When chill winter winds whistle outside the house, our thoughts naturally seem to turn to warm, hearty soup. Here are some recipes quick to fix, inexpensive to make, and guaranteed to please the most discerning palate. They also freeze well, should you be inclined to make a double batch.

Italian Potato Soup

5 lbs boiling potatoes, peeled and chopped

6 to 8 chicken bouillon cubes
2 carrots, chopped fine
2 stalks celery, chopped fine
4 tbsps margarine
2 tbsps vegetable oil
3 to 4 cups of milk
cup grated Parmesan cheese
1 tbsp crushed dried basil
tsp garlic powder

In large kettle, cover peeled, chopped potatoes just to the top with water. Add bouillon cubes. Boil until just tender (15 to 20 minutes). While potatoes are boiling, saute carrots and celery in butter and oil in small skillet. Mash potatoes in cooking water (don't drain) with potato masher, until consistency of small chunks. Add sauteed vegetables, milk, Parmesan cheese, basic, garlic powder. Return to heat and bring to a simmer, but don't boil. Cool slightly to serve. Leftovers freeze exceptionally well.

Polish Sour-Leaf Soup
Or
Szczaw Zupa,' Polish for Sorrel Soup'

This recipe is compliments of my Polish grandmother. You think chicken soup will cure your ills? If someone in your house has a winter cold or case of flu, try this!

8 chicken bouillon cubes
1 10-oz package frozen, chopped spinach
(or 1 lb young sorrel a green plant if you can find it)
2 leftover boiled or baked potatoes
4 tbsps margarine
3 eggs
2 tbsps lemon juice
4 ozs sour cream
salt, pepper to taste

Thaw spinach, squeeze dry, cook in skillet with margarine for a few minutes, stirring so it won't burn or scorch. Peel potatoes and cut into small cubes. Combine spinach and potatoes in 8 cups of water with the 8 bouillon cubes. Bring to a boil and summer slowly for 10 minutes. Beat eggs with 2 tbsps lemon juice and several tbsps hot broth. Pour into simmering soup, stirring constantly. Add sour cream and serve while soup is still hot. (Sour cream can be optional, and added as one tbsp per serving in a dollop on top.)

Scottish Winter Soup

cup quick-cooking pearl barley
1 tbsp vegetable oil
2 stalks celery, sliced
2 carrots, diced
2 potatoes, cubed
2 onions, chopped
1 10-oz frozen, chopped spinach (thawed)
cup margarine or butter
pinch or two freshly grated nutmeg

Cook barley according to package directions. Saute all vegetables (except spinach) in oil. Then add sauteed vegetables and spinach to barley, adding water as necessary, and simmer 20 minutes. Add margarine and nutmeg before serving. Optional: add one cup of cooked beans (any type) to this recipe.

The great thing about soup recipes is that they're flexible. Feel free to modify, to suit your own family's likes or preferences. Happy Winter!

Learn more about this author, Stephania Munson.
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