Farmhouse Potato Cheese Soup Recipes

Steps:

• Dice the carrots, and turnips and white portion of the leeks.
• Melt butter in a large pan. Put in the carrots, turnips, leeks and soften on low heat for 10minutes, stirring occasionally.
• Wash the bacon in cold water and put in a saucepan of water, bring to the boil and simmer for 10minutes on low heat, drain and set aside to cool.
• Finely shred the cabbage, and chop the bacon into cubes.
• Add stock and bacon and cabbage to the vegetables, salt and pepper to taste. Bring to the boil, reduce heat. Cover and simmer gently for about 1hour.
• Cap and string the beans, wash and cut into pieces about 4cm long. Chop the celery and cube the potatoes.
• About 20minutes before end of cooking time, add cubed potatoes and peas to soup and cook further until tender.
• Serve with croûtons (optional) and grated Gruyère Cheese.

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.

Steps:

• Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
• Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
• Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
• Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
• Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
• Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
• Ladle among the serving bowls and serve.

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.

Steps:

• Place first six ingredients in a large pot, and bring to a boil.
• Cover and simmer for 25 minutes, or until potatoes are tender.
• Remove from heat, and puree the potato mixture with a potato masher.
• Stir in milk and seasonings, and return to heat.
• Add the cheese, and stir until melted.
• Enjoy!

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.

Steps:

• Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
• Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
• With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
• Serve garnished with crispy crumbled bacon and sliced scallions.

Steps:

• Heat oil and butter in a Dutch oven or stock pot over med high heat; chop onions, carrots, and celery and add to pot. Sauté until onions are translucent. While onions, carrots and celery are sautéing peel potatoes and cut into 1 inch cubes. Add to pot and stir. Add chicken broth and bring to a boil. Turn to a simmer and add salt, pepper and thyme to taste. Simmer until potatoes are soft about 30 to 45 minutes. Using an immersion blender, puree soup to desired consistency. Cut Kielbasa into 1 inch pieces,add to the soup, and heat through.
• If you don't have an immersion blender carefully use a regular blender pureeing one ladle of room temperature soup at a time. Be careful not to over fill your blender as warm or hot liquids can exploded through the top causing a mess and possible burns. You can also use a potato masher resulting in a chunkier soup. Return soup to the pot, add kielbasa and heat through.

Steps:

• Preheat the oven to 300 degrees F. Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little. Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top. Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve. Recipe courtesy of Nancy Fuller Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/cheesy-potato-gratin.html?oc=linkback