Best Elvis Presleys Favorite Potato Cheese Soup Recipes

ELVIS' FAVORITE SWEET POTATO CASSEROLE

Elvis' Favorite Sweet Potato Casserole image

This is from my "Recipes from Graceland" cookbook that I got this summer. This is typical Elvis.

Provided by John Clotfelter

Categories Winter

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 medium sweet potatoes, peeled and cooked until tender
4 tablespoons unsalted butter, softened
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
2 eggs, beaten
12 ounces evaporated milk
1/2 cup pecans, chopped
1 -2 cup mini marshmallows

Steps:

cook sweet potatoes, peel and mash.
In a large mixing bowl, blend sweet potatoes, brown sugar, cinnamon, vanilla and a pinch of salt.
Stir in eggs and milk.
Pour into a square baking dish.
Bake at 375°F for 35 minutes.
Remove from oven.
Top with pecans and marshmallows and return to oven for 5 minutes or until marshmallows are puffed and browned.

BEST CHEESY POTATO SOUP EVER!

Best Cheesy Potato Soup Ever! image

I had a difficult time getting this recipe. I got this recipe from my great aunt. I have it memorized so I would never forget it. This is a one of a kind recipe and so delicious. One bowl of this soup will fill you up!

Provided by cori 3

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/3 cup chopped celery
1/3 cup chopped onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups milk
1 1/2 teaspoons salt
1 dash paprika (optional)
2 cups shredded cheddar cheese

Steps:

In a large saucepan, melt butter over medium high heat. Sauté celery and onions together.
Add potatoes and chicken broth.
Cover and simmer until potatoes are tender, about 12 minutes.
In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork).
Stir in milk and seasonings.
Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.

POTATO CHEESE SOUP RECIPE - (4.7/5)

Potato Cheese Soup Recipe - (4.7/5) image

Provided by jadedrosie

Number Of Ingredients 14

Ingredients

2 cups boiling water
1 1/2 tsp salt
1/4 tsp pepper
1 chicken bouillon cube
(I actually just just homemade chicken stock)
2 cups chopped potatoes
1/2 cup sliced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups whole milk (or 1 cup milk and 1 cup half and half
8 oz sharp cheddar cheese
1 cup chopped ham or bacon (optional)

Steps:

Add salt, pepper, and bouillon cube to boiling water. Cook vegetables in boiling water until crisp and tender. Melt butter over medium heat. Add flour (make a rue), when mixture bubbles, add milk slowly. Stir until thick. Add cheese to milk mixture, stirring constantly until cheese is melted. Add vegetable, stock and ham/bacon to cheese sauce.

ELVIS' SPECIAL CHEESE SAUCE FOR MEATLOAF

Elvis' Special Cheese Sauce For Meatloaf image

This recipe is the optional sauce for Elvis Presley's favorite meatloaf, which I have also posted.

Provided by Martha Price

Categories Other Sauces

Time 10m

Number Of Ingredients 5

Ingredients

1 can(s) cream of mushroom soup
1 c milk
1 1/2 c grated cheddar cheese
1/2 c fresh parsley leaves, chopped
pimentos from jar, as desired

Steps:

1. Mix the milk and soup; heat over medium heat, then add the cheese. Simmer until cheese is melted. Stir chopped parsley and pimentos, if using, into the soup. Pour sauce over the meatloaf, or pass at the table.

ELVIS PRESLEYS FAVORITE "POTATO CHEESE SOUP" RECIPE - (4.5/5)

Elvis Presleys favorite

Provided by mikeimmell

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1/3 cup celery, chopped finely
1/3 cup onion, chopped finely
4 cups Russet potatoes, pared into 1/2-inch cubes
3 cups chicken broth
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
Dash paprika
2 cups sharp Cheddar cheese, shredded
French fried onion rings or croutons (optional)

Steps:

In large saucepan, melt butter. Add celery and onion; cook over medium heat, stirring frequently, until tender. Add potatoes and chicken broth; simmer until potatoes are tender, about 10 minutes. Pour mixture into blender and blend until smooth. Return to saucepan. Stir in milk and seasonings. Heat through. Add cheese, stirring until melted. Pour soup into bowls. Garnish with a little extra cheese, French-fried onion rings or croutons, if desired.