Potato And Cheese Soup Recipes

EASY POTATO CHEESE SOUP

Steps:

• In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
• Once tender, mash soup with a potato masher, and add butter and cream.
• Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

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.

CHEESY POTATO SOUP II

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.

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.

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.

HOMEMADE CHEESY POTATO SOUP

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.

CREAMY SLOW COOKER POTATO CHEESE SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
• Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
• Cover, and cook 5 hours on High, or 8 hours on Low.
• Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

POTATO CHEESE SOUP

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.

POTATO CHEESE SOUP

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.

POTATO CHEESE SOUP

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.

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.

WISCONSIN POTATO CHEESE SOUP

Steps:

• In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. , In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.

POTATO SOUP WITH CREAM CHEESE

Steps:

• Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
• Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.