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.
CHIPOTLE CHEESE POTATO SOUP (WITH FRESH SUMMER CORN)
If fresh summer corn isn't available, feel free to use canned or frozen corn in its place. To make in your Instant Pot, cook at high pressure 15 minutes with a QPR.
Provided by Kristy Bernardo
Categories Soups and Stews
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
- Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about another minute (this will remove the "raw" flour taste).
- Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
- Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, adobo sauce (to taste), TABASCO Chipotle Pepper Sauce and fresh corn; bring back to a simmer and cook for an additional 10 minutes until very hot.
- Season well with salt and pepper (this is IMPORTANT). Ladle into bowls and top each as desired.
Nutrition Facts : Calories 490 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 893 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CHIPOTLE CHEDDAR POTATO SOUP
This soup is so, so easy and so sinfully, spicy good. You can definitely reduce the amount of chipotle. We like it spicy! You can throw in tons of different veggies. Make sure you don't leave out the squash though, that's what gives it such a creamy texture without all the calories. It's a really versatile, vegetarian soup that's guaranteed to warm you up on a cool day. :0)
Provided by Brittany K.
Categories Potato
Time 1h30m
Yield 1 Large Pot, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all the vegetables in a large pot. Cover with water (about 10 cups) and cook on high til the vegetables are soft.
- Shred the cheese and add to the pot. Stir until the cheese is melted.
- Reduce heat to low and add the milk and chipotle.
- In a seperate bowl mix the cornstarch and cold water with a whisk until smooth. Pour mixture into the pot and stir. Simmer for about 20 minutes. Salt and pepper to taste.
- Ladle into bowls. Garnish with sour cream, croutons (I like to make my own cornbread croutons) , and green onions.
Nutrition Facts : Calories 294.7, Fat 3.9, SaturatedFat 2.3, Cholesterol 12.6, Sodium 217.2, Carbohydrate 52, Fiber 6.2, Sugar 9, Protein 14.1
CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS
Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
- Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.
Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
CHEDDAR POTATO SOUP
Make and share this Cheddar Potato Soup recipe from Food.com.
Provided by Jellyqueen
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, sauté onion and celery in butter until tender.
- Add potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Puree in small batches in a blender until smooth; return to the pan.
- Stir in the cheese, milk, pepper and paprika.
- Cook and stir over low heat until the cheese is melted.
- Garnish with croutons and parsley.
Nutrition Facts : Calories 254.5, Fat 15.1, SaturatedFat 9.4, Cholesterol 45.9, Sodium 520.7, Carbohydrate 17.5, Fiber 1.8, Sugar 1.4, Protein 12.5
CHEDDAR POTATO SOUP
Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.
Provided by GinnyP
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute' onion and celery in butter until tender.
- Add potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Puree in small batches in a blender until smooth; return to the pan.
- (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
- Cook and stir over low heat until the cheese is melted.
- Garnish with parsley and croutons, if desired.
CHIPOTLE LEEK AND POTATO SOUP
A spicy version of this classic soup. The smokiness of the adobo sauce and the bite of the chile balance the savory flavors of the potato and cream. Cumin and white pepper finish off this cozy soup. Best enjoyed next to a fire with a glass of red wine. Serve piping hot topped with sour cream and croutons or cheese and onion rings!
Provided by Buffalo Winters
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h39m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
- Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
- Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 48.8 g, Cholesterol 53.3 mg, Fat 18.7 g, Fiber 6.8 g, Protein 7.4 g, SaturatedFat 11.2 g, Sodium 561.1 mg, Sugar 9.9 g
CHIPOTLE-CHEDDAR MASHED POTATOES
Daughter in law made these for a special dinner, everyone loved them. Very good taste! From Cooking Light.
Provided by Derf2440
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Remove 1 chile and 1 tablespoon adobo sauce from can.
- (more if you wish, to taste) Chop chile to measure 1 tablespoon.
- Reserve remaining chiles and adobo sauce for another use.
- Place potato and garlic in a large dutch oven, cover with water and bring to boil.
- Cook 15 minutes or until potato is tender, Drain.
- Return potato mixture to the dutch oven.
- Add chopped chile and adobo sauce, cheese, and remaining ingredients.
- Mash to desired consistency with a potato masher.
- Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.
Nutrition Facts : Calories 191.4, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.8, Sodium 313.2, Carbohydrate 31.9, Fiber 2.8, Sugar 2.2, Protein 6.9
POTATO CHIPOTLE CHEDDAR SOUP
Serve with warm, crusty bread.
Provided by Mikekey *
Categories Other Soups
Time 50m
Number Of Ingredients 12
Steps:
- 1. Heat oil in large heavy-bottomed pot over medium-high heat. Add onions, celery and salt and cook, stirring occasionally, until onion is softened and starting to brown, about 7 minutes.
- 2. Stir in pepper and cumin and cook about 30 seconds.
- 3. Add potatoes and broth. Cover pot and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are soft and falling apart, about 10-15 minutes. Add chipotle and remove from heat.
- 4. Working in batches, transfer several cups of potato mixture to blender and puree. Return soup to pan and stir in cheese. Bring back to heat and cook until cheese melts.
- 5. Serve topped with green onions (or chives) and crumbled bacon.
More about "chipotle cheddar potato soup food"
POTATO CHEESE SOUP WITH SMOKY CHIPOTLE - PLATINGS
From platingsandpairings.com
4.4/5 (8)Total Time 45 minsCategory SoupPublished Dec 26, 2019
LOADED POTATO SOUP - SWIRLS OF FLAVOR
From swirlsofflavor.com
Reviews 1Category Main CourseCuisine AmericanTotal Time 45 mins
CHEDDAR CHIPOTLE SWEET POTATO SOUP - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
CHIPOTLE SWEET POTATO AND CHEDDAR SOUP RECIPE | YEPRECIPES
From yeprecipes.com
CHIPOTLE SWEET POTATO AND CHEDDAR SOUP | RECIPE - PINTEREST
From pinterest.com
CROCKPOT CHIPOTLE CHICKEN SOUP • SALT & LAVENDER
From saltandlavender.com
CHIPOTLE CHEDDAR SPICY SWEET POTATO SOUP • THE COOK …
From thecookreport.co.uk
CHIPOTLE SWEET POTATO SOUP - THE FOODIE PHYSICIAN
From thefoodiephysician.com
BACON CHEDDAR CHIPOTLE POTATO SOUP | SUMPTUOUS …
From sumptuousspoonfuls.com
CHIPOTLE CHEDDAR POTATO SOUP RECIPE - FOOD.COM - PINTEREST
From pinterest.com
POTATO AND CHEDDAR CHEESE SOUP RECIPE - FOOD & WINE
From foodandwine.com
CHEDDAR CAULIFLOWER POTATO SOUP - DISHING OUT HEALTH
From dishingouthealth.com
POTATO CHIPOTLE CHEDDAR SOUP BY CYNTHIAJORDAN - THE FEEDFEED
From thefeedfeed.com
CHIPOTLE CHEDDAR POTATO SOUP | RECIPE | SWEET POTATO SOUP …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love