SLOW-COOKER POTATO SOUP
6 slices cooked bacon, diced
3-4 cups good-quality chicken or vegetable stock
8 – 10 potatoes, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease* (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat Greek yogurt or low-fat sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.
Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.
Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.
Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.

Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.
Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.
If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up.
If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock.
Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)
Recipe and photo: Mariska M. Myburgh‎

LUI HUISVROU GROENTE SOP
Lui huisvrou se blitsvinnige groente sop!
Ek was nou baie lus vir sop met die koue reën weer hier by ons en toe binne 5 min die sop gemaak! Baie lekker!
1 pakkie smash 104 gr
800 ml kookwater
Klontjie botter
250 ml fyngekapte gemengde groente
Sout en peper en enige kruie of speserye van jou smaak.
Ek het ‘n halwe teelepel kerrie poeier en 1 eetlepel tamatiesous gebruik.
Groente: Rou of gaar.
Ek het rou gebruik, die volgende mengsel; gerasperde wortel, spinasie, ui, redpepper, brokkolie en mielies.
Indien gaar groente verkies word, stoom groente eers tot sag.
Jy kan gaar bacon of enige ander gaar vleis ook bymeng, heel laaste.

Meng kookwater met Smash en roer tot egalig. Indien jy ‘n dunner sop verkies meng meer water by. Geur Smash met botter, sout, peper en speserye.
Meng nou groentes by (en vleis indien verkies) en bedien dadelik!
Vir ‘n meer romerige sop, kan water met melk vervang word.
Ideaal vir werkende mense wat saans na werk lus is vir sop, maar nie die tyd het nie.
Resep en Foto: Penny van Niekerk

ROMERIGE AARTAPPEL EN PREI SOP
Vichyssoise with olive oil & sriracha toasted paninis (I serve my very rich potato & leek soup hot not cold as is traditional in France)
5 blus (melerige) aartappels (Sifra, Up to Date, Valor)
3 preie
pakkie wit uie sop
350 ml kookwater
500 ml melk (of room as jy ryker sop wil hê)

Skil en sny aartappels in kwarte.
Sny die preie in 3 cm ringetjies en sit saam met aartappels in die 350 ml kookwater in stoompot. Stoom onder druk vir 20 min of tot die groente sag is. Meng die soppoeier met die melk/room en gooi by die groente. Kook tot die sop begin verdik. Prut vir paar minute, maak fyn met hand menger en bedien met kaas croutons of krakerige brood. Indien die sop te dik is verdun met bietjie water, room of melk.
Resep geplaas deur Elsabie Templeton
Fotos: Elsabie Templeton
2de foto:
Romerige aartappel en prei sop bedien met Parmesan en gerookte paprika naan.
Ek het vanaand sommer 1 liter room bygegooi om dit meer te maak en die sop met pakkie wit uie sop verdik.
Dit smaak heerlik!

LOVELY POTATO AND LEEK SOUP
This is the one I make – unfortunately I don’t have a picture for it but will be making it soon this winter:
8 medium potatoes
4 bunches leeks
3 chicken stock blocks
1 pinch of salt
500 ml fresh cream
2 bunches spring onion
1 block Cheddar cheese

Peel and cut up potatoes.
Put enough water to just cover the potatoes.
Boil potatoes.
Slice leeks and add to potatoes.
Add extra water and boil.
Crumble chicken stock into water.
Add a bit extra salt.
Boil water till thickened and till potatoes are very soft.
Use hand blender to blend potatoes and leeks in the pot.
Blend until soft and till completely no lumps.
Put stove on 1, bring to boil.
Add cream while stirring – make sure all cream is stirred in properly.
To serve:
Dish up soup in a bowl .
Add grated cheese and sliced spring onion on top.
Mix it together in the bowl and eat.
French loaf cut up goes well with dipping in the soup.
Recipe and photo posted by Debbie Louw

SPINASIE SOP MET ROOM
½ kg spinasie, gewas
2 uie, in kleiner stukkies gesny
2 groot knoffel, opgekap
4 medium aartappels
vars borrie, fyn gesny – so 2 cm lank en 4-6 mm
250 ml room
lemon pepper
sout na smaak

Skil en sny aartappels in klein blokkies.
Sny spinasie op.
Sny uie in kleiner stukkies.
Smelt botter en olyf olie in ‘n pan en sit uie, knoffel en borrie daarin.
Kook tot sag. Sit sout en peper in, na smaak.
Sit spinasie en aartappels in pot met so 500 ml water. (ek gooi maar in tot ek dink dis genoeg)
Kook tot alles sag is en gooi die room by. Kook so 2 minute.
Maak die sop dikker met maizina.
Ek liquidise die sop. Bedien met bietjie vars room soos op foto.
Geniet
Foto en resep: Ernst Van Niekerk

RONELLE SE MA SE VEGGIE SOP
1 pak “Shin” beesvleis
2 liter water
2 koppies 3-in-1 sopmengsels
4 groot wortels, gerasper
2 rape, gerasper
3 aartappels, gerasper
1 pak seldery, fyngekap
1 handvol vars pietersielie, gekap
6 preie, gekap
2 bief blokkies, opgelos in 500 ml warm water
knippie naeltjies
sout, peper, koljander, worcestersous en tamatiesous na smaak
1 blikkie tamatiesmoor
spaghetti
1 pak oxtailsoppoeier aangemaak met bietjie water

Braai stukke shin lekker bruin in olyfolie in ‘n soppot.
Voeg by sout en koljander na smaak.
Sodra die vleis bruin is, voeg die res van die bestanddele by behalwe die spaghetti en soppoeier.
Vir ekstra smaak, sit so twee teelepels tamatie en kruie botter ook by.
Prut vir ongeveer drie ure.
‘n Halfuur voor die sop klaar is, voeg jy handvol spaghetti en oxtailsop by.
Laat goed deur kook tot spaghetti gaar is.
Bedien met vars brood.
Resep en Foto: Ronelle Jacobs

3 BEAN SOUP
I used 3 different types of beans
2 tins of tomato and onion mix
5 stalks celery
2 onions
5 small carrots
2 cubes of beef stock
4 packs of smokey Oxtail Soup
2 tbl spoons of bovril
salt and white pepper
beef brisket, about a kg
Enough water to just about fill the pot

This all I did in my 11L Pressure pot. Did not soak the beans. Took about 2.5 Hours in my pot.
Photo: Maritza Farham

CHICKEN THAI RED CURRY SOUP
5 chicken fillets, cubed
3 tsp thai red curry paste
1 onion, chopped
1/2 tsp chopped garlic, ginger, chillies
2 tsp sugar
2 tsp fish sauce
1 tin coconut milk
3 cups chicken stock
few sprigs coriander, roughly chopped
coriander and celery leaves
lemon slices
2 tbsp vegetable oil
1 tbsp sesame oil

Heat vegetable oil in wok or pan. Add garlic, ginger and chilli and fry off for a few seconds. Add onion and stir. Fry on medium heat for a few seconds. Add curry paste and sesame oil and stir. Fry off for a minute or so. Add chicken stock, fish sauce and sugar and simmer on medium heat for about 6 minutes. Add coconut milk and coriander, mix through and simmer for another 6 minutes. Add chicken pieces and simmer for about 8 minutes.
Serve in a deep bowl on top of noodles of your choice and top with coriander and celery leaves. Drizzle a bit of lemon juice over dish.
Serves 4
Photo & Recipe: Charleen Nieuwenhuizen

KOESTERTJIE SOP
3-4 dosyn koestertjies, gewas
500 ml water
1 ui, gekap
1 stukkie foelie of knypie fyn foelie (dis net neutmuskaat)
50 ml botter
12,5 ml meelblom
500 ml melk
250 ml aftreksel
5 ml sout
2 ml peper
125 ml geklopte room
12,5 ml pietersielie, gekap

Kook gewaste koestertjies in water tot skulpe oopgaan ±5 min.
Dreineer, maar behou water, laat bietjie staan.
Giet vloeistof terug in kastrol.
Voeg ui en foelie by water.
Prut 10 min lank en syg deur.
Gebruik die vloeistof as aftreksel.
Smelt botter in kastrol, roer meelblom in en kook tot growwe tekstuur.
Voeg melk geleidelik by, gevolg deur 250 ml aftreksel.
Maal koestertjies fyn en roer dit in sop.
Verhit goed, geur met sout en peper en geurmiddels.
Garneer met geklopte room en gekapte pietersielie.
Bedien met melba-brood of brosbeskuitjies.
Resep: Mariette Kellerman

BIER, AARTAPPEL EN KAASSOP
30 ml botter
1 ui, fyn gesny
2 knoffelhuisies
4 middelslag aartappels, geskil en in blokkies
2 k groente aftreksel
300 g Cheddarkaas, gerasper
340 ml bier
sout en swartpeper na smaak
gesnyde biltong, vir opdiening

Braai ui en knoffel in botter.
Voeg die aartappels en groenteaftreksel by, laat opkook tot aartappels sag is.
Laat effens afkoel en verpulp die sop.
Plaas terug op die stoof en verhit.
Voeg die gerasperde kaas by en meng goed.
Voeg die bier bietjie op ‘n slag by, want hy borrel.
Verlaag die hitte en laat die sop prut tot dit dikker is.
Proe en geur met sout en peper.
Sit voor met fyn biltong.
Foto: Benhet Nieuwenhuis
Nota: ek het net 200 g kaas gebruik.
Maak seker jy gebruik ‘n bier waarvan jy hou, want mens proe difnitief die bier!
Volgens my smaak was die sop bitter maar die ander het dit geniet 😉