Best Creamy Potato Cheese Soup Recipes

CREAMY SLOW COOKER POTATO CHEESE SOUP

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.

SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP

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.

CREAMY POTATO AND CHEESE SOUP

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.

SLOW COOKER CREAMY POTATO, HAM & CHEESE SOUP

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)

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

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.