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.
KITTENCAL'S CHEDDAR CHEESE & POTATO SOUP
This is a long time family favorite, I make this quite often in the fall and winter season, if desired you could add some cooked crumbled bacon, this recipe can easily be doubled.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan melt butter with oil over medium-high heat.
- Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
- Stir in flour and cayenne pepper; whisk for 1 minute.
- Gradually add half and half and broth whisking continuously.
- Bring to a light boil; cook and stir for 2 minutes or until thickened.
- Add in cooked diced potatoes; simmer uncovered for 15 minutes.
- Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
- Ladle into bowls then sprinkle with Parmesan cheese.
Nutrition Facts : Calories 826.4, Fat 60.6, SaturatedFat 34.4, Cholesterol 164, Sodium 1316.2, Carbohydrate 36.2, Fiber 3.9, Sugar 4.9, Protein 35.5
CAULIFLOWER CHEDDAR SOUP
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
CREAM OF CAULIFLOWER CHEESE & POTATO SOUP
I find this soup to be very similar to Potato and Leek soup but its refreshing to taste the cauliflower and cheese through it. A winter warmer that will delight.
Provided by ozzygirl
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot add oil and butter and melt.
- Saute onion, leek, garlic, thyme and basil until softened.
- Add potato and cauliflower and toss through.
- Add vegetable stock and bay leaves and cook for around 40 minutes.
- Remove bay leaves.
- Blend half the soup in a blender or with a hand held blitzer.
- Mash with a potato masher the other half of the soup.
- Add the blended half of the soup back with the mashed soup.
- Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
- Add the cream and stir through.
- To top with toast:.
- Slice a baguette into thin slices.
- Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
- Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
- If the slices are too big for the soup, quarter them or half them.
- Serve on top of the soup.
KITTENCAL'S BAKED CHEESY MASHED POTATO PATTIES/CROQUETTES
Since I make these all the time I really don't even bother to measure, the ingredient amounts listed are close to the amounts I usually use you can adjust the amounts to taste, I have left the Parmesan as optional I like to add it in --- for the best texture the potatoes must be russet and they should be oven-baked --- I have use panko in place of the butter crackers but I think the crackers give a better taste --- yield is only estimated depending on the size you make the croquettes --- you may make the mashed potato mixture up to 24 hours in advance and refrigerate until ready to roll and bake ----- you will love these!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
- Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
- At this point you may refrigerate for 1-2 hours.
- Shape about 3 tablespoons of mixture into a ball.
- Roll into the cracker crumbs and place on a baking sheet.
- Press down with hands to flatten just slightly.
- Repeat with remaining mixture.
- Set oven to 375 degrees and bake for about 30 minutes or until golden brown.
Nutrition Facts : Calories 151.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 38, Sodium 125.3, Carbohydrate 13.5, Fiber 1.7, Sugar 0.8, Protein 5.8
KITTENCAL'S BAKED POTATO SOUP
If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well --- *note* for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :)
Provided by Kittencalrecipezazz
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot melt butter over medium heat.
- Add in onion and chili flakes; cook stirring for about 3 minutes.
- Add in garlic cook stirring 2 minutes.
- Add in flour then cook stirring constantly for about 1-1/2 minutes.
- Slowly add in milk and broth, whisking constantly until bubbly and thickened.
- Stir in the cubed cooked potatoes and green onions; bring to a boil.
- Reduce heat to low and simmer uncovered for about 20 minutes.
- Using a fork mash about half of the potatoes (leaving some cubed).
- Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
- Season with seasoned salt and black pepper.
- Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
- Delicious!
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
KITTENCAL'S CHEESY SHEPHERD'S PIE
This recipe is a regular in our house and is one of my family's favourite dinners --- I have listed some additions on bottom of the recipe that may be added to the ground beef mixture but that is only optional ---prep time does not include cooking the potatoes
Provided by Kittencalrecipezazz
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 400 degrees F.
- Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
- For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
- In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
- Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
- Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
- Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
- Bake for 25-30 minutes or until topping is light golden brown.
- Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
- ---------------------------------------------------.
- ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.
Nutrition Facts : Calories 546.8, Fat 28.7, SaturatedFat 16.2, Cholesterol 113.1, Sodium 1118.8, Carbohydrate 37.1, Fiber 5.8, Sugar 3.9, Protein 36.4
CHEDDAR CHEESE POTATO SOUP
This was so delicious. I wish I doubled the recipe. I used some colby jack and fresh mozzarella instead of cheddar cheese. I didn't top with bacon because I didn't want to wait to cook it, but that would be delicious too. Recipe courtesy of Amanda's Cookin'.
Provided by AmyZoe
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat.
- Add onions and saute 3 minutes. add garlic and saute 2 minutes.
- Add potatoes and broth and bring to a boil. Reduce heat and simmer 12 to 14 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor and puree until smooth. Return the mixture to saucepan.
- Stir in milk and heat over medium heat until hot. Do not boil. Season to taste with salt.
- Stir one cup of the cheddar cheese into the soup until melted and heated through.
- Ladle soup into four bowls and top with remaining 1/4 cup cheese.
- Garnish with crumbled bacon and chopped chives.
Nutrition Facts : Calories 394.5, Fat 19.6, SaturatedFat 12.1, Cholesterol 59.5, Sodium 645.4, Carbohydrate 37.7, Fiber 3.2, Sugar 2.8, Protein 17.7
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CHEDDAR CHEESE POTATO SOUP RECIPE - AMANDA'S COOKIN'
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- Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.
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