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Tag: soup recipes

The next best thing to chicken soup is a bowl of hot potato soup, especially during the cold weather. It does not take a genius or a really good chef to prepare this soup and the ingredients are so basic and can be easily found in your fridge and pantry. Nothing is as good as homemade food.

As long as you have potatoes, onions, and milk, you can easily whip up a delicious potato soup because those are the basic ingredients. But just like your mom’s good old chicken soup, the secret is going beyond the basic. That is why the recipe below is beyond the basic potato soup. We are going to give you the steps and procedures on how to make a Potato Chowder. It isn’t the most basic potato soup recipe, but still very easy to prepare.

The ingredients are as follows:

5 medium potatoes

1 medium onion

1 medium carrot

1 Tbsp butter

1/4 Cup Parsley – chopped

1/2 Cup Celery – minced

Salt and pepper

2 Cups Grated cheese – cheddar or mozzarella

2 Cups Milk

5 Strips Bacon

3 Tbsp Canola oil

Any leftover ham, meat or chicken can be used


Wash and peel the potatoes and carrots. Slice the potatoes into small chunks or cubes. Potatoes oxidize and change their color once peeled. In order to prevent this, place them in a bowl of water and put them in the fridge or just set them aside. Drain them when ready to be cooked. Alternatively, you may start boiling the potatoes while you prepare the other ingredients to save time.

Peel the carrots and slice them into small chunks or cubes just like the potatoes. But for variety, you can cut them up into thin strips instead.

Mince the celeries and fine chop the parsley.

Cut up the bacon into small tidbits and fry them until crisp and golden brown. Set aside.

If there is any leftover ham, slice it into small pieces or if chicken, make sure to remove the bones and shred the chicken meat.

Steps in Cooking:

If you have boiled the potatoes while preparing the other ingredients, drain then once their soft and tender, but save the soup stock.

In a separate pan, heat 2 tbsp butter and 1 tbsp canola oil. Cooking oil is usually combined with butter to prevent it from getting burned.

Sauté the leftover ham or shredded chicken in garlic and onion.

Pour in the soup stock then bring to a boil. Simmer for 5 minutes.

Stir in milk and cheese and stir occasionally to prevent lumps from forming. Once the cheese has melted, add in the celery and simmer for another 3 to five minutes.

Season with salt and pepper as necessary.


Put the chowder in small bowls or soup bowls. Just before serving, top them with bacon tidbits and parsley.

Potatoes are not just good sources of carbohydrates, but also some vitamins and minerals. They contain potassium which helps eliminate excess salt and helps protect you from heart disease. It is also essential for muscular and skeletal functions.

Eating potatoes may help in healthy and proper brain function with the Vitamin B6 it contains. Vitamin B6 is a substance needed for cellular renewal and promotes healthy brain cell activity. It also helps maintain clear skin, but make sure not to cook you potatoes with too much oil. Its Vitamin A content is for good eyesight and helps strengthen the immune system. Since potatoes are rich in carbohydrates, it is easy to burn and digest, plus potatoes also have other dietary fibers that aid in digestion.

There are several nutritional benefits from eating potatoes, but remember that too much or too little of anything is still bad for the body so remember to eat potatoes in the right amount and in the healthy way of cooking and preparing.

Try some of these other potato soup recipes, or put those potatoes into a nice stew recipe instead?

Celery soup (serves 2 – 3)

This is a very versatile soup, with quite a delicate flavour. it doesn’t have a particularly strong celery taste, so if you don’t actually like celery, but have some left over, this can be a good way to use it up.

If it is your first time making the soup, don’t be off put by the colour. a rather grey, or grey/green tinged soup is completely normal for this. alternatively, you can add a few drops of food colouring to it (I recommend a few drops of green for a normal looking colour. any other colour may look pretty strange).

interesting variations include stirring in a tablespoon of double cream and a pinch of paprika. another idea is some chopped chives before liquidising the soup.


1 whole head of celery

1 – 2 tbsp olive oil

1 small red onion, diced

1 large garlic clove, chopped

1 pint chicken stock

Salt and freshly ground black pepper

A little chopped parsley, to garnish

To make your soup:

First, remove the leaves from the celery. Chop off any bad bits, and scrub the stalks under cold running water. Chop the celery finely.

Put a large saucepan on a low – medium heat, and add the oil, garlic, red onion, and celery. Cook with the lid askew, until softened, but not browned.

Add the chicken stock, and bring to the boil. Simmer for 10 – 15mins

Liquidise the soup using a hand blender, and serve with a sprinkle of parsley. Best eaten with hot buttered toast.

Recipes like this will help you make other fantastic soups as well as how to make other restaurant quality dishes from the best recipes


1 large onion, peeled and finely chopped

1 clove of garlic, finely chopped

1 carrot, peeled and grated

2 tbsp olive oil, preferably extra virgin

4 tbsp double cream

1 tsp red wine vinegar

1 stick celery washed and finely chopped.

500g fresh, ripe tomatoes

1 litres chicken or vegetable stock

small pinch of paprika

small pinch of chilli powder

Sea salt and freshly ground black pepper to season

To make your soup:

Put pan on a medium heat, add the olive oil, and add the onion, garlic, carrot, and celery, and leave for around 10 mins with the lid on askew to “sweat”. Allow everything to soften, but not brown. Stir regularly.

Mix together the cream and red wine vinegar, but do not season at this point. Put the mixture aside.

Roughly chop the tomatoes, making sure not to loose the pips. Add this to the sweated vegetables, and add the stock.

Bring to the boil, then turn down to simmer. sprinkle in the pinch of chilli powder and paprika. more than a pinch of each can be used according to individual taste. as long as you are constantly tasting the soup, it should come out fine. mistakes in flavour are made by adding too much because you haven’t tasted it enough!

Using a hand held blender, and an equivalent if you have one, puree the soup.

Season with the salt and pepper. Note that with tomato soup especially, too much salt can kill the flavour, so be careful.

Serve with a little fresh torn parsley, and toasted or grilled chibbata bread. serve piping hot, and enjoy!

Recipes like this will help you make other fantastic soup as well as how to make other restaurant quality dishes from the best recipes

This is a simple soup recipe that displays a high class dish good for appetizer, it is easy to prepare specially when you have this step by step recipe to guide you all the way. Serve your guest with a great healthy Soup appetizer that will surely impress them. Seafood Crab soup is not only healthy and delicious but it also gives a high class impression on your next set of dishes, good for parties and one on one dates. Serve this with a nice oriental bowl to make the culinary art experience even better.

Here is the step by step Recipe for the Delicious Crab Soup

This Serves 4

1 Tablespoon olive oil
6 springs onions, chopped
1 Red pepper, chopped
4 Rashers bacon, chopped
1 Cup / 250 mL / 8fl oz conned chicken soup
3 Cups / 750 mL / 1 1/4 pt chicken stock
2 Tablespoons cornflour, blended with 1/4 cup / 60 mL / 2 fl oz water
250 g / 8 oz crabmeat, chopped
2 eggs, lightly beaten
1 tablespoon snipped fresh chives

Step by step Instruction

  • Heat oil in a frying pan over a medium heat. Add spring onions, red pepper and bacon. Cook, stirring, for 3 minutes. Set aside.
  • Place soup and stock in a saucepan. Bring to boil. Stir in cornflour mixture. Cook, stirring, for 2-3 minutes or until soup thickens.
  • Stir in crabmeat and bacon mixture. Cook for 1 minute.
  • Remove pan from heat. Cool for 2-3 minutes. Stir in eggs. Sprinkle with chives. Serve immediately.


To find other great recipes visit Easy Recipes


Fish chowder is a great option to serve to your family on a cold day. It is filling and delicious and it is not surprising that many chowder recipes get handed down from generation to generation. Because fishing is such a popular sport in Canada it is no wonder that there are so many great chowder recipes available to choose from and prepare.

Pike Chowder

  • 1/2 lb northern pike, boned and filleted
  • Chicken broth (can use homemade or premade broth)
  • 8 white potatoes peeled and diced
  • 8 slices of bacon, diced
  • 4 celery stalks
  • 2 yellow onions, chopped
  • 1/2 c. milk
  • 1/2 c. table cream
  • 1/2 teaspoon white pepper, ground


Method of Preparation

Place peeled, diced potatoes in a pot. Mix equal parts of water and broth and pour in pot to just cover potatoes. Bring pot to a boil. Reduce heat until mixture is simmering.

Place bacon, onion and celery into sauté pan and cook over medium heat, stirring occasionally. Bacon should be completely cooked and onions should be soft before removing pan from heat. Add contents of sauté pan to potato and broth mixture.

Ensure pike fillets are cut into bite sized chunks that are slightly on the large size.

Look at broth. When it begins to look milky and the potatoes have softened, add fish chunks to pot. Cook at a simmer until pike is fully cooked through. Add milk and cream to pot in order to give chowder the texture you want. Season mixture with white pepper to taste. Serve immediately.

Northern Saskatchewan Chowder

  • 1lb walleye fillets (use largest fillets available)
  • 1lb trout fillets (any kind of trout will do)
  • Freshly ground black pepper
  • Cayenne pepper to taste
  • 4c. chicken stock
  • 1/4lb bacon, diced
  • 2 onions, chopped
  • 3 large potatoes, diced
  • 1c. milk
  • 1c. cream
  • Salt
  • 1/8 teaspoon cloves
  • Dash Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 lb butter
  • 2 large tomatoes, seeded and chopped
  • Dried thyme


Method of Preparation

Cut fish into one inch by one inch cubes. Sprinkle fish with thyme and both black and cayenne peppers. Set aside.

In frying pan, heat bacon until cooked. Add onions and cook slowly. Onions should be soft but not browned.

Add chicken stock and two cups water to a large pot. Heat until simmering; add potatoes and simmer for another five minutes.

Add milk, cream, onions, bacon, cloves, any remaining seasoning and tomatoes to pot. Simmer 5 minutes. Taste and add additional seasoning according to taste.

Serve immediately. Consider chilling overnight and reheating the following day to serve. Add a spoonful of butter to each bowl before adding soup.

Raymond Levi is very passionate about Freshwater Fishing in Canada. He has been in so many places but his heart and fishing hook belongs in Canada. To know more about, fish chowder recipe, drop by his favorite internet resource,


Looking for some quick and easy soup recipes for dinner? You can find some great ideas right in your refrigerator.

Cutting down the food bill has become an important task for many families today. With the economic downturn, many families are dealing with lower incomes and higher bills. Finding ways you can save some money, especially on the grocery bill, can really help during tough times. More than likely, you throw out leftovers from your refrigerator on a regular basis. What you may not realize is that all those bits and pieces you are throwing away can really add up. Instead of dumping food into the trash can, it’s a good idea to learn how you can use all those leftovers. In fact, you’ll find that leftovers can be used in many ways to create an easy dinner for the family. This means you’ll be wasting less and making the most of your grocery budget.

One of the easiest meals that you can make using leftovers is a nice soup or stew. By saving up leftovers through the week or even for a couple weeks, you can save up enough to make a tasty soup that everyone will enjoy. To get started, you need to start saving those leftovers. When you have leftover vegetables, add them to a container or freezer bag that you keep in the freezer, it’s a good idea to keep leftover meat as well.

When you’re ready to start creating the soup for a nice leftover inspired dinner, you’ll want to start by looking for some meat. While vegetarian soups are wonderful too, it’s often nice to have some meat in a stew. Leftover chicken, pork, or beef can all be used to start your soup. If you had any gravy or meat juice left with the leftover meat, make sure you use that in the soup as well. It will help to add some flavor to the recipe.

Now you’re ready to start adding some vegetables to your leftover soup. If you’ve been saving vegetables in the freezer, it’s time to get those out. Maybe you have some other vegetables in the refrigerator that need used up. Bring out those veggies as well. If you have fresh vegetables that are close to going bad, cut them up and add to your soup too.

Once you have everything out that is available to use in the soup, it’s time to start putting together your soup. Go ahead and cut up or shred the meat that you have. It’s nice to have 1-2 cups of meat to add to the soup. You’ll need 1-2 cups of sautéed veggies like celery, garlic, and veggies as well. Just make sure that they are cut small. Going with a couple cups of other vegetables like carrots, potatoes, beans, and corn is a great idea as well.

To get started making the soup, you’ll want to add about a tablespoon of olive oil to a large soup pot. Allow the oil to heat up and then sauté the vegetables like onions, garlic, and celery if you have those vegetables.

Next, you’ll want to add in some water or some stock to the pot. You’ll need about two cups of the liquid. Now it’s time to add the meat to the pot and start increasing the heat until you have the liquid boiling in the pot. Once you have the liquid at a nice boil, you can add some tomatoes and other vegetables. Now you can allow the pot to simmer for awhile. If you want, add in some basic seasonings to the soup, such as oregano, basil, bay leaf, white pepper, black pepper, salt, or parsley. A little chili powder can add a bit of kick to the soup if you like it spicy.

About Author:
Don Abson shares more easy soup recipes and more easy recipes to meet your special diet needs at