Best Potato And Cheese Soup Recipes

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.

BROCCOLI CHEESE AND POTATO SOUP

Steps:

• In a large saucepan, saute onion and celery in butter over medium heat until tender.
• Add flour, pepper, salt, and paprika and stir until smooth.
• Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
• Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
• Sprinkle individual servings with parsley if desired.

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.

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS

Steps:

• Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
• Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
• Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.

BROCCOLI AND CHEESE SOUP WITH POTATO

Steps:

• Line slow cooker with disposable plastic liner as directed on package. Place potatoes in prepared slow cooker. Add broth and water; cover with lid.
• Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
• Mash potatoes lightly with potato masher. Stir in VELVEETA and broccoli; cook, covered, 30 min. Stir before serving.

HAM, POTATO, AND CHEESE SOUP

Steps:

• Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
• Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
• Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
• Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• SOUP:.
• Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
• GARLIC CHEESE TOASTS:.
• Preheat oven to 350°F.
• Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

CORN, POTATO AND CHEESE SOUP

Steps:

• Melt butter in heavy-bottom pan over low heat.
• Add shallots and cook, stirring frequently, for 5 minutes or until softened.
• Add potatoes and cook, stirring for 2 minutes.
• Sprinkle in four and cook, stirring constantly, for 1 minute.
• Remove from heat and stir in the wine.
• Return to heat and stir in the milk.
• Bring to a boil, stirring constantly, then reduce heat to a simmer.
• Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
• Ladle into bowls. Add croutons if desired and garnish with sage.

POTATO, BROCCOLI, AND CHEESE SOUP

Steps:

• Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
• Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
• Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
• Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.

CREAM CHEESE CORN AND POTATO SOUP

Steps:

• Wisk half and half, water and starch until blended in 5-qt.
• pot with lid.
• Place on medium heat.
• Add Neufchatel cheese.
• Heat and stir until cheese starts to break down.
• Add rest of ingredients EXCEPT Splenda.
• Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
• Stir frequently.
• Add Splenda when finished if you wish soup to be sweeter.
• Adjust liquid needs if it thickens too much upon standing.
• This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.

CHUNKY CHEESE POTATO SOUP AND WILTED SPINACH SALAD

Steps:

• In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
• Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
• Serve in a hollowed out bread roll.
• In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.

POTATO SOUP WITH BLUE CHEESE AND BACON

Steps:

• Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
• Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
• Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
• Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

ASPARAGUS AND CHEESE POTATO SOUP

Steps:

• In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes.
• Cook and stir until thickened and bubbly; reduce heat.
• Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
• Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
• Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.

POTATO SOUP WITH CHEESE AND GREEN CHILES

Steps:

• Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
• Pour into serving bowls and top with remaining Cheddar cheese.

CHEESE AND POTATO SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

POTATO, BROCCOLI AND CHEESE SOUP

Steps:

• In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
• Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
• In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
• Add cheese and heat soup through until cheese is melted. Serve warm.

CROCK POT POTATO SOUP WITH CHILIES AND CHEESE

Steps:

• Pour chicken broth, cream of chicken soup and onion powder into the crock pot and stir well to combine.
• Add diced potatoes and diced green chilies and stir.
• Cover crockpot and cook on low 8-10 hours.
• Place cubed cream cheese in a bowl in the microwave and microwave for 1 minute.
• Add cream cheese to the crock pot and stir until melted and blended.
• Cover crock pot and cook for an additional 30 minutes (if you don't have time for this step, you can microwave the cream cheese for a bit longer).
• Serve with shredded cheese as garnish and flour tortillas.

CUCUMBER & GOAT CHEESE SANDWICHES - PAIR W/ROASTED SWEET POTATO AND APPLE SOUP

Steps:

• Spread 8 slices of the bread with the goat cheese. Top with the walnuts, cucumbers, watercress, and the remaining 8 slices of bread.