Creamy Broccoli and Cheddar soup

• 1 large onion - course chopped
• 2 carrots - sliced
• 2 sticks celery - sliced
• 8 ups of broccoli florets, and stem - peeled and sliced
• 2 liters low sodium beef stock 
• 2 cups water
• 3 bay leaves
• 2 tsps salt
• 1 tsp pepper
• 1 tbsp butter or margarine

To add before thickening:

• 2 cups grated cheddar.

Roux (Thickener):

• 4 tbsp butter or margarine
• 4 tbsp flour
• 2 cups milk

Melt the 1 tbsp butter in pan, add onion, carrots, broccoli stem, and celery. Cook until softened. Add remainder of the top ingredients (Except cheese), and bring to a boil. Reduce heat to a simmer, and cook until the ingredients are tender.

While the soup simmers, take a small saucepan and start the Roux. Under medium heat add the butter, whisk in flour until smooth, and a light blonde colour. Incorporate milk, whisking again until smooth. remove from heat, and hold till required.

Using a blender, immersion or normal, blend until desired consistency, then return to pot. Add Roux, bring temperature up to a rolling boil, and incorporate the cheese.

Viola!

Loaded baked potato soup

• 5 potatoes ( plus 2 for croutons)
• 2 celery
• 2 carrots
• 1 onion
• 2 tbsp butter
• 6 strip of bacon (all I had available was "readycrisp" so I used butter to flavour the onions and celery, or I would have use bacon drippings.)
• 1 link farmers sausage
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp pepper
• 2-3 liters low sodium chicken stock (it depends on the size of potatoes, more for larger, less for smaller, it's a judgement call.)
• 4 tbsp flour and 1/2 cup milk
• 1 cup 18% cream
• 2 tbsp corn starch dissolved into 1/4 cup cold water

Melt butter. Add Onions and celery and let them sweat out (turn translucent). Add stock, carrots, potatoes, seasonings, 2 chopped pieces of bacon, and bring to a boil. Let simmer till add the vegetables are soft. Remove bay leaves and blend with a stick blender. Chop the sausage (raw) and add it, along with the remaining bacon, and the cream to the pot.  Bring up to a slow rolling boil, and thicken with Milk and flour, then further (if so desired) with the corn starch mixture (be sure to make sure it is mixed well before adding). Maintain a slow rolling boil for about a minute, stirring continuously, and reduce heat to low and allow it to simmer until you are ready to serve.

Potato croutons

• 2 potatoes
• Olive oil
• Salt
• Pepper
• Lowry's seasoned salt (lightly sprinkled, optional)

Dice potatoes, sprinkle with seasonings, bake until golden brown. (420 degrees for about 40 minutes. Watched closely)

Add a sprinkle of bacon bits, cheese, potato croutons and a dollop of sour cream to finish and serve.

Ginger and lemon Carrot soup.

• 8-10 large carrots
• 1 large onion
• 2 sticks of celery
• 6 cups low sodium chicken stock
• 1 large tablespoon mince fresh ginger (a piece the size of a large thumb)
• 1 large lemon, zest and juice
• 1 cloves minced garlic
• 3 bay leaves
• 1 cup 18% table cream (for finishing)
• 2 cups of frozen peas
• 1 and 1/2 cup diced ham
• 1 and a 1/2 tsp salt
• 3/4 tsp pepper
• butter (But any oil will do)

Peel carrots. Cut carrots, onion and celery into chunks. Size is only a factor in cooking time, as this is a blended soup in the end.

Add butter to the pan and put the onions in to allow them to become soft.

Add celery, carrots, ginger, lemon zest, stock, and bay leaves, and bring to a slow boil.

Cook until the carrots are tender.

Using a stick blender (or traditional if needed, just be careful to allow steam to escape while blending hot food so the lid and contents don't go flying all over), blend until smooth.

(Return soup to pot if using traditional blender) , add lemon juice and incorporate, then stir in the cream.

add peas and ham, and bring soup back up to a serving temperature. 

I garnished with fresh green onion.

Enjoy!