Who wants to come over for some homemade butternut squash soup?

I love baked potato soup. I can’t make it but I go to Bob Evans and buy a quart.
Ok, let’s be honest. I probably could make it, but I don’t want to.

@chyna I had potato leek soup at an Irish restaurant last week. is that similar?

Yummy! My kid and Ihave always been partial to my Random Crap Soup. I always have homemade stock on hand, so whatever odd bits and bobs and cheese and stuff are around get dumped in.

@janbb I don’t think so. I’m not sure what a leek is.

^^ It’s a vegetable that’s sort of like an onion or scallion.

Oh yum!

With that baked potato soup – which looks delish – where the hell did she get 10 mins prep time?! Just peeling and cutting the potatoes would take longer than that! and she herself writes “Add the salt and boil gently for 20 minutes or until very fork tender.”

I read the recipe and no way am I ever that organized.

^Yes! This is why I buy it at Bob Evans!

I love soup. I’m in, and I am happy for this pleasant distraction.

It is a long trip. Sounds delish !

I made a chicken mushroom casserole with homemade mushroom soup, two meals with 8 ounces of soup for the two of us at each meal.

Me, please.

I’ll bring some nice bread and a good dessert.

I want the baked potato soup my mom made. Loved when she made it when I was younger and I vaguely remember requesting it as a birthday dinner.

She had shredded cheese, chives and bacon to put on as toppings.

That is the only soup I will eat. Other than occasional broccoli cheddar.

The butternut soup with a couple slices of pumpernickel bread and butter was a delicious supper.

Butternut soup sounds wonderful!
My favorite winter soups include clam chowder, lobster bisque, and turkey dumplings.

I’m in. I’ll supply the late harvest Garganega wine.

My favorite winter soups are split pea with ham, as well as a hearty minestrone.

Italian wedding soup for me. But more so with clam chowder. If only butter isn’t what makes it great!

chicken noodle soup from scratch, chili con carne, and (not baked) potato soup. Many of the recipes from the depression, which the potato soup is, still endure today.

I like itchy ban cup of soup. Better than straight Ramen. I dump the vegetables, and only use the broth.

^^Ichiban so far hasn’t made me scratch myself. :)

I buy a selection of the brightest colored vegetables, chop them up into small pieces, stew up and bone a chicken, and dump it all in together with the stock along with chicken seasoning. It’s very yummy and colorful.

It’s made me famous at our house.

@snowberry I do the same, except i put chicken in raw and boil everything together for a few hours. In the middle of the process, i take the chicken out, take the bones out, and the meat is falling off the bones at that point, cut the meat up and throw it back in. I will also add rice or pasta towards the end.

@jca2 yes, I’ve done it that way too, but it’s easier to bone the chicken if I don’t have to sift through the vegetables.

@snowberry The chicken is large pieces and the veggies are small, so it’s just a matter of poking the tongs in the pot and the chicken is readily identifiable. But if your way works for you, then do it how it works.

I use thighs, so two thighs usually give me enough meat for the soup.

@jca2 Ah, I usually used a whole chicken. your method works well for larger bones.

When I make my chicken noodle soup I do it like @snowberry using a whole uncooked chicken. I usually use noodles, but I add some barley as well. Love barley!