Help! Need a bland soup recipe

You can make a bland potato soup...just don't add a lot of salt or seasonings or cheese etc...

I believe I have a pureed one in the recipe book in the sticky above.

Butternut Squash Soup.

Sauté some diced bacon until crispy. Add in 2-3 diced leeks to the rendered out grease with a big pinch of salt. Once their soft add in 1 large butternut squash(2-3#'s or so) that has been peeled and diced into 1 inch chunks. Cover the squash with chicken stock and bring to boil. Cook for 15 minutes until squash is soft. Purée the soup with a stick blender. Add in a cup of heavy cream, season to taste and serve using the bacon for garnish.

I also make pastina when I feel really puny. Here's a recipe for it. It's fast and easy and you can make it as soupy as you like by adding chicken broth.

LINK

I use orzo and I cook it in Campbell's canned chicken broth because when I'm puny, I'm not making a stock and that canned soup works for me for this particular dish.

You omit the pepper and the butter if you like. Goes down easily for me, but I don't a lot about the illnesses your Mom has.

ETA: I don't know where you live, but if there's a deli around that makes good matzo ball soup, it's another very good option.

Look up panera breads potato soup recipe. Leave out the cayenne pepper and it would still be delicious and not at all spicy.

Pro tip : add 1lb Tasso to the recipe.

This Greek avgolemono is my favorite especially for upper respiratory issue, it clears me up.

LINK

Potato leek soup for a warm soup or variety served If vicycoise(served cold if cold are two easy ways to make a tater based soup a hot have the same ingredients tater onion and leeks diced and sweated

quote:

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Greek avgolemono

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Asparagus Soup

Ingredients
•1 tablespoon butter
•1 small onion, chopped
•1 tablespoon all purpose flour
•2 14 1/2-ounce cans chicken broth
•1 pound asparagus, tough ends discarded, cut into 1-inch pieces
•1 teaspoon dried summer savory
•Sour cream or plain yogurt (optional)
Preparation
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.