This week we’re coming in hot with some hearty soups, just in time for the cold weather we’re all crossing our fingers will eventually show up (insert eye roll here). I don’t know about y’all, but I’m ready for cozy hoodies, fuzzy socks, and soup simmering on the stove… not 85-degree afternoons that still feel like summer. It’s hard to believe it’s almost November and we’re still waiting on that cool breeze down here in the South!

Before we jump into the recipes, I need to take a second to chat about something important. I’ve recently found out that there are a few fake Mississippi Kween cookbooks being sold on Amazon. Y’all, this breaks my heart because I pour so much love and time into my books, and I never want anyone to feel tricked or disappointed. The only cookbook I currently have out right now is the one you’ll see linked below — that’s my one and only official book.

If you accidentally bought one of the fake ones, please don’t panic! You can reach out to Amazon directly and request a refund. And if you ever have a question about whether something’s really from me, don’t hesitate to message me on social media or through my website. I always want to make sure y’all are getting the real deal!

Alright, housekeeping over, now let’s get to the fun part. I’ve got some soul-warming, hearty soups lined up for you this week that’ll make you wish fall would hurry up and stick around. Whether you’re craving something creamy, cheesy, or loaded with flavor, I’ve got you covered.

Grab your bowls, grab your spoons… and let’s make dinner easy and cozy! 🍲❤️

Recipes and Schedule

Tuesday10/21 Potato and Leek Soup

1/2 pounds bacon

3 leeks

3 pounds yellow potatoes

4 cups vegetable broth

2 cups water 

2 cups heavy cream

1/3 cup sour cream 

1 tsp dried dill

Salt and pepper to taste 

Wednesday 10/22 Mexican Street Corn Soup

8 ears fresh corn roasted and cut from cob

1 yellow onion

3 tbsp olive oil

3 tbsp minced garlic

4 cups vegetable broth

4 Poblano peppers, roasted and chopped or sub for 1-7 ounce can of green chilies    

1 cup of heavy whipping cream 

1/2 cup of cotija cheese 

1/2 Mexican crema or sub for regular sour cream

Juice of one lime 

1 bunch of cilantro, chopped-set aside 2 tbsp (optional)

1 tsp chili powder

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

Thursday 10/23 Minestrone

1 pound ground Italian sausage 

1 yellow onion

3 carrots

3 ribs of celery 

3 tbsp olive oil 

3 tbsp minced garlic

1-15-ounce can crushed tomatoes 

1-6 ounce can tomato paste 

4 cups of chicken broth 

2 cups of water 

1–12-ounce bag of frozen, cut green beans 

1-15 ounce can of dark red kidney beans 

1-15 ounce can cannellini beans 

3 tbsp fresh parsley, chopped

5 ounces of ditalini pasta or any small pasta you like 

5 ounces fresh spinach (optional)

1 tbsp Italian seasoning

Salt and pepper to taste 

Friday 10/24 Focaccia Bread

16 to 24 Rhodes rolls frozen rolls

1/2 to 3/4 cup olive oil

1/2 cup grated parmesan

Fresh rosemary

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