October marks the start of the cold weather in New England. These soup recipes are quick, easy, delicious, and sure to keep you warm.

Chowder

1 tablespoon butter

½ teaspoon Old Bay seasoning

4 potatoes, peeled and cubed

1 onion, diced

1 can evaporated milk

Crumbled bacon and oyster crackers (optional)

1 cup milk

2 fish fillets (any white fish-even Val's)

1 can creamed corn (optional)

1 can clams (optional)

Put butter, Old Bay, potatoes and onion in a microwave-safe casserole dish. Add just enough water to cover. Microwave about 5 minutes until soft. Most of the water should be gone. Drain if more than a 1/4 cup remains. Add evaporated milk and fish, corn or clams. Microwave another 10 minutes. Add more milk if desired. Top with crumbled bacon or bacon bits and oyster crackers.

Tortilla Soup

1 cup black beans

1 cup cheddar cheese, plus more for topping.

1/4 cup jalapenos

1 can Mexican-style tomatoes with green chili peppers

1 cup chicken or beef, cooked and chopped

1 can chicken broth

Sour cream, salsa, guacamole

Wait until Valentine has nachos, and you won't need to buy any of the above ingredients other than the chicken and tomatoes. Mix the first six ingredients in microwave-safe casserole dish. Microwave for about five minutes until heated through. Top with sour cream, salsa, guacamole and extra cheese.

French Onion Soup

1 can onion soup

½ cup shredded Swiss or Emmenthal cheese

French bread

Make the soup according to the instructions on the can. Slice and toast bread. Float toast in soup, cover with cheese, melt in microwave or toaster oven.

Fruit Soup

2 cups fruit, peeled, seeded and chopped

½ cup sugar (adjust depending on fruits used)

1 cup sour cream

1 cup cream, half-and-half, or milk

You can try this with any number of fruits. Mango and cantaloupe work really well by themselves. Fruit combinations are always good. Try blueberry-melon or strawberry-raspberry-cantaloupe. Mix everything together in a blender. Serve cold with extra whipped cream.

Chocolate Soup

1 ½ cups milk

2 tablespoons sugar

2 teaspoons unsweetened cocoa powder.

Dash of salt

1 cup whipped cream

This recipe is more than just hot chocolate and should really be eaten with a spoon. Heat milk in microwave. Stir in sugar, cocoa and salt until dissolved-don't forget the salt! Fold in whipped cream. Serve with extra whipped cream and a sprinkle of cinnamon or cocoa.