Belles Cheesy Potato Stoup Recipes

BELLE'S CHEESY POTATO STOUP

Steps:

• Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.

SLOW-COOKER CHEESY POTATO SOUP

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.

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.

ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP

Steps:

• Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
• At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
• You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
• Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
• After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
• Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!

BELLE'S CHEESY POTATO STOUP

Steps:

• Place the potatoes into a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, 10 to 15 minutes. Drain off all but 2 cups of the water, then stir in the cream of onion soup, luncheon meat, milk, and Cheddar cheese. Return to a simmer over medium heat, and cook a few minutes until hot. Season to taste with red pepper flakes, salt, and pepper.

BEST CHEESY POTATO SOUP EVER!

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.