CHIPOTLE CHEESE POTATO SOUP (WITH FRESH SUMMER CORN)
If fresh summer corn isn't available, feel free to use canned or frozen corn in its place. To make in your Instant Pot, cook at high pressure 15 minutes with a QPR.
Provided by Kristy Bernardo
Categories Soups and Stews
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
- Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about another minute (this will remove the "raw" flour taste).
- Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
- Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, adobo sauce (to taste), TABASCO Chipotle Pepper Sauce and fresh corn; bring back to a simmer and cook for an additional 10 minutes until very hot.
- Season well with salt and pepper (this is IMPORTANT). Ladle into bowls and top each as desired.
Nutrition Facts : Calories 490 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 893 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CHEDDAR-POTATO SOUP
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
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 POTATO SOUP
Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.
Provided by GinnyP
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
CHEDDAR CHEESE POTATO SOUP
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
Provided by Taste of Home
Time 45m
Yield 10-12 servings (about 2-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
SWEET POTATO AND CHIPOTLE SOUP
This soup is smooth and creamy with a dash of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
- Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.
CHEDDAR CHIPOTLE BREAD ON A PIZZA STONE
This spicy, crusty bread is great served with a meal or used for sandwiches.
Provided by JESSIE KAY
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h25m
Yield 24
Number Of Ingredients 10
Steps:
- Sprinkle the yeast over 3 cups of warm water in a small bowl and stir in the sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Combine 4 cups of flour and the salt in a large bowl. Stir in the yeast to form a soft dough. Set aside for 15 minutes to let the flour absorb the liquid. Add the flour 1 cup at a time, mixing until until the dough is very smooth. (If the dough is too stiff to mix by hand, turn it out onto a lightly floured surface and knead in the remaining flour.) Let the dough rest for an additional 15 minutes.
- Seed the chiles, if desired, and puree the chipotle peppers in adobo. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and the grated Parmesan cheese into the dough until fully incorporated.
- Place the dough in an oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover and let rise again until doubled, about 30 minutes.
- Place a pizza stone in the oven on a middle rack. Preheat the oven to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal.
- Use a serrated knife to divide the dough into four equal pieces. Shape the loaves into round balls, and place the balls on the cornmeal-dusted peel. Cover with a damp cloth and let rise for 10-20 minutes.
- Slide the loaves off the peel or baking sheet onto the hot baking stone and bake until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.1 g, Cholesterol 32 mg, Fat 10.7 g, Fiber 1.6 g, Protein 11.4 g, SaturatedFat 6.5 g, Sodium 488.3 mg, Sugar 0.5 g
GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES
Steps:
- Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)
POTATO AND CHEDDAR SOUP
This is a smooth creamy soup. Great for those cold winter days.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g
CREAM OF POTATO & CHEDDAR SOUP
The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it's just heavenly. It's total comfort with the simplicity of good ingredients! -Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 7h55m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 10
Steps:
- Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender., Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.
Nutrition Facts : Calories 212 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 475mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
CHIPOTLE CHEDDAR POTATO SOUP
This soup is so, so easy and so sinfully, spicy good. You can definitely reduce the amount of chipotle. We like it spicy! You can throw in tons of different veggies. Make sure you don't leave out the squash though, that's what gives it such a creamy texture without all the calories. It's a really versatile, vegetarian soup that's guaranteed to warm you up on a cool day. :0)
Provided by Brittany K.
Categories Potato
Time 1h30m
Yield 1 Large Pot, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all the vegetables in a large pot. Cover with water (about 10 cups) and cook on high til the vegetables are soft.
- Shred the cheese and add to the pot. Stir until the cheese is melted.
- Reduce heat to low and add the milk and chipotle.
- In a seperate bowl mix the cornstarch and cold water with a whisk until smooth. Pour mixture into the pot and stir. Simmer for about 20 minutes. Salt and pepper to taste.
- Ladle into bowls. Garnish with sour cream, croutons (I like to make my own cornbread croutons) , and green onions.
Nutrition Facts : Calories 294.7, Fat 3.9, SaturatedFat 2.3, Cholesterol 12.6, Sodium 217.2, Carbohydrate 52, Fiber 6.2, Sugar 9, Protein 14.1
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- Add potatoes to a large pot and add enough water to cover. Add a pinch of salt to the pot and bring to a boil. Cook potatoes 20 minutes, until easily pierced with a fork. Drain.
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