soup question

[wgwtgb]

I'll be the first to admit that I am not a cook. I don't like to cook, and I try my best to avoid cooking. I cook b/c my family needs to survive.
So now that you know my background, here is my question.
The school's courtesy committee has decided to have a soup tasting for November's activity. Everyone brings in a soup (enough to feed approximately 50 ppl... I would assume not a whole serving since there will be 30-40 different soups). Well, I have to soup recipe that is easy and delicious that will feed 50 people. Honestly, I don't really have a soup recipe.
Now please don't go thinking I'm very picky, but I don't really like vegetables. I love starches!!!!! If anyone has a good recipe to share, please do so.
Also, you are supposed to include a recipe card with your soup. Obviously, I will need about 50 of these also. Anyone know of a website that I can type these up cutesy????
Thanks in advance for any help!

 

[golfgal]

How about a baked potato soup. I don't really have a recipe for you but you could look for one on http://allrecipes.com/ or something.

 

[okeydokey]

I have a great recipe for a tortellini and sausage stew. I imagine it would be pricey to make enough to feed 50 though. Let me know if you want me to find it and post it.

 

[okeydokey]

Egg drop soup is pretty easy and not too expensive. You could do a google search for that one.

 

[DisneyCowgirl]

We love this recipe at my house, but I don't make it in the crock pot (just cook on stove for an hour or so til veggies are tender), and I cook the pasta separate and add at very last minute as I'm getting ready to serve (otherwise the pasta absorbs all the liquid).

This recipe makes a LOT. I think it would easily give 50 people a taste.

There are veggies in here, but mostly beans and pasta.

http://www.food.com/recipe/olive-garden-pasta-e-fagioli-soup-in-a-crock-pot-copycat-31717

 

[mrsv98]

Potato Leek soup is a biggie in my house and souper... easy to make.

Ingredients:
2 leeks, about 1" in diameter.
about 6 potatoes, depending on the size, if they are really big, then 4
4 T butter
8C chicken stock
1 C milk or cream if you want to be indulgent.

Directions:
Here is what is great about this soup, you can decide how smooth or rustic to make it. In the winter, I generally do not peel the potatoes.

Cut the leeks into quarters long ways and clean very well. Cut into small pieces.
Cut the potatoes into 2" pieces.
Saute the leeks and potatoes in the butter until the leeks soften, about 7-8 minutes on medium heat.
Add the chicken stock, cover and cook on medium until the potatoes are tender.
When the potatoes are tender, use an immersion blender or transfer to a food processor and blend until smooth.
Add the milk or cream and stir to mix.

That's it! It is delicious hot or cold. You can peel the potatoes and make it very smooth or leave them intact and process a bit less so it is chunky. Garlic croutons or bacon are great toppings. It is very easy to adjust also. More potatoes=thicker soup. Cream is a bit heavier, milk lighter and better in the summer. Experiment, it is a very forgiving soup and great for beginners.

 

[tiggger1]

I have an easy recipe for a Pampered Chef's loaded Baked Potato Chowder.

3 large baking potatoes (about 2½ lb/1.1 kg)
3½ cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2-3 green onions with tops (¼ cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1½ tsp (7 mL) salt
½ tsp (2 mL) coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour ½ cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.

2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef’s Knife.

3. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix ‘N Scraper® until cheese is melted. Serve with toppings, if desired.
Yield: 6

 

[N&B'smom]

How about a baked potato soup. I don't really have a recipe for you but you could look for one on http://allrecipes.com/ or something.

I agree!! Baked Potato soup is easy and delicious!! I have tried several from allrecipes and this is my favorite, we make it again and again!

http://allrecipes.com/Recipe/Baked-Potato-Soup/Detail.aspx

 

[merekc]

I know you don't like vegetables, but this one is soooo easy. It is really tasty and fairly inexpensive to make for a group. Best part is pretty much dump it in the crockpot and go.

http://allrecipes.com/Recipe/Spicy-Beef-Vegetable-Stew/Detail.aspx#

Here are my changes/suggestions:
*I use the cheap Hunts spaghetti sauce in a can. I typically use the Garlic/herb flavor.
* I just realized today that I don't add the pepper to the soup. I guess I always overlooked it. It tastes great without it.
* I often use a large can of beef broth instead of water and boulion. It is whatever I have on hand. Both work fine.
*Most of the time I don't add celery because I don't have it on hand.
*I use the corn/carrot/green bean/pea frozen mix.

Hope this helps.

 

[stsomewhere]

Go to GFS. They sell frozen soup/soup base. You just just add water and cook.
Very easy. I think that they had a potato soup. My cousin does this when we go hunting.

 

[Aunt Flancy]

This is the best soup ever!

Full Moon Cafe Tortilla Soup
1/2 Gallon Chicken stock
1/2 tsp. white pepper
Combine these ingredients and bring to a boil

To thicken make a roux.
1/2 C. butter
1/2 C. flour

Melt butter. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and thickened.

Stir roux into chicken stock.

1 C. Monterey Jack and Cheddar cheese mixed.
1 pint half and half
2 teaspoons diced jalapenos
1 (10 ounce) can Rotel tomatoes with chilies
1 C. cooked, diced chicken meat (Full Moon marinates chicken in fajita seasonings)

Add cheese to stock and stir until melted. Add remaining ingredients to stock and heat. To hold, place soup in top of double boiler over hot water. To serve sprinkle individual servings with strips of flour tortillas that has been deep-fried. Garnish with a dollop of guacamole and mixed cheese.

 

[wgwtgb]

I have a great recipe for a tortellini and sausage stew. I imagine it would be pricey to make enough to feed 50 though. Let me know if you want me to find it and post it.

Sure I'm open to suggestions. Thank you everyone who has helped so far!!

 

[wgwtgb]

Go to GFS. They sell frozen soup/soup base. You just just add water and cook.
Very easy. I think that they had a potato soup. My cousin does this when we go hunting.

Okay, silly question... whats GFS???

 

[stsomewhere]

Okay, silly question... whats GFS???

Gordon Food Services.
It is a restaurant supply open to the public.

 

[wgwtgb]

oh darn, we don't have one of those

 

[TLuvsD]

Go to Stater BrothersMarket or Kroger or Ralphs and get a large packet of Bear Creek potato soup. Follow the directions on the back, it's great and easy. I have seen it at Costco's, but that tends to be seasonal (they should have it now, but who knows). If you want, chop some parsley and sprinkle it on the top before taking it to the school.

 

[okeydokey]

Sausage tortellini stew.

Pour in a stockpot:

2 cans stewed tomatoes
3 cups water
2 cups frozen green beans
one can french onion soup
8 ounces smoked turkey sausages cut in coins

simmer for an hour or two

add 1 9 ounce package of refrigerated cheese tortellini
add 2 cups packaged angel hair shredded cabbage (or leave this out, Ive done it both ways)

Let simmer 20 minutes until tortellini is done.

 

[Darcy03231]

Chicken Taco Soup

1 onion, chopped
1 16 oz can chili beans
1 15 oz can black beans
1 15 oz can whole kernal corn, drained
1 8 oz can tomatoe sauce
1 12 0z can or bottle of beer
2 10 oz cans of diced tomatoes with green chilis, undrained
1 package taco seasoning
3 whole boneless, skinless chicken breasts

Place onion, beans, corn, tomatoe sauce, beer, diced tomatos in slow cooker and stir. Add taco seasoning and stir to mix well. Lay chicken breasts on top of the mixture and press down until covered with the liquid. Cook on low heat for 7-8 hours. Remove chicken breasts and shred. Return to slow cooker. Top with shredded cheese, dollap of sour cream and crushed tortillas.

 

[msjprincess]

This is really easy and so good


Greek Orzo, Lemon and Chicken Soup

Serves 6 to 8.

10 c. chicken stock
¾ c. orzo
4 eggs, lightly beaten with a fork
Juice of 3 lemons
Zest of 2 lemons
1 c. coarsely chopped cooked chicken
1 pound fresh spinach

Kosher salt and freshly ground black pepper, to taste.

* In a stockpot, bring the stock to a boil over high heat. Add the orzo and cook 5 minutes. While stirring constantly, drizzle in the eggs and continue stirring for at least 30 seconds, or until the eggs cook into threads.
* Add the juice, zest, chicken, spinach, salt and pepper. Return to a boil. Immediately remove from the heat and serve.

 

[rie'smom]

OMG, I should not have opened the thread! I've lost 5 of the 10 lbs that is my goal. All of these delicious recipes are making my mouth water.