Kittencals Cheddar Cheese Potato Soup Recipes

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.

KITTENCAL'S CHEDDAR CHEESE & POTATO SOUP

Steps:

• In a large saucepan melt butter with oil over medium-high heat.
• Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
• Stir in flour and cayenne pepper; whisk for 1 minute.
• Gradually add half and half and broth whisking continuously.
• Bring to a light boil; cook and stir for 2 minutes or until thickened.
• Add in cooked diced potatoes; simmer uncovered for 15 minutes.
• Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
• Ladle into bowls then sprinkle with Parmesan cheese.

KITTENCAL'S BAKED POTATO SOUP

Steps:

• In a Dutch oven or pot melt butter over medium heat.
• Add in onion and chili flakes; cook stirring for about 3 minutes.
• Add in garlic cook stirring 2 minutes.
• Add in flour then cook stirring constantly for about 1-1/2 minutes.
• Slowly add in milk and broth, whisking constantly until bubbly and thickened.
• Stir in the cubed cooked potatoes and green onions; bring to a boil.
• Reduce heat to low and simmer uncovered for about 20 minutes.
• Using a fork mash about half of the potatoes (leaving some cubed).
• Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
• Season with seasoned salt and black pepper.
• Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
• Delicious!

CHEDDAR POTATO SOUP

Steps:

• In a large saucepan, sauté 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.

MARIE CALLENDER'S POTATO CHEESE SOUP

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.

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
• Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

POTATO AND CHEDDAR SOUP

Steps:

• Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
• Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.