CHEESY POTATO KNIPLA SOUP
A German favorite of my Grandma's with an American twist! A thick, hearty soup.
Provided by LaniJo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Place the potatoes, carrots, celery, onion, 2 teaspoons of salt, and 3 quarts of water into a large pot. Bring to a boil over high heat while you proceed to make the knipla.
- Combine 5 cups of flour and 1 teaspoon of salt in a large bowl; pour in the eggs and 1 1/4 cups water. Mix until the dough comes together, about two minutes. Knead on a lightly floured surface for 3 to 5 minutes until elastic. Using kitchen scissors, snip off pieces of the dough into the boiling soup. Boil until the knipla rise to the surface, then reduce heat to low, and simmer while you make the cheese sauce.
- Melt the butter in a saucepan over medium heat, then whisk in 1 cup of flour and 2 teaspoons of salt. Pour in milk and add cheese; cook until the cheese melts and the mixture thickens, stirring constantly. Pour the cheese sauce into the soup and simmer for 20 minutes more, or until ready to serve.
Nutrition Facts : Calories 553.2 calories, Carbohydrate 74.2 g, Cholesterol 88.1 mg, Fat 21.7 g, Fiber 5.1 g, Protein 15.3 g, SaturatedFat 13.1 g, Sodium 1227.4 mg, Sugar 6.8 g
HOMEMADE CHEESY POTATO SOUP
It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
GREATEST CHEESY POTATO SOUP
This creamy, rich potato soup usually elicits many compliments at our church's annual Chili Cook-off! It's a good alternative for those not fond of chili. Very rich, so it's for special occasions!
Provided by Polish Chick
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254.8, Fat 13.3, SaturatedFat 7.7, Cholesterol 42.4, Sodium 114.3, Carbohydrate 29.8, Fiber 2.5, Sugar 2.1, Protein 5.1
BEST CHEESY POTATO SOUP EVER!
I had a difficult time getting this recipe. I got this recipe from my great aunt. I have it memorized so I would never forget it. This is a one of a kind recipe and so delicious. One bowl of this soup will fill you up!
Provided by cori 3
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium high heat. Sauté celery and onions together.
- Add potatoes and chicken broth.
- Cover and simmer until potatoes are tender, about 12 minutes.
- In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork).
- Stir in milk and seasonings.
- Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.
POTATO CHEESE SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.
CHEESY POTATO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes.
- Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes.
- Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
- Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.
Nutrition Facts : Calories 840, Fat 51 grams, SaturatedFat 24 grams, Cholesterol 106 milligrams, Sodium 1575 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 34 grams, Sugar 6 grams
CHEESY POTATO KNIPLA SOUP
A German favorite of my Grandma's with an American twist! A thick, hearty soup.
Provided by LaniJo
Categories Vegetable Soup
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Place the potatoes, carrots, celery, onion, 2 teaspoons of salt, and 3 quarts of water into a large pot. Bring to a boil over high heat while you proceed to make the knipla.
- Combine 5 cups of flour and 1 teaspoon of salt in a large bowl; pour in the eggs and 1 1/4 cups water. Mix until the dough comes together, about two minutes. Knead on a lightly floured surface for 3 to 5 minutes until elastic. Using kitchen scissors, snip off pieces of the dough into the boiling soup. Boil until the knipla rise to the surface, then reduce heat to low, and simmer while you make the cheese sauce.
- Melt the butter in a saucepan over medium heat, then whisk in 1 cup of flour and 2 teaspoons of salt. Pour in milk and add cheese; cook until the cheese melts and the mixture thickens, stirring constantly. Pour the cheese sauce into the soup and simmer for 20 minutes more, or until ready to serve.
Nutrition Facts : Calories 553.2 calories, Carbohydrate 74.2 g, Cholesterol 88.1 mg, Fat 21.7 g, Fiber 5.1 g, Protein 15.3 g, SaturatedFat 13.1 g, Sodium 1227.4 mg, Sugar 6.8 g
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