Creamy Potato Cheese Soup Recipes Recipes Recipe For Banana

CREAMY POTATO AND CHEESE SOUP

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.

POTATO SOUP WITH CREAM CHEESE

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.

SLOW COOKER POTATO SOUP WITH CREAM CHEESE

Steps:

• Cut potatoes into quarters. Cut sweet onion into eighths. Transfer both to a large stockpot.
• Place the stockpot over medium-high heat and add water, chicken broth, green onions, garlic, 1 tablespoon salt, hot pepper sauce, 1 teaspoon white pepper, and 1 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. Remove from the heat and allow to cool for 30 minutes.
• While the soup is cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop into bits when cooled. Reserve bacon grease.
• Remove 4 cups potato stock and set aside. Working in batches, puree some potatoes and onions in a food processor with some of the liquid; transfer to a slow cooker. Repeat until all potatoes and onions have been pureed. Turn the slow cooker to High.
• Transfer the reserved potato stock to a separate pot and place over medium-low heat until warm, 5 to 7 minutes. Whisk in sour cream until no lumps remain.
• Combine reserved bacon grease and butter in a skillet over medium heat and cook until butter is melted, 3 to 5 minutes. Add flour and stir to make a roux. Increase heat to high and slowly add potato stock-sour cream mixture. Whisk to prevent lumping and bring mixture to a rolling boil. Reduce to a slow simmer and cook until thickened, 5 to 10 minutes. Pour into the slow cooker and add the reserved bacon.
• Cook on High for 1 hour. Stir in cream cheese until melted. Reduce heat to Low and cook for 2 hours. Season with salt and pepper if needed.

CREAM OF POTATO & CHEESE SOUP

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.

PHILADELPHIA CREAM CHEESE LOADED POTATO SOUP

Steps:

• Toppings:
• Chopped cooked Oscar Mayer Bacon
• Chives
• Shredded sharp cheddar cheese
• Step One:
• Combine potatoes, onion, salt and pepper, chicken broth and garlic in crockpot and cook on HIGH for 4 to 5 hours or until potatoes are soft.
• Step Two:
• Mash potatoes to thicken soup. Then add in butter, half-and-half and cream cheese. Cook an additional 30 to 45 minutes.
• Step Three:
• Serve and add toppings.

STRAWBERRY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
• Sift flour, baking soda, cinnamon, and salt together into a bowl. Set aside.
• Cream brown sugar and butter together in a large bowl. Mix in Greek yogurt, eggs, and vanilla extract. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries. Pour into the prepared pan and set on the lined baking sheet.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.

CREAMY AND CRUNCHY POTATO SOUP

Steps:

• Melt butter over medium heat in Dutch oven. Add onion; cook and stir 3 to 4 minutes or until onion is translucent. Add potatoes, 5 1/2 cups water, 1 1/2 tablespoons Diamond Crystal® Kosher Salt, bay leaves and thyme. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until potatoes are very tender.
• Cook bacon in large skillet over medium heat until browned and crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour off bacon drippings, reserving 2 tablespoons for kale.
• Heat reserved 2 tablespoons bacon drippings over medium heat. Add kale; cook and stir for 1 minute. Slowly add 1/2 cup water; cook and stir until liquid evaporates. Stir in 1/4 teaspoon Diamond Crystal® Kosher Salt and 1/4 teaspoon pepper. Remove from heat.
• Remove and discard bay leaves and thyme from soup. With slotted spoon, remove potatoes and onion to blender or food processor. Carefully process (in batches) until chopped, adding hot liquid as needed until smooth. Return pureed mixture to remaining hot liquid in Dutch oven. Over medium heat, blend in cream and remaining 1/4 teaspoon pepper. Heat thoroughly. Add additional salt and pepper to taste.
• Spoon kale around side of shallow serving dishes. Spoon soup into bowls; sprinkle with bacon.
• Garnish with diced apples tossed with lemon juice, if desired.

CREAMY POTATO LEEK SOUP

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.

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.

LOADED BACON-CHEESEBURGER-POTATO SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
• Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
• Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
• Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
• Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
• Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.