Need some good soup recipes. Got any?

I would like more soup recipes. I usually cook taco soup, tortilla soup, chili, vegtable soup. I like soups I can use ground beef in. Any ideas would be great. Or if you have different ideas for the soups named above. Thanks in advance!!Need some good soup recipes. Got any?
Butternut Squash Soup





1 Tbsp. olive oil 2 medium butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks 1 medium onion, chopped 1 clove garlic, minced 1/2 tsp. ground allspice 2 cans (10 fl oz/284 mL each) chicken broth 1/2 cup light sour cream, HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 min.





ADD chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 min. or until squash is tender. Add, in batches, to food processor; cover. Process until smooth. Return to saucepan. Cook until heated through, stirring occasionally.





Apple Butternut Squash SoupPrepare as directed, adding 2 chopped peeled apples to the oil in saucepan along with the squash, onions and garlic.Need some good soup recipes. Got any?
Ingredients


1/2 cup plus 1/2 cup white wine


3 pounds mussels, scrubbed, bearded and rinsed


2 pounds clams


4 tablespoons red wine vinegar


1/4 cup extra-virgin olive oil, plus extra for drizzling


3 salted anchovy fillets, rinsed and chopped


2 red bell peppers, cut into 1/4-inch dice


1 medium red onion, cut into 1/4-inch dice


2 ribs celery, cut into 1/4-inch dice


1 carrot, cut into 1/8-inch dice


2 cloves garlic, thinly sliced


4 slices country bread


1 bunch Italian parsley, chopped to yield 1/4 cup


Directions


In 2 separate pots, place 1/2 cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.





Preheat the oven to 400 degrees F.





In a large soup pot, combine the shellfish cooking liquid, vinegar, 1/4 cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.





Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.



6 med. potatoes peeled and cut and boiled like making mashed potatos and cook them in chicken broth till totally done. also put a small or med. diced onion if you wish. add 1 80z block of cream cheese cut small to dissolve after potatos are done, 1/2 cup of 1/2 and 1/2 or whole milk, salt and pepper to taste and then dill enough for your liking. when i take this somewhere the cream cheese throws them off but they love it. people that hate potato soup love this and eat seconds. i also sometimes put 1/2 a stick of butter in and if you want it thick i put some flour in a little bit a time and stir. do not overstir and get your potatoes mashed though. do it easy.
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