Cheddar Vegetable Soup With Potatoes Recipes

CHEDDAR POTATO SOUP

Steps:

• In a large saucepan, saute 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.

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.

CHEDDAR-POTATO SOUP

Steps:

• Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
• Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.

CHEDDAR CHEESE BAKED POTATO SOUP

Steps:

• Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
• When potato is cool, cut into 1/2-inch cubes.
• Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
• Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

CHEDDAR VEGETABLE SOUP WITH POTATOES

Steps:

• Sauté the onions with butter in a large soup pot on low-medium heat until onions are translucent.
• Add the chopped red pepper and paprika, and cook until the pepper is soft.
• Add the vegetable broth and bring to a simmer. Using an immersion blender, blender, or food processor, purée the mixture until smooth. Place the pot back on the stove, and add the beer, cream, Worcestershire, and cheddar. Bring to a low simmer.
• Add the potatoes and corn, and continue to simmer until the potatoes are soft.
• Preheat the oven to 350ºF. Place the chopped bread onto a baking sheet. Drizzle with olive oil and toss. Bake for 10 minutes, until the bread is crunchy and hard.
• Ladle the soup into bowls and serve with a few croutons on top.

RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS

Steps:

• Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
• Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
• Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
• To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.

CHEDDAR VEGETABLE SOUP

Steps:

• In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.

DYLAN'S POTATO, CARROT, AND CHEDDAR SOUP

Steps:

• Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
• Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

VERMONT CHEDDAR POTATO SOUP

Steps:

• In a 6-quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.
• Add the potatoes and chicken stock and bring to a boil.
• Simmer for 45 minutes to 1 hour.
• Remove from the heat and gradually stir in the cheese until melted.
• Carefully ladle contents and bay leaves into a food blender and puree until creamy.
• Return to the pot and carefully re-heat to serve.
• Garnish with fresh ground nutmeg and fresh shredded Vermont cheddar.

POTATO CHEDDAR SOUP

Steps:

• Melt 1 tbsp butter in a soup pot over medium heat. Add carrots and onions and saute until onions are soft and translucent, about 5 minutes.
• Add potatoes and stock. Increase heat to high until it boils, then reduce heat to a simmer and cook until tender, 30-40 minutes.
• About 10 minutes before the vegetables are done, heat the milk (in a saucepan or microwave oven). Melt the remaining butter in a small saucepan over medium heat. Whisk in the flour and cook until the raw taste cooks out, 2-3 minutes.
• Add warmed milk 1/2 cup at a time, whisking until smooth after each addition. Cook an additional 3 minutes until thick. Add cheese, stir, and remove from heat.
• Pour cheese sauce into soup and stir until combined. Adjust salt and pepper to taste before serving. (Do not allow to boil once cheese is added, or the soup might break.).