Potato Soup With Fish And Cheese Food

POTATO SOUP WITH FISH AND CHEESE

Steps:

• Melt the butter or margarine in a large saucepan, and add the paprika. Saute the onions in this mixture until they are soft. Add the water, bring it to the boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking.
• Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon.
• Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. Remove from heat, and stir in the cheese. Correct the seasoning, and serve at once.

POTATO CHEESE SOUP WITH VELVEETA®

Steps:

• In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
• In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
• Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
• Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
• In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

SWISS POTATO AND CHEESE SOUP

Steps:

• In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.
• In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.
• Add to simmering soup.
• Stir until soup bubbles and thickens.
• Season to tase with salt and pepper.
• Spoon into bowls and sprinkle with cheese and parsley.

POTATO CHEESE SOUP

Steps:

• Take ONE potato, cut into medium dice.
• place cut-up potato and water to pan, cook til potatoes VERY soft.
• Mash it with potatoes masher (leave the water).
• cut remaining potatoes to bite size.
• Add them to the mashed potatoes in the water.
• Add more water (depends on how much's evaporated).
• Cook the bite-size potatoes til tender.
• Meanwhile, Saute bacon, onion, celery til transparent.
• Once potatoes tender, add bacon/celery mixture and the evaporated milk.
• continue boiling and stir.
• Add the cheese.
• taste, adjust to your own liking.

CREAMY CHEESEBURGER POTATO SOUP

Steps:

• In soup pot, cook and break up ground beef.
• Add onion,basil and beef broth.
• Bring to a boil.
• Add potatoes and green pepper.
• Cover and simmer 12 minutes.
• Bring back to a boil.
• In saucepan, melt butter and stir in flour.
• Cook 2 minutes.
• Add to soup, stirring.
• Reduce heat to low again and add cheese, cream and pepper.
• Stir until cheese melts.
• Serve.

POTATO SOUP WITH FISH AND CHEESE (LOCRO)

Steps:

• Melt the butter in a large saucepan and add the paprika.
• Saute the onions in this mixture until they are soft:
• Add the water (or chicken broth), bring it to a boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes, it may be necessary to add more water during cooking.
• Add the half-and-half and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a potato masher or a wooden spoon.
• Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup.
• Remove from the heat, stir in the cheese, correct the seasoning, and serve at once.

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.

POTATO SOUP

Steps:

• Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
• In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
• Add half the milk and stir until lumps are out of flour mixture.
• Add remaining milk and on med-high heat, heat to a boil.
• Stir almost constantly or it will scorch.
• After boiling, turn heat off and add remaining ingredients.

PANERA'S CREAM CHEESE POTATO SOUP

Steps:

• Combine broth, potatoes, and spices.
• Boil on medium heat until potatoes are tender.
• Smash a few of the potatoes to release their starch for thickening.
• Reduce to low heat.
• Add cream cheese.
• Heat, stirring frequently, until cheese melts.