Cooking Lessons for Dad

Cooking Lessons for Beginners

Easy Creamy Garlic Potato Soup

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This easy creamy garlic potato soup is simple, comforting, and made with easy-to-find ingredients. It’s a smooth, cozy soup that’s perfect for a quiet dinner at home or anytime you want something warm and satisfying without a lot of fuss.

This recipe is budget-friendly and made using instant potato flakes to keep things simple. It’s a great option for beginner cooks or anyone who enjoys easy, homemade meals with rich flavor and minimal prep.

Below you’ll find the full recipe, along with a step-by-step video showing exactly how I make it. The video includes helpful tips and visual cues to make sure your soup turns out creamy and flavorful every time.

If you’re looking for a comforting soup that’s easy to customize, this one is a favorite.

Easy Creamy Garlic Potato Soup

Creamy garlic potato soup in a bowl

Ingredients

  • 4 cups vegetable broth
  • 1 cup water
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper (or to taste)
  • 1½ cups plain instant potato flakes
  • 1 cup milk (dairy or plant-based)
  • 1 tablespoon butter (use vegan butter if preferred)
  • 2–3 tablespoons dried chives (optional)
  • ¼ teaspoon smoked paprika (optional)

Instructions

    1. In a medium saucepan, combine the vegetable broth, water, garlic powder, onion powder, salt, and pepper. Bring to a low simmer.
    2. Slowly whisk in the instant potato flakes, stirring continuously to prevent lumps.
    3. Once the mixture is hot and smooth, stir in the milk and butter.
    4. Simmer for 5 to 10 minutes, whisking occasionally to keep the texture creamy.
    5. Stir in dried chives and adjust seasoning to taste. Add more milk if the soup is too thick.
    6. Continue cooking until heated through. Serve.

Notes

This soup works well as a main dish or a side.
Pair it with bread, salad, or a sandwich for a complete meal.
For a richer soup, stir in a little extra butter or milk.
You can easily double the recipe to serve more.
Leftovers reheat well and make a great quick meal.

© Karen Breyer

French Lentil Rice Soup

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Yield: 8 servings

French Lentil Rice Soup

French Lentil Rice Soup

Ingredients

  • 8 cups chicken broth (see notes for vegan option)
  • 2 cups lentils, sorted and rinsed
  • 1 1/2 cups carrots, diced small
  • 1 1/2 cups onion, diced small
  • 1 1/2 cups celery, diced small
  • 1/4 cup brown rice, uncooked
  • 1 tablespoon garlic, minced
  • 2 teaspoons thyme
  • 1 - 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper

Instructions

    1: Add all the ingredients to a crockpot or slow cooker. Stir well.
    2: Cover. Cook on high for 3 1/2 to 4 1/2 hours or low for 7 to 8 hours. Cook until the lentils are as soft as you like them.

Notes

You can use 8 teaspoons of vegan (or regular) instant chicken broth/seasoning and 8 cups of water instead of the liquid chicken broth.

Add fewer lentils for a thinner soup.

Cut this recipe in half for 4 - 5 servings.

Reheated French Lentil Rice Soup tastes great and makes an easy meal.

You can adjust the seasonings to your taste.

In today’s video, I’ll show you how to make delicious and nutritious French Lentil Rice Soup in your crockpot or slow cooker. This easy, healthy recipe is perfect for busy days when you want a comforting meal that practically cooks itself.

This French Lentil Rice Soup is made with wholesome ingredients like French lentils, brown rice, vegetables, and flavorful herbs and spices. It is not only satisfying but also packed with protein, fiber, and essential nutrients. Plus, it’s vegan-friendly and gluten-free, making it suitable for various dietary preferences.

In this step-by-step tutorial, I’ll walk you through preparing and assembling all the ingredients in your crockpot, setting it to cook, and returning to a delicious aroma filling your kitchen hours later. It’s the perfect recipe for meal prep or lazy weeknight dinners.

Whether you’re a seasoned chef or new to cooking, this French Lentil Rice Soup recipe will become a staple in your kitchen. Watch this cooking video and try this easy, healthy, and satisfying recipe today!

Navy Bean and Pasta Soup

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Navy Bean and Pasta Soup

Navy Bean and Pasta Soup

Ingredients

  • 1 teaspoon olive oil
  • 1 ¼ cups onion, chopped
  • ¾ cup celery, chopped
  • ¾ cup carrots, chopped
  • 6 cups water
  • 2 tablespoons instant chicken broth/seasoning
  • 2 15.5 ounce cans navy beans, rinsed and drained
  • 1 bay leaf
  • 1 ½ teaspoons oregano
  • 1 cup small pasta (like ditalini or small elbow macaroni)
  • Kosher salt (to taste)
  • Pepper (to taste)
  • Fresh parsley, chopped (optional)

Instructions

    1: Heat the olive oil in a large pot. Sauté the onion, celery and carrots until the onion is soft.
    2: Stir in the water, instant chicken broth/seasoning, navy beans, bay leaf and oregano.
    3: Bring to a boil.
    4: Stir in the pasta. Simmer until the pasta is cooked to desired tenderness (see pasta package for recommended cooking time).
    5: Remove the bay leaf. Add salt and pepper to taste.
    6: Serve. Garnish the bowls of soup with chopped parsley if desired.

Notes

You can use vegan or regular instant chicken broth/seasoning. Adjust the broth/seasoning to taste.
You can use 6 cups of liquid chicken broth in place of the instant chicken broth seasoning and water.
Double this recipe if desired.
Small white beans are navy beans.

Try this delicious Navy Bean and Pasta Soup! It is a hearty, healthy soup recipe that is easy to make. It is perfect as a main dish or side dish. Serve it with a salad, cheese toast, garlic bread, crackers or a sandwich. It is so satisfying and the pasta has a fun texture. I think this is a soup everyone will love. In this cooking video Karen Breyer will show you step-by-step how to make this Navy Bean and Pasta Soup. Watch this cooking video and make this delicious Navy Bean and Pasta Soup recipe today!

Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 cup onion, diced
  • 4 cups (1 1/2 pounds) butternut squash, 1/2 inch cubes
  • 1 teaspoon allspice
  • 1/4 - 1/2 teaspoon thyme
  • 2 teaspoons chicken broth/seasoning , instant
  • 2 cups water
  • 1 cup milk, regular or vegan
  • Kosher salt, to taste
  • Pepper, to taste

Instructions

    1: Heat the olive oil in a large pot.
    2: Add the onion, butternut squash, allspice and thyme. Sauté for about 5 minutes or until onions are soft.
    3: Stir in chicken broth/seasoning and water. Bring to a boil.
    4: Reduce heat to low. Simmer about 15 minutes.
    5: Remove from heat. Cool about 20 minutes.
    6: Puree the mixture with an immersion blender or in a blender or food processor.
    7: Gradually add the milk while you are pureeing the soup.
    8: Add salt and pepper to taste. If needed, reheat to desired temperature. Serve.

Notes

You can use cooking spray instead of olive oil if desired.
You can use 2 cups of liquid chicken broth in place of the chicken seasoning and water.

© Karen Breyer

Try this creamy, delicious Butternut Squash Soup recipe! It is easy to make and healthy too! This Butternut Squash Soup is perfect as a main or side dish. Serve it with a salad, sandwich, toast or bread. In this cooking video Karen Breyer will show you step-by-step how to make Butternut Squash Soup. Watch this cooking video and make this delicious Butternut Squash Soup for dinner today!

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