Kneaders Three Cheese Cauliflower Soup

I love Kneaders. I love cheese. I love soup. Couldn't go wrong with this one!

(try not to pay attention to my pitiful attempt at a bread bowl..)

Kneaders Three Cheese Cauliflower Soup

INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)

INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min

White Bean Chicken Chili II

I know I already have a version of White Chicken Chili on here, but this is a different version. I got this from my friend Elyssa and it is yummy! We had girls night last Friday at my house and I made this for dinner and served it in soup bowls with corn bread. It's a little spicy, so the younger girls had chicken noodle. I have had it a couple times at Elyssa's house, but this is the first time I've made it. Definitely won't be the last!

White Bean Chicken Chili

2 tbsp Butter

3 tsp Garlic Powder

1 large Yellow Onion

1-2 lb chicken breast, cut into pieces

5 cans Great Northern White Beans

36 oz Chicken Stock

2 cans of chopped Green Chilies

2 tsp Cumin

2 tsp Oregano

2 tsp Sea Salt

1/2 tsp Pepper

1/2 tsp Cayenne Pepper (more if desired)

1 cup Heavy Whipping Cream

2 cup Sour Cream

3/4 cup Salsa Verde

Chop Onion and Chicken and saute in Butter and Garlic Salt (large pot, medium heat).

Drain and rinse Beans, then add Beans, Chicken Stock, Chilies, Cumin, Oregano, and Sea Salt to pot.

Simmer for 30 minutes, or for a couple of hours, depending on time you need it.

Remove from heat and add Pepper, Cayenne Pepper, Sour Cream, Heavy Cream & Salsa Verde.

Serves approximately 12-16 people (depending on serving size)

White Chicken Chili

I've been on a soup kick with the cold weather and found this yummy recipe here. It is super easy and turned out pretty dang good.

INGREDIENTS

3 cans of Great Northern White Beans (drain and rinse)
1 jar 24 oz Pace Mild Salsa
4-6 Chicken Breasts (*cooked and shredded)
1lb Hot Pepper Jack Cheese (shredded)

*
DIRECTIONS
Combine all ingredients in a pot and cook on low heat until cheese has melted. Stirring occasionally. Serve with a dallop of sour cream and tortillas chips.

*To cook the chicken breasts, set them in a large pot, fill it with water, then bring to a boil. After the water comes to a rolling boil, reduce heat and simmer for 8-10 minutes.

Corn Chowder

As soon as the weather starts cooling down I instantly get the itch for yummy soup. To celebrate the first day of fall a few weeks ago, I made this yummy corn chowder.

Corn Chowder

INGREDIENTS

• 4 slices bacon, diced
• 1 onion, chopped
• 1 (14.75 ounce) can cream-style corn
• 1 1/2 cups cubed potatoes
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 cups milk
• salt and pepper to taste

DIRECTIONS

1. In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

I love fall!!!!