Prepare for chilly fall weather with a nice, warm soup

Ham and Potato Soup 3 1/2 cups peeled and diced potatoes

1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour

2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt, and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. - Ellie Chicken Tortilla Soup 2 skinless, boneless chicken breasts, cut into cubes 1/2 teaspoon olive oil 1/2 teaspoon minced garlic 1/4 teaspoon ground cumin 2 (14.5 oz) cans chicken broth 1 cup frozen corn kernels 1 cup chopped onion 1/2 teaspoon chili powder 1 tablespoon lemon juice 1 cup chunky salsa

8 oz corn tortilla chips 1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream. - Betty Garden Fresh Tomato Soup 4 cups chopped fresh tomatoes 1 slice onion

4 whole cloves

2 cups chicken broth 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 2 teaspoons white sugar, or to taste

In a stockpot, over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste. - Charlotte Butternut Squash Soup 6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

2 (8 oz) packages cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon,

marjoram, black pepper and cayenne pepper. Bring to a boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. - Mary

Potato Soup 1 tablespoon butter 1 large onion, chopped

6 cups mashed cooked potatoes

2 (14.5 oz) cans chicken broth 1/2 cup milk

In a medium soup pot melt butter over low heat, and saute onions until tender.

Stir in the mashed potatoes, and then slowly add the chicken broth.

Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste. - Heddo