POTATO SOUP WITH CREAM CHEESE
This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Provided by csdavis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h20m
Yield 5
Number Of Ingredients 11
Steps:
- Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
- Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g
CREAMY POTATO AND CHEESE SOUP
My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.
Nutrition Facts :
CREAM OF POTATO & CHEESE SOUP
I first had something like this at school I liked it, so I went home and tried to make it myself, I have now perfected it. It's great as a starter or as a meal in itself.
Provided by Candice Hibbs
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large pot, melt butter and sauté onions till soft.
- Add chopped potatoes, chicken broth, thyme, dill, paprika, salt and pepper into pan.
- Simmer for 15 minutes, or until potatoes are soft.
- Take the pot off heat and mash potato; put pot back on heat.
- Dissolve flour and water together; add to mashed potato.
- Add the milk and cheese soup. Whisk in until it thickens.
- Add cheddar cheese and heat through.
Nutrition Facts : Calories 309, Fat 15.6, SaturatedFat 9.7, Cholesterol 48, Sodium 590.6, Carbohydrate 31.8, Fiber 3, Sugar 1.8, Protein 11.5
CREAMY POTATO LEEK SOUP
This no-drain, fast, and yummy recipe for potato leek soup is creamy and resembles baked potato soup in its texture and cheesy goodness, but sneaks in some leeks. Serve hot, topped with green onion, bacon bits, and/or shredded Cheddar to your liking. Using the butter or yellow potatoes makes a difference in this recipe.
Provided by Jayna Cox
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; saute onion and leeks until softened, 5 to 10 minutes.
- Place potatoes into a large pot with enough water to cover by about 1 inch; add onion and leeks. Bring water to a boil; reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Remove pot from heat and mash potato mixture in the water, leaving some potatoes in chunks.
- Stir cheese food into potato mixture until smooth; add potato flakes. Stir mixture until soup reaches desired consistency; season with salt and white pepper.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 21.7 g, Cholesterol 6.1 mg, Fat 4.7 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 138.3 mg, Sugar 1.4 g
CREAMY, CHEESY POTATO SOUP
Fast, easy, creamy, and cheesy! A great weeknight meal when you want something that will stick to your ribs but don't want to spend a lot of time in the kitchen. I found this recipe in my mom's recipe collection after she passed away and we love it! The recipe is very forgiving if you need to sub ingredients based on what you have on hand. Don't have broth? Use the potato cooking liquid with a tsp of chicken bouillon mixed in. No heavy cream? No worries, use all milk. I make a lot of soup when the weather turns cold and you know what they say about Wisconsin.... we have 2 seasons, Winter and Road Construction... we eat a lot of soup- LOL :)
Provided by Brenda.
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
KOREAN-STYLE CREAM CHEESE GARLIC BREAD
I'm showing you my more savory, less sweet, take on this somewhat strange, but addictive viral sensation. If a cross between a cheese Danish and garlic bread doesn't sound great, you've probably never tried it!
Provided by Allrecipes
Categories Roll and Bun Recipes
Time 3h35m
Yield 6
Number Of Ingredients 20
Steps:
- Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
- Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
- Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
- Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
- Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
- Cover with a clean kitchen towel and let rise for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
- While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
- Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
- Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
- Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
- Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 57.1 g, Cholesterol 130.7 mg, Fat 35.1 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 21.5 g, Sodium 1197.4 mg
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