POTATO AND CHEDDAR SOUP
This is a smooth creamy soup. Great for those cold winter days.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
- Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g
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.
CHEDDAR POTATO SOUP
Make and share this Cheddar Potato Soup recipe from Food.com.
Provided by Jellyqueen
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, sauté onion and celery in butter until tender.
- Add potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Puree in small batches in a blender until smooth; return to the pan.
- Stir in the cheese, milk, pepper and paprika.
- Cook and stir over low heat until the cheese is melted.
- Garnish with croutons and parsley.
Nutrition Facts : Calories 254.5, Fat 15.1, SaturatedFat 9.4, Cholesterol 45.9, Sodium 520.7, Carbohydrate 17.5, Fiber 1.8, Sugar 1.4, Protein 12.5
CHEDDAR POTATO SOUP
Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.
Provided by GinnyP
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute' onion and celery in butter until tender.
- Add potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Puree in small batches in a blender until smooth; return to the pan.
- (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
- Cook and stir over low heat until the cheese is melted.
- Garnish with parsley and croutons, if desired.
CHEDDAR-POTATO SOUP
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
- Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.
ALMOST-FAMOUS BAKED POTATO SOUP
For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
- Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
- Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
- Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.
BACON CHEDDAR POTATO SOUP
Provided by Food Network
Time 20m
Yield 4 c (960 ml)
Number Of Ingredients 8
Steps:
- 1.Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- 5.Reduce speed to Variable 3.
- 6.Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped.
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.
CHEDDAR, CORN & POTATO CHOWDER
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
CREAM OF POTATO & CHEDDAR SOUP
The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it's just heavenly. It's total comfort with the simplicity of good ingredients! -Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 7h55m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 10
Steps:
- Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender., Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.
Nutrition Facts : Calories 212 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 475mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
TOMATO POTATO CHEDDAR SOUP
This is a favorite of my DH. He always askes for this one. It is meant for Vermont White Cheddar, but any strong cheddar will do. It does take some time, but it is well worth it. Makes a large batch. Given to me by my aunt.
Provided by MsSally
Categories Low Protein
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
- Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
- Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
- Remove bay leaves and enjoy.
CHEESIEST POTATO SOUP
Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
- Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16 g, Cholesterol 99.1 mg, Fat 29.6 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 18.5 g, Sodium 347.8 mg, Sugar 2 g
COURGETTE, POTATO & CHEDDAR SOUP
This freezable soup is a delicious way to use up a glut of courgettes
Provided by Good Food team
Categories Dinner, Soup
Time 30m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
- Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.
Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.31 milligram of sodium
CHEDDAR POTATO SOUP
My home state is famous for cheese, which I use in many recipes such as this creamy soup. Cheddar gives it a sunny color and tantalizing taste. A good meal starter, it's also a great choice for a light lunch or supper when teamed with a salad and bread. -Mark Trinklein, Racine, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons and parsley.
Nutrition Facts : Calories 239 calories, Fat 13g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 586mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
DYLAN'S POTATO, CARROT, AND CHEDDAR SOUP
My daughter Dylan (age 5) is the light of my life. She is smart, funny, and very creative. I try to encourage her as much as I can. Last week, Dylan told me she had an idea for soup. She wanted to make a soup with carrots, potatoes, cheese, and a little parsley. We had the good fortune to be at Seattle's Pike Place Market over the weekend and bought all the yummy ingredients fresh. The soup was absolutely delicious so I just had to share! Here's her recipe. Of course you can use fresh onion, fresh garlic, etc. However, I really wanted to stay true to my daughter's vision. The soup was wonderful, so I'm glad that I resisted the temptation to add a few things here and there. Enjoy!
Provided by Dev
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
- Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 63.5 g, Cholesterol 27.8 mg, Fat 14.8 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 1263.1 mg, Sugar 6.7 g
BACON CHEDDAR POTATO SOUP
This soup is my own recipe and is easy to make. It's thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.
Provided by poorboy7325
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop onions and celery, if using a food processor don't chop these too fine.
- In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
- Add potatoes and broth, bring to a boil.
- Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
- In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
- To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
- Stir in the cheese, bacon bits, parsley, pepper and paprika.
- Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
- Garnish with croutons, if desired.
BAKED POTATO CHEDDAR SOUP
A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. -Kristin Reynolds, Van Buren, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.
Nutrition Facts : Calories 392 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.
CHEDDAR POTATO SOUP WITH BACON
Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.
Categories Gourmet Soup/Stew Cheese Potato Super Bowl Quick & Easy Lunch Cheddar Bacon White Wine Winter Simmer Sugar Conscious
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
- While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
- Reduce heat to low and gradually stir in Cheddar (do not let boil).
- Divide soup among 4 bowls and sprinkle with bacon and chives.
BAKED POTATO CHEDDAR SOUP
After a couple tries, my husband finally says this is the soup! I think it is the garlic that won him over.:) This soup can be seasoned to your taste with any number of spices!
Provided by PAchefRebecca
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, melt butter and add flour.
- Cook for 2 minutes.
- Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
- Add potatoes, garlic, onions.
- Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
- Heat til cheese is melted and serve!
- Enjoy!
POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS
If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
- In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
- Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
- Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
- Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
- Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.
More about "potato cheddar soup recipes"
POTATO AND CHEDDAR-CHEESE SOUP RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Potato SoupServings 4
- In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
- Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.
THERE’S NOTHING BETTER THAN THIS CHEESY POTATO SOUP - THE ...
From nytimes.com
POTATO & CHEDDAR SOUP RECIPE | SARGENTO® FOODS INCORPORATED
From sargento.com
RECIPE: POTATO AND CHEDDAR SOUP | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHEDDAR POTATO SOUP - SHORE LUNCH
From shorelunch.com
HAM AND POTATO CHEDDAR SOUP RECIPE | THE RECIPE CRITIC
From therecipecritic.com
LEEK, POTATO & CHEDDAR SOUP - CLEAN EATING
From cleaneatingmag.com
POTATO-CHEDDAR SOUP | WILLIAMS SONOMA
From williams-sonoma.com
CHEDDAR POTATO SOUP RECIPE | MYRECIPES
From myrecipes.com
POTATO, CHEDDAR AND CHIVE SOUP | CANADIAN LIVING
From canadianliving.com
CHEDDAR CHEESE POTATO SOUP RECIPE - AMANDA'S COOKIN'
From amandascookin.com
BEST CHEDDAR, CAULIFLOWER AND POTATO SOUP RECIPES | FOOD ...
From foodnetwork.ca
10 BEST CHEDDARS RESTAURANT POTATO SOUP RECIPES | YUMMLY
From yummly.com
RECIPES USING CHEDDAR CHEESE SOUP - CAMPBELL SOUP COMPANY
From campbells.com
POTATO CHEDDAR CHEESE SOUP | CANADIAN LIVING
From canadianliving.com
POTATO CHEDDAR SOUP {MEATLESS MONDAY RECIPE - THE MOUNTAIN ...
From themountainkitchen.com
PERFECTLY POTATO CHEDDAR SOUP MIX | TASTEFULLY SIMPLE
From tastefullysimple.com
SCALLOPED POTATOES WITH CHEDDAR CHEESE SOUP RECIPES
From yummly.com
CREAMY POTATO & CHEDDAR SOUP - DELICIOUS EMERGENCY ...
From bridensolutions.ca
SLOW COOKER POTATO, CHEDDAR, AND CHIVE SOUP RECIPE ...
From epicurious.com
RECIPES FOR POTATO SOUP WITH CHEESE - THERESCIPES.INFO
From therecipes.info
CREAMY CHEDDAR POTATO SOUP | KEEP WARM ON A CHILLY DAY
From dailydishrecipes.com
190 EASY AND TASTY POTATO CHEDDAR SOUP RECIPES BY HOME ...
From cookpad.com
BACON CHEDDAR POTATO SOUP RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
POTATO AND CHEDDAR CHEESE SOUP | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
10 BEST CHEDDARS RESTAURANT BAKED POTATO SOUP RECIPES | YUMMLY
From yummly.com
POTATO CHEDDAR SOUP - SOMEWHAT SIMPLE
From somewhatsimple.com
CHEDDAR POTATO SOUP — THE OLD MILL
From old-mill.com
You'll also love