Soup to Dinner in less than 30 minutes!

Halladay’s creamy soup mixes are all easy to prepare and are filled with flavor.  With just 3 cups of water and one cup of milk or half and half, these simple mixes transform into a quick and delicious soup in minutes. Broccoli Cheddar, Farmhouse Corn Chowder and Potato Cheddar Chive are some of our favorites.

We have added some additional ingredients to some of these creamy soups to make them truly dinner worthy. Serve with some warm Harvest Barn Beer Bread and you have the perfect comfort food dinner.

CHEESEBURGER SOUP

1 lb. lean ground beef

1 Tbsp butter

1 cup carrots, shredded

2 celery stalks, chopped

1 small onion, chopped

1 package Halladay’s Potato Cheddar Chive Soup mix

1 cup cheddar cheese, grated

3 cups water

1 cup milk or half and half

In a skillet, lightly brown the ground beef over medium heat then drain excess fat. Add butter, carrots, celery and onion; sauté until vegetables are tender.

Meanwhile in a separate pot, prepare soup according package directions. When soup is done and thickened, fold in the ground beef and vegetable mixture and heat to deserved serving temperature.

LOADED POTATO SOUP

3 cups water

1 package Halladay’s Potato Cheddar Chive Soup

1 cup half & half or milk

1 cup cheddar cheese, shredded

sour cream

fresh chives, chopped

crisply cooked bacon, crumbled

Whisk together water and soup package contents; bring to a boil. Reduce heat and simmer for 10-15 minutes. Add in half & half or milk and cheese. Continue cooking a minute or two to reach desired temperature and for the cheese to melt.

Garnish with sour cream, chives, bacon and a sprinkle of cheddar cheese.

BROCCOLI HAM & CHEDDAR SOUP

3 cups water

1 package Halladay’s Broccoli Cheddar Soup

1 cup half & half or milk

1 cup fresh broccoli, blanched and broken into small pieces

1 cup cooked ham, cubed

1 Tbsp butter

cheddar cheese, shredded, optional

Whisk together water and Broccoli Cheddar soup contents; bring to a boil. Reduce heat and simmer for 10-15 minutes. Add in half & half, broccoli, ham and butter. Continue cooking until desired serving temperature is reached. Garnish with shredded cheddar cheese if desired.

BACON & CORN CHOWDER

3 cups water

1 package Halladay’s Farmhouse Corn Chowder Soup

1 cup half & half or milk

2 slices bacon

1 small onion, chopped

1 cup potatoes, cooked & cubed

Cook bacon in a skillet until crisp; remove, drain and chop. Set aside. In the same pan used to cook the bacon, sauté onions until soft then drain the pan.

In a soup pot, whisk together water and Corn Chowder soup contents; bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Add in half & half or milk, bacon, onion and potatoes. Heat through and serve.

If you try any of these recipes, we want to see your pictures! Post to Instagram or Facebook and tag us @halladaysharvestbarn and use the hashtag #halladaysathome so we can see them.

-Kathleen Govotski, Owner Halladay’s Harvest Barn