We here on the Texas Gulf Coast are about to experience… wait for it…. our first cold front of the season! Woo Hoo!! Of course “cold” is relative. I think the high is still in the 80s, but hey, we’ll take it! Sure beats the 105 degree heat index as of late.
To me, cooler weather means SOUP. Oh how I love a good soup! Throw everything in a pot and let it simmer. What’s not to love? I will admit, I make soup even when it’s not cold outside. I mean, in Texas, if I only waited for cool weather, my beloved soups would not make the menu very frequently.
In my regular soup rotation I have:
Chicken & Dumplings
Zuppa Toscana (Knock off Olive Garden soup)
Cheese Broccoli Soup (Yum!)
Tomato-Basil Soup (the kids’ favorite)
Good ‘ole Pinto or Black Beans (that must be served with cornbread)
Chili (two kinds – one with beans, one the TRUE TEXAS way – without!)
… plus a few others I try out here and there. Some are hits, like Cheeseburger Soup and Lasagna Soup (check my Pinterest board), others, not so much. Once I made a soup that turned out green. I think it was some kind of broccoli potato soup… anyway, I tried passing it off as “Green French Fry soup” to my youngest. She wasn’t a fan.
Anyway, here is a soup recipe I swiped from my Grandma’s recipe box. Nacho Potato Soup.
Or, Nacho Cheese Soup. You say po-taa-to, I say po-tah-to.
1 pk. (5.25 oz) au gratin potatoes
2 cups cubed processed American cheese (otherwise known as Velveeta)
1 can whole kernel corn, drained (11 oz)
1 can (10 oz) diced tomatoes and green chilies with juice (Rotel)
2 cups water
2 cups milk
dash hot pepper
parsley (I left it out… picky kids, you know)
In 3 qt. saucepan combine potato pack, corn, tomatoes & green chilies & water. Bring to a boil. Reduce heat, cover & simmer. 15-18 minutes or until potatoes are tender. Add milk, cheese, pepper sauce & parsley. Cook and stir until cheese is melted. 6-8 servings.
Enjoy! What are some things you’re looking forward too this fall?