From Potato Cheddar and Chive Soup: This hearty soup has all the flavor of a stuffed baked potato – but no fork is required. It’s ideal for cool nights, hot lunches or outdoor winter events. The flavor of any soup relies on the stock you use, so homemade is best. However, if you don’t have any on hand, a no-salt-added broth will work, too.
To Vegetable Beef Noodle Soup: Hearty simmered beef, vegetables and noodles always make for a warm welcome home on a cool fall night. Cooking the noodles in the soup thickens the broth and gives the dish that “stick to your ribs” feeling. They do soak up some of the broth, though, so you may want to add a bit of water to any leftovers before reheating to make them soupy again.