POTATO CHEESE SOUP
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
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
RUBY TUESDAY'S WHITE CHEDDAR SMASHED POTATOES RECIPE - (4.3/5)
Provided by Susan52
Number Of Ingredients 8
Steps:
- In a saucepan, cover potatoes with water. Bring to a boil and then reduce temperature to a simmer. Simmer potatoes 15 minutes or until fork tender. Drain potatoes and place in mixer with flat beater. In a saucepan, combine milk and butter. Heat over medium heat until butter is melted. 'Smash' potatoes in mixer until smooth. Slowly add warmed milk mixture. Add cheese. Season with onion powder, salt, and parsley. Add white pepper to taste. Reserve some parsley for the top.
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- Combine the potatoes and vegetables with the chicken stock, salt, and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.
- Whisk together the flour and milk in a medium bowl. Remove the saucepan from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or until the soup has thickened. Add 1 cup of Cheddar cheese to the soup and simmer until melted. Potatoes should be fork tender.
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