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.
POTATO CHEESE SOUP
My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. -Carol Smith, New Berlin, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 565mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
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
WISCONSIN CHEESE SOUP
Great way to use up that last chunk of bread, and some veggies (toss in whatever veggies you have) - just make sure you have nice quality cheese.
Provided by PanNan
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Prepare the croutons, melting butter in a large ovenproof skillet over medium-low heat.
- Stir in the bread cubes, tossing them to coat with the butter.
- Transfer the skillet to the oven and bake the croutons for 12- 15 minutes, stirring occasionally, until golden brown and crisp.
- (These can be made ahead and kept in a zip bag) Prepare the soup, melting the butter in a large saucepan over medium heat.
- Stir in the onion, saute until soft and translucent, about 5 minutes.
- Sprinkle in the flour, stirring to combine, and cook an additional couple of minutes.
- Whisk in the wine, followed by the stock, and add the bay leaf, salt, and pepper.
- Simmer for 5 minutes, then stir in the carrots, cauliflower, and green beans, and cook just until the vegetables are tender, 8- 10 additional minutes.
- Pour in the cream and then mix in the cheese until melted and heated through.
- Remove from the heat immediately and ladle into bowls.
- Scatter the croutons equally over the bowls and serve.
Nutrition Facts : Calories 202.1, Fat 11.9, SaturatedFat 6.6, Cholesterol 34.9, Sodium 495.5, Carbohydrate 14.4, Fiber 1.2, Sugar 5.2, Protein 6.2
MICROWAVE WISCONSIN CHEESY POTATO SOUP
Make and share this Microwave Wisconsin Cheesy Potato Soup recipe from Food.com.
Provided by littleturtle
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in microwave on high until tender; let cool.
- Place butter and onions in large bowl.
- Cook in microwave on high until tender, about 2 minutes.
- Stir in flour.
- Add bouillon and water.
- Stir well.
- Return to microwave and cook on high for 2 minutes until mixture is heated.
- Scoop out potatoes, leaving pieces in chunks.
- Add potatoes, evaporated milk, cheese and seasonings to hot mixture.
- Return to microwave and cook on high 2 1/2 to 4 minutes until cheese is melted and soup is hot.
Nutrition Facts : Calories 309.2, Fat 13.4, SaturatedFat 8.3, Cholesterol 42, Sodium 500.2, Carbohydrate 37, Fiber 2.8, Sugar 2.1, Protein 11.3
WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
- Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
More about "wisconsin potato cheese soup recipes"
WISCONSIN-STYLE POTATO & CHEDDAR SOUP - BLUE APRON
From blueapron.com
2.8/5 (328)
35 CREAMY SOUP RECIPES THAT WILL MELT YOUR HEART - TASTE OF HOME
From tasteofhome.com
EASY CHEESY LOADED POTATO SOUP - FAVORITE FAMILY …
From favfamilyrecipes.com
WISCONSIN CHEESE SOUP - THE CHEESE KNEES
From cheeseknees.com
CHEDDAR CHEESE POTATO SOUP RECIPE - AMANDA'S COOKIN' - SOUP
WISCONSIN POTATO CHEESE SOUP - RECIPE - COOKS.COM
From cooks.com
WISCONSIN CHEESE SOUP RECIPE | LAND O’LAKES
From landolakes.com
WISCONSIN POTATO CHEESE SOUP - RECIPE - COOKS.COM
From cooks.com
WISCONSIN POTATO CHEESE SOUP - RECIPE - COOKS.COM
From cooks.com
WISCONSIN POTATO CHEESE SOUP RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
RECIPESOURCE: WISCONSIN POTATO CHEESE SOUP
From recipesource.com
WISCONSIN POTATO CHEESE SOUP - BIGOVEN
From bigoven.com
WISCONSIN POTATO CHEESE SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
WISCONSIN POTATO CHEESE SOUP - RECIPE - COOKS.COM
From cooks.com
WISCONSIN BACON AND POTATO CHEESE SOUP - MY RECIPE MAGIC
From myrecipemagic.com
WISCONSIN BACON AND POTATO CHEESE SOUP RECIPE - SIX SISTERS' STUFF
From sixsistersstuff.com
SPICY POTATO-SAUSAGE SOUP | WISCONSIN CHEESE
From wisconsincheese.com
You'll also love