Cream Of Potato Cheese Soup Food

PANERA'S CREAM CHEESE POTATO SOUP

Steps:

• Combine broth, potatoes, and spices.
• Boil on medium heat until potatoes are tender.
• Smash a few of the potatoes to release their starch for thickening.
• Reduce to low heat.
• Add cream cheese.
• Heat, stirring frequently, until cheese melts.

CREAM OF POTATO & CHEESE SOUP

Steps:

• In large pot, melt butter and sauté onions till soft.
• Add chopped potatoes, chicken broth, thyme, dill, paprika, salt and pepper into pan.
• Simmer for 15 minutes, or until potatoes are soft.
• Take the pot off heat and mash potato; put pot back on heat.
• Dissolve flour and water together; add to mashed potato.
• Add the milk and cheese soup. Whisk in until it thickens.
• Add cheddar cheese and heat through.

CREAMY POTATO AND CHEESE SOUP

Steps:

• In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.

POTATO CHEESE SOUP

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.

CREAM OF LEEK AND POTATO SOUP

Steps:

• In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
• Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

CREAM OF POTATO SOUP

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

CREAM CHEESE POTATO SOUP

Steps:

• In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.

CHUNKY CREAM OF POTATO SOUP

Steps:

• In a Dutch oven or large stock pot cover potatoes with water, to about 1-2 inches above potatoes.
• Add in onions and salt and pepper.
• Boil potatoes to right consistency.
• Do NOT pour off water.
• Leave on low heat.
• In a separate bowl mix together sour cream, both cream soups, and evaporated milk with a whisk.
• Pour this mixture into pot of potatoes; mix well.
• Add in bacon, grease and parsley flakes.
• Lower heat to simmer.
• Add a little instant potatoes in at a time and mix well till you get your desired consistency.
• Pour into bowls and garnish with cheese.

CREAM OF POTATO AND HAM SOUP

Steps:

• In large dutch oven, cook vegetables in salted water until tender. Do not drain.
• Meanwhile, in a saucepan, melt butter; whisk in flour and salt. Cook for 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture is thickened. Fold in ham. Stir into vegetable mixture. Simmer until ready to serve.

EASY POTATO CHEESE SOUP

Steps:

• In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
• Once tender, mash soup with a potato masher, and add butter and cream.
• Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

CREAM OF POTATO SOUP I

Steps:

• In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
• Remove carrots and celery tops and discard. Add evaporated milk and heat through.
• Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.

CREAM OF POTATO SOUP

Steps:

• In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
• In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
• When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
• Reduce heat to medium and when the soup is NOT boiling.
• Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
• Add cheese and stir until melted.
• Remove about half of the soup mixture and place in blender.
• Blend until smooth then return to soup to thicken.
• If it isn't thick enough, mix corn starch with cold water and add to soup.
• Simmer on medium heat for about an hour or until it thickens stirring occasionally.
• Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

POTATO CHEESE SOUP

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.

PHILADELPHIA CREAM CHEESE LOADED POTATO SOUP

Steps:

• Toppings:
• Chopped cooked Oscar Mayer Bacon
• Chives
• Shredded sharp cheddar cheese
• Step One:
• Combine potatoes, onion, salt and pepper, chicken broth and garlic in crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
• Step Two:
• Mash potatoes to thicken soup. Then add in butter, half-and-half and cream cheese. Cook an additional 30 to 45 minutes.
• Step Three:
• Serve and add toppings.

BEST CREAM OF POTATO SOUP

Steps:

• In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
• Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.