With a velvety broth loaded with the goodness of corn, potatoes, and bell peppers, this cheesy, Creamy Vegetable Soup is one heck of a hearty meal.

The first time I tasted this soup, I’d arrived at my aunt and uncle’s house in Arizona around 8pm, after a long flight. I wasn’t especially hungry, but the kitchen smelled so good that I couldn’t resist a bowl of the warm soup that was waiting on the stove.

We sat down to eat and I simply grinned at the first bite. This soup adds up to a whole lot of delicious flavors that are much more than the sum of its parts. It turns out that this was one of my Grandmother’s recipes and I’m thrilled to be sharing it with you now.

Over the past few months, this soup has become a family favorite for my husband and kids, as well as for the friends we’ve shared it with. I hope that you will enjoy it as much as we do!

Creamy Vegetable Soup

It’s honestly kind of rare for dinner at my house to be completely vegetarian. My boys love meatier fare. But, this soup was very well received. It’s hearty even without the inclusion of any meat.

Still, if you want to make it with meat, you could easily add chicken to the recipe. Or, bacon. Definitely bacon. Actually, I may have to make this creamy soup again with bacon just at the thought of it.

There are very few traditions that I recall from ch

This homemade shrimp ramen is a quick and satisfying twist on the classic Japanese dish. With simple ingredients and minimal prep, this easy recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth. Perfect for busy days when you crave a comforting meal without the fuss.

Shrimp Ramen

It’s been a great week for cookbook reviews over here. My friend Gina’s newest cookbook, Skinnytaste Simple: Easy Healthy Recipes with 7 Ingredients or Fewer, arrived this past weekend and almost immediately I sat down to flip through it. I have at least a dozen recipes bookmarked already and I can hardly wait to try them all.

This Shortcut Shrimp Ramen was a must-make as soon as I spied it in the book. I had shrimp in the freezer, mushrooms in the fridge, and ramen noodles in the pantry.

Easy Homemade Ramen

The simple flavors in this recipe work well together. The result is a mild-flavored broth, not at all salty (like those ramen packets tend to be) and it can easily be kicked up with soy sauce or your favorite hot sauce.

We added generous amounts of gochujang sauce and all voted this meal a complete win. Much like the first time we made Egg Drop Soup a dozen years or more ago, homemade ramen was an instant hit. This is going to be a staple around here now.

Shrimp Ramen Noodles

You’ll need just a few ingredients to make this recipe:

• shrimp
• olive oil
• fresh ginger and garlic
• chicken stock
• mushrooms

This Old Fashioned Potato Soup is a journey back to grandma’s kitchen where hearty food is made with common ingredients, and every bite tells a story.

Old Fashioned Potato Soup

This recipe for old fashioned potato soup takes me right back to my childhood. My mom often made this “milk and potatoes only” soup on Sunday nights. Eating potato soup after church is a tradition that all of my siblings remember.

I give my mom a lot of grace for what I remember of her kitchen, because I know she had a lot more hungry kids than budget. We kids still get a laugh over how she would multiply this soup for extra mouths by just adding water and milk.

4 Ingredient Potato Soup

There is one thing I do differently from my mom when it comes to making “her” potato soup. I like to add just a little bit of butter at the end. It boosts the flavor and adds a richness that can’t be beaten.

The inclusion of butter makes this recipe a 4 ingredient potato soup. To expand it to a 5 ingredient potato soup, it can also be made with either chicken broth or vegetable broth, which deepens the flavor nicely.

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Did you know that you can make a restaurant-quality clam chowder in less than 30 minutes? It’s easier than you might think!

Bratten’s Famous Clam Chowder

While in Louisiana a few weeks ago for Sean’s family reunion, I sat down with his cousins and naturally the conversation veered to food. (Is it just me or does this happen with everyone? I think it may just be me, but I’m not sad about it.)

Sean’s cousins, Andrea and Wendy, make an awesome New England clam chowder and were kind enough to share their recipe with me. As the story goes, many years ago, there was a restaurant in Salt Lake City called Bratten’s.

Their aunt and uncle loved the clam chowder at Brattens so much that when the restaurant was closing in the late ’80s, their uncle paid the owner to share the recipe with him.

In the years since, Brattens clam chowder recipe has been shared in the local newspaper and it’s been published in a few places online as well. However, the recipe our family was given is a little different, and having tried both now, I’m biased toward this one.

There are a couple of “secret” ingredients here that aren’t common in most clam chowder recipes.

At the end of the cooking process, you’ll add a splash of red wine vinegar. The vinegar enhances the flavors beautifully and you may find yourself wondering why you haven’t been adding vinegar to more recipes.

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Creamy slow cooker ham potato soup with soft chunks of buttery potatoes and salty-sweet ham is perfect with a salad or just some crusty bread.

Ham and Potato Chowder

The first time I made this soup, I was staring into the refrigerator over Thanksgiving weekend and I really didn’t feel like warming up another plate of leftovers. (This is what tends to happen when you accidentally wind up with triple the amount of ham and potatoes your family could possibly eat!)

I saw the container -okay, technically, it was pretty much a vat- of potatoes and a big package of ham. So, I decided to see if I could improvise with what we had and come up with a new Baked Potato Soup recipe.

Potato Soup with Ham

The improvised soup turned out fabulously and there was hardly a bite left over.

We loved that soup so much, I wanted to make it again, but I don’t typically have a mountain of mashed potatoes just waiting around to be used on a regular basis.

If you DO happen to have a whole lot of mashed potatoes in the fridge already, just skip the diced potatoes in the recipe below and add the mashed potatoes in after the other vegetables have softened.

Slow Cooker Ham and Potato Soup

Simple ingredients come together in this belly-warming creamy potato chowder. The classic trio of celery, carrots, and onions work with the potatoes as a perfect base for the salty chunks of ham.

Once you have all the vegetables and ham in the slow cooker, season with salt and pepper and pour in the chicken broth. Set on low and cook for 6 hours. (If you’re in a hurry, this will finish in about 4 hours wh