Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa
You won't recognize the leftover mashed potatoes in this excellent tasting soup from Dorothy Bateman of Carver, Massachusetts. "Topped with chives, it's especially good on chilly fall evenings, she notes.
Our kids claimed they didn't like potato soup. But after one taste of my version, they came clamoring for seconds! The secret is adding cayenne pepper to give it a little kick, plus topping it with cheese and bacon bits.—Jim Wick, Orlando, Florida
Meet the Cook: Now that my husband has retired - we have two grown sons - we eat out a lot. If we stay home, though, he asks if we are going to have this chili! I've been making it, with a few ingredients added or changed , most of my married life.
-Shirley Marshall, Michigantown, Indiana
This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying—and you would never know it's low-fat! —Denise Mayer, Modesto, California
With only three ingredients, this chowder couldn’t be any simpler! “I like recipes that get me out of the kitchen in a flash,” says Martha Castille of Opelousas, Louisiana. “I often serve this dish with crackers or hot bread and a green salad.”
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho