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
GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
- In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
GROWN-UP FARMHOUSE GRILLED CHEESE
Steps:
- Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet.
- Lay the pancetta slices on the rack on the baking sheet and bake until crisp, 15 to 18 minutes.
- Meanwhile, set your toaster to a low setting and toast the brioche slices, (they should be slightly dry but not brown).
- Lay 4 slices lightly toasted brioche on a work surface and cover the slices with half the cheese, followed by a slice of tomato. Season each sandwich with a pinch of salt and a healthy grind of black pepper. Top each with 2 pancetta rounds and the remaining cheese. Lay the remaining brioche slices on top and press down lightly. Butter the top of each sandwich with 1/2 tablespoon butter.
- Heat a large griddle pan over medium heat.
- Melt the remaining tablespoon butter on the griddle pan and add the sandwiches, buttered side up. Cook until the bread is golden brown and the cheese is beginning to melt. Flip the sandwiches, press lightly, and continue cooking until golden and toasty. Transfer to a cutting board and slice the sandwiches with a serrated knife, on the diagonal. Arrange on a serving platter and serve immediately.
BAKED EGGS WITH FARMHOUSE CHEDDAR AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.
- Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.
CHEESY POTATO CASSEROLE
Great side dish for any meat dinner; can be served with your Easter ham, is a great substitute for the ordinary baked potato at your summer BBQ or can be served with any other dinner, anytime.
Provided by TheDancingCook
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Defrost potatoes, melt butter, and mix together all ingredients.
- Bake at 350 degrees for 1 hour in a 9x13 baking dish.
- From Carol, I sprinkle it with paprika before baking.
Nutrition Facts : Calories 497.1, Fat 37.1, SaturatedFat 19.3, Cholesterol 63.3, Sodium 512, Carbohydrate 36, Fiber 2.4, Sugar 3.3, Protein 8.8
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.
FARMHOUSE POTATO CHEESE SOUP
This delicious, hearty soup is so easy to prepare! It's warming and filling, a perfect meal for those cold, winter days! It's all made in one pot, so clean-up is a snap.
Provided by truebrit
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 308.2, Fat 17.4, SaturatedFat 10.5, Cholesterol 49.6, Sodium 980.4, Carbohydrate 25.7, Fiber 2, Sugar 1.8, Protein 14
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.
FARMHOUSE POTATO SALAD
I got this recipe from a cooking show on 3ABN network called "Let's Cook Together." It used tofu instead of eggs and vegenaise in place of nayonnaise, but can easily be adapted to the non-vegan version by using real mayonnaise and evaporated milk. It is a yummy recipe and we have made it both ways. The family loved it both ways and cleaned out the bowl. Cook time includes the time to cook the potatoes and to saute the toful if using it.
Provided by OceanLuvinGranny
Categories Potato
Time 30m
Yield 1 salad, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- If using tofu in place of the eggs, slice tofu in half horizontally, then slice and cube. If using eggs, boil them, cool them, peel them and chop them, then set them aside. Put the tofu in a hot skillet with olive oil. Sprinkle on the seasonings and stir. Gently stir and saute until well coated with the seasonings. Turn the heat down and let gently cook while you toss the other ingredients to gether. If using the egg, add it to the other veggies at this time.When all is combined, add the dressing (either the vegenaise one or the real mayonnaise one). Toss well and then chill. Can also use Miracle Whip if you like it better then the mayonnaise.
Nutrition Facts : Calories 381.4, Fat 8.7, SaturatedFat 1.6, Cholesterol 4, Sodium 351.8, Carbohydrate 66.2, Fiber 10.1, Sugar 6.6, Protein 14.4
CHARMIE'S POTATO CHEESE SOUP
I searched high and low for a basic potato cheese soup that my kids would eat (that means not many veggies!). This is it. So good and cheesy!
Provided by Charmie777
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot.
- Fry onions for 3 minutes (don't let brown).
- Add garlic and continue to sauté for 1-2 minutes.
- Add the potatoes and water.
- Bring to a boil; reduce heat and simmer until the potatoes are very tender.
- Mash potatoes until at desired consistency. Or use a hand blender. I like mine left with some chunks.
- Add milk and salt and pepper to taste.
- Cook over medium heat until milk begins to simmer.
- Add the cheese and stir until it melts.
- Do not boil!
Nutrition Facts : Calories 640.5, Fat 32.1, SaturatedFat 20.3, Cholesterol 99.3, Sodium 512.4, Carbohydrate 65.1, Fiber 7.5, Sugar 4, Protein 25
FARMHOUSE SOUP
This soup freezes well. time does not inclued 1 hour soaking of the chickpeas and chilling time to skim the fat.
Provided by Sonya01
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
CHEESY POTATO GRATIN (FARMHOUSE RULES) RECIPE - (5/5)
Provided by LDenvir
Number Of Ingredients 12
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
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