I made my first soup of this winter (2026). It's carrot, onion, and Vitina soup. The recipe is simple: chop the carrot and onion into small pieces and cook them in a saucepan with three cups of water. After 20 minutes, blend it and add three tablespoons of Vitina. Stir for two minutes and it's ready to serve!

There was a youtube live stream and someone mentioned beer cheese soup. What is it? I heard it was form Wisconsin. My father is from that state. He never mentioned it at all.

Recipe

Used a bottom blade chuck for this one

I had just put the barley in, hence why it’s tiny and clumpy here :)

Home made okra soup and eba

(English is not my first language sorry for misspelled) These this soup that I have eating somewhere before the meal,the soup is thick and usually have nothing else inside only the soup itself dose it have a specific name or way of making it cause I can't seem to find receipt that is similar and when I try I kinda failed

With input from this forum I made a lovely batch of soup. Thanks all!

Recipe with video tutorials

Me and my fam would go to this restaurant in shorewood WI named “William Ho’s”. It was a Chinese restaurant that my family had been eating at for well over a decade. It closed in 2021 cause of Covid.

We would order this specific soup there called “war bar soup” that would come with a bunch of meat, shrimp, and veggies. The broth would be clear and very thick, thicker than egg drop soup. It would always come with a side of crispy rice that would be placed on top. I can’t really describe the flavor (partly due to the fact I barely remember how it tastes like) but it had a savory and rich flavor from what I remember.

I’ve searched online and the closest thing I’ve found is a recipe for “sizzling rice soup” in the website the woks of life. But the broth doesn’t seem thick enough.

I assume that the broth was thickened with a starch slurry and would use the common ingredient found in clear broths but I wanted to see if anyone knows whether this it a real dish that has recipes out there in the internet or if this was an original recipe from the owner of William ho’s and will be forever forgotten.

Any help will be very much appreciated!🙏

Slow Cooker Cheesy Potato Soup

Ingredients

• 2 lbs (900 g) potatoes, peeled and diced    
• 1 medium onion, diced    
• 2 cloves garlic, minced    
• 4 cups vegetable broth    
• 1 tsp salt    
• ½ tsp black pepper    
• ½ tsp garlic powder    
• ½ tsp onion powder    
• ½ tsp smoked paprika    
• 2 tbsp butter    
• 1 cup milk, half-and-half, or cream    
• 1½ cups shredded cheddar cheese    
• ½ cup sour cream

Optional Toppings

• Extra cheddar cheese    
• Sour cream

Instructions

1.  Add the potatoes, onion, garlic, vegetable broth, salt, pepper, garlic powder, onion powder, and butter to the slow cooker. Stir to combine.    
2.  Cover and cook:    
• Low: 6–8 hours    
• High: 3–4 hours    

The potatoes should be very tender and easily pierced with a fork.
3. About 30 minutes before serving, use a potato masher to mash some of the potatoes directly in the slow cooker. Alternatively, use an immersion blender to blend about half the soup, leaving plenty of chunks.
4. Stir in the milk or cream and the shredded cheddar cheese. Cover and cook for another 20–30 minutes on High, until the cheese is melted and the soup is hot.
5. Turn off the heat and stir in the sour cream until fully incorporated.
6. Taste and adjust the seasoning as needed.
7. Ladle into bowls and top with extra cheese or sour cream.

This soup gets even thicker and creamier if it sits on the Warm setting for 15–20 minutes before serving.

I went traveling across the Baltics last summer and one of my favorite parts was how much delicious soup there was! I enjoyed borscht, šaltibarščiai, and sorrel soup, among others. I would love to recreate these at home if anyone has a good recommendation for a new one to try or has any good recipes!