Cheesy Potato Knipla Soup Recipes

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HOMEMADE CHEESY POTATO SOUP



Homemade Cheesy Potato Soup image

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

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.

Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

BEST CHEESY POTATO SOUP EVER!



Best Cheesy Potato Soup Ever! image

I had a difficult time getting this recipe. I got this recipe from my great aunt. I have it memorized so I would never forget it. This is a one of a kind recipe and so delicious. One bowl of this soup will fill you up!

Provided by cori 3

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1/3 cup chopped celery
1/3 cup chopped onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups milk
1 1/2 teaspoons salt
1 dash paprika (optional)
2 cups shredded cheddar cheese

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.

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