Spring Dinner Soups

Longer sunlight and a few warm days here and there have us all feeling hopeful after a long winter. It snowed an inch or two nearly every day in Vermont this winter. It is always exciting to see bare ground and sunshine.

Our hearty soups such as Minestrone, and Barley Vegetable Stew are filling mainstays in the cold months. As the weather gets warmer our creamy soups are lighter and easy to prepare.

The basic recipes are great but we love to add additional ingredients to create an instant dinner entrée. Add a side salad or some crusty bread and you’ve got a great choice for a tasty meal. Great additions include leftover ham, rotisserie chicken, or veggies. Get creative and let us know some of your modifications.

Here are a few of our favorites from the Harvest Barn Test Kitchen.

GERMAN POTATO SOUP

1 package Halladay’s Potato Cheddar Chive Soup Mix

3 cups warm water

1 cup half & half or heavy cream

1 cup cooked, chopped Kielbasa or German Bratwurst

1 cup shredded cheddar cheese, optional

Whisk together warm water and package contents. Let sit for 15 minutes to allow contents time to hydrate. Bring to a boil; reduce to a simmer and cook for 10 to 15 minutes, stirring occasionally.  Add half & half or cream and kielbasa or Bratwurst, cooking another minute or two to warm through. Remove from heat and serve.

CREAMY MEXICAN CHOWDER

1 package Halladay’s Jalapeno Cheddar Chowder Soup Mix

3 cups warm water

1 cup shredded cheddar cheese

8 oz cream cheese

1 cup half & half or heavy cream

1 cup shredded cooked chicken

Whisk together warm water and package contents. Let sit for 15 minutes to allow contents time to hydrate. Bring to a boil; reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Fold in shredded cheese, cream cheese, half & half or heavy cream, and chicken. Simmer until cheeses are melted and well blended and chicken is heated through.  To add a bit more flavor and depth, try adding a can of creamy style corn and top with some crisp cooked bacon bits.

CAULIFLOWER CORN CHOWDER

1 package Halladay’s Farmhouse Corn Chowder Soup Mix

3 cups warm water

1 cup half & half or heavy cream

1 cup cooked cauliflower florets

1 cup cooked shredded chicken

Whisk together warm water and package contents. Let sit for 15 minutes to allow contents to hydrate. Bring to a boil; reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Fold in half & half or heavy cream, cauliflower, and chicken. Continue cooking until well blended and heated through.

Be sure to browse through our website for more great recipes!