Potato And Cheese 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.

EASY POTATO CHEESE SOUP



Easy Potato Cheese Soup image

This is a creamy soup that is satisfying as a main dish, especially when accompanied by buttered sourdough toast.

Provided by Thyra

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

Yield 11

Number Of Ingredients 8

8 cups water
6 large potatoes, peeled and sliced paper-thin
1 onion, chopped
4 stalks celery, chopped, with leaves
salt and pepper to taste
4 cups half-and-half
2 tablespoons margarine
2 (11 ounce) cans condensed cream of Cheddar cheese soup

Steps:

  • In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
  • Once tender, mash soup with a potato masher, and add butter and cream.
  • Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 45 g, Cholesterol 45.6 mg, Fat 16.9 g, Fiber 5.3 g, Protein 9.3 g, SaturatedFat 9.6 g, Sodium 506.5 mg, Sugar 3 g

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

CHEDDAR POTATO SOUP WITH BACON



Cheddar Potato Soup with Bacon image

Cheese, bacon and made in under 45 minutes - our cheddar-potato soup with bacon recipe has all the ingredients to satisfy your winter comfort meal needs.

Categories     Gourmet     Soup/Stew     Cheese     Potato     Super Bowl     Quick & Easy     Lunch     Cheddar     Bacon     White Wine     Winter     Simmer     Sugar Conscious

Yield Makes about 5 cups

Number Of Ingredients 9

4 bacon slices
1 large onion
1 pound boiling potatoes
1/4 cup all-purpose flour
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry white wine
2 cups grated sharp Cheddar (about 8 ounces)
2 tablespoons chopped fresh chives

Steps:

  • Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
  • While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
  • Reduce heat to low and gradually stir in Cheddar (do not let boil).
  • Divide soup among 4 bowls and sprinkle with bacon and chives.

POTATO CHEESE SOUP



Potato Cheese Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

3 tablespoons butter
3 cups leeks, sliced
4 cups potatoes, peeled and diced
8 cups water
Salt and pepper
1 teaspoon Dijon mustard
1 cup grated Cheddar cheese
1/2 cup heavy cream

Steps:

  • In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.

POTATO CHEESE SOUP



Potato Cheese Soup image

A rich potato soup. It'll warm you up on a cold winter day!

Provided by Marilyn Johnson

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

Yield 6

Number Of Ingredients 12

4 potatoes, peeled and quartered
1 small carrot, finely chopped
½ stalk celery, finely chopped
1 small onion, minced
1 ½ cups vegetable broth
1 teaspoon salt
2 ½ cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese

Steps:

  • In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
  • In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
  • Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g

POTATO CHEESE SOUP



Potato Cheese Soup image

My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. -Carol Smith, New Berlin, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

3 medium potatoes (about 1 pound), peeled and quartered
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups whole milk
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup shredded Swiss cheese

Steps:

  • In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 565mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

CORN, POTATO AND CHEESE SOUP



Corn, Potato and Cheese Soup image

I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)

Provided by JennyLynn99

Categories     < 60 Mins

Time 40m

Yield 4 healthy bowls, 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 shallots, finely chopped
8 ounces potatoes, peeled and diced
4 tablespoons all-purpose flour
2 tablespoons dry white wine
1 1/4 cups milk
14 ounces corn kernels, drained
3 ounces gruyere cheese, grated (or cheese of your liking)
8 -10 fresh sage leaves, chopped (try to really use fresh...it makes a difference)
2 cups heavy cream
crouton (optional)

Steps:

  • Melt butter in heavy-bottom pan over low heat.
  • Add shallots and cook, stirring frequently, for 5 minutes or until softened.
  • Add potatoes and cook, stirring for 2 minutes.
  • Sprinkle in four and cook, stirring constantly, for 1 minute.
  • Remove from heat and stir in the wine.
  • Return to heat and stir in the milk.
  • Bring to a boil, stirring constantly, then reduce heat to a simmer.
  • Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
  • Ladle into bowls. Add croutons if desired and garnish with sage.

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP



Sonoran-Style Potato, Cheese, and Tomato Soup image

My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.

Provided by Christian Reynoso

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 Tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
1-2 poblano or Anaheim chiles, seeds removed, thinly sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
3 large garlic cloves, thinly sliced
1 Tbsp. tomato paste
1 medium green or yellow summer squash, cut into ½" pieces
1 lb. Yukon Gold potatoes (3-4 large), scrubbed, cut into ½" pieces
6 cups chicken broth (not low-sodium)
1 cup cherry tomatoes, halved
⅓ cup oregano or marjoram leaves
1½ tsp. red wine vinegar
½ cup whole milk or half-and-half (optional)
10 oz. queso fresco, cut into ½" pieces

Steps:

  • Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
  • Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
  • Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.

CREAM OF POTATO & CHEESE SOUP



Cream of Potato & Cheese Soup image

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

2 tablespoons butter
1/2 cup chopped onion
3 medium potatoes or 2 large potatoes, peeled and chopped
2/3 cup chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried dill weed
1/4 teaspoon paprika
3 cups milk
2 tablespoons flour
3 tablespoons water
10 ounces condensed cheddar cheese soup
1/2 cup cheddar cheese
salt and pepper

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

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