One recipe that always receives rave reviews and something I make each winter is Heidelberg Soup. I'm not sure of how "authentic" this recipe is, but I have modified it to add more veggies and some porky goodness to suit our tastes. I will say, there are few things more satisfying in winter than a steaming bowl of soup love with crusty bread and a salad. I love, love, love this recipe! Happy eating!
Heidelberg Soup(Serves 6 - 8) Inspired by "The Recipe Hall of Fame Cookbook"
5 medium potatoes, peeled and large diced
1 large onion, medium dice
5 cups water
1 - (16 oz) package steam-in-bag frozen vegetables (recommend carrots, broccoli, and cauliflower blend)
1 - (16 oz) package steam in-bag frozen broccoli florets
1 can cream of celery soup
1 can cream of mushroom soup (if allergic to mushrooms use 2 cans cream of celery)
1 pound Velveeta cheese, cubed
1 can mushrooms, drained (optional)
4 slices bacon
To prepare bacon, place slices between 2 - 3 sheets of paper towels and microwave on high 1 - 3 minutes or until mostly rendered and slightly crisp. (Microwaving time will vary based on thickness of bacon and degree of crispness you like). Chop bacon and set aside.
To prepare soup, add potatoes, onion, and water to soup pot or large Dutch oven and bring to a boil. Boil until tender, about 10 minutes. Meanwhile, cook frozen vegetables according to package directions. When potatoes are cooked, add vegetables (including mushrooms if adding) and soups. Stir in Velveeta until melted and heat until bubbling. Top servings with bacon and serve with crusty bread and salad.