Warm up with hearty soups

The days have been rainy and the breeze biting. Ward off the chill with broths beyond the usual chicken noodle or cream of mushroom soups.

Spicy Cheeseburger Soup

Ingredients: 1-1/2 c water; 2 c cubed peeled potatoes; 2 small carrots, grated; 1 small onion, chopped; 1/4 c chopped green pepper; 1 jalapeño pepper, seeded and chopped; 1 garlic clove, minced; 1 tbsp beef bouillon granules; 1/2 tsp salt; 1 lb ground beef, cooked and drained; 2-1/2 c milk, divided; 3 tbsp all-purpose flour; 8 oz processed American cheese, cubed; 1/4 to 1 tsp cayenne pepper, optional; and 1/2 lb sliced bacon, cooked and crumbled

Procedure:

1. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. 2. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired. Top with bacon just before serving.

Cucumber Soup

Ingredients: 11 large cucumbers (about 8 lb), divided; 1/4 c honey, divided; 1/4 c rice wine vinegar; 1 ripe avocado, peeled and seeded; 2 tsp chopped fresh dill; 1/4 tsp salt; 1/4 tsp freshly ground black pepper; cracked black pepper (optional); and dill sprigs (optional)

Procedure:

1. Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.

2. Peel, seed and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.

3. Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.

4. Place half of marinated cucumber slices, avocado and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt and pepper. Place 1 1/2 cups soup into each of 6 bowls. Garnish with cracked black pepper and dill sprigs, if desired.

Bacon Cauliflower Chowder

Ingredients:4 slices bacon, cut into lardons; 1 medium yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 stalks celery, chopped; kosher salt; freshly ground black pepper; 2 cloves garlic, minced; 2 tbsp flour; 2 sprigs thyme, stripped and chopped; 1 head cauliflower, cut into small florets; 1 qt vegetable broth; and 1 c whole milk

Procedure:

1. In a large pot over medium heat, cook bacon until crispy. Transfer to paper towels and drain all but 2 tablespoons of fat.

2. To pot, add onion, carrots and celery. Season with salt and pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Sprinkle in flour and cook 2 minutes. Add thyme and cauliflower.

3. Pour in broth and milk and bring to a boil. Immediately reduce to a simmer and let go until cauliflower is fork tender, about 15 minutes.

4. Garnish with bacon. (Recipes and photos from www.tasteofhome.com; www. myrecipes.com; www.delish.com)