Potato Soup With Two Cheeses Recipes

CHEDDAR CHEESE POTATO SOUP

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.

TWO CHEESE POTATO & CAULIFLOWER SOUP

Steps:

• Melt butter or olive oil in saucepan over medium heat.
• Add onions, cook and stir 4 minutes or until onions are transparent.
• Add garlic, cook and stir for 15 seconds.
• Add milk (or broth), potatoes, cauliflower, salt and red pepper. Bring to a boil, reduce heat, cover tightly and simmer for 15 minutes or until potatoes are tender.
• Use a hand held blender or transfer to a regular blender in batches and process til smooth. Reduce to medium heat, heat until thoroughly heated. Remove from heat.
• Add cheeses into soup and stir until melted.

POTATO SOUP WITH TWO CHEESES

Steps:

• Add olive oil to a large pot. Heat on medium and cook celery, onion, and carrot until tender.
• Add potatoes and broth.
• Bring to a boil,then simmer on low about 1/2 hour or until potatoes are tender.
• Add cream cheese and mix until blended, then add ham and stir until heated through.
• Mix in 3/4 cup cheddar cheese.
• Ladle into bowls and top with remaining cheddar.

CHEESY POTATO SOUP II

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
• Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
• In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP

Steps:

• Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
• At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
• You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
• Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
• After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
• Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!

POTATO CHEESE SOUP

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.

TWO-POTATO SOUP

Steps:

• Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,

LOADED POTATO SOUP

Steps:

• In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
• In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
• Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
• Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

TWICE-BAKED POTATOES WITH TWO CHEESES

Steps:

• Preheat oven to 350°F. Bake potatoes 30 minutes. Using fork, pierce potatoes in several places. Bake until tender, about 1 hour longer. Maintain oven temperature.
• Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes.
• Slicing lengthwise, cut top quarter off each potato. Scoop potato into large bowl, leaving about 1/4 inch of potato in skin. Scrapepotato out of tops; discard tops. Coarsely mash potato. Add 4 tablespoons butter; mash. Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff). Season with coarse salt and pepper.
• Divide mashed potatoes among potato skins; transfer to rimmed baking sheet. Sprinkle Gruyère cheese over potatoes, pressing slightly to adhere. Dot with butter. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Bake potatoes until hot and tops begin to brown, about 30 minutes.

TWO-POTATO SOUP

Steps:

• Combine first 4 ingredients in heavy large saucepan. Cover and simmer over medium-low heat until potatoes are tender, about 20 minutes. Transfer mixture to blender or processor and puree until smooth. Return soup to saucepan. Stir in rosemary and bring to simmer. Season to taste with salt and pepper.(Can be prepared 2 days ahead; refrigerate. Return to simmer before serving.)

TWO-CHEESE POTATO GRATIN

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
• In 2-quart saucepan, melt butter over medium heat. Stir in flour with wire whisk until smooth. Gradually stir in milk. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thickened. Stir in mustard and salt.
• Place half of the potatoes in baking dish; top with half of the sauce and half of each of the cheeses. Repeat layers.
• Bake 50 to 55 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving.