Fall Favorite Soups! Cheesy Tater, Thyme Cabbage and Hearty Hodge Podge

Peel and cut the potatoes into small chunks. In a large soup pot, add the potatoes and add water just until they are covered. Bring to a boil over high heat.

Boil for about 5 minutes then stir in the onion. Continue to boil just until the potatoes become slightly tender (about 5 more minutes). Be careful not to over boil the potatoes so they don’t turn mushy.

Drain the water from the potatoes. Stir in the butter and milk, and the seasonings. Bring back to a boil. 

Reduce to a simmer and stir in the Velveeta. Continue cooking, about 10 minutes, until the cheese melts and is smooth, stirring frequently. Serve warm.

In a large soup pot add the water, vegetable broth, ham hock, cabbage and carrots. Cover and bring to a boil. Let boil for about 10 minutes, stirring occasionally.

Stir in the remaining ingredients and salt and pepper, to taste. Reduce the heat to a simmer. Let cook for about 40 minutes or until the vegetables are tender, stirring occasionally.

In a large soup pot, brown the meat over medium-high heat. Season with salt and pepper to taste. When the meat is about halfway done, add the onion and continue cooking until the meat has completely browned and the onion is tender. Drain the grease, if needed.

Stir in the minestrone soup, Ro-Tel, beans, hominy, and water.

Cover and cook over high heat until it comes to a boil. Salt and pepper to taste. Reduce the heat and simmer for about 30 minutes, stirring occasionally. Serve hot.