Leek and Potato Soup with Ham by B Innes

One of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida. Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones ( ) and butter and jam makes a very filling meal.

Easy Manhattan Clam Chowder by B Innes

Although fresh is best, it is a chore to open and chop so many calms and in many places they are not easy to find, so using canned ingredients is certainly acceptable. I think that the two secrets to a great Manhattan clam chowder are a great clammy taste and a lot of thyme. This recipe will give you both with easy to use items…

Butternut Squash Soup by Scott Smith

A great soup that can be eaten all year around.

Chicken-Free Noodle Soup by Mark Reinfeld

20 min prep / 35 min cooking / 4-5 servings

Clear fish soup by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Clear fish soup

Miso Soup by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Miso Soup

Wakame-jiri by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Wakame-jiri

Mulligatony soup by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Mulligatony soup

Turkey Noodle Soup Mix by Brett Ede

Un Stuffed Bell Pepper Soup by Brett Ede

Creamy Curried Sweet Potato Soup by Vicki S Challancin

This delicious and easy recipe comes from The Essential New York Times Cookbook by Amanda Hesser. A good quality curry powder could be substituted for the individual spices.

Butternut Squash Soup with Green Chile-Coriander Chutney by Vicki S Challancin

A satisfying, easy-to-prepare autumn soup, perfect for cooler weather!

Chicken and Dumplings by B Innes

Here's another of those ubiquitous recipes with as many ingredients as can be imagined. Breaking it down to its simplest form chicken soup with dumplings. You can go really simple and use processed ingredients or make it all your self, or a combination. It really doesn't matter, it's what works best for you. The amounts in the…

Mexican Pozole I (Posole) by Salad Foodie

A hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.)

Mexican Pozole II (Posole) by Salad Foodie

This is the second installment on my mission to try different methods of making pozole. It has similar ingredients as the first one I posted (see “Useful Links” below), is less spicy and requires a longer cook time. Here are some things I liked about this one: (1) ease of preparation - just dump everything in the pot (2) a generous…