CREAMY POTATO AND CHEESE SOUP
My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts :
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!
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
CREAM OF POTATO & CHEESE SOUP
I first had something like this at school I liked it, so I went home and tried to make it myself, I have now perfected it. It's great as a starter or as a meal in itself.
Provided by Candice Hibbs
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 309, Fat 15.6, SaturatedFat 9.7, Cholesterol 48, Sodium 590.6, Carbohydrate 31.8, Fiber 3, Sugar 1.8, Protein 11.5
CREAMY, CHEESY POTATO SOUP
Fast, easy, creamy, and cheesy! A great weeknight meal when you want something that will stick to your ribs but don't want to spend a lot of time in the kitchen. I found this recipe in my mom's recipe collection after she passed away and we love it! The recipe is very forgiving if you need to sub ingredients based on what you have on hand. Don't have broth? Use the potato cooking liquid with a tsp of chicken bouillon mixed in. No heavy cream? No worries, use all milk. I make a lot of soup when the weather turns cold and you know what they say about Wisconsin.... we have 2 seasons, Winter and Road Construction... we eat a lot of soup- LOL :)
Provided by Brenda.
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil in a medium saucepan.
- Add potato cubes and stir to make sure they are just covered with water.
- Cook potatoes until fork tender, maybe 10 minutes.
- Drain potatoes and set aside.
- In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
- Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).
- Add red pepper flakes and salt & pepper.
- Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
- Start adding the milk and cream and stir until smooth.
- Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
- Add the sugar and the shredded cheese.
- Stir until cheese is melted.
- Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.
PANERA'S CREAM CHEESE POTATO SOUP
This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.
Provided by Shawn H
Categories Winter
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 349.6, Fat 21, SaturatedFat 11.4, Cholesterol 62.5, Sodium 938, Carbohydrate 29.6, Fiber 3.4, Sugar 3.7, Protein 11.4
CREAMY CHEESEBURGER POTATO SOUP
Make and share this Creamy Cheeseburger Potato Soup recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In soup pot, cook and break up ground beef.
- Add onion,basil and beef broth.
- Bring to a boil.
- Add potatoes and green pepper.
- Cover and simmer 12 minutes.
- Bring back to a boil.
- In saucepan, melt butter and stir in flour.
- Cook 2 minutes.
- Add to soup, stirring.
- Reduce heat to low again and add cheese, cream and pepper.
- Stir until cheese melts.
- Serve.
CREAMY CHEESY SAUSAGE AND POTATO SOUP
One of the best soups you will ever have! To save time cook the sausage, onion and garlic hours ahead or even a day ahead and refrigerate. If serving more than 4 people, I suggest to double the complete recipe.
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dice/cube the potatoes into any size desired, and cook them in salted water, when cooked, drain the water and set the cooked potatoes aside.
- Prepare the cheese mixture: over medium heat in a large heavy-bottomed saucepan, melt the 1/3 cup butter with 2 tablespoons oil.
- Stir/whisk in 1/3 cup flour, and mix for 1 minute.
- Slowly add in 1 cup half and half or milk, whisking until well blended.
- Add in the sour cream, Velveeta cheese and grated cheddar cheese.
- Now slowly add in the remaining 2-1/2 cups half and half or milk (if using); cook and stir for about 30 seconds; set aside.
- In a hot skillet, brown the sausage pieces, then add in the chopped onion and garlic (saute for 2 minutes).
- Add in the sausage/onion mixture along with the salt, pepper, basil, parsley, 2 tablespoons Parmesan cheese and garlic powder (if using) into the cheese/milk mixture, and continue cooking until all of the cheese is completely melted.
- Add in the cooked cubed potatoes to the cheese mixture; gently mix to combine.
- Cook over low heat until desired temperature is reached.
- Ladle into serving bowls.
- Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 2432.7, Fat 184.5, SaturatedFat 78.7, Cholesterol 529.9, Sodium 4002.6, Carbohydrate 84.4, Fiber 8.1, Sugar 7.4, Protein 107
CREAM OF POTATO SOUP
I make this up in double batches, cool, then put into large freezer bags and freeze. Great to have on those cold winter days, or just anytime!
Provided by Gourmet Gal 2
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer broth, potatoes and onion until vegetables are tender.
- Stir in parsley flakes.
- In small bowl, blend flour with a few tbsp of the milk.
- Add to the potato mixture.
- Stir in remaining milk, cooking until soup thickens.
- Add the cheese, stirring until it melts.
- Season with paprika, pepper and salt to taste.
Nutrition Facts : Calories 245.3, Fat 11.6, SaturatedFat 7.2, Cholesterol 39.1, Sodium 234.1, Carbohydrate 22.4, Fiber 1.9, Sugar 1.4, Protein 13.3
CREAMY POTATO SOUP
Make and share this Creamy Potato Soup recipe from Food.com.
Provided by PinkCherryBlossom
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and sauté the veg until the onion is transparent.
- Add remaining ingredients and bring to boil.
- Simmer, covered, for 20 minutes.
- Liquidise and thin with milk if desired.
Nutrition Facts : Calories 199.8, Fat 9.5, SaturatedFat 2.6, Cholesterol 9.6, Sodium 40.9, Carbohydrate 25, Fiber 3, Sugar 2.1, Protein 4.8
CREAM CHEESE POTATO SOUP
Make and share this Cream Cheese Potato Soup recipe from Food.com.
Provided by michaela1112
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine the water and bouillon.
- Add cream cheese, cook and stir until cheese is melted.
- Stir in the remaining ingredients.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 18-20 minutes or until vegetables are tender.
Nutrition Facts : Calories 240.3, Fat 16.6, SaturatedFat 8.6, Cholesterol 57.7, Sodium 429.8, Carbohydrate 15.1, Fiber 1.1, Sugar 1.7, Protein 8.5
DELICIOUS THICK CREAMY POTATO SOUP
One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
- Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
- Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
- In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
- Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
- Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
- Sprinkle with grated Parmesan cheese and chopped green onions.
- Delicious!
POTATO SOUP WITH CREAM CHEESE
This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Provided by csdavis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h20m
Yield 5
Number Of Ingredients 11
Steps:
- Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
- Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g
CREAMY CHEESE POTATOES
This easy potato dish is a comfort-food classic. It's popular at gatherings. —Greg Christiansen, Parker, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes., Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. If desired, top with additional shredded cheddar cheese and minced fresh parsley.
Nutrition Facts : Calories 278 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 614mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
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