Creamy Potato Soup

2 stalk celery, diced
1 carrot, diced
4 c. chicken broth
salt and pepper
3 lg. potatoes, cubed
3/4 c. milk
3 T. flour

1.  In a stock pot bring celery, carrots, broth, salt and pepper to a boil.
2. Add potatoes, cook for about 15-20 minutes.
3. In the meantime mix flour and milk.  Then add flour mixture to stock pot and stir until thick and bubbly - add some shredded cheddar cheese for a bit more flavor if you so desire.

Creamy, warm goodness on a cold winter day!! Enjoy!

(Thanks Joanna for sharing your recipe)

Potatoe Soup

5-6 large potatoes; cubed Salt, pepper, garlic (2 cloves approx) to taste
Water -(enough water to cover in pot) Turkey bacon bits
1 cup chopped onion
2 cups milk (fat free)
3 chicken bouillon cubes
2 Tbs flour

Cover and cook potatoes. In large frying pan, cook bacon until crisp. Saute onion and garlic in bacon drippings. Drain excess. Add milk, bouillon cubes, salt & pepper, and flour. Mix well and cook, stirring until thickened. Add to potatoes & water and stir well. Simmer 5 - 10 minutes.

**This is a healthy version of potatoe soup I found one time - and we really like it. It takes about 30 minutes total to prepare/cook. It is kind of like french onion and potatoe soup mixed together. Great for fall/winter!

-- submitted by Kristina P.

Taco Soup

1 can of black beans (drained)
2 cans of kidney beans (drained)
2 cans of rotelle tomatoe (lime and cilantro)
1 pkg. taco seasoning
1 pkg. ranch dressing seasoning
1 1/2 cup frozen corn
1 lb. ground turkey (cooked and drained)

Combine all ingrediants into a crock pot and cook for a couple of hours. Serve with shredded chedder cheese.
*the recipe calls for 3 cans of beans, it originally called for 1 can black, 1 kidney, 1 navy but I do not care for navy beans*
We also freeze the extras for a later meal.