Easy Potato Soup

4 tablespoons Butter or margarine
1 1/2 cups Onions -- diced
4 cups Potato -- diced
1 Carrot; coarse grated -- 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes or Potato buds

In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dillweed.

Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy).

Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking.

Easy Potato Soup

Easy Potato Soup

Ingredients:

4 tablespoons Butter or margarine
1 1/2 cups Onions — diced
4 cups Potato — diced
1 Carrot; coarse grated — 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes or Potato buds

Directions:

In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dill weed. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy). Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking.

Taco Soup

Taco Soup

1 1/2 lbs. Hamburger meat
1 medium onion — chopped
2 cans corn (with liquid)
2 cans Pinto beans (with liquid)
1 can black beans (with liquid)
1can (14-1/2 ounces) tomatoes with liquid (Mexican style)
1 can Ro-tel (mild or hot)
1 pkg. taco seasoning
1 pkg. ranch dressing mix (not the dip mix, not the low fat version either)

Brown hamburger and season with the onion and garlic, salt and pepper to taste in a large pot. Drain. Add the ranch dressing mix and taco seasoning to the meat and stir well. Do not drain any of the canned ingredients. Add all canned ingredients (including the juice) to the meat. Bring to a boil. Once the soup has been brought to a boil cover and simmer on low for 30-45 min. To serve, ladle into bowls and top with grated cheese or sour cream. Serves 8. Serve with tortilla chips. Enjoy.

Creamy Broccoli Cheese Soup

1/4 cup chopped onions
1 Tbsp. butter or margarine
1 Tbsp. flour
3-1/2 cups fat-free milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8  tsp. pepper

Directions:
COOK and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until well blended.

ADD milk; cook and stir on medium heat 2 min., stirring occasionally. Add Neufchatel; cook and stir 2 to 3 min. or until melted.

STIR in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

Source: www.kraftrecipes.com/recipes/creamy-broccoli-cheese-soup-126228.aspx