To Die For Cheesy Potato Soup Recipes

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.

Steps:

• Combine potatoes, water and bouillon granules in a soup pot.
• ~NOTE~You might need to add just a little bit more water to barely cover potatoes.
• Cook, covered, until potatoes are tender.
• Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
• Heat until cheese melts, stirring frequently.
• Ladle into soup bowls.
• Sprinkle with bacon and chives on top.

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.

Steps:

• Boil peeled, cubed potatoes in water until soft.
• Add salt and pepper.
• Turn heat down to medium.
• Cut up cream cheese into small pieces and add to potatoes.
• Add half and half.
• Continue cooking on med.-lo to medium heat until cream cheese is melted and blended.
• Before serving add shredded cheese and bacon crumbles.

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.

Steps:

• Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes.
• Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes.
• Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
• Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.

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.

Steps:

• In pot cook bacon over medium-high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve.
• To fat in pot, add onon, salt and pepper; cook, stirring occasionally until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom.
• Reduce heat to medium; stir in milk, dry potato mix and bacon. Simmer 5 minutes; remove from heat.
• Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.