Farmhouse Potato Cheese Soup Food

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.

FARMHOUSE POTATO CHEESE SOUP

Steps:

• Place first six ingredients in a large pot, and bring to a boil.
• Cover and simmer for 25 minutes, or until potatoes are tender.
• Remove from heat, and puree the potato mixture with a potato masher.
• Stir in milk and seasonings, and return to heat.
• Add the cheese, and stir until melted.
• Enjoy!

LOADED POTATO SOUP

Steps:

• Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
• Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
• With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
• Serve garnished with crispy crumbled bacon and sliced scallions.

FARMHOUSE SOUP

Steps:

• Dice the carrots, and turnips and white portion of the leeks.
• Melt butter in a large pan. Put in the carrots, turnips, leeks and soften on low heat for 10minutes, stirring occasionally.
• Wash the bacon in cold water and put in a saucepan of water, bring to the boil and simmer for 10minutes on low heat, drain and set aside to cool.
• Finely shred the cabbage, and chop the bacon into cubes.
• Add stock and bacon and cabbage to the vegetables, salt and pepper to taste. Bring to the boil, reduce heat. Cover and simmer gently for about 1hour.
• Cap and string the beans, wash and cut into pieces about 4cm long. Chop the celery and cube the potatoes.
• About 20minutes before end of cooking time, add cubed potatoes and peas to soup and cook further until tender.
• Serve with croûtons (optional) and grated Gruyère Cheese.

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.

CHEDDAR CHEESE POTATO SOUP

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.

CHARMIE'S POTATO CHEESE SOUP

Steps:

• Melt the butter in a large pot.
• Fry onions for 3 minutes (don't let brown).
• Add garlic and continue to sauté for 1-2 minutes.
• Add the potatoes and water.
• Bring to a boil; reduce heat and simmer until the potatoes are very tender.
• Mash potatoes until at desired consistency. Or use a hand blender. I like mine left with some chunks.
• Add milk and salt and pepper to taste.
• Cook over medium heat until milk begins to simmer.
• Add the cheese and stir until it melts.
• Do not boil!

FARMHOUSE SOUP

Steps:

• Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
• Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
• Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
• Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
• Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
• Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
• Ladle among the serving bowls and serve.