Smoky Potato Cheese Soup Food

CHEDDAR CHEESE POTATO SOUP

Steps:

• In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

SMOKY VEGETARIAN POTATO SOUP

Steps:

• Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

SMOKY POTATO SOUP

Steps:

• In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
• Remove all but 2 tablespoons bacon fat.
• Saute onion, celery, and garlic for 5 minutes or until limp.
• Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender.
• Transfer half of soup to blender, and puree until smooth. Put pureed soup back in soup pot.
• Stir in rosemary and bacon.
• Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency.
• Season with salt and pepper.

FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
• Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
• For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
• For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
• Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

POTATO SOUP WITH SMOKED SALMON RELISH

Steps:

• Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.

SMOKY CHEESE AND POTATO BAKE - CROCK POT

Steps:

• Remove red wax coating from cheese and cut cheese into 1/2-inch cubes.
• Spray crock pot with nonstick coating spray. In medium bowl, combine soup, sour cream and cheese.; mix well. Gently stir in roasted pepper strips.
• Arrange half of potatoes in crock pot. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
• Cover and cook on Low for 5-6 hours.

SMOKY POTATO CHEESE SOUP

Steps:

• Saute the onions in butter or margarine in a large pan.
• Add the chicken broth and the cubed potatoes. Slice the smoked sausage into bite size pieces, and add to the soup. Simmer over medium heat until the potatoes are soft.
• Using a potato masher, lightly mash the potato mixture to break up the cubes a little bit, but not mashing as completely as you would for mashed potatoes.
• Add the cubed cheese, and stir until melted. Stir in the evaporated milk. Season with black pepper. The soup should be pretty thick, but you can thicken it further with a paste of cornstarch and water. Use about 1 tablespoon of cornstarch at a time, and add it to the soup until you have reached the desired thickness.

SMOKY CHEESE AND POTATO BAKE

Steps:

• Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream and cheese; mix well. Gently stir in roasted pepper strips.
• Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
• Cover; cook on low setting for 5 to 6 hours.