3 hot and creamy soups that you will fall in love with

Regular consumption of soup benefits more than taste buds. Due to its high water and fiber content, it helps remove harmful toxins from the body without damaging the stomach. This is also the reason why it is an effective dish to help lose weight: the water it contains helps one to fill up quickly compared to other foods.

So whether you want to lose a few pounds or just like soup, here are 3 creamy soups that you will definitely fall in love with:

Cheesy Corn & Potato Chowder

What do you need:

• 3 1/2 cups chicken broth

• 3 cups potatoes peeled and cubed

• 2 cups of milk

• 1 3/4 cups whole kernel corn

• 1 cup of Mexican-style processed cheese

• 1 cup of chopped celery

• 1 cup onion, minced

• 1/2 cup diced green chilies

• 1/4 cup country style salsa mix

• 2 tablespoons margarine

Melt the margarine in a large skillet over medium-high heat, then cook the celery and onion for 3 to 5 minutes or until tender. Add the chicken broth and bring to a boil. Add the potatoes, lower the heat and cook, stirring occasionally, until the potatoes are tender, about 20 to 25 minutes. Add the corn and chiles and bring to a boil. Dissolve the sauce mixture in the milk and then stir in the skillet. Lastly, add the cheese and then cook and stir over low heat until the cheese is melted and the mixture is thick and creamy.

Mushroom soup with milk

What do you need:

• 2 shallots, minced

• 1 3/4 cups chicken broth

• 1 cup of portobello mushrooms

• 1 cup shiitake mushrooms

• 1 1/2 cups

• 1/4 cup butter

• 2 tablespoons all-purpose flour

• 1 pinch of ground cinnamon

• Salt and black pepper to taste

In a large saucepan, melt the butter over medium-high heat, then cook the shallots, Portobello mushrooms, and shiitake mushrooms until soft, about 5 minutes. Add the flour and stir until smooth. Gradually add the chicken broth and cook, stirring, until the mixture is thick. Add half and half, season with salt and pepper, and sprinkle with cinnamon. Stir and heat (do not boil).

Carrot and Curry Cream Soup

What do you need:

• 1/2 pound carrots, peeled and cut into 1-inch pieces

• 1 large onion, diced

• 3 large garlic cloves, thickly sliced

• 3 cups of chicken broth

• 1 1/2 cups whole milk

• 2 tablespoons curry powder

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 pinch of sugar

• Salt and ground pepper to taste

• Chopped toasted pistachios for garnish

In a large skillet, heat the oil and then sauté the carrots and onion for 7 minutes or until lightly browned. Lower the heat and then add the garlic, butter, and sugar. Cook for 10 minutes and then add curry powder. Pour in broth, simmer, partially covered, until carrots are tender, about 15 to 20 minutes. Remove from heat and puree in a blender until mixture is smooth. Return to the pan, add half and half then heat. Add salt and pepper if necessary. Transfer to a serving bowl and garnish with pistachios.

Stay warm and full on a chilly night with these delicious hot and creamy soup recipes!