VERMONT CHEDDAR POTATO SOUP
Make and share this Vermont Cheddar Potato Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a 6-quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.
- Add the potatoes and chicken stock and bring to a boil.
- Simmer for 45 minutes to 1 hour.
- Remove from the heat and gradually stir in the cheese until melted.
- Carefully ladle contents and bay leaves into a food blender and puree until creamy.
- Return to the pot and carefully re-heat to serve.
- Garnish with fresh ground nutmeg and fresh shredded Vermont cheddar.
Nutrition Facts : Calories 453.9, Fat 22.2, SaturatedFat 13.2, Cholesterol 62.6, Sodium 1863.1, Carbohydrate 36.8, Fiber 4.4, Sugar 3.4, Protein 27.3
VERMONT CHEDDAR AND ALE SOUP
Provided by Food Network
Yield 4 pints
Number Of Ingredients 19
Steps:
- In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.
CANADIAN CHEDDAR SOUP
I got this delicious recipe from my friend, Lydia, that owns a rubber stamping store in our town. I design stamps for her. Her husband is the one that makes this yummy soup. I first had it at her home and had seconds, but didn't want to act "piggy" and ask for thirds, so I made it myself and guess what--I had it for breakfast, lunch and snacks during the day. I did this till it was gone and over the course of a couple of days, I ate the whole thing. Don't let the parsnips scare you, but please do add them. They give flavor but you do not taste them.
Provided by Mimi in Maine
Categories One Dish Meal
Time 1h3m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the 3 tablespoons butter in a large pot on the stove.
- Add the carrots, celery, onion, and parsnips.
- Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary).
- Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
- Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
- Add the Cheddar cheese and stir till melted.
- Slowly add the half-and-half.
- Heat but DO NOT boil, stirring constantly about 3 minute.
- Ladle into bowls and enjoy!
Nutrition Facts : Calories 384.1, Fat 30.9, SaturatedFat 19.5, Cholesterol 93.4, Sodium 835.7, Carbohydrate 11, Fiber 1.3, Sugar 2.3, Protein 16.4
VERMONT CHEDDAR SOUP
Make and share this Vermont Cheddar Soup recipe from Food.com.
Provided by Member 610488
Categories Cheese
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and sauté until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.
- Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.
- Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
- Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper. Keep warm.
- Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.
VERMONT CHEDDAR BISQUE
The October 11-17, 2009 issue of the American Profile in my Saturday newspaper insert was entitled "Soup's On" A former Navy Seabee (Ken Haedrich) builds hearty soups for the fall and this is one of the soups that looked delicious to me. The recipes are from Ken's book Soup Makes the Meal (Harvard Common Press, 2001). Ken says about the recipe: "No one has ever asked me, but I've thought about what I'd like to eat for my last meal. I'm pretty sure it would be Welsh rarebit on toast points. This soup is just a step or two removed from that dish. The flavor is virtually the same; it's just thinner, though still quite full-bodied".
Provided by Sooz Cooks
Categories < 60 Mins
Time 34m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat.
- Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened.
- Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper.
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