Potato And Cheddar Soup Food

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POTATO AND CHEDDAR SOUP



Potato and Cheddar Soup image

This is a smooth creamy soup. Great for those cold winter days.

Provided by Debbie Rowe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 10

Number Of Ingredients 10

2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
½ teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Steps:

  • Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  • Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g

CHEDDAR POTATO SOUP



Cheddar Potato Soup image

Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.

Provided by GinnyP

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
4 cups diced peeled potatoes
3 cups chicken broth
8 ounces shredded cheddar cheese
2 cups milk
1/4 teaspoon pepper
1 dash paprika
seasoned croutons, for garnish (optional)
minced parsley (to garnish) (optional)

Steps:

  • In a large saucepan, saute' onion and celery in butter until tender.
  • Add potatoes and broth; bring to a boil.
  • Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Puree in small batches in a blender until smooth; return to the pan.
  • (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
  • Cook and stir over low heat until the cheese is melted.
  • Garnish with parsley and croutons, if desired.

BAKED POTATO CHEDDAR SOUP



Baked Potato Cheddar Soup image

After a couple tries, my husband finally says this is the soup! I think it is the garlic that won him over.:) This soup can be seasoned to your taste with any number of spices!

Provided by PAchefRebecca

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

12 slices bacon, fried,cooled,and crumbled
1/2 cup butter
1/2 flour
6 cups milk
1 cup sour cream
2 cups extra-sharp cheddar cheese, grated
4 green onions, chopped
2 -3 cloves garlic, chopped
6 medium baked potatoes, cooled,peeled,and cubed
1/2 teaspoon Old Bay Seasoning
salt
pepper

Steps:

  • In a large pot, melt butter and add flour.
  • Cook for 2 minutes.
  • Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
  • Add potatoes, garlic, onions.
  • Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
  • Heat til cheese is melted and serve!
  • Enjoy!

POTATO SOUP WITH BACON, CHEDDAR BREAD PUDDING AND FRIED EGG



Potato Soup with Bacon, Cheddar Bread Pudding and Fried Egg image

This is a classic arrow in the Greenspan quiver, as the recipe was featured at many of my original restaurants, including the Foundry on Melrose and The Roof on Wilshire. People still ask me to make it-so now? Make it yourself!

Provided by Eric Greenspan

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 pound (4 sticks) butter
2 yellow onions, thinly sliced
8 large russet potatoes, peeled and diced
10 slices dark pumpernickel bread, cubed
1 cup shredded Cheddar
1/4 cup heavy cream
2 large eggs
1 tablespoon picked fresh thyme leaves
Unsalted butter, for cooking
6 large eggs

Steps:

  • For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
  • For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
  • For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
  • Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.

CHEDDAR-POTATO SOUP



Cheddar-Potato Soup image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons olive oil
1 cup diced onion
1 cup diced celery
6 cups reduced-sodium chicken or vegetable broth
2 cups mashed potatoes
8 ounces shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon dry mustard
Hot sauce, optional

Steps:

  • Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
  • Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.

CHEDDAR CHEESE BAKED POTATO SOUP



Cheddar Cheese Baked Potato Soup image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 baking potato
2 (10-ounce) cans Cheddar cheese soup
2 1/2 cups low-sodium chicken stock
1/4 cup real bacon pieces
Sour cream, for garnish
Green onion, finely chopped, optional for garnish

Steps:

  • Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
  • When potato is cool, cut into 1/2-inch cubes.
  • Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
  • Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

BACON CHEDDAR POTATO SOUP



Bacon Cheddar Potato Soup image

Provided by Food Network

Time 20m

Yield 4 c (960 ml)

Number Of Ingredients 8

2 cups (480 ml) milk
2 (450 g) medium russet potatoes, baked, divided use
1/3 cup (40 g) shredded, low fat cheddar cheese
1/4 (18 g) small onion, chopped, sauteed in 1 Tablespoon olive oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon salt
2 ounces (55 g) bacon, cooked, crumbled

Steps:

  • 1.Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid.
  • 2.Select Variable 1.
  • 3.Turn machine on and slowly increase speed to Variable 10, then to High.
  • 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
  • 5.Reduce speed to Variable 3.
  • 6.Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped.

CREAM OF POTATO & CHEDDAR SOUP



Cream of Potato & Cheddar Soup image

The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it's just heavenly. It's total comfort with the simplicity of good ingredients! -Cindi Bauer, Marshfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 7h55m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 10

8 medium Yukon Gold potatoes, peeled and cubed
1 large red onion, chopped
1 celery rib, chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 teaspoon garlic powder
1/2 teaspoon white pepper
1-1/2 cups shredded sharp cheddar cheese
1 cup half-and-half cream
Optional toppings: Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

Steps:

  • Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender., Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.

Nutrition Facts : Calories 212 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 475mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

TOMATO POTATO CHEDDAR SOUP



Tomato Potato Cheddar Soup image

This is a favorite of my DH. He always askes for this one. It is meant for Vermont White Cheddar, but any strong cheddar will do. It does take some time, but it is well worth it. Makes a large batch. Given to me by my aunt.

Provided by MsSally

Categories     Low Protein

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 20

12 ounces beer (or use broth)
4 cups chicken broth
3 lbs potatoes (peeled and cut in chunks)
3 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 tablespoons butter
1 large onion (chopped)
1 carrot (sliced)
1 stalk celery (sliced)
5 garlic cloves
28 ounces diced tomatoes
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons flour
1 cup cream
Tabasco sauce
1/2 teaspoon mustard powder
1 1/2 cups sharp cheddar cheese
salt and pepper

Steps:

  • In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
  • Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
  • Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
  • Remove bay leaves and enjoy.

COURGETTE, POTATO & CHEDDAR SOUP



Courgette, potato & cheddar soup image

This freezable soup is a delicious way to use up a glut of courgettes

Provided by Good Food team

Categories     Dinner, Soup

Time 30m

Yield Serves 8

Number Of Ingredients 6

500g potato , unpeeled and roughly chopped
2 vegetable stock cubes
1kg courgettes , roughly chopped
bunch spring onion , sliced - save 1 for serving, if eating straight away
100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
good grating fresh nutmeg , plus extra to serve

Steps:

  • Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
  • Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.31 milligram of sodium

POTATO AND CHEDDAR SOUP



Potato and Cheddar Soup image

Categories     Bread     Potato     Bake     Low Fat     Cheddar     Simmer     Boil

Yield serves 6

Number Of Ingredients 20

2 tablespoons canola oil
1 onion, preferably Vidalia, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth
3 cups (whole or lowfat) milk
4 russet potatoes, peeled and cubed (about 1 3/4 pounds)
3 cups packed grated sharp Cheddar cheese (about 12 ounces)
Snipped fresh chives, for garnish
Bacon Croutons (recipe follows), for garnish (optional)
Bacon Croutons:
4 ounces country-style bread, cut into 1/2-inch cubes (about 3 cups)
6 slices thick-cut bacon, cut into lardons (see page 179)
1 tablespoon canola oil
Freshly ground black pepper
(makes 2 cups)

Steps:

  • In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery, garlic, and thyme. Season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
  • Add the cheese, about 1/3 cup at a time, stirring until melted and smooth after each addition. Taste and adjust for seasoning with salt and pepper.
  • To serve, ladle the soup into warmed bowls. Sprinkle with chives and croutons and serve immediately.
  • Bacon Croutons:
  • Position an oven rack in the center of the oven and preheat the oven to 350°F. In a large bowl, combine the bread, bacon, oil, and pepper. Toss to coat. Transfer to a rimmed baking sheet. Bake, stirring occasionally, until the bacon is crisp and the croutons are golden, about 20 minutes.

BACON CHEDDAR POTATO SOUP



Bacon Cheddar Potato Soup image

This soup is my own recipe and is easy to make. It's thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.

Provided by poorboy7325

Categories     Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1/2 cup chopped celery
8 tablespoons butter
5 cups diced peeled potatoes
2 (14 1/2 ounce) cans chicken broth
12 ounces shredded sharp cheddar cheese
1 pint whipping cream
2 cups water
3 ounces bacon bits (Hormel or Oscar Meyers)
4 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon paprika
1 tablespoon dried parsley
seasoned croutons, for garnish

Steps:

  • Chop onions and celery, if using a food processor don't chop these too fine.
  • In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
  • Add potatoes and broth, bring to a boil.
  • Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
  • In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
  • To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
  • Stir in the cheese, bacon bits, parsley, pepper and paprika.
  • Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
  • Garnish with croutons, if desired.

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