Mandis Cheesy Potato Soup Food

DAD'S POTATO CHEESE SOUP

Steps:

• In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes.
• Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil.
• After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes.
• Great with saltine crackers.

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.

POTATO CHEESE SOUP

Steps:

• In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

MANDI'S CHEESY POTATO SOUP

Steps:

• In a large pot over medium heat, combine potatoes, carrot, celery, water and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 to 20 minutes. Once tender, stir in milk.
• In a small bowl, combine melted margarine, flour, steak seasoning and pepper. Stir into soup, increase heat to medium, and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted. Let stand 5 to 10 minutes before serving.

EASY CHEESY POTATO SOUP

Steps:

• Dice the peeled potatoes into about 3/4" pieces.
• Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender.
• While potatoes cook, in a separate pot, melt the butter. Add the chopped green onion and sauté for 5 minutes.
• Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. Gradually stir in the ff half and half. Stir frequently until mixture begins to thicken.
• Add the hot cooked potatoes and both into the creamy mixture; stir well.
• With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.
• Use a stick blender or blender or food processor to blend the soup in the pot.
• Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.
• Stir in the cheese, salt and pepper.
• Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed.
• Serve.
• Garnish with some green onion tops, if desired.

BEST CHEESY POTATO SOUP EVER!

Steps:

• In a large saucepan, melt butter over medium high heat. Sauté celery and onions together.
• Add potatoes and chicken broth.
• Cover and simmer until potatoes are tender, about 12 minutes.
• In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork).
• Stir in milk and seasonings.
• Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.

CHEESY POTATO SOUP

Steps:

• Combine potatoes, water and bouillon granules in a soup pot.
• ~NOTE~You might need to add just a little bit more water to barely cover potatoes.
• Cook, covered, until potatoes are tender.
• Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
• Heat until cheese melts, stirring frequently.
• Ladle into soup bowls.
• Sprinkle with bacon and chives on top.

MANDI'S CHEESY POTATO SOUP

Steps:

• In a large pot over medium heat, combine potatoes, carrot, celery, water and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 to 20 minutes. Once tender, stir in milk.
• In a small bowl, combine melted margarine, flour, steak seasoning and pepper. Stir into soup, increase heat to medium, and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted. Let stand 5 to 10 minutes before serving.

HOMEMADE CHEESY POTATO SOUP

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.

GREATEST CHEESY POTATO SOUP

Steps:

• Boil peeled, cubed potatoes in water until soft.
• Add salt and pepper.
• Turn heat down to medium.
• Cut up cream cheese into small pieces and add to potatoes.
• Add half and half.
• Continue cooking on med.-lo to medium heat until cream cheese is melted and blended.
• Before serving add shredded cheese and bacon crumbles.

CHEESY DILL POTATO SOUP

Steps:

• Bring the first 8 ingredients to boil, reduce to simmer.
• Cook until mushy, about 15 minutes.
• Add the Velveeta and butter.
• Heat should be low, stir until both cheese and butter are melted.
• Thicken with instant potato flakes.
• Thin to desired consistency with warm milk.
• To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
• Replace sweet basil for dill weed.

CHEESY HAM AND POTATO SOUP

Steps:

• Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
• Then cook over medium heat until potatoes are tender.
• Stir in the chicken bouillon, salt (if using), and pepper.
• In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
• Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
• Add in cheese and stir until melted.
• Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).