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[quote=Anonymous]OP -- here are a few from my files (sorry, no nutritional info available).  Hope this helps and good luck with your recovery!

Baked Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
7 cups milk
4 green onions, sliced
12 oz. pkg. bacon, cooked and crumbled
1 1/4 cups (5 oz) shredded cheddar cheese
 8 oz. container sour cream
3/4 t. salt
1/2 t. pepper
garnish -- shredded cheddar cheese, cooked and crumbled bacon, sliced green onions

Bake potatoes at 400 for one hour or until done. Cool. Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells. Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually whisk in milk; cook over medium heat 10 minutes. Whisk constantly until mixture is thickened and bubbly. Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat and simmer 10 minutes. Add bacon and next 4 ingredients. Stir until cheese melts. Garnish if desired. Serve at once. Makes 14 cups.

Carrot and Onion Soup

3 tablespoons olive oil 
2 yellow onions, sliced 
2 pounds carrots, thinly sliced 
7 cups low-sodium chicken broth 
kosher salt and pepper 
16 crackers (optional)

Heat the oil in a large saucepan over medium-low heat. Add the onions and cook, stirring occasionally, until soft, 10 to 12 minutes. 
Add the carrots, broth, 1 teaspoon salt, and 1/3 teaspoon pepper and bring to a boil. Reduce heat and simmer until the carrots are tender, about 10 minutes. 
Divide the soup among individual bowls and serve with the crackers, if using.

Cream of Mushroom Soup

2 cups fresh mushrooms
1/4 cup butter
1/4 cup chopped green onions, including tops
2 T. flour
1 cup chicken stock or broth
1 cup half and half
1/4 t. pepper

Chop mushrooms in food processor or finely chop by hand. Put butter in large skillet and cook onions over low heat for 5 minutes or until tender. Add chopped mushrooms and cook mixture for 2 minutes. Add flour and stir for 3 more minutes. Remove pan from heat and add chicken stock and half and half slowly while you whisk mixture. Return to moderate heat and simmer for 5 minutes. Continue stirring. Add salt and pepper to taste. Better if made ahead and reheated. Also can be frozen. Serves 4

Tomato Basil Soup
 
    1      tablespoon    olive oil
    1      medium        yellow onion -- chopped
    8      sprigs        fresh basil -- tied together with kitchen string -- plus
   1/2    cup           loosely packed fresh basil leaves – Chiffonade
    8      large         ripe tomatoes – peeled, seeded and chopped
    4      cups          chicken stock
                         coarse salt
                         freshly ground black pepper
 
Heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Add the basil sprigs, tomatoes, chicken stock and 1 cup water and bring to a boil over  high heat. Reduce the heat to medium-low and simmer until the liquid is reduced by one-quarter, about 20 minutes. Cool for 10 minutes. Remove the basil and discard.
 
In a blender, puree the soup in several batches until smooth, 2-3 minutes per batch. Strain into a clean pot and bring to a simmer over medium heat. Season to taste with salt and pepper.
 
To serve, ladle the soup into bowls and garnish with the basil leaves.

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