POTATO CHEESE SOUP
My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. -Carol Smith, New Berlin, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 565mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
EASY POTATO CHEESE SOUP
This is a creamy soup that is satisfying as a main dish, especially when accompanied by buttered sourdough toast.
Provided by Thyra
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 11
Number Of Ingredients 8
Steps:
- In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
- Once tender, mash soup with a potato masher, and add butter and cream.
- Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 45 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 5.3 g, Protein 9.3 g, SaturatedFat 9.6 g, Sodium 506.5 mg, Sugar 3 g
EASY CHEESY POTATO SOUP
Make and share this Easy Cheesy Potato Soup recipe from Food.com.
Provided by Parsley
Categories Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Dice the peeled potatoes into about 3/4" pieces.
- Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender.
- While potatoes cook, in a separate pot, melt the butter. Add the chopped green onion and sauté for 5 minutes.
- Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. Gradually stir in the ff half and half. Stir frequently until mixture begins to thicken.
- Add the hot cooked potatoes and both into the creamy mixture; stir well.
- With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.
- Use a stick blender or blender or food processor to blend the soup in the pot.
- Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.
- Stir in the cheese, salt and pepper.
- Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed.
- Serve.
- Garnish with some green onion tops, if desired.
Nutrition Facts : Calories 383.1, Fat 17.9, SaturatedFat 10.9, Cholesterol 46.2, Sodium 928.3, Carbohydrate 39.6, Fiber 3.2, Sugar 6.3, Protein 16.7
ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP
This soup is ridiculous as is! But for your kids, keep it super simple with lots of Cheddar cheese on top. Or nothing! And for the adult faces, we get a little crazy with the toppings. I'm talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 13
Steps:
- Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
- At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
- You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
- Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
- After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
- Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!
EASY POTATO CHEESE SOUP
I got this recipe out of the newspaper while I was in graduate school in Tallahassee. I wish I'd written down who created it, but I've lost that information years ago. This is a family favorite and goes over well with kids. It's also almost embarrassingly easy.
Provided by RuthlessWr
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring water, butter, corn, carrot, onion and pepper to a boil in a 3 quart saucepan.
- Cover and simmer 10 minutes.
- Stir in soup, then milk, cheese and broccoli.
- Heat, stirring occasionally, until cheese melts and serving temperature is reached. Do not boil.
Nutrition Facts : Calories 310.7, Fat 18.3, SaturatedFat 11.2, Cholesterol 53.9, Sodium 1083.2, Carbohydrate 25.4, Fiber 1.9, Sugar 2.5, Protein 13.5
CHEDDAR CHEESE BAKED POTATO SOUP
Steps:
- Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
- When potato is cool, cut into 1/2-inch cubes.
- Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
- Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.
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
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.
DAD'S POTATO CHEESE SOUP
This is the perfect prescription when you're sick.
Provided by Food Network
Categories main-dish
Number Of Ingredients 9
Steps:
- In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes.
- Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil.
- After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes.
- Great with saltine crackers.
EASY BACON & CHEESE POTATO SOUP WITH SOUR CREAM
Bacon and cheese, so good on a burger, work their tasty magic in this quick and easy potato soup topped with sour cream.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and chili powder. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
- Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
- Serve soup topped with reserved bacon, cheese, onions and sour cream.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
CREAMY POTATO AND CHEESE SOUP
My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.
Nutrition Facts :
EASY CHEESY POTATO SOUP
I was looking for a satisfying potatoe soup recipe and came across one similar to this. I just doctored mine up a bit. This is very filling and makes alot!
Provided by PaigeParkerMomma
Categories One Dish Meal
Time 1h15m
Yield 10-14 serving(s)
Number Of Ingredients 9
Steps:
- In a large Pot put the water, boullin, and onion.
- Cover and cook on medium heat for 20 minutes.
- Then add the potatoes and frozen vegetables (I diced mine very small with a food chopper).
- Cover and cook on medium for another 20 minutes.
- Then turn down the heat to low and add the soup, milk and cheeses (cut into small chunks).
- Stir until the cheese is melted.
- Either simmer on low or pour into a crockpot on low for up to 4 hours.
Nutrition Facts : Calories 261.5, Fat 16.1, SaturatedFat 9.6, Cholesterol 50.5, Sodium 1148.5, Carbohydrate 16.6, Fiber 1.2, Sugar 3.5, Protein 12.9
POTATO SOUP WITH CREAM CHEESE
This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Provided by csdavis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h20m
Yield 5
Number Of Ingredients 11
Steps:
- Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
- Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g
CREAMY SLOW COOKER POTATO CHEESE SOUP
Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.
Provided by KATHYB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h30m
Yield 18
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
- Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
- Cover, and cook 5 hours on High, or 8 hours on Low.
- Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 26.6 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 320.3 mg, Sugar 2.4 g
CHEESE POTATO SOUP
Our Test Kitchen downsized this family-favorite soup from Katie Peat of Palmer, Illinois. "It's creamy and smooth, and easy to make," says Katie. "I serve it with sandwiches or crackers and dip."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender. , Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).
Nutrition Facts : Calories 211 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1087mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g 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
ALMOST TOO-EASY POTATO-CHICKEN-CHEESE SOUP
This soup is so good, they will think it took much longer. Sprinkle a little cheddar on top to make it even better.
Provided by MizzNezz
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything (including sauce mix from pkg) in 4 qt pan.
- Bring to a boil, stirring.
- Reduce heat and simmer for 15 minutes or until vegetables are tender.
CHEDDAR CHEESE POTATO SOUP
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
Provided by Taste of Home
Time 45m
Yield 10-12 servings (about 2-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
HOMEMADE CHEESY POTATO SOUP
It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
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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