CHEDDAR POTATO SOUP WITH CORNED BEEF
This looks like a lot of work but it really isn't that bad. My family LOVES corned beef. This cheesy potato soup goes great with it.
Provided by Heather Hacker
Categories Other Soups
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. In a pot, melt butter over medium heat. Add leeks, chopped onion, carrot and garlic. Saute and stir vegetables until they are glossy and have started to soften.Typically 5-10 minutes. Make sure carrots are cooked or you will have hard pieces in your soup
- 2. Stirring continuously, sprinkle in the flour. Keep stirring. Pour in chicken broth. Add the potatoes and bring to a boil. Reduce heat to maintain a simmer and cook covered until potatoes are soft enough to be easily pierced with a fork. (typically 15 minutes or so)
- 3. Put the cheddar cheese in a large heatproof bowl. Ladle some of the hot liquid from soup into cheese and stir with a wooden spoon until cheese melts and is blended. Carefully pour cheese into the potatoes and stir until mixed. Stirring, slowly pour in the cream and add salt and pepper. Continue to heat until it is almost back to boiling. Turn off, adjust seasonings and transfer to serving bowl. Garnish with chives or scallions and corned beef.
HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF
You can substitute sharp cheddar for Irish cheddar. Love the idea of the corned beef in the potato soup; however, I would reduce the amount of cheese in the recipe. I plan to make this asap. Recipe is from cdkitchen.
Provided by DailyInspiration
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
- Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
- Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
- Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.
CHEDDAR-POTATO SOUP
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
- Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.
CHEDDAR, CORN & POTATO CHOWDER
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
POTATO AND CHEDDAR SOUP
This is a smooth creamy soup. Great for those cold winter days.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
- Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g
CHEDDAR CHEESE POTATO SOUP
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
Provided by Taste of Home
Time 45m
Yield 10-12 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.
Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
POTATO-CORNED BEEF HASH CASSEROLE
Treat the family to a hearty Potato-Corned Beef Hash Casserole for brunch. Our corned beef hash casserole with hash browns is creamy and cheesy.
Provided by My Food and Family
Categories Home
Time 55m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine potatoes, meat and oil; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Bake 20 min. or until golden brown, stirring after 10 min. Meanwhile, combine soup, sour cream, mustard and 1 cup cheese.
- Spoon 2 cups potato mixture into bowl. Stir soup mixture into remaining potato mixture in baking dish. Top with 2 cups potato mixture; sprinkle with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 340 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 1 g, Protein 7 g
CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP
I found this out on the web and thought it might be interesting for St. Patty's Day! (Time does not include time to cook corned beef)
Provided by Cook4_6
Categories European
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients to large pot.
- Bring to boil, reduce heat and cook until vegetables are tender.
- Mix cornstarch and water together to make a paste.
- Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
- Now simmer, then add cream, butter, salt, pepper and beer.
- Garnish with chopped parsley.
Nutrition Facts : Calories 411.5, Fat 34, SaturatedFat 19.5, Cholesterol 125.4, Sodium 1718.7, Carbohydrate 18.7, Fiber 2.1, Sugar 3.5, Protein 9.3
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