Kittencals Cheddar Cheese Potato Soup Recipes

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KITTENCAL'S CHEDDAR CHEESE & POTATO SOUP



Kittencal's Cheddar Cheese & Potato Soup image

This is a long time family favorite, I make this quite often in the fall and winter season, if desired you could add some cooked crumbled bacon, this recipe can easily be doubled.

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons oil
2 carrots, peeled and diced
1 large celery rib, chopped
1 medium onion, chopped
1 -2 tablespoon fresh minced garlic
1/4 cup flour
1 pinch cayenne pepper (optional)
2 cups half-and-half (or 1 cup milk with 1 cup half and half)
3 cups chicken broth
2 1/2 cups cooked diced potatoes (can use more)
3 cups grated old cheddar cheese
salt & freshly ground black pepper (to taste)
parmesan cheese, for sprinkling on to (use any amount desired)

Steps:

  • In a large saucepan melt butter with oil over medium-high heat.
  • Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
  • Stir in flour and cayenne pepper; whisk for 1 minute.
  • Gradually add half and half and broth whisking continuously.
  • Bring to a light boil; cook and stir for 2 minutes or until thickened.
  • Add in cooked diced potatoes; simmer uncovered for 15 minutes.
  • Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
  • Ladle into bowls then sprinkle with Parmesan cheese.

Nutrition Facts : Calories 826.4, Fat 60.6, SaturatedFat 34.4, Cholesterol 164, Sodium 1316.2, Carbohydrate 36.2, Fiber 3.9, Sugar 4.9, Protein 35.5

KITTENCAL'S BAKED POTATO SOUP



Kittencal's Baked Potato Soup image

If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well --- *note* for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :)

Provided by Kittencalrecipezazz

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

10 slices cooked bacon (cooked until crispy then finely chopped, can use more)
2/3 cup butter
1 -2 teaspoon dried crushed red pepper flakes
1 medium onion, chopped
2 -3 tablespoons fresh minced garlic
2/3 cup all-purpose flour
5 cups milk
2 cups chicken broth
5 large baked russet potatoes (peeled and cubed)
4 green onions, chopped
1 1/2 cups grated cheddar cheese
3/4 cup sour cream
1 -2 teaspoon seasoning salt
1 teaspoon ground black pepper (or to taste)
grated cheddar cheese (optional)
chopped green onion

Steps:

  • In a Dutch oven or pot melt butter over medium heat.
  • Add in onion and chili flakes; cook stirring for about 3 minutes.
  • Add in garlic cook stirring 2 minutes.
  • Add in flour then cook stirring constantly for about 1-1/2 minutes.
  • Slowly add in milk and broth, whisking constantly until bubbly and thickened.
  • Stir in the cubed cooked potatoes and green onions; bring to a boil.
  • Reduce heat to low and simmer uncovered for about 20 minutes.
  • Using a fork mash about half of the potatoes (leaving some cubed).
  • Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
  • Season with seasoned salt and black pepper.
  • Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
  • Delicious!

CREAM OF POTATO & CHEDDAR SOUP



Cream of Potato & Cheddar Soup image

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

8 medium Yukon Gold potatoes, peeled and cubed
1 large red onion, chopped
1 celery rib, chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 teaspoon garlic powder
1/2 teaspoon white pepper
1-1/2 cups shredded sharp cheddar cheese
1 cup half-and-half cream
Optional toppings: Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

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

CHEDDAR CHEESE POTATO SOUP



Cheddar Cheese Potato Soup image

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

Categories     Dinner     Lunch

Time 45m

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

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.

POTATO AND CHEDDAR SOUP



Potato and Cheddar Soup image

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

2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
½ teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

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

KITTENCAL'S CHEESY SHEPHERD'S PIE



Kittencal's Cheesy Shepherd's Pie image

This recipe is a regular in our house and is one of my family's favourite dinners --- I have listed some additions on bottom of the recipe that may be added to the ground beef mixture but that is only optional ---prep time does not include cooking the potatoes

Provided by Kittencalrecipezazz

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 (10 ounce) can condensed cheddar cheese soup (undiluted and divided)
3 cups hot russet mashed potatoes
1 lb lean ground beef
1 teaspoon dried oregano
1 small onion, chopped
1 -2 tablespoon minced fresh garlic (or to taste)
1 tablespoon Worcestershire sauce
1 (10 ounce) can mushrooms, drained (use whole or sliced)
2 cups shredded cheddar cheese (can use more or less)
1/3 cup parmesan cheese
2 cups frozen mixed vegetables (your choice of veggies)
seasoning salt (to taste) or white salt (to taste)
fresh ground black pepper (to taste)
1/3 cup shredded cheddar cheese

Steps:

  • Set oven to 400 degrees F.
  • Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
  • For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
  • In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
  • Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
  • Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
  • Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
  • Bake for 25-30 minutes or until topping is light golden brown.
  • Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
  • ---------------------------------------------------.
  • ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.

Nutrition Facts : Calories 546.8, Fat 28.7, SaturatedFat 16.2, Cholesterol 113.1, Sodium 1118.8, Carbohydrate 37.1, Fiber 5.8, Sugar 3.9, Protein 36.4

DYLAN'S POTATO, CARROT, AND CHEDDAR SOUP



Dylan's Potato, Carrot, and Cheddar Soup image

My daughter Dylan (age 5) is the light of my life. She is smart, funny, and very creative. I try to encourage her as much as I can. Last week, Dylan told me she had an idea for soup. She wanted to make a soup with carrots, potatoes, cheese, and a little parsley. We had the good fortune to be at Seattle's Pike Place Market over the weekend and bought all the yummy ingredients fresh. The soup was absolutely delicious so I just had to share! Here's her recipe. Of course you can use fresh onion, fresh garlic, etc. However, I really wanted to stay true to my daughter's vision. The soup was wonderful, so I'm glad that I resisted the temptation to add a few things here and there. Enjoy!

Provided by Dev

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
6 yellow potatoes, cubed
3 large carrots, peeled and diced
1 pinch salt, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 (32 ounce) carton chicken broth (such as Swanson®)
¾ cup shredded sharp Cheddar cheese
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
  • Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 63.5 g, Cholesterol 27.8 mg, Fat 14.8 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 1263.1 mg, Sugar 6.7 g

KITTENCAL'S BAKED POTATO CASSEROLE (RECIPEZAAR) RECIPE



Kittencal's Baked Potato Casserole (Recipezaar) Recipe image

Provided by krdsk27

Number Of Ingredients 12

5 lbs potatoes, cooked and cubed (about 9-10 medium potatoes)
1 1/2 cups mayonnaise (Hellman's is best for this, do not use salad dressing)
1 1/2 cups sour cream
5 tablespoons melted butter
1-1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste, or use white salt)
1 teaspoon ground black pepper
4-5 green onions, chopped
1 small onion, finely
1 1/2 cups cheddar cheese, finely cubed (or coarsley shredded)
1 1/2 cups cheddar cheese, shredded (or to taste)
2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)

Steps:

  • TO SERVE HOT AS A CASSEROLE grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.

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