Rustic Potato Soup With Cheddar And Green Onions Food

CHEESY POTATO SOUP RECIPE

Steps:

• Heat some vegetable oil over medium heat and add chopped onions and carrot. Sauté for 10 minutes, then add garlic, dried thyme, potatoes and broth.
• Cover and cook the soup for 20 minutes or until potatoes are fully cooked.
• Meanwhile melt some butter over medium heat, add flour and stir with a spoon. Combine with cream cheese. Start adding milk into the flour paste, while whisking constantly.
• Lower the heat and leave the sauce to cook down until thick (around 7-10 minutes).
• Blend cooked vegetables until smooth and combine with creamy sauce.
• Serve right away as is or top with crunchy bacon, cheese and sliced scallions.

RUSTIC POTATO SOUP

Steps:

• Melt the butter over medium heat in a large Dutch oven or soup pot. Add in the onion and salt and allow to sauté for a couple minutes until translucent, not allowing to brown. Add in the thyme and flour and stir to coat. Allow to cook for a about a minute.
• Pour in the chicken stock to de-glaze the pan. Stir together to combine. Bring to a boil over medium-high heat and then add in the potatoes to boil. Boil the potatoes for about 25 minutes, or until they are fork-tender.
• Reduce the heat to low before pouring in the heavy cream and sour cream, not allowing to boil. Bring to a simmer and allow to simmer and combine for another 10-15 minutes.
• Serve the soup topped with desired toppings. Enjoy!

RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS

Steps:

• Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
• Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
• Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
• To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.

PASTA WITH BACON, CARAMELIZED ONIONS AND CHEDDAR CHEESE

Steps:

• Place onions, oil and butter in 3-quart microwavable casserole. Microwave uncovered on Medium-High (70%) 20 to 30 minutes, stirring occasionally, until onions are golden brown. Drain onions.
• Meanwhile, cook and drain fettuccine as directed on package. Cook bacon in 10-inch skillet over low heat, turning occasionally, until crisp; drain on paper towels. Chop bacon into small pieces.
• Heat whipping cream to boiling in 2-quart saucepan. Mix in 1 cup of the cheese and the onions. Pour over fettuccine; toss to coat. Top with remaining 1 cup cheese; sprinkle with bacon.

SMOKED CHEDDAR AMBER ALE POTATO SOUP

Steps:

• Sauté onions and garlic for 3 minutes.
• Add bacon and cook for 2 minutes.
• Add beer and reduce by ⅔.
• Add stock and bring to a simmer.
• Add potatoes, simmer gently for ½ hour.
• Whisk in cheese and cook for 5 minutes. Add green onions, adjust seasoning and take off heat.

RUSTIC CHEDDAR POTATO SOUP

Steps:

• Add everything, except the cheddar and parsley, into a large slow cooker and place on low heat. Cook for 2 hours then remove half of the soup and place it into a blender. Blend until smooth and creamy then add it back into the slow cooker and stir.
• Turn the slow cooker to the warm setting. When ready to serve add half of the cheddar cheese and the 1 cup of parsley into the slow cooker and stir. Serve into individual bowls, then top each with 1/4 cup of cheese. Serve.

BAKED POTATO SOUP WITH BACON, GREEN ONION, BROCCOLI & CHEDDAR RECIPE - (4.3/5)

Steps:

• Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan. Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn. Serve when warm and enjoy! Additional notes: • This soup can be cut in 1/2 and there would still be plenty for 4 people. • When cutting potatoes, I'd recommend cutting even smaller than what you see in my photo, especially b/c they're already cooked. • Slice bacon in pieces before cooking so you don't have to crumble later and get messy. You can put in a tablespoon or so of bacon fat into the soup when heating. • On pre-baking your potatoes: Since this recipe uses potatoes that are already baked, you might want to toss a few in the oven the night before to bake them off ahead of time. Baked, they'll keep in the fridge for a week (easily), so dinner can be ready to go any night of the week! • Microwave frozen broccoli for 2 min. before putting into soup w/remaining ingredients.

CREAMY POTATO AND GREEN ONION SOUP

Steps:

• Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again.
• Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water.
• Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery.
• Stir in remaining ingredients, then heat, stirring occasionally, until hot.
• Garnish with garlic toast, if desired.

LOADED POTATO SOUP

Steps:

• Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
• Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about a minute (this will remove the "raw" flour taste).
• Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
• Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, bring back to a simmer and cook for an additional 10 minutes until very hot.
• Ladle soup into bowls and top each as desired.

RUSTIC POTATO SOUP

Steps:

• Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving large chunks.
• Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). Add leeks and cook until soft (about 4 minutes).
• Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.

INSTANT POT POTATO SOUP

Steps:

• Clean, peel, and cube potatoes into medium to large pieces. I chopped each potato into about 16 pieces.
• Mince garlic.
• Add garlic and potatoes to the instant pot and cover with chicken broth.
• Place lid on instant pot and turn on manual setting for 8 minutes.
• Quick release the valve when it is finished cooking.
• Add cubed cream cheese and stir.
• Use an immersion blender to blend half of your soup, leaving half of your potatoes in chunks and half pureed. Be sure to blend all of the cream cheese.
• Add shredded cheese and salt and stir.
• Serve warm, topped with your favorite toppings such as bacon, cheese, green onions, paprika, or sour cream.

TEENA'S BACON AND CHEDDAR POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside.
• Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes.
• Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of Cheddar cheese. Garnish top with paprika for color, and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.

POTATO SOUP WITH ONIONS AND CHEDDAR

Steps:

• Heat the butter in the cooker. Sauté the garlic, celery, and scallions for a minute or two. Stir in the onions and potatoes, tossing to coat with the butter . Add the stock and ¼ cup parsley. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook for 5 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Add the remaining parsley and milk (if using). Over low heat, gradually stir in th e grated cheese, simmering until the cheese is melted and the soup is hot. Add salt and pepper to taste before serving.

RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS

Steps:

• Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
• Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
• Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
• To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.