3 pounds red potatoes, peeled and diced
Water to cover potatoes
1/2 cup chopped onion, diced
4 tablespoons butter
Salt and pepper
1 pint fat-free half and half

Place the potatoes in a pot and fill with enough water to just cover them. Add salt. Cover and bring to a boil.

Reduce heat to medium, and cook until potatoes are well done. About 20 minutes.

While potatoes are cooking, saute the onion in butter until soft.

When potatoes are done, do not drain.

Mash the potatoes with a potato masher in the cooking liquid.

Add the onions, half and half, and pepper to taste.

Mix well and bring back up to the boiling point.

If it is too thick, add a little water. This should be a thick soup.

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3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons cream flour (or regular flour if you don’t have cream flour)
1-1/2 cups milk
1-1/2 cups grated cheese
1 cup chopped ham

In a large pot, add potatoes, celery, onion, chicken bouillon, water and parsley.

Season with salt and pepper and simmer until vegetables become tender.

In a separate bowl, mix flour an milk.

Once it is well blended, add to soup mixture and cook until soup becomes thick.

Stir in cheese and cooked ham.

Simmer until cheese is melted.

1/2 pound firm white onions, sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese, shredded
Parmesan, grated

Saute onions in butter and oil until onions are transparent, but not well browned.

When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.

Pour into Dutch oven and stir in broths.

Heat thoroughly and divide among 8 oven-proof bowls.

Mix equal parts of cheese to smooth paste and spread over bread.

Float a slice of bread atop each serving.

Place all bowls on oven rack 4″ from broiler heat and broil until cheese melts.

Serve at once.

Leftover soup freezes well up to 6 months.

2 teaspoon olive oil
2 medium leeks, finely chopped (white part only)
2 medium garlic cloves, minced
1 teaspoon dried oregano
56 ounces canned diced tomatoes
12 ounces fat-free evaporated milk
1/4 cup basil, fresh, finely chopped
1/8 teaspoon table salt, or more to taste
1/8 teaspoon black pepper, freshly ground, or to taste

Heat oil in a large saucepan over medium heat.

Add leeks and garlic; cook until soft, about 2 minutes.

Add oregano; cook 1 minute.

Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.

Puree soup in pan using an immersion blender. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan.

Set pan over low heat and add milk; simmer 1 minute to heat through.

Remove pan from heat and stir in basil.

Season to taste with salt and pepper.

Yields about 1 cup per serving.

POINTS Value: 2
Servings: 8
Preparation Time: 14 min
Cooking Time: 25 min
Level of Difficulty: Easy

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4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft cheddar singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite size)

Garnish: 1/2 cup shredded cheddar cheese

Combine first 7 ingredients in a large saucepan.

Whisk to combine and to break up any lumps of flour. Turn heat to medium-high.

Bring soup to a boil. Reduce heat to low.

Add broccoli to soup. Simmer for 15 to 20 minutes or until the broccoli is tender but not soft.

Spoon soup into a bowl and top with a tablespoon of shredded cheese.

Makes 6 servings.

3 quarts chicken stock
1/2 pound butter
1/2 pound flour
24 ounce cheese whiz
1/4 pound shredded carrots
1/4 pounds finely chopped celery
1 pound chopped tomato
2 cans of beer (24 ounces)

Melt butter, and add flour to make roux (mixture of cooked flour and fat).

Add roux to boiling chicken stock. Stir until thick.

Add cheese whiz and remove from heat.

Stir until cheese is dissolved.

Add vegetables and beer.

Makes approximately 1 gallon.