Hamburger Soup

Ground Beef
Salt
Pepper
Oregano
Basil
Seasoning salt
1 package onion soup mix
6 cups boiling water
1 can tomato soup
1 tbsp soy sauce
1 can green beans
1 can corn
1 cup macaroni


1) brown meat and drain
2) add salt pepper, oregano, basil, seasoning salt, and soup mix.
3) Stir in boiling water, tomato soup, and soy sauce.
4) cover and simmer for 15 minutes.
5) add veggies and cook for an additional 30 minutes.
6) add macaroni and cook for an additional 30 minutes.

Consomme

4 cups tomato juice
2 cups chicken stock
1 tsp chopped chives
1 stalk chopped celery
1/2 tsp worcestershire sauce
1/4 clove of garlic
1/2 tsp salt
1 tbsp lemon juice

Simmer all ingredients, except the lemon juice, for 45 minutes.  Add lemon juice, stir well and strain.  Serve hot.

Baked Potato Soup

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

POST SCRIPT: I have found since first writing up this recipe, that adding the cream cheese to the 1/3 of soup that you're pureeing helps integrate it better. Both ways taste fantastic, though!

http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html