POTATO CHEESE SOUP
A rich potato soup. It'll warm you up on a cold winter day!
Provided by Marilyn Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g
CHUNKY BROCCOLI CHEESE SOUP
You're gonna LOVE this! It's great served with broccoli cornbread!
Provided by STKA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- In a large soup pot over medium heat, cook onion in butter until onion is translucent. Stir in cream of chicken, cream of mushroom, cream of celery, broccoli, chicken, processed cheese, mushrooms and milk. Cook, stirring frequently, until cheese is melted and broccoli is tender, 10 to 20 minutes. Serve at once.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 24.6 g, Cholesterol 145.4 mg, Fat 43.7 g, Fiber 3.2 g, Protein 36.5 g, SaturatedFat 23.1 g, Sodium 2367.8 mg, Sugar 14.7 g
CHUNKY CHEESE SOUP
Although winters in Virginia are not necessarily harsh, it still gets cold enough to chill you to the bones. This tasty soup warms you through and through.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham. , In another saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup.
Nutrition Facts : Calories 267 calories, Fat 17g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 936mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
CHUNKY CHEESE POTATO SOUP AND WILTED SPINACH SALAD
Steps:
- In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
- Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
- Serve in a hollowed out bread roll.
- In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.
CHUNKY CHEDDAR & CELERIAC SOUP
A meal in a bowl - enjoy it with a gutsy watercress salad and fresh brown bread to make the perfect lunch
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup, Supper
Time 55m
Number Of Ingredients 9
Steps:
- In a large pan, melt the tbsp of butter. Add the onions and cook for 5 mins until softened, but not coloured. Add the potato, celeriac, the litre of stock, 4 sage leaves and 2 strips of lemon peel. Bring to the boil and simmer gently for about 30 mins, until the celeriac is tender and the potato is collapsing. Remove and discard the lemon zest and sage leaves. Stir so the potato thickens the soup a little. (At this point you can cool and keep covered in the fridge for up to two days or freeze for up to 3 months.)
- When you're ready to eat, reheat the soup to just simmering. Stir in the 200g of cheese. Serve with crisp sage leaves for a special touch.
Nutrition Facts : Calories 411 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 12 grams fiber, Protein 21 grams protein, Sodium 2.4 milligram of sodium
CREAMY CHUNKY POTATO SOUP
"The first time I made this creamy satisfying soup, it instantly became my family's favorite," recalls Stephanie Moon, of Boise, Idaho. "It is perfect on chilly days. Even those who don't normally like Swiss cheese savor this delicious soup."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.
Nutrition Facts : Calories 283 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 599mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.
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