Bacon & Potato Soup 6 slices extra-lean bacon 1 1/2 teaspoons olive oil 1/2 cup chopped onions 1/2 cup chopped carrots 1 stalk celery, chopped 4 cups low-fat chicken broth 4 cups potatoes, cubed 1/8 teaspoon cayenne pepper, or to taste 1/2 cup grated cheddar cheese, optional 1/2 teaspoon kosher salt, optional Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3 to 4 minutes. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted - do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.   Cheesy Chicken Chowder   3  cups chicken broth 2 cups potatoes -- diced, peeled 1 cup carrots 1 cup celery -- diced 1/2  cup onion -- diced 1 1/2  teaspoons     salt 1/4  cup margarine 1/3  cup flour 2 cups milk 2 cups cheddar cheese -- shredded 2 cups chicken -- diced, cooked In a 4 quart saucepan, bring chicken broth to a boil.Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.  Cover an simmer for 15 minutes or until vegetables are tender.  Meanwhile, melt margarine in a medium saucepan; add flour and mix well.  Gradually stir in milk, cook over low heat until slightly thickened.  Stir in cheese and cook until melted, add to broth along with chicken.  Cook and stir over low heat until heated through.   Homemade Vegetable Soup 1/2 lb. top round steak, cubed 1/2 cup water 1 chicken bouillon cube 1 medium onion, chopped 1 cup celery, chopped 2 Tbsp. Worcestershire sauce 2 13 1/2 oz cans tomato sauce plus 2 sauce cans water 34 1/2 ounces V-8 juice 1 medium potato, peeled and cubed 3 medium carrots, peeled and sliced 1/2 cup corn 2 cups mixed vegetables 1/2 cup rice 8 ounces spaghetti, broken into 1" pieces 1 can pinto beans, drained 1/4 tsp cilantro Cook steak, drain and set aside.  In large stew pot coated with Pam, combine 1/2cup water, bouillon cube, onion, celery, and Worcestershire sauce.  Saute 3 - 5minutes over medium heat.  Add water if needed. Add meat and tomato sauce, 2 cans water, and V-8 juice.  Bring to a boil.  Add potatoes, carrots, corn andmixed vegetables.  Return to a boil and cook 10 minutes stirring occasionally.Add rice and spaghetti to boiling soup and cook until tender, stirringfrequently.  Add salt and pepper to taste.  Add pinto beans and cilantro, simmer and serve.  Serves 16     Halloween Soup 1 lb ground turkey 1 cup chopped onion 1 cup celery, diced 2 cloves garlic, diced 6 cups water  1 cube vegetable,beef or chicken bouillon  1 cup red potatoes, diced  1 bay leaf  1/8 teaspoon basil 2 tablespoon parsley,chopped 1/2 teaspoon thyme 6 tomatoes, diced 1 cup leftover turkey gravy 2 cup vermicelli Place everything except vermicelli in the kettle and simmer 1 hour. Add vermicelli and simmer until cooked.   Pizza Soup Recipe 1 1/4 cup fresh mushrooms, sliced 1/2 cup finely chopped onion 1 tsp. vegetable oil 2 cups water 1 (15oz) can pizza sauce 1 cup fresh tomato, chopped 1/4 tsp. Italian seasoning 1 oz pepperoni, chopped 1 oz crumbled sweet Italian sausage, browned 4 tbsp Parmesen cheese 1 tbsp. part-skim shredded mozzarella per bowl In a large sauce pot, heat oil. Sauté mushroom and onion until tender. Add all other ingredients EXCEPT CHEESES. Cover and bring to a boil; reduce heat and simmer 1/2 hour. Add Parmesan cheese and stir. Place soup in bowls and place mozzarella on top of HOT soup.   Corn Chowder   1 T. olive oil 2 T. butter 2 potatoes peeled and diced 2 ribs celery chopped 1 medium onion diced 1 small red pepper seeded and diced 1 bay leaf salt and fresh ground pepper 1 T Old Bay Seasoning 3 T flour 2 cups chicken broth (1 can) 1 quart whole milk (don't use skim) 3 cups whole kernel corn, fresh, canned or frozen Heat a deep pot over medium heat.  Add oil and butter.  Chop veggies and add to pan.  Add bay leaf, salt, pepper, and Old bay.  Saute veggies about 5 minutes, then add flour.  Cook 2 minutes stir lots!  Stir in broth and combine.  Stir in milk and combine.  Bring soup up to a boil, Add corn...simmer 5 minutes.    Adjust soup seasoning.   Remove bay leaf.   Ladle soup into bread bowls or soup bowls and top with crackers, hotsauce, and sliced green onions.