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.
DOUBLE THICK POTATO CHEESE SOUP
My mother gave me a crock pot cookbook a few years ago. The cook book has been lost somehow (!) But I remember this recipe by heart. Its simple and great for fall and winter. My husband requests it all the time when the weather cools, and it has become our traditional Christmas Eve meal. As with most recipes, I make my own condensed cream soups, but for the ingredient list I put it in as canned.
Provided by gardenofsimple
Categories Potato
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In crock pot combine potatoes, cream of mushroom, 1 cup of green onions and spices. Mix up well.
- Cook on low 8 hours.
- Add in cheese, sour cream and milk, stir until cheese melts.
- Add the remaining green onions before serving.
- We like this served with a garlic Tuscan bread.
- Variation:.
- You can greatly differ the taste by experimenting with different flavors of cheddar cheese. We like Vermont extra sharp the best, but have also tried cheddar bacon and cheddar garlic.
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!
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.
CREAMY POTATO CHEESE SOUP
A very thick and creamy soup. It takes a little bit of time to make this soup, but none of the steps are difficult. The "trick" is using evaporated milk, which makes the soup very stable and keeps it from separating, a good choice if you want to have leftovers. You will need a blender for this recipe.
Provided by galponetta
Categories Potato
Time 2h
Yield 8 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Add oil to a 4 quart or larger soup pot over medium heat.
- Add onions, celery, carrots and garlic and a little salt and pepper and cook until soft and just starting to show color. (15 - 20 minutes) Stir a few times.
- Add potatoes, stock, water, parsley, bay leaves, and a little more salt and pepper to the pan and cook covered at a high simmer or low boil (bubbling gently) for 30 to 45 minutes until the potatoes are just starting to fall apart when stirred and the other vegetables are very soft. Lift the lid and stir two or three times during this stage.
- When the vegetables are done, turn off the heat and remove the lid and let the pot rest for 10 minutes or so to cool a bit before the next step.
- REMOVE THE BAY LEAVES. Blend the soup in three or four batches in a blender until smooth. Watch out for the steam! Transfer it to a new pot, or to a bowl and then back to the original pot.
- Over medium heat, stir the evaporated milk into the soup. Add a bit more hot water or stock at this point if you would like a thinner soup. Once the soup is steaming, stir in the cheese in small batches until melted.
- Taste and adjust the seasoning as desired. You can add other flavorings at this point - more salt and pepper, a dash of cayenne, smoked paprika, a TBS of brandy, a dash of nutmeg, more minced parsley, or any other spice or herb you might like.
Nutrition Facts : Calories 334.4, Fat 15.3, SaturatedFat 7.3, Cholesterol 36.3, Sodium 422.1, Carbohydrate 38.2, Fiber 5, Sugar 3.9, Protein 12.4
THICK POTATO SOUP
Thick potato soup, I've noticed many recipes are... watery/wet. This is nummy, especially paired with the copy-cat "cheddar bay buscuits". :) Enjoy!
Provided by AceCandi
Categories Chowders
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Wash potatoes, and cut into quarters (or a bit small if you prefer).
- Put potatoes, can of condensed soup and milk in the pot, make sure to spread the potatoes so they are evenly covered.
- Bring the mix to a boil, then lower heat, cover and allow to simmer for 25 minutes.
- Make sure to stir occasionally, otherwise you'll burn the bottom.
- Add salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 278.7, Fat 2.2, SaturatedFat 1.1, Cholesterol 5.1, Sodium 509.1, Carbohydrate 58.9, Fiber 6.7, Sugar 3.9, Protein 7.2
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