Best Cheese And Potato Soup Recipes

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SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP



Slow Cooker Creamy Potato, Cabbage, Broccoli and Cheese Soup image

I wanted something a little healthier than regular potato soup. This has some extra veggies and fewer processed ingredients and is wonderful on a cold day. I had to guess on the cooking time as I was home for this and ended up cooking on high because I couldn't wait to eat it.

Provided by JG-TKD

Categories     Low Protein

Time 6h30m

Yield 5 1/2 quarts, 11 serving(s)

Number Of Ingredients 13

1 cup chopped onion
2 teaspoons minced garlic
1 cup chopped celery, 2 stalks
12 ounces frozen broccoli florets
8 medium potatoes, cubed golden potato
1/2 teaspoon pepper (or more)
1/2 teaspoon paprika (or more)
4 cups chicken stock
2 cups water (more or less)
1 small cabbage, chopped
8 ounces neufchatel cheese (cream cheese)
1 cup shredded Mexican blend cheese (not the taco seasoning type, or cheddar if you like)
tony chachere's original creole seasoning

Steps:

  • Place everything except cabbage and cheese in a 6 quart crockpot.
  • Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.
  • Add water to almost cover the ingredients (about 2 cups when I made it).
  • Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.
  • add in cheeses and blend again, or let melt and stir.
  • This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.

Nutrition Facts : Calories 280.6, Fat 9.7, SaturatedFat 5.3, Cholesterol 30.5, Sodium 367.3, Carbohydrate 38.6, Fiber 6.4, Sugar 7.1, Protein 11.8

BROCCOLI CHEESE AND POTATO SOUP



Broccoli Cheese and Potato Soup image

This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm....

Provided by Delish

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter or 2 tablespoons margarine
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups skim milk
1/4 teaspoon pepper
1 dash paprika
salt
minced fresh parsley, if desired

Steps:

  • In a large saucepan, saute onion and celery in butter over medium heat until tender.
  • Add flour, pepper, salt, and paprika and stir until smooth.
  • Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
  • Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
  • Sprinkle individual servings with parsley if desired.

Nutrition Facts : Calories 264.4, Fat 13.2, SaturatedFat 8.1, Cholesterol 38.5, Sodium 534.7, Carbohydrate 22.9, Fiber 2.7, Sugar 1.9, Protein 14.2

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS



Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings image

This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl.

Provided by Galley Wench

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

¼ cup butter
1 stalk celery, sliced
1 yellow onion, chopped
1 carrot, peeled and diced
4 cloves garlic, minced
4 potatoes, peeled and cubed
4 cups chicken stock
⅛ teaspoon cayenne pepper
½ teaspoon ground thyme
2 tablespoons dried parsley
1 egg
1 cup all-purpose flour
2 cups diced cooked ham
4 cups milk
1 head broccoli, chopped
3 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
  • Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
  • Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 42.8 g, Cholesterol 112 mg, Fat 29.8 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.7 g, Sodium 1189.1 mg, Sugar 8.8 g

CREAMY POTATO AND CHEESE SOUP



Creamy Potato and Cheese Soup image

My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
1/2 cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup Velveeta, cubed, or cheddar cheese, shredded
6 large potatoes, peeled, diced and cooked (about 8 cups)
1 teaspoon seasoned salt

Steps:

  • In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.

Nutrition Facts :

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS



Potato, Leek and Onion Soup with Garlic Cheese Toasts image

Provided by Daveena Limonick

Categories     Soup/Stew     Cheese     Potato     Vegetarian     Lunch     Leek     Winter     Swiss Cheese     Bon Appétit     Los Angeles     California

Yield Serves 6 to 8

Number Of Ingredients 9

5 tablespoons olive oil
3 large leeks (white and pale green parts only), sliced
1 1/2 pounds russet potatoes, peeled, diced
1 large white onion, chopped
4 14 1/2-ounce cans vegetable broth
3 large garlic cloves, chopped
1 1/2 cups grated Swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or green onion tops

Steps:

  • Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
  • Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
  • Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.

HAM, POTATO, AND CHEESE SOUP



Ham, Potato, and Cheese Soup image

This is especially good on a cold winter night along with hot rolls.

Provided by Donna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

12 potatoes, peeled and cubed
2 large onions, finely chopped
2 pounds processed cheese food (eg. Velveeta)
1 pound chopped ham
ground black pepper to taste
3 ½ tablespoons all-purpose flour
1 cup milk

Steps:

  • Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
  • Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
  • Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 39.6 g, Cholesterol 41.8 mg, Fat 9.4 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 1293.7 mg, Sugar 7.6 g

BROCCOLI AND CHEESE SOUP WITH POTATO



Broccoli and Cheese Soup with Potato image

Create this luscious Broccoli and Cheese Soup with Potato, made with VELVEETA. This broccoli and cheese soup is like a hearty hug in a bowl.

Provided by My Food and Family

Categories     Soup Recipes

Time 4h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 5

2 lb. baking potatoes (about 4), peeled, cut into 3/4-inch pieces
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup water
4 cups small broccoli florets, coarsely chopped
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes

Steps:

  • Line slow cooker with disposable plastic liner as directed on package. Place potatoes in prepared slow cooker. Add broth and water; cover with lid.
  • Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
  • Mash potatoes lightly with potato masher. Stir in VELVEETA and broccoli; cook, covered, 30 min. Stir before serving.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 920 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 6 g, Protein 11 g

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS



Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts image

Comfort food at it's finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
3 large leeks, sliced (white and pale green parts only)
1 1/2 lbs russet potatoes, peeled and diced
1 large white onion, chopped
7 1/2 cups vegetable broth (or chicken broth)
3 garlic cloves, chopped
1 tablespoon extra virgin olive oil
3 large garlic cloves, chopped
1 1/2 cups grated swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or 1/2 cup green onion, chopped

Steps:

  • SOUP:.
  • Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
  • GARLIC CHEESE TOASTS:.
  • Preheat oven to 350°F.
  • Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
  • Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9

CHUNKY CHEESE POTATO SOUP AND WILTED SPINACH SALAD



Chunky Cheese Potato Soup and Wilted Spinach Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/2 pound bacon
1/2 white onion, diced
4 russet potatoes, chopped
4 cups heavy cream
Salt and pepper
2 cups grated cheddar cheese
1 teaspoon all-purpose flour
3 large rolls, split
Wilted Spinach Salad, recipe follows
5 slices bacon
3 tablespoons red wine vinegar
1 tablespoon sugar
1 bunch fresh spinach, washed, stems removed
1 tomato, chopped

Steps:

  • In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
  • Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
  • Serve in a hollowed out bread roll.
  • In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP



Sonoran-Style Potato, Cheese, and Tomato Soup image

My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.

Provided by Christian Reynoso

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 Tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
1-2 poblano or Anaheim chiles, seeds removed, thinly sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
3 large garlic cloves, thinly sliced
1 Tbsp. tomato paste
1 medium green or yellow summer squash, cut into ½" pieces
1 lb. Yukon Gold potatoes (3-4 large), scrubbed, cut into ½" pieces
6 cups chicken broth (not low-sodium)
1 cup cherry tomatoes, halved
⅓ cup oregano or marjoram leaves
1½ tsp. red wine vinegar
½ cup whole milk or half-and-half (optional)
10 oz. queso fresco, cut into ½" pieces

Steps:

  • Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
  • Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
  • Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.

POTATO, BROCCOLI, AND CHEESE SOUP



Potato, Broccoli, and Cheese Soup image

This potato, broccoli, and cheese soup is the ultimate comfort food!

Provided by KDcook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 8

1 ½ pounds potatoes, peeled and diced
1 large onion, chopped
6 cups water, divided
6 cups chopped broccoli
1 (32 ounce) container chicken broth
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
1 cup evaporated milk
salt and ground black pepper to taste

Steps:

  • Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
  • Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
  • Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
  • Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 23.3 g, Cholesterol 45.9 mg, Fat 13.8 g, Fiber 3.1 g, Protein 13.5 g, SaturatedFat 8 g, Sodium 1056.3 mg, Sugar 8.4 g

CORN, POTATO AND CHEESE SOUP



Corn, Potato and Cheese Soup image

I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)

Provided by JennyLynn99

Categories     < 60 Mins

Time 40m

Yield 4 healthy bowls, 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 shallots, finely chopped
8 ounces potatoes, peeled and diced
4 tablespoons all-purpose flour
2 tablespoons dry white wine
1 1/4 cups milk
14 ounces corn kernels, drained
3 ounces gruyere cheese, grated (or cheese of your liking)
8 -10 fresh sage leaves, chopped (try to really use fresh...it makes a difference)
2 cups heavy cream
crouton (optional)

Steps:

  • Melt butter in heavy-bottom pan over low heat.
  • Add shallots and cook, stirring frequently, for 5 minutes or until softened.
  • Add potatoes and cook, stirring for 2 minutes.
  • Sprinkle in four and cook, stirring constantly, for 1 minute.
  • Remove from heat and stir in the wine.
  • Return to heat and stir in the milk.
  • Bring to a boil, stirring constantly, then reduce heat to a simmer.
  • Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
  • Ladle into bowls. Add croutons if desired and garnish with sage.

CREAM CHEESE CORN AND POTATO SOUP



Cream Cheese Corn and Potato Soup image

Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.

Provided by Happy Harry 2

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can creamed corn
1 (10 3/4 ounce) can cream of potato soup
4 -5 ounces whole kernel corn (frozen or canned,if canned,drain)
8 ounces neufchatel cheese, cut in small cubes
8 ounces half-and-half or 8 ounces whole milk (either one for richness)
8 ounces filtered water
1/4-1/2 teaspoon white pepper
1/4 teaspoon red pepper flakes
1 tablespoon potato starch or 1 tablespoon arrowroot
1/4 teaspoon salt (I did not use) (optional)
1/4 Splenda sugar substitute, add to finished product as desired

Steps:

  • Wisk half and half, water and starch until blended in 5-qt.
  • pot with lid.
  • Place on medium heat.
  • Add Neufchatel cheese.
  • Heat and stir until cheese starts to break down.
  • Add rest of ingredients EXCEPT Splenda.
  • Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
  • Stir frequently.
  • Add Splenda when finished if you wish soup to be sweeter.
  • Adjust liquid needs if it thickens too much upon standing.
  • This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.

POTATO SOUP WITH BLUE CHEESE AND BACON



Potato Soup with Blue Cheese and Bacon image

Categories     Soup/Stew     Food Processor     Potato     Super Bowl     Blue Cheese     Bacon     White Wine     Winter     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 9

8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 cups canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine
4 ounces blue cheese, crumbled

Steps:

  • Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
  • Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
  • Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
  • Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

ASPARAGUS AND CHEESE POTATO SOUP



Asparagus and Cheese Potato Soup image

Make and share this Asparagus and Cheese Potato Soup recipe from Food.com.

Provided by Adopted Parisian

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large onion, chopped
4 teaspoons cooking oil
3 tablespoons all-purpose flour
2 cups asparagus spears, cut into 1-inch pieces
2 cups milk
2 cups chicken broth
8 ounces red potatoes, cubed
2 garlic cloves, minced
1 cup cheddar cheese, shredded
1/3 cup sour cream

Steps:

  • In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes.
  • Cook and stir until thickened and bubbly; reduce heat.
  • Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.

POTATO SOUP WITH CHEESE AND GREEN CHILES



Potato Soup with Cheese and Green Chiles image

This is a recipe that came down from my mom and dad from the "lean years." It's quick and easy and forgiving on quantities.

Provided by Shelby Breckenridge

Time 55m

Yield 6

Number Of Ingredients 11

2 large potatoes, peeled and shredded
5 stalks celery, sliced
1 medium sweet onion, chopped
1 (8 ounce) package shredded sharp Cheddar cheese, divided
1 (7 ounce) can mild green chiles
¼ teaspoon ground black pepper
1 quart water, or as needed to cover
1 (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 tablespoon chicken bouillon granules
½ cup shredded sharp Cheddar cheese, or to taste

Steps:

  • Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
  • Pour into serving bowls and top with remaining Cheddar cheese.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 33 g, Cholesterol 79.8 mg, Fat 25.1 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 15.7 g, Sodium 1007.4 mg, Sugar 10 g

CUCUMBER & GOAT CHEESE SANDWICHES - PAIR W/ROASTED SWEET POTATO AND APPLE SOUP



CUCUMBER & GOAT CHEESE SANDWICHES - PAIR W/ROASTED SWEET POTATO AND APPLE SOUP image

Categories     Sandwich     Cheese     Quick & Easy     Lunch

Yield 8

Number Of Ingredients 5

16 slices whole-grain bread
2 4-ounce logs fresh goat cheese, at room temperature
1 cup walnuts, chopped
2 Kirby cucumbers, thinly sliced
1 bunch watercress, thick stems removed

Steps:

  • Spread 8 slices of the bread with the goat cheese. Top with the walnuts, cucumbers, watercress, and the remaining 8 slices of bread.

POTATO, BROCCOLI AND CHEESE SOUP



Potato, Broccoli and Cheese Soup image

A cheesy, potato broccoli soup that tastes great.

Provided by Ruth A. Burbage

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 6

Number Of Ingredients 8

2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

Steps:

  • In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  • Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
  • In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
  • Add cheese and heat soup through until cheese is melted. Serve warm.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g

CHEESE AND POTATO SOUP



Cheese and Potato Soup image

Provided by Dorothy Davis

Categories     Soup/Stew     Cheese     Pork     Potato     Quick & Easy     Cheddar     Ham     Winter     Bon Appétit     Columbus     Ohio

Yield Serves 4

Number Of Ingredients 13

2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

CROCK POT POTATO SOUP WITH CHILIES AND CHEESE



Crock Pot Potato Soup With Chilies and Cheese image

This soup is so easy to put together and it is really nice meal to come home to after work. Easy and delicious - what more could one ask for? Serve with flour tortillas for dipping and shredded cheese of your choice to top. If you are not too concerned about the fat content you can use regular cream cheese - but I love the NEUFCHATEL. Everyone in my family loves this, even the babies.

Provided by Sooz Cooks

Categories     Potato

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 8

5 1/2 cups chicken broth
1 (10 3/4 ounce) can condensed reduced-fat cream of chicken soup
1 teaspoon onion powder
4 large potatoes (large dice, about 1-inch)
1 (8 ounce) package neufchatel low-fat cream cheese (cubed)
1 (7 ounce) can chopped green chilies
shredded Mexican blend cheese
flour tortilla

Steps:

  • Pour chicken broth, cream of chicken soup and onion powder into the crock pot and stir well to combine.
  • Add diced potatoes and diced green chilies and stir.
  • Cover crockpot and cook on low 8-10 hours.
  • Place cubed cream cheese in a bowl in the microwave and microwave for 1 minute.
  • Add cream cheese to the crock pot and stir until melted and blended.
  • Cover crock pot and cook for an additional 30 minutes (if you don't have time for this step, you can microwave the cream cheese for a bit longer).
  • Serve with shredded cheese as garnish and flour tortillas.

Nutrition Facts : Calories 253.2, Fat 7.8, SaturatedFat 4.5, Cholesterol 21.6, Sodium 650.8, Carbohydrate 36.3, Fiber 4.5, Sugar 3.3, Protein 10.4

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