Best Vermont Cheddar Potato Soup Recipes

SIMON PEARCE VERMONT CHEDDAR CHEESE SOUP

Steps:

• Melt butter in heavy stockpot.
• Add onions & garlic and cook 'til soft.
• Add flour to butter and onion mixture, stirring to combine well.
• Turn heat very low.
• Stir occasionally, and cook 10-15 minutes.
• Add chicken stock incrementally, stirring with whisk until smooth after each addition.
• Add chopped thyme, bay leaves and salt and pepper to taste.
• Cook over medium heat 5-10 minutes more until smooth and creamy, watching closely.
• Stir in grated cheese.
• In separate saucepan, bring water to a boil.
• Add celery and carrots, cooking until just tender, about 1 minute.
• Rinse with cold water and drain well.
• Add celery and carrots to large stockpot.
• Stir in half & half and heavy cream.
• Stir soup well.
• Optional: garnish with fresh thyme sprigs
• Serve hot, but don't overheat or the soup will curdle.

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.

VERMONT CHEDDAR POTATO SOUP

Steps:

• In a 6-quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.
• Add the potatoes and chicken stock and bring to a boil.
• Simmer for 45 minutes to 1 hour.
• Remove from the heat and gradually stir in the cheese until melted.
• Carefully ladle contents and bay leaves into a food blender and puree until creamy.
• Return to the pot and carefully re-heat to serve.
• Garnish with fresh ground nutmeg and fresh shredded Vermont cheddar.

VERMONT CHEDDAR MASHED POTATOES

Steps:

• Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
• Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
• Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
• Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)

POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS

Steps:

• Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
• In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
• Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
• Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
• Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
• Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.

POTATO, BROCCOLI, AND CHEDDAR SOUP

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
• Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

CHEDDAR POTATO SOUP

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons and parsley.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

VERMONT CHEDDAR SOUP

Steps:

• Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and sauté until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.
• Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.
• Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
• Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper. Keep warm.
• Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.

CHEDDAR POTATO SOUP

Steps:

• In a large saucepan, saute' onion and celery in butter until tender.
• Add potatoes and broth; bring to a boil.
• Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Puree in small batches in a blender until smooth; return to the pan.
• (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
• Cook and stir over low heat until the cheese is melted.
• Garnish with parsley and croutons, if desired.