Potato Three 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.

POTATO THREE CHEESE SOUP

Steps:

• In a large stockpot turn heat to medium, add the olive oil, onions, and potatoes.
• Cook until the onions are translucent.
• Add the garlic and cook for another minute.
• Stir in the flour and cook for 3 minutes.
• Add the stock and bring to a boil.
• Once at a boil reduce to a simmer and continue to simmer uncovered for 20 minutes.
• Add the heavy cream and cheeses.
• Cook for 5 more minutes, until the cheese is melted.
• Season, to taste, with salt and pepper.

3 CHEESE POTATO SOUP

Steps:

• Melt butter in a large saucepan.
• Add onions, cooking until soft.
• Add potatoes and enough water to barely cover.
• Cook, covered, until potatoes are tender (15 - 20 minutes).
• In a medium-size bowl, combine soup and milk until smooth.
• Pour soup mixture into potato mixture and stir over low heat.
• Add cheeses, and stir until smooth. Heat, but do not boil.
• Add garlic and salt and pepper to taste.
• To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.

POTATO CHEESE SOUP

Steps:

• In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.

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 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.

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.

POTATO LEEK CHEESE SOUP

Steps:

• In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
• Sprinkle with flour and cook for 5 more minutes
• Add potatoes and water; bring to boil.
• Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
• Simmer 10 more minutes.
• Just before serving, add cheese and cook 1 min more.

CHEESE AND POTATO SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat.
• Add celery, carrot, onion and thyme and saute until vegetables begin to soften, about 5 minutes.
• Sprinkle flour over and stir 2 minutes.
• Gradually whisk in broth, then milk.
• Add potato and bring soup to boil.
• Reduce heat and simmer soup until potato is tender, about 20 minutes.
• Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition.
• Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper.
• Sprinkle with parsley and serve.