shredded or chopped
1/2 to 1 teaspoon salt, taste as you add
1/8 teaspoon ground black pepper, to taste

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot.
Cover with cold water and set over medium-high heat and bring to boil, then immediately turn heat to simmer and slowly simmer for 1 hour.
Remove pot and pour the liquid through a fine mesh strainer into a large bowl or pot. This should yield about 10 cups of broth.
Dry the inside of the stockpot a little with a paper towel.
To the stockpot add the oil and place over medium heat.
Add the chopped onion, celery, and carrots and cook until starting to get soft, about 5 minutes.
Add the minced garlic and thyme, stirring to combine for just 1 minute.
Pour in the reserved stock and bring to a gentle simmer; simmering until vegetables are just soft, about 8 to 10 minutes.
Add the leftover turkey meat, salt, and pepper, tasting to adjust seasoning.
Simmer just until turkey is heated through.
Will serve 4 to 6.

Red Potato and Ham Soup

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Serves about 4

Ingredients:
2 cups red potatoes, peeled and cubed
1 cup shredded cabbage
1 cup cooked ham, diced
1 cup Monterey jack cheese, shredded
1 onion, mined
3 tbsp flour
3 cups milk
2 tbsp butter
Salt and pepper

Instructions:
Boil potatoes until tender. Drain and set aside.

In the meantime, melt the butter or margarine in a large saucepan. Add the onion and sauté until tender. Then add the flour and cook for a few minutes. Season with pepper and salt.

Add 1 cup of water, boiled potatoes and the remaining ingredients (except cheese) and combine well. Allow to simmer for about 5 minutes, while stirring continuously. Add the cheese and cook until the cheese has melted. Season well.

Serve with warm, crusty bread.

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