LOADED POTATO SOUP
Steps:
- Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
- Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
- With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
- Serve garnished with crispy crumbled bacon and sliced scallions.
POTATO CHEESE SOUP
A rich potato soup. It'll warm you up on a cold winter day!
Provided by Marilyn Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
- In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
- Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g
CHEDDAR CHEESE POTATO SOUP
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
Provided by Taste of Home
Time 45m
Yield 10-12 servings (about 2-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
POTATO CHEESE SOUP
My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. -Carol Smith, New Berlin, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 565mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
FARMHOUSE POTATO CHEESE SOUP
This delicious, hearty soup is so easy to prepare! It's warming and filling, a perfect meal for those cold, winter days! It's all made in one pot, so clean-up is a snap.
Provided by truebrit
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place first six ingredients in a large pot, and bring to a boil.
- Cover and simmer for 25 minutes, or until potatoes are tender.
- Remove from heat, and puree the potato mixture with a potato masher.
- Stir in milk and seasonings, and return to heat.
- Add the cheese, and stir until melted.
- Enjoy!
Nutrition Facts : Calories 308.2, Fat 17.4, SaturatedFat 10.5, Cholesterol 49.6, Sodium 980.4, Carbohydrate 25.7, Fiber 2, Sugar 1.8, Protein 14
POTATO CHEESE SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.
GERMAN POTATO-CHEESE SOUP
Make and share this German Potato-Cheese Soup recipe from Food.com.
Provided by Dave5003
Categories Potato
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Peel and prepare vegetables.
- In a large cooking pot, add water, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions and bring to boil.
- Reduce heat and simmer for 15 minutes or until vegetables are tender; stirring occasionally.
- Add celery, sweet red pepper and simmer for 5 minutes more. Gradually add mayonnaise to hot soup, whisking until smooth.
- Reduce heat to medium and add processed cheese, sharp cheddar cheese and Swiss cheese and simmer for 5 minutes or until cheese melts and soup is creamy; stirring constantly.
- Add instant mashed potatoes and stir well.
- Let soup sit for 15 minutes before serving.
- This soup is very rich, but good.
- Refrigerate any unused portion.
- Serves 12
Nutrition Facts : Calories 335.8, Fat 20.6, SaturatedFat 9.7, Cholesterol 45.8, Sodium 775.8, Carbohydrate 24.2, Fiber 2.7, Sugar 5.6, Protein 14.3
MARIE CALLENDER'S POTATO CHEESE SOUP
The original recipe is large, so you may want to halve the recipe or make the whole thing and freeze the rest. Good freezing recipe. From: Marie Callender's Restaurants Source: Ask Your Neighbor; Orange County Register 02/24/99 Marie Callender's is a chain of restaurants in the southwest (US). Sister companies are: Chi-Chi's restaurants, Taco Bell, Claim Jumper, El Torito and the Cheesecake Factory.
Provided by Nana Lee
Categories Lunch/Snacks
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes, onions, celery and salt in water to cover in a large pot.
- Simmer until tender, about 15 minutes.
- Puree just until chunky in blender or food processor fitted with a metal blade.
- Return to soup pot; add half-and-half, butter and cheese.
- Stirring, simmer until piping hot. (Do not boil.).
- Presentation:
- Garnish with parsley if desired. Good served with cornbread.
Nutrition Facts : Calories 430.2, Fat 27.5, SaturatedFat 17.2, Cholesterol 82.5, Sodium 845.7, Carbohydrate 36.8, Fiber 4.8, Sugar 4.1, Protein 11
POTATO CHEESE SOUP
Make and share this Potato Cheese Soup recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil.
- Reduce heat; cover and simmer until potatoes are just tender.
- Do not rinse: mash mixture slightly.
- Stir in milk.
- In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture.
- Cook and stir over medium heat until thickened and bubbly.
- Remove from heat: add cheese and stir until cheese is almost melted.
- Let soup stand for 5 minutes.
Nutrition Facts : Calories 317.7, Fat 14.7, SaturatedFat 9.2, Cholesterol 46.1, Sodium 541.4, Carbohydrate 35.7, Fiber 3.9, Sugar 2.3, Protein 11.8
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