CREAM CHEESE POTATO SOUP
"I came up with this soup after I had tried something similar at a restaurant," explains Stacy Bockelman, California, Missouri. "Using chicken bouillon and frozen hash browns makes it easy to fix. It's good with sourdough bread," she adds. It's also good for your pocketbook at only 47 cents a bowl.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.
Nutrition Facts : Calories 158 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 779mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
PANERA'S CREAM CHEESE POTATO SOUP
This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.
Provided by Shawn H
Categories Winter
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine broth, potatoes, and spices.
- Boil on medium heat until potatoes are tender.
- Smash a few of the potatoes to release their starch for thickening.
- Reduce to low heat.
- Add cream cheese.
- Heat, stirring frequently, until cheese melts.
Nutrition Facts : Calories 349.6, Fat 21, SaturatedFat 11.4, Cholesterol 62.5, Sodium 938, Carbohydrate 29.6, Fiber 3.4, Sugar 3.7, Protein 11.4
PHILADELPHIA CREAM CHEESE LOADED POTATO SOUP
Steps:
- Toppings:
- Chopped cooked Oscar Mayer Bacon
- Chives
- Shredded sharp cheddar cheese
- Step One:
- Combine potatoes, onion, salt and pepper, chicken broth and garlic in crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
- Step Two:
- Mash potatoes to thicken soup. Then add in butter, half-and-half and cream cheese. Cook an additional 30 to 45 minutes.
- Step Three:
- Serve and add toppings.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY POTATO AND CHEESE SOUP
My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts :
POTATO SOUP WITH SOUR CREAM
A thick and creamy potato soup with sour cream that is sure to delight your taste buds with loaded flavor. Simple, easy to make, and full of flavor.
Provided by mmkemp
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Set aside 4 potatoes; peel and cube the remaining potatoes.
- Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.
- At the same time, 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. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.
- Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.
- Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 53.1 g, Cholesterol 82.3 mg, Fat 29.2 g, Fiber 4.2 g, Protein 25 g, SaturatedFat 17.1 g, Sodium 920.3 mg, Sugar 14.2 g
POTATO CHEESE SOUP
A rich potato soup. It'll warm you up on a cold winter day!
Provided by Marilyn Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g
GERMAN POTATO BACON SOUP
I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It's a great soup and different from the average potato soup! Great winter-time soup.
Provided by Joe Werner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
- Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
- Stir sour cream into the soup; cook another 1 to 2 minutes.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 27.1 g, Cholesterol 29.9 mg, Fat 10.6 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 1119.3 mg, Sugar 4.3 g
EASY POTATO CHEESE SOUP
This is a creamy soup that is satisfying as a main dish, especially when accompanied by buttered sourdough toast.
Provided by Thyra
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 11
Number Of Ingredients 8
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.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 45 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 5.3 g, Protein 9.3 g, SaturatedFat 9.6 g, Sodium 506.5 mg, Sugar 3 g
SLOW COOKER POTATO SOUP WITH CREAM CHEESE
This potato soup with cream cheese is nice and hearty for those cold winter days.
Provided by Jeff and Karen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h20m
Yield 10
Number Of Ingredients 15
Steps:
- Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.
- Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.
- While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.
- Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid; transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.
- Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.
- Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.
- Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.1 g, Cholesterol 64.5 mg, Fat 23 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 13.3 g, Sodium 1403.2 mg, Sugar 2.1 g
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- In a large dutch oven, heat butter over medium heat. Add the onions and garlic and saute until onions have softened. Stir in season salt and pepper.
- Add chicken broth, potatoes and bay leaves and bring to boil. Simmer until potatoes are just tender. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup.
- Reduce heat to medium-low and add the cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth. Serve with bacon, shredded cheese and chopped green onions.
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