I make homemade chicken stock in the crock pot. It works beautifully. I use the chicken carcass leftover from roast chicken dinner (usually 2 chicken carcasses - which I freeze until I’m ready to make stock), throw in all the aromatics, fill with water and set it on low overnight (I usually start it on high until bedtime, then switch to low). Next morning the whole house does smell like chicken stock but it’s so easy and you don’t get that gross froth that you need to spoon off the top. Just nice, rich stock.
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I’ve had an Breville immersion blender for more than a decade, so it’s been pretty durable. One thing I like about it is that it has a plastic cap on the end so if you use an enameled cast-iron pot you don’t chip it. You can find blender reviews online; I look for items recommended by Cooks Illustrated or Wirecutter.
An immersion blender is also handy for quickly thickening stews or cooked bean soups. I pluck out the meat with a stew and then give a few pulses to the vegetables left in the pot. I leave most of them intact.
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yep, seems pretty similar. I got my recipe from a cooking class I took years ago at a local HS evening school for adults.
Those Are the best. Mine was from a luncheon. Everyone begged for the recipe. It’s our annual first course at Thanksgiving.
It’s gone from warm to nasty here. Made tortilla soup for the first time this year. I will be trying some other crock pot soups as it gets cold here.
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I made this recently with the bone of my pork roast. I understand this is a popular soup for New Year, but I’m eating it now because I have collard greens from my garden.
I’m making this tomorrow, it will go well with mushroom, and Brie toast.
And this with chunky pumpkin, I harvested two pumpkins.
My son just asked me last night why I haven’t made this in a while, so it’s on my list (even though his sister refers to it as wet burrito soup -but she likes it). Tomorrow is split pea in the slow cooker with a leftover ham bone from the freezer.
Funny this thread popped up today after a couple of weeks. I had just gone searching for it this morning b/c it is cold and rainy here today, a perfect day for soup.
At my daughter’s request, we are having this tortellini soup.
https://damndelicious.net/2019/01/30/creamy-tortellini-soup/
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Too funny, I was going to make that yesterday (tons of kale here and tortellini in the fridge), and we didn’t have Italian sausage for some reason. I’ve made it with diced tomatoes but one son doesn’t like the chunky tomatoes, usually make it with just a chicken broth base, but I thought I would find a recipe with a creamy tomato base, and this was it.
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@Mjkacmom I actually forgot it had sausage in it so this will be four days in a row we have had pork! Saturday we were tailgating and grilled Italian sausage. We had a lot leftover, so cut it up and added it to marinara sauce the next night with pasta. Not thinking, DH pulled out frozen pork tenderloin for dinner last night that I used to make an Asian stir fry.
After my daughter said she wanted tortellini soup, I pulled out the recipe (I’ve made it before) and saw that it had sausage in it. LOL I had some leftover uncooked links in the freezer so once again, pork!
I make the soup with spinach. None of us are big fans of kale, but I almost always have spinach in the fridge so I just substitute that. Acc to my notes from making it last time, I felt like it needed more chicken broth and a larger can of tomato sauce so making it with those changes tonight.
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I have cauliflower instant pot soup cooking right now. I’ll let you know how it is!
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Looks delicious! 
And easy.
It was delicious. Honestly…a bit rich because of the cream cheese and cheddar cheese…but we both really liked it. And it was easy peasy and fast. We didn’t really have any other toppings. Just a nice baguette and butter.
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I have a ton of cauliflower from an enormous head I bought at the farmers market - maybe this is next weeks work lunch for me!
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It may sound weird, but I made a butternut squash soup this weekend that also has carrots, apple, onion, etc. in it - and a kick of cayenne - it is SO good and flavorful that I have been eating a cup of it every morning for BREAKFAST!!! Same effect as a warm bowl of oatmeal or a hot cup of coffee - super tasty and filling. (a drizzle of coconut milk on top - yum!)
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Well, do tell as I have a butternut squash sitting on the counter ready to be made in to soup!
Really, really good. I’m sure you could do it stove top as well. Just have to get the veggies cooked and soft. You can also sub in chicken broth. I add extra cayenne to my own bowl. The coconut milk really is key!
I always add more broth than the recipe calls for, especially if there is enough for leftovers. I substitute spinach for kale, but due to mild weather we have so much kale in the garden.
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