Cheesy Onion And Potato Soup Food

CHEESY HAM AND POTATO SOUP

Steps:

• Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
• Then cook over medium heat until potatoes are tender.
• Stir in the chicken bouillon, salt (if using), and pepper.
• In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
• Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
• Add in cheese and stir until melted.
• Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

CHEESY BACON AND POTATO SOUP

Steps:

• Bring broth, potatoes, onions and thyme to boil in medium saucepan on medium-high heat; cook 5 min. Simmer on medium heat 10 min. or until potatoes are tender.
• Meanwhile, cook wieners and bacon in skillet on medium-high heat 5 min. or until bacon is crisp and wieners are lightly browned, stirring frequently. Drain on paper towel.
• Add wieners mixture to soup; simmer 5 min. Serve topped with cheese.

CHEESY ONION AND POTATO SOUP

Steps:

• In a large saucepan, cook onions in butter until limp, but not brown.
• Add potato, water, bouillon cubes, salt, and pepper. Cover, bring to a boil, then simmer for about 15 minutes till potatoes are tender.
• Remove from heat and blend till smooth.
• Return to saucepan and add milk and cheese.
• Reheat slowly until cheese melts, but do not boil!

CHEESY ONION POTATOES

Steps:

• If you are using unpeeled potatoes make certain to wash and scrub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dried with a paper towel before using in this recipe.
• Place the hot melted butter in a bowl; add in garlic powder,dry onion soup and cayenne pepper; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
• Slice the potatoes into quarters, then place in a large roasting pan; sprinkle with freshly ground black pepper.
• Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
• Preheat oven to 400 degrees F.
• Set oven rack to bottom position.
• Bake uncovered 30 minutes.
• Remove and stir the potatoes.
• Place back in the oven and bake uncovered for another 20- 30 minutes or until just fork tender, removing and stirring another time while cooking (cooking time will depend on the thickness of the potatoes).
• Sprinkle with cheese and green onions over the hot potatoes.
• Serve immediately.

CHEESY POTATO SOUP

Steps:

• Melt butter in 5 quart soup pot.
• Add chopped celery, onion, and grated carrots and saute until tender, 5-10 minutes.
• Add chicken broth, cover and simmer 30 minutes.
• Add Velveeta and heat on low until melted.
• Add cream of potato soup and heat through.
• Just before serving, stir in sour cream.

GREATEST CHEESY POTATO SOUP

Steps:

• Boil peeled, cubed potatoes in water until soft.
• Add salt and pepper.
• Turn heat down to medium.
• Cut up cream cheese into small pieces and add to potatoes.
• Add half and half.
• Continue cooking on med.-lo to medium heat until cream cheese is melted and blended.
• Before serving add shredded cheese and bacon crumbles.

CHEESY POTATO CASSEROLE WITH SOUR CREAM & ONIONS

Steps:

• Heat oven to 350°F.
• Mix all ingredients. Spoon into 2-qt. casserole dish sprayed with cooking spray.
• Bake 50 min. or until heated through and top is golden brown.

CROCK POT CHEESY HAM AND POTATO SOUP

Steps:

• (you can check after 6 hours if potatoes are soft).

LOADED CHEESY POTATO SOUP

Steps:

• In a large soup pot, add in the bacon bits and cook until crispy, about 4 mins. Drain the bacon bits (reserve the oil in the pot) and set aside.
• Add the butter and onion and sauté until translucent, about 3 mins.
• Sprinkle the flour onto the onion and stir constantly for 1 min.
• Add in stock, milk, potatoes and season with salt and pepper (depending on the salt content of your stock, start with 1 tsp salt first and slowly adjust).
• Cover and cook for approx. 15 - 20 mins until potatoes are soft. Add in spring onions, cheese and bacon (reserve some for garnish) and cook for a further 5 mins. Taste and adjust seasoning before turning off the heat.

CREAMY POTATO SOUP RECIPE

Steps:

• Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
• Peel the carrots and dice about the same size as the potatoes. Add to the pot.
• Smash and mince 1 clove of garlic and add to the pot.
• Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
• Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
• Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
• Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
• Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
• Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
• Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
• Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
• Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
• Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
• Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?