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 SOUP II
A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.
Provided by Joan Zaffary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 9
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
- Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
- In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g
CHEESY HAM AND POTATO SOUP
Comfort soup at its finest! I usually make this to use up leftover ham. This is easy to adapt with other ingredients. I don't put celery in mine. I have added garlic sometimes as well.
Provided by SweetsLady
Categories Ham
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
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).
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.
POTATO CHEESE SOUP
A rich potato soup. It'll warm you up on a cold winter day!
Provided by Marilyn Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
- In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
- Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g
CHEESIEST POTATO SOUP
Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
- Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16 g, Cholesterol 99.1 mg, Fat 29.6 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 18.5 g, Sodium 347.8 mg, Sugar 2 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.
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.
CHEESY POTATO SOUP
I found this recipe in one of my favorite cookbooks, "Texas Cookin' - Lone Star Style" and changed it up just a bit. This soup is creamy and delicious! I made it for my DH because he had some dental work done. He normally is not a big soup fan, but he loved this recipe!
Provided by Kim D.
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, water and bouillon granules in a soup pot.
- ~NOTE~You might need to add just a little bit more water to barely cover potatoes.
- Cook, covered, until potatoes are tender.
- Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
- Heat until cheese melts, stirring frequently.
- Ladle into soup bowls.
- Sprinkle with bacon and chives on top.
Nutrition Facts : Calories 947.1, Fat 64.2, SaturatedFat 37.9, Cholesterol 174.2, Sodium 1981.4, Carbohydrate 75, Fiber 8.4, Sugar 12.5, Protein 21.2
ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP
This soup is ridiculous as is! But for your kids, keep it super simple with lots of Cheddar cheese on top. Or nothing! And for the adult faces, we get a little crazy with the toppings. I'm talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 13
Steps:
- Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
- At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
- You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
- Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
- After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
- Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!
CHEESY POTATO SOUP
Hearty potato soup. Great for cold winter days. My kids love it!! I made this for the cafe I ran, however had made it at home for years first. I multiplied my original recipe by 5 to get the one for the cafe. So, if divide it out by 5 using approximate measurements on the vegetables, you can use a regular size can of soup and make this recipe for a family of up to 6.
Provided by Mamamoose
Categories Potato
Time 30m
Yield 1 1/2 gallons, 32 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions, celery and carrots in margarine until onions are clear. Add potatoes and just enough water to cover the potatoes. Boil until potatoes are cooked through. When finished add soup, milk and cheese. Do not bring back to a boil! It will curdle if you boil.
Nutrition Facts : Calories 198.8, Fat 10.6, SaturatedFat 5.4, Cholesterol 29.8, Sodium 765.1, Carbohydrate 17.2, Fiber 1.1, Sugar 7.2, Protein 9.1
CHEEZY POTATOES
This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.
Provided by TRISHAD
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
- Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
- Remove from oven and let stand 15 minutes before serving.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g
CHEESY POTATO SOUP
We like to eat hot bowlfuls of this cheesy soup often throughout the winter. It sure warms you through on a cold and dreary day.-Doris Self, Greensboro, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first five ingredients. Cover and simmer until potato is tender, about 12 minutes. , Mash mixture with a potato masher. Combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.
Nutrition Facts : Calories 199 calories, Fat 5g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 153mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges
BELLE'S CHEESY POTATO STOUP
This soup is a yummy mix of potatoes, cheese, and SPAM®. I hope everyone who uses this recipe gets the same great review I do!!
Provided by Catie
Categories Soups, Stews and Chili Recipes Chowders
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 48.6 g, Cholesterol 91.5 mg, Fat 31.8 g, Fiber 4.9 g, Protein 24.9 g, SaturatedFat 15.2 g, Sodium 1440.1 mg, Sugar 5.7 g
CHEESY POTATO SOUP
This is one our family's favorites, created to duplicate a delicious soup we had at a restaurant several years ago. My son insisted that I share it with others. Hope it becomes a favorite of yours.
Provided by Peprich
Categories Potato
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Saute celery and onion in butter with 1/4 cup water added. (Alternatively, fry 3 slices of bacon until crisp; drain and crumble. Saute celery and onion in 2 T. bacon fat.).
- Pour chicken broth in Dutch oven. Add 5 cups water, potatoes, carrots, corn, celery/onion mixture and spices. Bring to a boil and simmer until potatoes are tender, about 30 minutes.
- Add half-and-half and cheese (and bacon, if using). Heat through, until cheese is melted.
- Serve with crusty bread.
Nutrition Facts : Calories 511.5, Fat 17.8, SaturatedFat 10.6, Cholesterol 52.4, Sodium 1035.9, Carbohydrate 75, Fiber 8, Sugar 6.8, Protein 15.2
CHEESY POTATO SOUP
My son played soccer for 14 years and at a game last year, I made this cheesy potato soup while running the concession stand. Within 30 min. This soup was totally gone with people requesting me to make it for the next game. I hope you enjoy it as much as I do.
Provided by sltrawick
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large pan, add the chicken bouillon cubes and potatoes.
- Add enough water to cover potatoes and cook until tender.
- Drain off some of the water (but keep it because you may need it later.)
- Add both cans of soup. Stir.
- Add Velveeta. Stir.
- Now, if it's too thick, add some of the potato water that you kept.
- Enjoy! :).
Nutrition Facts : Calories 916.8, Fat 47, SaturatedFat 21.9, Cholesterol 104.9, Sodium 4838.1, Carbohydrate 93.1, Fiber 7, Sugar 15.9, Protein 32.7
CHEESY POTATO SOUP
From Woman's World Magazine 12/7/04. Guaranteed you will probably have all of these ingredients on hand.
Provided by JackieOhNo
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In pot cook bacon over medium-high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve.
- To fat in pot, add onon, salt and pepper; cook, stirring occasionally until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom.
- Reduce heat to medium; stir in milk, dry potato mix and bacon. Simmer 5 minutes; remove from heat.
- Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.
Nutrition Facts : Calories 329.6, Fat 20.3, SaturatedFat 10.4, Cholesterol 45.4, Sodium 1118, Carbohydrate 22.2, Fiber 1.4, Sugar 1.8, Protein 14.8
CHEESY HAM 'N' POTATO SOUP
When I'm in the mood for comfort food, I prepare a pot of this soup. It is always a treat on a cool fall day.-Melissa Sherlock, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.
Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.
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