When I was in grade school I got to leave at noon-time and walk home to have lunch with my mom. She would make me a big bowl of Campbells something or other, (usually bean with bacon) and I'd get to eat lunch with her and watch the Banana Splits. Then she'd drive me back to school when the hour was up. I think about this time and know life was easy as a 2nd grader in Indiana. And so began a love of soup.
There was a great recipe in the month's Saveur magazine. I think it was a special issue of the Top 100 recipes. I'm going to provide it below.
I made it in my Le Creuset pot and it was divine. It only took about 45 minutes Unfortunately, I didn't have any house-made croutons or sour cream for a dallop, but notwithstanding i finished two giant bowls. Now I'm feeling that cozy yummy sit by the fire (and watch the debate) and do a little blogging.
Now the challenging part is making it creamy. You need to either use a submersible blender, or put it in your food processor. (small batches at a time b/c you don't want any splashing.) Once all the clumpy lumps are gone but it back in the pot and add about a cup of light cream.