Potato Cheese Soup Silver Palate Recipe 435

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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.

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.

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 WITH VELVEETA®



Potato Cheese Soup with Velveeta® image

A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to its complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.

Provided by Shauna

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

Time 1h15m

Yield 8

Number Of Ingredients 12

6 potatoes - peeled and cubed
1 carrot, chopped
water to cover
3 stalks celery, chopped
1 onion, chopped
½ cup margarine
4 cups milk
salt and pepper to taste
2 tablespoons chicken soup base
8 ounces processed cheese food, cubed
1 tablespoon cornstarch
½ cup milk

Steps:

  • In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
  • In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
  • Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
  • Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
  • In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 39.1 g, Cholesterol 38.5 mg, Fat 23.3 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 9.4 g, Sodium 1176.7 mg, Sugar 9.6 g

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 - (SILVER PALATE) RECIPE - (4.3/5)



Potato Cheese Soup - (Silver Palate) Recipe - (4.3/5) image

Provided by Maverick19

Number Of Ingredients 9

4 Tbsp sweet butter
2 cups yellow onion, finely chopped
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups chicken stock
2 large potatoes, about 1 1/2 pounds, peeled and cubed (3 to 4 cups)
1 cup chopped fresh dill
salt and freshly ground pepper, to taste
2 to 3 cups grated good-quality Cheddar Cheese

Steps:

  • 1. Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes. 2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes. 3. Add dill, remove soup from the seat, and let it stand, covered, for 5 minutes. 4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 5. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups, until the soup reaches the desired consistency. 6. Set over low heat, add salt and pepper to taste, and gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling), serve immediately.

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