A Few Starters

What a way to start a blog! A request (Thanks Felicity!) has propelled my into doing another blog on Nestin(or preparing for winter and just general homemaking tips) and restin (living life after children, and caring for parents).
I think most appropriatly this first post should contain some of my favorite recipes for excellent fall and winter soups, that "stick to your ribs" and are easy to prepare in large quanities, and freeze the extra, always having something to pull out of the freezer for those "ill" days, or just "too busy" days.
Enjoy!

Here are the Golden Onion Soup, and Cheesy Ham Chower. They are similar, yet different, and both freeze up really well.

Golden Onion Soup

3 potatoes peeled and cut into small pieces.
3 onions, (yes three) diced
½ cup shredded carrots
3 c. water (opt)
4 c. condensed chicken broth
4 c. grated sharp cheddar cheese
1 ½ c. half & half
1 c. celery sliced
¾ c. flour
Salt and pepper
Prepare potatoes, onions, carrots, celery, place in large kettle (Dutch oven) with broth and water. Bring to boil and let simmer for 15 min. separately mix half and half with flour and some salt and pepper, slowly add to vegetable and broth, stir till thick. Just before serving, stir in cheddar cheese. Salt and pepper to taste.
I make this up as if to serve,(in other words I go ahead and add the cheese) let cool completely, place in plastic containers, and freeze. With some hot crusty, buttered bread—yum!

Cheesy Ham Chowder
10 bacon strips, diced
1 large onion, chopped
1 c. diced carrots
3 T. flour
3 c. milk
1 ½ c. water
2 ½ c. cubed potatoes
1 can whole kernel corn, drained
2 t. chicken bouillon granules
3 c. shredded cheddar cheese
2 c. cubed fully cooked ham.

In a large kettle cook bacon over medium heat until crisp. Remove to paper towel to drain. In the drippings, sauté onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to boil; cook and stir for 2 min. or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 min. or until potatoes are tender. Add cheese and ham, heat until cheese is melted. (now for a tip: Substitute, liquid off corn, and chicken broth for 11/2 c. water and you won’t have to use bouillon granules). This makes a THICK soup, and can be diluted with chicken broth is desired, but it is delish.