3 Cheesy Potato Soup Recipes

HOMEMADE CHEESY POTATO SOUP

Homemade Cheesy Potato Soup image

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

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.

Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

CHEDDAR CHEESE POTATO SOUP

Cheddar Cheese Potato Soup image

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

Categories Dinner Lunch

Time 45m

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

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.

CHEESY POTATO SOUP II

Cheesy Potato Soup II image

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Provided by Joan Zaffary

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

Steps:

Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g

3 CHEESE POTATO SOUP

3 Cheese Potato Soup image

This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and other sundry bits and pieces to make this a very versatile freezer staple

Provided by zoe85

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 cup onion, diced
1 teaspoon garlic powder
6 -8 potatoes, peeled and cubed
2 (8 ounce) cans cream of chicken soup or 2 (8 ounce) cans mushroom soup
2 (8 ounce) soup cans milk
1 (8 ounce) package cream cheese (light is fine)
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese or 1 cup cheddar cheese
salt and pepper

Steps:

Melt butter in a large saucepan.
Add onions, cooking until soft.
Add potatoes and enough water to barely cover.
Cook, covered, until potatoes are tender (15 - 20 minutes).
In a medium-size bowl, combine soup and milk until smooth.
Pour soup mixture into potato mixture and stir over low heat.
Add cheeses, and stir until smooth. Heat, but do not boil.
Add garlic and salt and pepper to taste.
To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.

Nutrition Facts : Calories 606.8, Fat 35.4, SaturatedFat 20.4, Cholesterol 103.7, Sodium 1073.4, Carbohydrate 51.5, Fiber 5.1, Sugar 3.8, Protein 22.6

3-CHEESY POTATO SOUP

3-Cheesy Potato Soup image

Easy from-scratch soup that doesn't have canned soup as one of the ingredients...although it does have Velveeta...

Provided by Amy Martin KV

Categories < 60 Mins

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

5 cups red potatoes, chopped and peeled
6 cups water
salt
1 (12 ounce) can evaporated milk
1 cup milk
1 lb Velveeta cheese
8 ounces cream cheese
1/2 lb shredded cheddar cheese
1/2 lb bacon, cooked crisp and crumbled
1/2 lb shredded cheddar cheese

Steps:

1. Boil potatoes in salted water until tender but firm.
2. Remove from stove and slightly mash potato mixture.
3. Stir in evaporated milk, milk, velveeta, cream cheese, 1/2 lb cheddar.
4. Cook over medium heat until thick and bubbly.
5. Serve sprinkled with bacon and cheddar cheese.

Nutrition Facts : Calories 514.1, Fat 38.8, SaturatedFat 22.1, Cholesterol 114.3, Sodium 1054, Carbohydrate 18.5, Fiber 1.1, Sugar 3.9, Protein 22.9

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.

SLOW-COOKER CHEESY POTATO SOUP

Slow-Cooker Cheesy Potato Soup image

Searching for a new family-favorite meal to take some pressure off the dinner hour? Give this slow-cooker cheesy potato soup a try. Its velvety texture enriched with cheese and crispy bacon is mostly a hands-free affair. Potatoes cook all day in the slow cooker until they've broken down into a creamy broth. Stir in the thickener of half-and-half and flour during the last half hour and the cheese and bacon, right before serving. Garnish this soup like a loaded potato with more cheese, more bacon, a sprinkle of green onions and if you're feeling extra, a dollop of sour cream! Once your family gets a taste, you'll understand why this recipe has earned more than 600 ratings from satisfied home cooks.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h45m

Yield 6

Number Of Ingredients 10

Ingredients

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, diced (1/2 cup)
4 cups Progresso™ chicken broth
1 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 cup half-and-half
2 cups shredded cheddar cheese (8 oz)
12 slices bacon, crisply cooked, crumbled
4 medium green onions, sliced (1/4 cup)

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.

Nutrition Facts : Calories 490, Carbohydrate 51 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1/2 g

BEST EVER POTATO SOUP

Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

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