Soups that warm the heart

These recipes were submitted by one of our Latham dealers in Everly, Iowa. Every Christmas Eve, their family has soup night.  Here are a couple of their favorite soup recipes. Perfect on these cold winter nights.

Potato Cheese Soup


  • 6-8 potatoes, peeled and cubed
  • 2-3 carrots, sliced
  • 1-2 celery stalks, sliced
  • 1 small onion, chopped
  • 1 pkg. (8oz.) cream cheese, softened
  • 1/4 c. butter, softened
  • 1 can (10 and 3/4 oz.) condensed cream of chicken soup
  • 2 c. milk
  • salt and pepper to taste
  • crumbled bacon
  • green onion, diced
  • shredded cheddar cheese


  1. Place potatoes, carrots, celery, and onion in large kettle, cover with water.
  2. Cook until tender, about 15-20 minutes.
  3. Meanwhile, in mixing bowl combine softened cream cheese, butter, and cream of chicken soup. Combine until smooth.
  4. Gradually add milk, salt and pepper.
  5. Before adding to vegetables, drain most of the water from kettle, depending how thick you prefer the soup.
  6. Add creamed mixture to the kettle and heat slowly.
  7. Before serving, I sprinkle each bowl with a little bacon, green onion and cheddar cheese.

Do you have any of your own soup recipes that “warm the heart”?  Share them with us in the comment box below!

White Chili



  • 3 (15 oz.) cans of Great Northern Beans, rinsed and drained
  • 2 and 1/2c. chopped, cooked chicken
  • 1 c. chopped onion
  • 1 and 1/2c. chopped red, green, or yellow pepper
  • 2 jalapeno chili peppers, seeded and chopped (optional)
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 1 small can green chilis
  • 3 and 1/2c. chicken broth
  • Shredded Monterrey Jack cheese (optional)



  1. Saute the onion, garlic and cumin in 1-2 tbsp. oil.
  2. Add all ingredients and simmer 45 minutes to an hour.


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