What is everyone's favorite soup with detached recipe please?

Mine is baked potato soup





2/3 cup butter


2/3 cup flour


7 cups milk


4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups


4 green onions, thinly sliced


10 to 12 strips bacon, cooked, drained, and crumbled


1 1/4 cups shredded mild cheddar cheese


1 cup (8 ounces) sour cream


3/4 teaspoon salt


1/2 teaspoon pepper


PREPARATION:


In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.


This baked potato soup recipe serves 6 to 8.What is everyone's favorite soup with detached recipe please?
Minestrone!What is everyone's favorite soup with detached recipe please?
My favorite vegetable soup:


Yields. Feeds an army of people, at least 20 generous servings


Easy to make


Easy on the budget


I have made many varieties of vegetable soup for 40 years, this


one has the best taste and is the most easy on the budget. have quit making the other varieties. A good combination if I say so myself. Of course, one can add other vegetables as desired.


I use my food processor to chop the onion, celery, and cabbage if I am in a hurry, tastes just as good.





1cup water


1 1/2 lbs. lean ground beef


1 bay leaf


1 Large white onion, medium dice





1 box natural beef broth (already liquid, not dried(found beside canned broth)


3 Stalks of celery, diced fine


Some of the light celery leaves on the stalk, remove before serving


1/2 head of cabbage (medium size), coarsely chopped





2 10 oz boxes of frozen mixed vegetable (with no lima beans),


In my area he brand that has this is BirdsEye, probably more metropolitan areas has many brands.


1 can corn


3 medium sized idaho potatoes, peeled, medium diced


2 15 oz cans petite diced tomatoes, original (plain)


24 oz. V8 (regular or low sodium)





In a large stock pot, on med. high heat, put 1 cup of water , add beef, onion, and bay leaf. Bring this to a boil, stirring often to break up the ground beef. When this is cooked and light colored, drain most of liquid from mixture. REMOVE BAY LEAF, NOW


Then add: the beef broth, cabbage, celery, and celery leaves and bring back to boil on med high heat then reduce heat to med boil until cabbage is tender.


Then add the mixed vegetables, potatoes, corn, tomatoes, and V8. On medium high heat bring back to low boil. Then reduce heat to a lively simmer.


Cook at a low to medium simmer with lid on for at least 45 min.





Seasonsings: Taste when about done. Add salt about 1/2 tsp. at a time until the right saltiness. Pepper: Add 1/4 tsp. at a time until desired taste is reached.





Refrigerate leftovers. This soup is even better the next few days. Just reheat and enjoy! God Bless you!