My family loves potato soup but I prefer loaded baked potatoes. With this recipe, everyone wins!

Submitted by CHEF_MEG

Delicious first course for winter holiday meals.

Submitted by PRIMA_DONNA

Ditch the condensed "cream of whatever" soups and make this instead. You only need 10 minutes of hands-on cooking time for a filling yet light bowl of comforting soup.

Submitted by CHEF_MEG

This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!

Submitted by CHEF_MEG

Perfect for cold winter nights, this savory soup also boasts an unexpected hint of spice.

Submitted by DACQUISTO

This is (a) an improvement on Corner Bakery Cafe's Mom's Chicken Noodle Soup; (b) a large pot of vitamin-rich, naturally sweet, nutritious, chicken soup that (c) is very easy to make, (d) freezes well, (e) feeds about a dozen hungry people, and (f) I make throughout the year after having and making many different variations on a theme for many years

Although it can take a little time to get the chicken off the bones, it's SO worth it! Also, if you don't want to use a whole chicken or shredding it just isn't your thing, you can use chicken parts or whole breasts instead, cut off the big chunks, and dice or shred them. They'll take less cooking time, too.

There's nothing better for you, especially when ONLY chicken soup will do! It's not ambrosia (nectar of the gods), but it's as close as I can get! I appreciate your feedback and input. Enjoy! SparkPeople rocks my world! Nancy, a/k/a KEEPITMOVING

Submitted by KEEPITMOVING

If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair.

Submitted by CHEF_MEG

Thick & Hearty!

Submitted by DISNEYFIT

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. Recipe adapted from Vegetarian Times magazine.

Submitted by HELGMELIA

Submitted by KYLEECHRIS

This recipe, created by Abigail Henson at the Natural Gourmet Institute in NYC, won Best Soup in the Vegetarian Times 2010 Chef's Challenge contest.

Submitted by EVERDENE

Finally! A stand-in for condensed cream of mushroom soup without all the fat and salt. This recipe will revolutionize your casseroles.

Submitted by SP_STEPF