Recipe(tried): Aztec Soup, Cheeseburger Soup, Golden Cream of Potato Soup

Page, here are a few idea. You could just chop up any veggies really small so the soup would pour better.

Aztec Soup
Recipe By : Terry Ward
Serving Size : 6

2 tablespoons olive oil
1 tablespoon minced garlic
1 medium onion -- diced
1 tablespoon chili powder
1/2 teaspoon minced jalapno
5 plum tomatoes -- diced
2 stalks celery -- sliced
1/2 cup fresh or frozen corn
1 tablespoon chopped fresh bsail
juice of half a lime
2 cups tomato juice
2 cups chicken or veg. broth
1 cup avocado -- diced
12 to 18 nacho chips
sour cream

Saute garlic, onions, chili powder and jalapeno in oil for 2 min. Add tomatoes, celery, corn, basil and lime juice; saute 5 min. Add tomato juice and broth; simmer 15 min. Remove from heat. Stir in avocado. Break 2-3 chips into each of 6 bowls. Ladle soup over chips in bowl. Garnish with sour cream.

Cheeseburger Soup
Recipe By : Taste Of Home

1/2 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 t. dried basil
1 t. dried parsley flakes
4 T. margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all-purpose flour
8 ounces process American cheese, cubed(2 cups)
1-1/2 cups milk
3/4 t. salt
1/4 to 1/2 t. pepper
1/4 cup sour cream

In a 3-quart saucepan brown ground beef, drain and set aside. In the same pan saute onions, carrots, celery, basil, and parsley in 1 T. margarine until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes. Meanwhile, in a small skillet melt the remaining margarine. Add flour, cook 3-5 minutes until bubbly, add to soup.Bring to a boil, cook and stir for 2 minutes.Reduce heat to low, add cheese, milk, salt and pepper, stir until cheese melts.Remove from heat and blend in sour cream.

Golden Cream of Potato Soup
Servings : 8

6 cups potatoes -- peeled and cubed
2 cups water
1 cup celery -- sliced
1 cup carrot -- thinly sliced
1/2 cup onion -- finely chopped
2 tsp dried parsley
2 cubes chicken bouillon cube
1 tsp salt
1/2 tsp pepper
3 cups milk -- divided
1/4 cup flour
3/4 lb cheese
4 slices bacon

Combine first 9 ingred. in Dutch oven; bring to a boil. Cover, reduce heat and simmer 7-8 min.or until vegs. are tender. Fry bacon, set aside. Reserve 3 tbl. drippings. Add flour till combined. Gradually add 1/4 cup milk, making a smooth paste. Stir into soup. Add remaining milk and cheese (I use cheddar); cook over med. heat till soup is thickened.