Potato And Cheddar Soup Recipes

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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.

BAKED POTATO CHEDDAR SOUP



Baked Potato Cheddar Soup image

A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. -Kristin Reynolds, Van Buren, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/3 cup all-purpose flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup thinly sliced green onions, divided
Crumbled cooked bacon, optional

Steps:

  • In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

Nutrition Facts : Calories 392 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g 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

CHEDDAR CHEESE BAKED POTATO SOUP



Cheddar Cheese Baked Potato Soup image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 baking potato
2 (10-ounce) cans Cheddar cheese soup
2 1/2 cups low-sodium chicken stock
1/4 cup real bacon pieces
Sour cream, for garnish
Green onion, finely chopped, optional for garnish

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.

POTATO, BROCCOLI, AND CHEDDAR SOUP



Potato, Broccoli, and Cheddar Soup image

Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large shallots, halved and thinly sliced (1/4 cup)
3 large cloves garlic, minced (2 tablespoons)
2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
2 packed cups grated white cheddar (from an 8-ounce block)
1 tablespoon fresh lemon juice, plus grated zest for serving
4 slices (each 1/2 inch thick) rustic Italian bread

Steps:

  • Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
  • Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

COURGETTE, POTATO & CHEDDAR SOUP



Courgette, potato & cheddar soup image

This freezable soup is a delicious way to use up a glut of courgettes

Provided by Good Food team

Categories     Dinner, Soup

Time 30m

Yield Serves 8

Number Of Ingredients 6

500g potato , unpeeled and roughly chopped
2 vegetable stock cubes
1kg courgettes , roughly chopped
bunch spring onion , sliced - save 1 for serving, if eating straight away
100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
good grating fresh nutmeg , plus extra to serve

Steps:

  • Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
  • Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.31 milligram of sodium

RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS



Rustic Potato Soup with Cheddar and Green Onions image

Enjoy the mouthwatering combination of potato, cheese and green onion in this delicious soup - ready in 35 minutes. Perfect veggie dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

3 cups water
2 pounds unpeeled russet potatoes
2 cups fat-free (skim) milk
2 teaspoons margarine or butter
1/2 teaspoon salt
1/4 teaspoon pepper
16 medium green onions, finely chopped (1 cup)
1 cup shredded reduced-fat sharp Cheddar cheese (4 ounces)

Steps:

  • Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
  • Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
  • Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
  • To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.

Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 6 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1/2 g

CHEDDAR POTATO SOUP



Cheddar Potato Soup image

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

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
4 cups diced peeled potatoes
3 cups chicken broth
8 ounces shredded cheddar cheese
2 cups milk
1/4 teaspoon pepper
1 dash paprika
seasoned croutons, for garnish (optional)
minced parsley (to garnish) (optional)

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.

POTATO AND CHEDDAR SOUP



Potato and Cheddar Soup image

Categories     Bread     Potato     Bake     Low Fat     Cheddar     Simmer     Boil

Yield serves 6

Number Of Ingredients 20

2 tablespoons canola oil
1 onion, preferably Vidalia, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth
3 cups (whole or lowfat) milk
4 russet potatoes, peeled and cubed (about 1 3/4 pounds)
3 cups packed grated sharp Cheddar cheese (about 12 ounces)
Snipped fresh chives, for garnish
Bacon Croutons (recipe follows), for garnish (optional)
Bacon Croutons:
4 ounces country-style bread, cut into 1/2-inch cubes (about 3 cups)
6 slices thick-cut bacon, cut into lardons (see page 179)
1 tablespoon canola oil
Freshly ground black pepper
(makes 2 cups)

Steps:

  • In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery, garlic, and thyme. Season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
  • Add the cheese, about 1/3 cup at a time, stirring until melted and smooth after each addition. Taste and adjust for seasoning with salt and pepper.
  • To serve, ladle the soup into warmed bowls. Sprinkle with chives and croutons and serve immediately.
  • Bacon Croutons:
  • Position an oven rack in the center of the oven and preheat the oven to 350°F. In a large bowl, combine the bread, bacon, oil, and pepper. Toss to coat. Transfer to a rimmed baking sheet. Bake, stirring occasionally, until the bacon is crisp and the croutons are golden, about 20 minutes.

BROCCOLI, POTATO, AND CHEDDAR SOUP



Broccoli, Potato, and Cheddar Soup image

If your ideal comfort food is a fully loaded baked potato, this soothing soup is for you. Deliciously warm and cozy-this naturally gluten-free soup melds nutritious broccoli and hearty potatoes with buttery Havarti and bold cheddar cheese.

Provided by Riley Wofford

Time 1h40m

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for serving
2 large shallots (3 ounces total), thinly sliced (1/2 cup)
2 cloves garlic, minced (2 teaspoons)
2 teaspoons fresh thyme leaves, chopped
1/2 teaspoon red-pepper flakes, plus more for serving
1 1/4 pounds broccoli, crowns cut into 1-inch florets (4 cups), stalks peeled and thinly sliced (2 cups)
1 russet potato (10 ounces), peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
3 ounces mild yellow cheddar, shredded (3/4 cup) and divided
3 ounces Havarti, shredded (3/4 cup) and divided

Steps:

  • Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper.
  • Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.
  • Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.

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

BAKED POTATO CHEDDAR SOUP



Baked Potato Cheddar Soup image

After a couple tries, my husband finally says this is the soup! I think it is the garlic that won him over.:) This soup can be seasoned to your taste with any number of spices!

Provided by PAchefRebecca

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

12 slices bacon, fried,cooled,and crumbled
1/2 cup butter
1/2 flour
6 cups milk
1 cup sour cream
2 cups extra-sharp cheddar cheese, grated
4 green onions, chopped
2 -3 cloves garlic, chopped
6 medium baked potatoes, cooled,peeled,and cubed
1/2 teaspoon Old Bay Seasoning
salt
pepper

Steps:

  • In a large pot, melt butter and add flour.
  • Cook for 2 minutes.
  • Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
  • Add potatoes, garlic, onions.
  • Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
  • Heat til cheese is melted and serve!
  • Enjoy!

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1 package Perfectly Potato Cheddar Soup Mix. 6 cups cold water. 1. In large saucepan over medium heat, whisk soup Perfectly Potato Cheddar Soup Mix into cold water. 2. Simmer, uncovered, 30 minutes, stirring occasionally. Salt and pepper to taste. Makes about 6 servings.
From tastefullysimple.com


POTATO CHEDDAR SOUP WITH ITALIAN SAUSAGE (SOUP MAKER RECIPE)
2020-04-30 Instructions. 1. Cut all vegetables in large chunks and set aside. 2. Add the butter, onion, garlic and herbs to the soup maker and cook on "saute" or similar setting depending on your model for 5 minutes. 3. Add all the vegetables, cheddar, and stock, and use the "smooth" or "creamy" setting on your soup maker. 4.
From skinnyspatula.com


WHITE CHEDDAR AND CHIVE POTATO SOUP RECIPE | MYRECIPES
Step 2. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream.
From myrecipes.com


POTATO CHEDDAR SOUP RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Cheddar Potato Soup Recipe - Food.com great www.food.com. 1 ⁄ 3 cup chopped onion 1 ⁄ 3 cup chopped celery 2 tablespoons butter 4 cups diced peeled potatoes 3 cups chicken broth 8 ounces shredded cheddar cheese 2 cups milk 1 ⁄ 4 teaspoon pepper 1 dash paprika seasoned croutons, for garnish (optional) minced parsley (to garnish) (optional) DIRECTIONS
From recipeschoice.com


TWICE-BAKED POTATOES RECIPE - NATASHASKITCHEN.COM
2022-06-21 Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed. Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4” in the shell) and transfer into a large bowl.
From natashaskitchen.com


10 BEST CROCK POT CHEDDAR CHEESE POTATO SOUP RECIPES - YUMMLY
2022-06-10 Pimiento Cheese Potato Soup with Pimiento Cheese Sour Cream (Extra Thick Slow Cooker Version) Mississippi Kitchen. celery, heavy cream, peppers, kosher salt, shredded medium cheddar cheese and 7 more.
From yummly.com


POTATO-CHEDDAR SOUP | WILLIAMS SONOMA
Add the potatoes and the broth and stir. Bring to a boil, then reduce the heat to low. Cover and cook until the potatoes are tender, about 15 minutes. Puree the soup. Increase the heat to medium, add the milk and the 1/2 tsp. pepper and bring just to a simmer. Using a food processor or blender, process the soup to a smooth puree.
From williams-sonoma.com


CHEDDAR BACON POTATO PACKETS - THERESCIPES.INFO
Cheddar Bacon Ranch Roasted Potatoes - Cupcakes & Kale Chips best cupcakesandkalechips.com. Mar 17, 2021Coat a 9 x 13 glass baking dish with cooking spray. Parboil the potatoes: Fill a large pot with water and add …
From therecipes.info


POTATO AND CHEDDAR CHEESE SOUP | CANADIAN GOODNESS
Add potatoes, chicken broth and seasonings. Cook, covered, 8 to 12 min on High, until potatoes are tender, stirring every 2 minutes. Purée half the mixture. Return to dish. Stir in milk and cook on High 2 to 4 minutes until heated thoroughly. Stir in cheese and cook 1 minute on Medium (50 %) until it melts. Add salt and pepper to taste.
From dairyfarmersofcanada.ca


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