Creamy Cheesy Potato Soup Recipes Recipe For Chicken

CREAMY CHICKEN POTATO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

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.

CHEESY CHICKEN AND POTATO SOUP

Steps:

• Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes.
• Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes.
• Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more.
• Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.

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!

BLUEBERRY CREAM CHEESE WONTONS

Steps:

• Cut 4 ounce block of cream cheese in half, then in half again to create 4 pieces. Further cut each piece in half again so you have 8 equal pieces total. Set aside.
• Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Divide one of the cream cheese pieces into 6 pieces and place a piece in the middle of each wonton wrapper. Place 1 teaspoon of blueberry pie filling over the top of the cream cheese. Do not overfill, as the mixture may ooze out.
• Use your finger to lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, then bring up the remaining two corners so all corners join together. Try not to leave excess air in the wonton, which can cause them to burst. Press seams together to ensure a tight seal. Set wontons aside, covered in a damp paper towel, while you finish making the remaining wontons.
• Preheat the air fryer to 325 degrees F (160 degrees C). Spray the inner basket with cooking spray and place as many wontons in basket as will fit, without overcrowding. Lightly mist wontons with cooking spray.
• Air-fry for 5 minutes. Remove to a cooling rack and dust with powdered sugar. Let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

CHEESY POTATO SOUP

Steps:

• Melt butter in 5 quart soup pot.
• Add chopped celery, onion, and grated carrots and saute until tender, 5-10 minutes.
• Add chicken broth, cover and simmer 30 minutes.
• Add Velveeta and heat on low until melted.
• Add cream of potato soup and heat through.
• Just before serving, stir in sour cream.

CREAM-OF-CHICKEN CHEESY POTATOES

Steps:

• Combine hashbrowns, 1/2 cup butter, salt, pepper, onions, chicken soup, cheddar cheese, & sour cream in a large bowl.
• Place in a buttered 9x13 inch pan.
• Melt 1/4 cup butter and mix with cornflakes.
• Sprinkle on top of hashbrown mixture.
• Bake at 350 degrees for 45 minutes.

CREAMY, CHEESY POTATO SOUP

Steps:

• Bring water to a boil in a medium saucepan.
• Add potato cubes and stir to make sure they are just covered with water.
• Cook potatoes until fork tender, maybe 10 minutes.
• Drain potatoes and set aside.
• In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
• Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).
• Add red pepper flakes and salt & pepper.
• Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
• Start adding the milk and cream and stir until smooth.
• Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
• Add the sugar and the shredded cheese.
• Stir until cheese is melted.
• Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.