Blackberry Merlot Chilled Soup Recipe

A wonderful chilled soup called Blackberry Merlot Chilled Soup, it's so refreshing and the first one I had was on a cruise with Royal Caribbean!

Here is a delightful first appetizer and start of the summer delicious meal.

This is an adult soup, and not made for kids but guess what? Just substitute Welchs Grape Juice for the Merlot for them!

There are so many ways to adapt soups that are made with fruit, even if your not fond of blackberries you can substitute another.

Berries in abundance this time of the year makes this kind of soup so special and a usual must be on "the list" to make for me. I always look forward to berry season.

We just love anything made with berries especially Summer Berry Muffins to start the day or this Blackberry Marinade for Shrimp kabobs for dinner!

Scroll down to the recipe card for a delicious chilled soup journey!

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup is rich and creamy and a great replica and takes on America’s favorite cheeseburger.

Bursting with fresh bacon and cheese flavors, it's super easy to make in less than 30 minutes.

No matter who I've made this for it's always a hit and one of the most asked-for meals.

Of course, everything is better with bacon, and will please all those picky eaters out there when dinner is served with fun and these fantastic flavors.

You can even set up a serving bar with all our suggestive toppings below and let them build their own soup bowl just like they would a burger.

The soup is creamy with lots of cheese and bacon in it and I happen to love it with diced fresh tomato in it but those are optional.

Serve this up with some buttery garlic bread and you have the perfect meal for a chilly evening that is rib-sticking good!

We even have a page set aside on our blog for Our Best Soup Recipes you may like to try.

The kids love this soup and ask for more I just love how simple it is to make.

It can also be made in a slow cooker.

Scroll down to the bottom for this printable recipe.

Italian White or Red Seafood Chowder

This is an Italian White or Red seafood Chowder is usually made on Christmas Day to repurpose all our 7 Fishes Italian Christmas Eve traditional meal the night before.


The soup is hardy with all kinds of shellfish and white fish that is fresh.


We always had several family members love the red over white chowder and we typically made both.


Luckily they are both super easy chowders to make and we make everyone happy.


I love repurposing the seafood, nothing goes to waste and the soup is fabulous in flavors with all those potatoes and chunky goodness in one bowl!


You will find both recipes here for both red chowder and white chowder in the recipe card below.


If you can't decide which one to make, then do what we do, make them both!!


Just scroll down to print it off.

Potato and Ham Soup

If you love creamy style potato soup, you will love this easy, quick creamy potato and ham soup! Using leftover ham or even a ham bone, is a great flavor enhancer.


I love repurposing leftovers and this ham made the tastiest potato soup I ever had.


The creaminess and rich thick broth are super easy to accomplish without all the added calories.


If you are looking for an economical recipe that will feed a crowd, this is it and so tasty too!


Don't miss trying this packed with flavor soup, it's comforting all year long and freezes well also.


Scroll down to see this fabulous recipe you can eat guilt-free all year long.


A simple soup anyone can make.

Slow Cooker Potato and Bacon Soup

What's more comforting than a bowl of potato and bacon soup on a chilly day?


This is so easily made in the slow cooker.


The best part is not only is it easy, but it's also done in around 2 to 3 hours.


While you go out shopping or at work, turn this big pot of soup on and it's waiting for you after a long day.


It really is the best potato soup recipe, ever.


I came up with it after enjoying baked potato soup at one of our favorite restaurants but added way more bacon and shredded cheese on top.


I have always been a big loaded baked potato person and this soup reminds me of just that!


Kick back and stroll through this deliciously easy recipe that is a hearty bowl of rich thick creamy bacon and potato goodness.


Just scroll down to the recipe card to print this off.

So Thick It's Almost a Side Dish!

This is a very rich soup with so much cheesy deliciousness inside this slow cooker.


I was amazed at how filling it is but we often use this as a side dish with chicken or fish.


It is that thick to be just like a cheesy scallop potato side dish.

Ingredients You Will Need

• potatoes
• cream cheese
• garlic
• cheddar cheese soup
• bacon
• cheddar cheese shredded
• flour
• milk
• parsley

Other Cooking Methods

1. Instant Pot
2. Stovetop 
3. Slow Cooker

Everything Taste Better with Bacon

There is no rule on how much cooked bacon to add, we love it.


The rich smokey flavor of applewood bacon is our favorite to use, you can also substitute ham if you have leftover spiral ham.


I have a smoker so we sometimes when we have leftover ham steaks, I use that or even left ham for the holiday, I have also used leftover smoked pork.

Partially Cooked Potatoes

Awe yes, this is the secret of it cooking so fast.


I microwave the potatoes first, or if you want to boil them that's fine too.


Just until they are slightly cooked but still firm so they cut easy.


Cool the potato first under cold water then slices and make them into chunks.


Even if you overcook the potatoes, it will still taste amazing!


If you like the potatoes firmer then don't precook them!

Tools You Will Need

1. measuring cups
2. knife
3. potato peeler
4. measuring spoons
5. slow cooker or instant pot
6.  saucepan
7. strainer

Try Some More of My Favorite Recipes

Potatoes Twice Baked

Baked Parmesan Potatoes

Best Potatoes Recipes

Bacon and Potato Soup Pin for later

Topping Suggestions

• more shredded cheese
• sour cream
• chopped fresh tomatoes
• crumbled tortilla chips
• oyster crackers
• crumbled bacon

Comfort Food

Potato soup is pure comfort food and best part, it feeds a crowd and super easy to make.


We just love potato recipes like Loaded Mashed Potatoes.


Everyone loves it loaded with bacon, who doesn't love bacon.


My kids even love this topped with tortilla chips, chopped tomatoes, and sliced olives so get creative!

Author: Claudia Lamascolo

prep time: 10 Mcook time: 2 hourtotal time: 2 H & 10 M

When I think of comfort food, my mind goes right to this creamy potato and bacon soup. It's thick rich and so easy to make in no time. Using anything from stovetop to slow cooker or even the instant pot, you can have a hearty bowl of bacon and potato soup in no time!

ingredients:

• 4 lbs of yellow potatoes partially microwaved, cooked then sliced
• 1 tablespoon granulated garlic powder
• 1/4 cup all-purpose flour
• 1 can chicken broth or more if it gets too thick
• 8 strips of cooked bacon cut up
• 1 cup extra sharp shredded cheddar
• 8 ounces cream cheese cut into small pieces
• 1 cup whole milk
• salt and pepper to taste
• 1 teaspoon fresh or dried Italian parsley
• Optional garnish: Shredded cheddar cheese, oyster crackers

instructions:

How to cook

1. Heat the slow cooker on high, then oil spray your cooking pot. (you can make this in a soup pan, slow cooker, crockpot, instant pot or pressure cooker by following the instruction manual, Cooking times will vary)
2. In a large bowl add the potatoes and toss them in the flour with garlic powder, salt, and pepper.
3. In another medium-sized bowl, add the milk, soup, and parsley stir to combine.
4. Starting with the potato add a few to the bottom, pour some of the soup mixtures, sprinkle with half the shredded cheese and half the cream cheese.
5. Repeat with potatoes, soup, cheeses until everything is used. Top with bacon.
6. Set the slow cooker on low for around 2 to 3 hours, stovetop around 25 to 30 minutes until potatoes are softened. For pressure cooker, this takes around  9 to 10  minutes.
7. Check and make sure potatoes are soft enough. Ladle into bowls.
8. Serve with oyster crackers. and garnish with shredded sharp cheddar cheese

Calories
325

Fat (grams)
22

Sat. Fat (grams)
19

Carbs (grams)
19

Net carbs
11

Sugar (grams)
9

Protein (grams)
15

potato and bacon soup, slow cooker potato soup, loafed potato soup, slow cooker loaded potato soup, loaded bacon and potato soup in the instant pot, pressure cooker potato soup

soup, comfort food, potato recipes

American

Created using The Recipes Generator

Bacon and Potato Soup Pin for later

Don't Forget to Visit MyBest Soup Roundup

Old World Style Chili

The first hint of fall I love is to start a big pot of chili on the stove to simmer.


Chili is one of those comfort foods that really is very good all year round but I really enjoy it in the cooler month.


The great thing about chili, it's economical, feeds a large crowd, and is always welcomed at parties, game days, and even barbecues in the summertime.


Chili makes great leftovers for a filling in Mexican Lasagna, tortilla bowls, and even the filling for air fryer hot pockets.


I love chili over baked potatoes, chili cheese fries, and even a topping for chili burgers and hotdogs.


A one-pan meal that's so versatile and you won't get tired of all these yummy ideas!


Scroll down to the recipe card and print off this super simple recipe.

Broccoli Rabe with Pasta Ceci (chickpea's) in a Light Wine Sauce

Chickpeas with fresh tomatoes, broccoli rabe, orzo, all in a light wine sauce,  a whole meal in one dish...

1 or 2 cans  14.5 oz cans chick pea's or dried 2 cups fresh chickpea's made(these were fresh from the crockpot overnight) I love chick pea's so you determine  at least 2 cups though.
2 cups of whole tomatoes pulsed in the food processor till leaving chunky or 6 fresh plum tomatoes pulsed  in the food processor
1 cup chicken broth
1/2 cup white wine (I use Chablis)
2 cloves garlic
1/2 teaspoon each garlic powder, oregano, basil, parsley
3 tablespoon extra  virgin olive oil
plenty of grated cheese
1/2 cup cooked orzo
1 bunch of broccoli rabe stems cut off, cleaned, chopped and boiled till soft around 25 minutes in a pan of boiling water, drain well and set aside.

In a large saucepan add oil saute garlic. Add chick pea's and drained broccoli rabe saute around three minutes. Add tomatoes, broth, wine, herbs. Cover and cook on very low simmer for a half hour.
In a small pan boil orzo pasta. Drain add at the end. Ladle into bowls serve with garlic bread and plenty of grating cheese.

Italian Style Baked Potato Soup

2 baking potatoes
3 tablespoons butter
1/4 cup mixed carrots and celery, 3 garlic cloves all together put through a food processor ( if you like onions add 1/4 cup of those as well)
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potato flakes
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon each dried basil, parsley, garlic powder
1/2 teaspoon Worcestershire sauce
1 cup half-and-half
Optional Toppings:
1/2 cup shredded Five Italian Cheeses
 8 oz chopped up prosciutto

Preheat oven to 400 degrees. Bake potatoes for 1 hour, or until done. Cool. Remove skins.

Melt butter in a 3 quart saucepan over medium heat. Saute veggies from the food processor about one minute. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, and rest of herbs. Bring to a boil, reduce heat, and simmer for 5 minutes.

Cube cooled  potatoes into 1/2 inch pieces, and stir into soup, along with the half-and-half, add worcestershire sauce. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, prosciutto.

Grandma's leftover Ham and Bacon Lentil Soup

Grandma's Ham and Bacon Lentil Soup

1 (6-ounce) package baby spinach (remove the stems if desired)
½  cup chopped celery
½  cup carrots, roughly diced
 2 cloves garlic, coarsely chopped
1/4 cup fennel chopped
2 tablespoons fresh Italian (flat-leaf) parsley, chopped
1 cup cooked ham, diced
6 or 7 strips of cooked bacon chopped into pieces
3 tablespoons tomato paste
Garlic salt to taste
Fresh ground pepper to taste
1 tablespoon olive oil
2 to 4 cups chicken broth, homemade or store-bought
1 (16-ounce) package dried brown lentils (2 cups)
Grated Locatelli Romano cheese for garnish

Place spinach, parsley, ham, bacon, tomato paste and seasonings in a 3-quart saucepan or soup kettle. In a food processor pulse celery, carrots, garlic, onion till fine, add to pan. Add olive oil and cook for a few minutes to soften vegetables.

Add 2 to 4 cups of chicken broth and enough water to total 5 cups of liquid to the pot. Add the lentils.

Bring to a boil; lower the heat and simmer for about 20 minutes uncovered. Watch and add more liquid if the lentils seem dry or the soup is too thick; you may need another 1 to 2 cups.

Partly cover the pot and simmer another 20 to 25 minutes.

This can be very thick, almost a stew, or, with the addition of more broth or water, a thinner soup. Serve in bowls topped with grated cheese. Serve with warm Italian Crusty Bread...
Printable Recipe

Creamy Italian Artichoke Soup

I love artichokes. Love them stuffed, in dips, on pasta, pizza's, in salads. I sat there one day looking at them in that can and thought OK, got to do something different this time. It's cold, there's a great deal on them and started experimenting. I thought maybe a cream soup would be filling and these flavors would be close to what I love in the many other ways I like to prepare them. After giving this a try it was much easier than normal soups as I cheated using some premade cans, I know I know, shame on me~ but oh so delicious and quick. If you like artichokes give this one a try. I can't imagine you need anything else but some good crusty Garlicky Italian bread to dip this in, but if you like crackers and lots of salt, add away.

I love how all my favorite flavors are in one bowl~

4 cans artichoke hearts drained and put through the food processor till pureed
1 clove of minced garlic
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 c. half & half
1 cup heavy cream
2 cups chicken broth
2 tsp. salt
1 tsp. pepper

2 tablespoons romano and parmesan grating cheese

1 stalk of celery chopped fine or through processor

1/4 teaspoon cayenne, black pepper, salt, garlic powder and parsley
1/2 cup Chablis or preferred white wine

2 tablespoons of melted butter or olive oil combined with
1/4 cup Italian flavored bread crumbs mix together well, set aside for topping

1 package shredded mozzarella for garnishing

Drain artichoke hearts and rinse under hot water then puree in food processor add grating cheese. Combine soups,creams and chicken broth; stir over low heat until smooth. Add artichoke hearts, spices, wine . Heat thoroughly, garnish with buttered Italian flavored bread crumbs and mozzarella on top.