Rustic Potato Soup With Cheddar And Green Onions Recipes
RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS
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
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 CHEESE POTATO SOUP
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
Time 45m
Yield 10-12 servings (about 2-1/2 quarts).
Number Of Ingredients 12
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.
RUSTIC POTATO SOUP
Make and share this Rustic Potato Soup recipe from Food.com.
Provided by Patrick in Los Ange
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving large chunks.
- Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). Add leeks and cook until soft (about 4 minutes).
- Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.
Nutrition Facts : Calories 438.3, Fat 26.3, SaturatedFat 9.9, Cholesterol 60, Sodium 795.4, Carbohydrate 35, Fiber 3.5, Sugar 4.6, Protein 17.9
POTATO AND CHEDDAR SOUP
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
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
CREAMY POTATO AND GREEN ONION SOUP
Make and share this Creamy Potato and Green Onion Soup recipe from Food.com.
Provided by GrandmaIsCooking
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water.
- Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery.
- Stir in remaining ingredients, then heat, stirring occasionally, until hot.
- Garnish with garlic toast, if desired.
Nutrition Facts : Calories 194.1, Fat 1.7, SaturatedFat 1, Cholesterol 5.7, Sodium 336.9, Carbohydrate 39.9, Fiber 5.1, Sugar 2, Protein 5.8
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