Shhh...this recipe is Top Secret......

Do you remember when you could go to the 4B's resteraunt in Butte and get an awesome bowl of tomato soup?  Do you also remember when they didn't charge for the recipe?  I do.  This is the recipe I downloaded/orinted from the 4B's website over 10 years ago.  The last time we went to 4B's, it seemed they had changed the recipe and it was no where as good.  With the cold weather here, it is soup time.  This one pairs really well with sourdough bread or is even better with an ooey, gooey grill cheese sandwich!  Dig in!

4B’s Old Fashioned Tomato Soup

3 chicken bouillon cubes
1 C water
1 ounce butter
1 Tbsp chopped onion
2 Tbsp sugar
16 oz can diced tomatoes in puree
16 oz can crushed tomatoes
½ tsp baking soda
1 C heavy whipping cream
1 C liquid coffee creamer (non-dairy)

Combine bouillon cubes, water, butter, chopped onion, and sugar. Simmer until onions are clear. Add tomatoes and baking soda and stir well. Add cream and liquid creamer and heat to serve.

More Cheese Please, and add some soup to it :)

With the weather cooling down and fall showing up, it is the air, it is begining to be soup weather.  This is one of our favorites on a cold day.  It reheats really well the next day for lunch at work.

Cheesy Chicken and Potato Soup


1 small onion, chopped
2 stalks celery, chopped
1 ½ c. milk
2 Tbsp margarine
salt and pepper to taste
2 boneless skinless chicken breast, cubed
2 c. Cheddar cheese, shredded
2-3 potatoes, peeled and diced
1 can cheddar cheese soup
1 can cream of chicken soup
6-8 c. water
3 chicken boullion cubes

Sauté onion in margarine in soup pot. Add chicken and cook for 5 minutes. Add celery and potatoes, add water and boullion cubesto cover. Cook until potatoes are tender (15-20 minutes). Add soup, milk, and seasonings. Cook until heated through. Add cheese. Cook until cheese is melted.