POTATO CHEESE SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
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.
CHEESE SOUP - CALDO DE QUESO
This is the first recipe I post... I hope you enjoy this soup as much as my husband does. I'm from Sonora Mexico, (where this soup is famous) and my nana gave this recipe to my mom and my mom to me. ;) Of course the cheese is important and the best is the "queso regional" but you can substitute it by queso fresco and it works for me... :) as long as you don't use a cheese that melts in strings in the soup...;) for the potatoes I like the California potatoes, or any white potato that is more crunchy... you know how some potatoes are more creamy... pick the crunchy ones. When you buy the queso fresco check the taste, some of them are salty so have in mind that if the cheese you bought is salty you may want to add less salt to the soup. I like the potatoes crunchy, thats why I don't let them boil or cook for long time, so do the potatoes the way you like them -- and the chile tepin is a dry round pea size chili very hot that you can buy in a mexican store, I crush one or two in a paper napkin and add it to the soup, but that is optional. (make sure you don't use that napkin to clean your mouth -- or else -- ).
Provided by Bubz McGee
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
- Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
- Take the potatoes out, then add to the same pan the garlic and the onion finely chopped, for like 2-3 minutes and add there the anaheim green peppers (if you have a gas stove you can take the peel out of the chilis if you don't nevermind) the green peppers should be finely chopped also, and mix them with the onion and garlic.
- At the end add the tomato finely chopped also, and mix it with the onion, garlic and green chiles.
- Add the toasted flour and mix.
- Add the boiling water and the chicken bouillon, salt, pepper.
- Add the potatoes and the milk, and as soon as it boils, add the cheese pieces (1 in approx) let it boil for like a minute and turn it off. (Because the cheese falls to the bottom of the soup pan and it is hard to fish for it ;) I add it to each plate at the end but thats up to you).
Nutrition Facts : Calories 244.6, Fat 4.4, SaturatedFat 2.4, Cholesterol 12.3, Sodium 159.6, Carbohydrate 44.2, Fiber 5.1, Sugar 11.9, Protein 9
SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP
My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.
Provided by Christian Reynoso
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
- Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
- Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
SOPA DE QUESO (CHEESE SOUP WITH GREEN CHILE AND POTATO)
Make and share this Sopa De Queso (Cheese Soup With Green Chile and Potato) recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 7h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter in a skillet over medium heat.
- Add the onion and garlic and cook slowly, stirring often, for 2 minutes.
- Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
- Transfer to a 5-quart slow cooker.
- Peel the potatoes and cut into neat 1/2-inch cubes.
- You should have about 4 cups.
- Add to the slow cooker along with the broth and salt.
- Cover and cook on low for 6 hours.
- Add the poblanos and cheese and stir slowly until the cheese melts into the soup.
- Continue cooking on low for 30 minutes more.
- To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.
Nutrition Facts : Calories 280.7, Fat 16.9, SaturatedFat 10.6, Cholesterol 50.5, Sodium 1514.9, Carbohydrate 17.2, Fiber 2.2, Sugar 3.9, Protein 16.1
BEST CHEESY POTATO SOUP EVER!
I had a difficult time getting this recipe. I got this recipe from my great aunt. I have it memorized so I would never forget it. This is a one of a kind recipe and so delicious. One bowl of this soup will fill you up!
Provided by cori 3
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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