ONION CHEESE SOUP
I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. -Janice Pogozelski, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in cheese until melted. Serve with croutons and; if desired, top with Parmesan cheese and minced chives.
Nutrition Facts : Calories 308 calories, Fat 22g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 540mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.
CHEESY POTATO SOUP II
A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.
Provided by Joan Zaffary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 9
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
- Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
- In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g
CREAMY VIDALIA ONION SOUP
This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
- Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
- When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 28 g, Cholesterol 199.3 mg, Fat 24.5 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 10.5 g, Sodium 820.9 mg, Sugar 13.1 g
CHEESY ONION AND POTATO SOUP
Make and share this Cheesy Onion and Potato Soup recipe from Food.com.
Provided by Alison J.
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, cook onions in butter until limp, but not brown.
- Add potato, water, bouillon cubes, salt, and pepper. Cover, bring to a boil, then simmer for about 15 minutes till potatoes are tender.
- Remove from heat and blend till smooth.
- Return to saucepan and add milk and cheese.
- Reheat slowly until cheese melts, but do not boil!
CHEESY ONION SOUP
Make and share this Cheesy Onion Soup recipe from Food.com.
Provided by Darlene Summers
Categories Onions
Time 20m
Yield 4 bowls
Number Of Ingredients 8
Steps:
- Melt shortening in a pot and add the onions; cook till browned.
- Add flour, stirring constantly.
- Add milk (a little at a time), stirring constantly.
- When soup gets HOT and THICK, add the cheese and stir till cheese is melted and soup is smooth.
- Season with salt and pepper.
- Shake paprika on top of soup in bowl and serve.
CHEESY SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to the saucepan. Add half-and-half and bring to simmer. (Can be prepared 1 day ahead, covered and refrigerated. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls and garnish with tarragon.
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