Cheddars Restaurant Potato Soup 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.
• (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
• Cook and stir over low heat until the cheese is melted.
• Garnish with parsley and croutons, if desired.

CHEDDARS RESTAURANT POTATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool. Melt butter in a 3 quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

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.

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.

RESTAURANT-QUALITY BAKED POTATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
• Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
• Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

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.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

BAKED POTATO SOUP (LIKE CHEDDARS) RECIPE - (3.8/5)

Steps:

• Make a Roux: Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool. Make the soup base: Boil potatoes in water to cover until aldente (DO NOT OVERCOOK!). Drain, cover and set aside. Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble; set aside. Sauté celery and onions in bacon drippings; set aside. In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer. Add Half & Half, whipping cream and salt, stirring while you add. Add Roux. Cook over low heat mixture until Roux is totally integrated. Add potatoes to soup. Cook 10 minutes at low simmer. While soup is cooking, melt cheese in microwave. Add cheese to soup and stir in well. Add garnish, as desired, after dishing into soup bowl.