Best Elvis Presleys Favorite Potato Cheese Soup Recipes

RESTAURANT STYLE CREAM OF POTATO CHEDDAR CHEESE SOUP

Steps:

• On medium-low heat in a 3-quart saucepan saute celery and onions with butter. Cook until onions and Celery are clear take care not to let onions brown. Add chicken broth, potatoes, and water.
• Place on medium-low heat and cook until potatoes are very soft and tender. When potatoes are done add chicken bouillon cubes and cook until cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add half and half, stir the mixture.
• Add shredded sharp cheddar cheese and stir until cheese is completely melted and dissolved into the mixture. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 - 30 minutes taking care not to let soup scorch. When ready to serve garnish with shredded Colby cheese, jack cheese and maybe a little parsley. Add a crisp salad and hard rolls and you have a wonderful meal.

ELVIS PRESLEY'S CHEESEBURGER MEATLOAF AND CHEESE SAUCE

Steps:

• Preheat oven to 350'.
• Grease a deep dish meatloaf pan with pam.
• Place 2 slices of bread on bottom of dish (this will catch the grease from the meatloaf).
• Mix together, ground beef,house seasoning,chopped onion and green pepper,1c shredded cheese, worcestershire sauce,sour cream,ritz crackers and black pepper.
• Place in meatloaf dish and bake 45 minutes.
• Discard bread pieces after baking. Place meatloaf on a large plate.
• For the cheese sauce --.
• Place soup, milk (whipping cream if using)in a sauce pan and heat on medium heat.
• Add 1 1/2c. cheddar cheese and stir to combine.
• When cheese is melted add, green onion and parsley if desired.
• Pour over meatloaf and enjoy!

EASY POTATO CHEESE SOUP

Steps:

• In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
• Once tender, mash soup with a potato masher, and add butter and cream.
• Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

CHEDDAR CHEESE POTATO SOUP

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.

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

POTATO CHEESE SOUP RECIPE - (4.7/5)

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'S FRIED-POTATO SANDWICH

Steps:

• Fry the bacon in a heavy cast-iron skillet to desired doneness and drain on paper towels. Heat the bacon drippings over medium heat, add the potatoes and onions and sprinkle with salt and pepper. Fry until the potatoes are browned and crisp on the outside and tender on the inside and the onions are tender. (Do not turn the potatoes until they are crisp.) Taste for seasoning.
• Grill or broil the bread until toasted on one side. Smear the untoasted sides generously with mustard and layer the bacon, potatoes and onions on top of one mustard side. Cover with the remaining bread, mustard side down.