Best Creamy Potato Cheese 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

CREAMY SLOW COOKER POTATO CHEESE SOUP



Creamy Slow Cooker Potato Cheese Soup image

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Provided by KATHYB

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

Time 5h30m

Yield 18

Number Of Ingredients 15

¼ cup butter
½ white onion, chopped
¼ cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

Steps:

  • Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
  • Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
  • Cover, and cook 5 hours on High, or 8 hours on Low.
  • Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 26.6 g, Cholesterol 14.9 mg, Fat 5.2 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 320.3 mg, Sugar 2.4 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 :

SLOW COOKER CREAMY POTATO, HAM & CHEESE SOUP



Slow Cooker Creamy Potato, Ham & Cheese Soup image

When I had some leftover honey baked ham from Christmas this year, I decided to combine it with my creamy potato soup. With the addition of some baguette slices for dipping and a side salad, it was a hearty (and super easy) New Year's Eve dinner for my family! If you don't have honey baked ham, just buy some fresh deli ham. Make sure they slice it thick so that you can cut it into small cubes for the soup. Crumbled bacon in the last 30 minutes of cooking time gives this soup a delicious light, smoky flavor that will have everyone asking for seconds! This recipe makes about 6 servings. Enjoy!

Provided by Cindy DeVore @valleygreennaturals

Categories     Other Soups

Number Of Ingredients 12

2 large baking potatoes, peeled and cut into 1" cubes
1 medium yellow onion, diced
1 cup(s) honey baked or thick-cut deli ham, cut into small cubes
15 ounce(s) chicken stock
1 can(s) condensed cream of mushroom soup
1 teaspoon(s) garlic salt
3/4 teaspoon(s) black pepper
6 slice(s) bacon, cooked and crumbled
3/4 cup(s) heavy cream
1-1/2 cup(s) sharp cheddar, shredded
1/2 package(s) cream cheese
12 slice(s) french baguette, warmed

Steps:

  • Turn your slow-cooker on high to get it hot while you're cutting up ingredients.
  • Add the first 7 ingredients to the slow-cooker, and stir up from the bottom to mix in the garlic salt and pepper with all ingredients.
  • Reduce slow-cooker to low heat. Cover and allow to cook for 3 to 3-1/2 hours, stirring each hour. Slow cooker times can vary. The goal is to cook the potatoes until just fork-soft.
  • When potatoes are cooked, add in the crumbled bacon, heavy cream, 1/2 cup shredded cheddar and cream cheese. Reserve the remaining shredded cheddar as a soup topping.
  • Continue to stir and break up the cream cheese until it's smooth. Cover and cook for another 30 to 45 minutes, stirring occasionally.
  • Wrap the sliced baguette in foil and heat it at 275 degrees until soup is ready to serve.
  • When soup is smooth and creamy, ladle into bowls and top with shredded cheddar cheese. Serve with warmed baguette slices and enjoy!

CREAMY POTATO CHEESE SOUP RECIPE - (4.4/5)



Creamy Potato Cheese Soup Recipe - (4.4/5) image

Provided by á-173716

Number Of Ingredients 8

3 1/2 cups water
2 Knorr® Reduced Sodium Chicken flavor Bouillon Cube, crumbled
3/4 lb. potatoes
1 medium white onion
2 cloves garlic
1 poblano pepper
1 can (5 oz.) evaporated milk
6 ounces Oaxaca or Asadero cheese or mozzarella, cubed

Steps:

  • Bring water and Knorr® Reduced Sodium Chicken flavor Bouillon Cubes to a boil in a medium saucepan over high heat. Add potatoes, reduce heat and boil gently covered about 8 minutes or until potatoes are just tender. Do not drain; reserve 1/2 cup potato liquid. Meanwhile, roast onion and garlic in a dry medium skillet over medium heat about 10 minutes or until blackened on all sides, turning occasionally. Chop onion and peel garlic. Cook poblano pepper over open flame about 5 minutes or until blackened, turning frequently. Wrap pepper in aluminum foil and let stand until cool. Peel, seed and roughly chop pepper. Process onion, pepper, garlic and reserved potato cooking liquid in a blender or food processor until smooth. Stir into saucepan. Stir in milk and cheese and heat until cheese is melted.

CREAMY POTATO-CHEESE SOUP



CREAMY POTATO-CHEESE SOUP image

Categories     Soup/Stew     Kid-Friendly

Yield 4-6 servings

Number Of Ingredients 9

4 tablespoons butter
2 small yellow onions, peeled and chopped
1 large garlic clove, peeled and minced
2 russet potatoes, peeled and coarsely chopped
1 small carrot, peeled, trimmed, and coarsely chopped
3 cups vegetable stock
2 oz. cream cheese
1½ cups milk
4 oz. sharp cheddar cheese, grated

Steps:

  • Melt butter in a medium pot over medium heat. Add onions and garlic and cook, stirring often, until onions are soft, 8-10 minutes. Add potatoes and carrots and cook, stirring often, until potatoes are opaque, 6-8 minutes. Add stock and simmer until vegetables are soft, about 30 minutes. Working in batches, pureé vegetables and stock together with the cream cheese and milk until smooth. Return soup to pot and heat over medium-low heat. Whisk in cheddar, stirring until soup is smooth and hot. Season to taste with salt and pepper. Serve with additional grated cheddar on the side, if desired.

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