Potato Cheddar Soup Recipes

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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



Potato and Cheddar Soup image

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

2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
½ teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

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

Categories     Dinner     Lunch

Time 45m

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12



Cheddar Cheese Potato Soup image

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.

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

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



Cheddar Potato Soup image

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

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter or 2 tablespoons margarine
4 cups diced peeled potatoes
3 cups chicken broth
8 ounces shredded cheddar cheese
2 cups milk
1/4 teaspoon pepper
1 dash paprika
seasoned croutons
minced fresh parsley

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



Cheddar Potato Soup image

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.

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
4 cups diced peeled potatoes
3 cups chicken broth
8 ounces shredded cheddar cheese
2 cups milk
1/4 teaspoon pepper
1 dash paprika
seasoned croutons, for garnish (optional)
minced parsley (to garnish) (optional)

CHEDDAR-POTATO SOUP

Provided by Robin Miller : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10



Cheddar-Potato Soup image

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.

2 teaspoons olive oil
1 cup diced onion
1 cup diced celery
6 cups reduced-sodium chicken or vegetable broth
2 cups mashed potatoes
8 ounces shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon dry mustard
Hot sauce, optional

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



Almost-Famous Baked Potato Soup image

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.

1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/4-inch pieces
1 onion, finely chopped
2 scallions, sliced (white and green parts separated)
Kosher salt
3 tablespoons all-purpose flour
1/4 teaspoon celery seeds
1/4 teaspoon ground white pepper
1 1/4 pounds russet potatoes, peeled and cut into 1/2- to 3/4-inch pieces
1 cup half-and-half
2 ounces cream cheese
1 tablespoon grated parmesan cheese
1/4 to 1/2 teaspoon hot sauce
Shredded cheddar cheese and chopped fresh chives, for topping

BACON CHEDDAR POTATO SOUP

Provided by Food Network

Time 20m

Yield 4 c (960 ml)

Number Of Ingredients 8



Bacon Cheddar Potato Soup image

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.

2 cups (480 ml) milk
2 (450 g) medium russet potatoes, baked, divided use
1/3 cup (40 g) shredded, low fat cheddar cheese
1/4 (18 g) small onion, chopped, sauteed in 1 Tablespoon olive oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon salt
2 ounces (55 g) bacon, cooked, crumbled

CHEDDAR CHEESE BAKED POTATO SOUP

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6



Cheddar Cheese Baked Potato Soup image

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.

1 baking potato
2 (10-ounce) cans Cheddar cheese soup
2 1/2 cups low-sodium chicken stock
1/4 cup real bacon pieces
Sour cream, for garnish
Green onion, finely chopped, optional for garnish

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



Cheddar, Corn & Potato Chowder image

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.

1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, sliced
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1 carton (32 ounces) chicken broth
1 pound potatoes (about 2 medium), peeled and cubed
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley

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



Cream of Potato & Cheddar Soup image

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

8 medium Yukon Gold potatoes, peeled and cubed
1 large red onion, chopped
1 celery rib, chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 teaspoon garlic powder
1/2 teaspoon white pepper
1-1/2 cups shredded sharp cheddar cheese
1 cup half-and-half cream
Optional toppings: Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

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



Tomato Potato Cheddar Soup image

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.

12 ounces beer (or use broth)
4 cups chicken broth
3 lbs potatoes (peeled and cut in chunks)
3 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 tablespoons butter
1 large onion (chopped)
1 carrot (sliced)
1 stalk celery (sliced)
5 garlic cloves
28 ounces diced tomatoes
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons flour
1 cup cream
Tabasco sauce
1/2 teaspoon mustard powder
1 1/2 cups sharp cheddar cheese
salt and pepper

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



Cheesiest Potato Soup image

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

2 tablespoons butter
1 cup diced onion
2 ½ cups peeled and diced potatoes
3 cups chicken broth
1 cup heavy cream
1 ¾ cups shredded sharp Cheddar cheese
¼ teaspoon dried dill weed
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon ground cayenne pepper

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



Courgette, potato & cheddar soup image

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

500g potato , unpeeled and roughly chopped
2 vegetable stock cubes
1kg courgettes , roughly chopped
bunch spring onion , sliced - save 1 for serving, if eating straight away
100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
good grating fresh nutmeg , plus extra to serve

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



Cheddar Potato Soup image

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.

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
4 cups diced peeled potatoes
3 cups chicken or vegetable broth
2 cups shredded cheddar cheese
2 cups 2% milk
1/4 teaspoon pepper
Dash paprika
Seasoned croutons and minced fresh parsley

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



Dylan's Potato, Carrot, and Cheddar Soup image

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

2 tablespoons olive oil
6 yellow potatoes, cubed
3 large carrots, peeled and diced
1 pinch salt, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 (32 ounce) carton chicken broth (such as Swanson®)
¾ cup shredded sharp Cheddar cheese
¼ cup chopped fresh flat-leaf parsley

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



Bacon Cheddar Potato Soup image

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.

1/2 cup chopped onion
1/2 cup chopped celery
8 tablespoons butter
5 cups diced peeled potatoes
2 (14 1/2 ounce) cans chicken broth
12 ounces shredded sharp cheddar cheese
1 pint whipping cream
2 cups water
3 ounces bacon bits (Hormel or Oscar Meyers)
4 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon paprika
1 tablespoon dried parsley
seasoned croutons, for garnish

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



Baked Potato Cheddar Soup image

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.

1/3 cup all-purpose flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup thinly sliced green onions, divided
Crumbled cooked bacon, optional

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



Cheddar Potato Soup with Bacon image

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.

4 bacon slices
1 large onion
1 pound boiling potatoes
1/4 cup all-purpose flour
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry white wine
2 cups grated sharp Cheddar (about 8 ounces)
2 tablespoons chopped fresh 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



Baked Potato Cheddar Soup image

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!

12 slices bacon, fried,cooled,and crumbled
1/2 cup butter
1/2 flour
6 cups milk
1 cup sour cream
2 cups extra-sharp cheddar cheese, grated
4 green onions, chopped
2 -3 cloves garlic, chopped
6 medium baked potatoes, cooled,peeled,and cubed
1/2 teaspoon Old Bay Seasoning
salt
pepper

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



Potato-Cheddar Soup With Quick-Pickled Jalapeños image

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.

2 jalapeños
2 limes, halved
Kosher salt and black pepper
Large pinch of granulated sugar or a drop of honey
3 tablespoons unsalted butter
1 large Spanish or white onion, diced
2 celery stalks, diced
4 garlic cloves, minced
1/2 teaspoon chili powder, plus more for garnish
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 quart vegetable broth
2 cups grated Cheddar (8 ounces), plus more for garnish
1 cup half-and-half, or use 1/2 cup whole milk and 1/2 cup heavy cream
3 scallions, white and light green parts, thinly sliced
Chopped cilantro, for serving

More about "potato cheddar soup recipes"

POTATO AND CHEDDAR-CHEESE SOUP RECIPE - FOOD & WINE
Step 2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to …
From foodandwine.com
5/5
Category Potato Soup
Servings 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.
potato-and-cheddar-cheese-soup-recipe-food-wine image


THERE’S NOTHING BETTER THAN THIS CHEESY POTATO SOUP - THE ...
Food Stylist: Barrett Washburne. But this potato-Cheddar variation is an entirely different thing. Taking its cue not from chunky vegetable soup …
From nytimes.com


POTATO & CHEDDAR SOUP RECIPE | SARGENTO® FOODS INCORPORATED
Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender. Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan.
From sargento.com


RECIPE: POTATO AND CHEDDAR SOUP | WHOLE FOODS MARKET
1 tablespoon butter; 1/2 onion, chopped; 1/4 large red bell pepper, chopped; 3 large Russet potatoes, peeled and cut into small pieces; 1 cup low-fat milk; 1 tablespoon mirin; 2 teaspoons dried parsley or 2 tablespoons chopped fresh flat-leaf parsley; 1/4 teaspoon dried thyme; Salt and black pepper, to taste; Paprika, to taste; 4 ounces sharp cheddar cheese, cubed
From wholefoodsmarket.com


CHEDDAR POTATO SOUP - SHORE LUNCH
1. Bring 8 cups of water to a rolling boil. 2. Whisk in soup mix. Bring back to a boil. 3. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Soup may thicken when refrigerated. When reheating, add water if desired.
From shorelunch.com


HAM AND POTATO CHEDDAR SOUP RECIPE | THE RECIPE CRITIC
In a large saucepan, combine the potatoes, chicken broth, carrot, and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper.
From therecipecritic.com


LEEK, POTATO & CHEDDAR SOUP - CLEAN EATING
Preparation. In a large saucepan, heat oil on medium-high. Add leeks, salt and pepper and cook, stirring frequently, until very soft, about 5 minutes. add potatoes and broth and bring to a boil. Reduce heat to medium-low and simmer until potatoes soften, 8 to 10 minutes. Add milk and nutmeg, stir and cook until heated through, about 3 minutes.
From cleaneatingmag.com


POTATO-CHEDDAR SOUP | WILLIAMS SONOMA
Add the potatoes and the broth and stir. Bring to a boil, then reduce the heat to low. Cover and cook until the potatoes are tender, about 15 minutes. Increase the heat to medium, add the milk and the 1/2 tsp. pepper and bring just to a simmer. Using a food processor or blender, process the soup to a smooth puree.
From williams-sonoma.com


CHEDDAR POTATO SOUP RECIPE | MYRECIPES
Ingredient Checklist. 2 (16-ounce) cans no-salt-added chicken broth ; 5 cups frozen shredded potato ; 1 cup frozen chopped onion ; ½ teaspoon salt
From myrecipes.com


POTATO, CHEDDAR AND CHIVE SOUP | CANADIAN LIVING
In slow cooker, combine potatoes, onion, bacon, garlic, salt, pepper and rosemary. Pour in stock. Cover and cook on low for 5 to 8 hours. Skim off fat. Using immersion blender, purée soup until smooth. Garnish: Ladle soup into bowls. Garnish with cheese, bacon, chives and sour cream.
From canadianliving.com


CHEDDAR CHEESE POTATO SOUP RECIPE - AMANDA'S COOKIN'
Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender. Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth.
From amandascookin.com


BEST CHEDDAR, CAULIFLOWER AND POTATO SOUP RECIPES | FOOD ...
Over medium heat, sauté onion until tender with thyme. Stir in flour and cook a minute. Step 2. Gradually whisk in milk. Cook, stirring, until thickened. Step 3. Stir in cauliflower, potatoes and chicken broth. Step 4. Remove from heat, add cheese, stirring until cheese melts.
From foodnetwork.ca


10 BEST CHEDDARS RESTAURANT POTATO SOUP RECIPES | YUMMLY
broccoli stems, water, cheddar cheese, garlic, yukon gold potato and 2 more Slow Cookers Loaded Potato Soup McCormick finely chopped onion, milk, shredded cheddar cheese, seasoning and 4 more
From yummly.com


RECIPES USING CHEDDAR CHEESE SOUP - CAMPBELL SOUP COMPANY
Recipes Using Cheddar Cheese Soup Campbell’s Condensed Cheddar Cheese Soup makes winning over the family easy. Our crowd-pleasing, velvety soup bursts with rich cheesy flavor that’s perfect for easy weeknight cooking. Baked Macaroni & Cheese Beef & Cheddar Soft Tacos Steak with Chipotle Cheese Sauce 3-Cheese Pasta Bake Load More Didn't find the recipe …
From campbells.com


POTATO CHEDDAR CHEESE SOUP | CANADIAN LIVING
Transfer to a food processor or blender and puree, working in batches if necessary. Return the pureed soup to the saucepan. Reserve 2 tbsp of the cheese. Stir the remaining cheese, milk, mustard, salt and pepper into the soup. Simmer for 2 minutes or until the cheese melts. Garnish each bowl with parsley and a sprinkle of the reserved cheese.
From canadianliving.com


POTATO CHEDDAR SOUP {MEATLESS MONDAY RECIPE - THE MOUNTAIN ...
Instructions. In a large dutch oven or heavy pot, heat the olive oil and cook the onions, carrots and celery over medium-high heat until soft; about 5 to 7 minutes. Add the potatoes; stir well. Allow the vegetables to cook for 5 to 10 minutes over medium-low heat.
From themountainkitchen.com


PERFECTLY POTATO CHEDDAR SOUP MIX | TASTEFULLY SIMPLE
1 package Perfectly Potato Cheddar Soup Mix. 6 cups cold water. 1. In large saucepan over medium heat, whisk soup Perfectly Potato Cheddar Soup Mix into cold water. 2. Simmer, uncovered, 30 minutes, stirring occasionally. Salt and pepper to taste. Makes about 6 servings.
From tastefullysimple.com


SCALLOPED POTATOES WITH CHEDDAR CHEESE SOUP RECIPES
potatoes, condensed cheddar cheese soup, ham, cream, ground black pepper and 3 more Really Good Scalloped Potatoes AllRecipes garlic, cream, baking potatoes, pepper, grated Parmesan cheese and 9 more
From yummly.com


CREAMY POTATO & CHEDDAR SOUP - DELICIOUS EMERGENCY ...
1.) Open pouch and remove oxygen absorber. 2.) Prepare in pouch or other suitable container. 3.) Add 2 1/4 cups (18 oz) boiling water to ingredients or you may crease / fold pouch at water line 9 and then fill to water line 9. 4.) Stir completely and cover. Let stand 10-12 minutes.
From bridensolutions.ca


SLOW COOKER POTATO, CHEDDAR, AND CHIVE SOUP RECIPE ...
Step 3. Return the potato purée to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup stock, and the chives. Cover …
From epicurious.com


RECIPES FOR POTATO SOUP WITH CHEESE - THERESCIPES.INFO
Potato Cheese Soup Recipe | Allrecipes new www.allrecipes.com. Step 2. 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.
From therecipes.info


CREAMY CHEDDAR POTATO SOUP | KEEP WARM ON A CHILLY DAY
Stir in the melted butter and onion with the potatoes, add the flour. Stir well. Add the reserved water and milk and bring to a simmer. Add the shredded cheese a little at a time mixing it in well. Simmer for 30 minutes, stirring frequently. Add salt & pepper to taste.
From dailydishrecipes.com


190 EASY AND TASTY POTATO CHEDDAR SOUP RECIPES BY HOME ...
Loaded Baked Potato Soup. russet potatoes, cubed for mash • sharp Cheddar cheese, shredded • minced garlic cloves • butter • milk • bacon • green onions, sliced, separated greens/ whites • small yellow onion, diced. 1 hr 30 mins. 4-5 servings. Ryan Borses.
From cookpad.com


BACON CHEDDAR POTATO SOUP RECIPE - IAN KNAUER | FOOD & WINE
Stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into the bacon fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes.
From foodandwine.com


POTATO AND CHEDDAR CHEESE SOUP | CANADIAN GOODNESS
Cook, without browning 3 to 4 min. Add potatoes, chicken broth, thyme and pepper. Bring to a boil. Reduce heat. Cook, covered, 20 min or until potatoes are very tender. Purée half of soup mixture. Return to the remaining soup in the pot. Add milk. Heat thoroughly. Season to taste with salt and pepper.
From dairyfarmersofcanada.ca


10 BEST CHEDDARS RESTAURANT BAKED POTATO SOUP RECIPES | YUMMLY
Baked Potato Soup A Busy Mom's Slow Cooker Adventures. onion powder, cream cheese, sour cream, pepper, shredded cheddar cheese and 11 more.
From yummly.com


POTATO CHEDDAR SOUP - SOMEWHAT SIMPLE
Instructions. Boil 2 cups of water in a large pot, then add the diced potatoes, carrots, celery and onion. Season with salt and pepper. Cover with the lid and simmer on medium-low heat for 15-20 minutes or until the vegetables are very soft. In a small bowl stir the cornstarch together with 3 tablespoons of water.
From somewhatsimple.com


CHEDDAR POTATO SOUP — THE OLD MILL
To serve, ladle the soup into bowls, and top with shredded cheese, bacon, and chopped onions or parsley. Dump all the ingredients except green onions in a slow-cooker. Stir to combine. Cook on high power for 3 to 4 hours, or until the potatoes are tender. Reduce the power to low and cook for 2 more hours.
From old-mill.com


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