Chedder Baked Potato Soup Recipes

Steps:

• Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
• When potato is cool, cut into 1/2-inch cubes.
• Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
• Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

Steps:

• In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

Steps:

• 1. In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
• 2. Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese, onions and bacon if desired. Yield: 4 servings. 1 1/4 cups ~ 10 points

Steps:

• Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
• In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
• Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

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.

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.

Steps:

• Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.

Steps:

• Add soup, 1/2 can broth, 1 can milk and stir.
• Add cheese and milk.
• Stir in corn starth to the rest of broth, then add to soup.
• Add spices and butter.
• Bring to a boil, reduce heat and simmer for 15-20 minutes.
• Add boiled potatoes and simmer 15 minutes more.
• Top with chives and bacon bits.
• *For best results, chill soup and reheat.

Steps:

• In a large pot, melt butter and add flour.
• Cook for 2 minutes.
• Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
• Add potatoes, garlic, onions.
• Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
• Heat til cheese is melted and serve!
• Enjoy!

Steps:

• Make a Roux: Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool. Make the soup base: Boil potatoes in water to cover until aldente (DO NOT OVERCOOK!). Drain, cover and set aside. Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble; set aside. Sauté celery and onions in bacon drippings; set aside. In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer. Add Half & Half, whipping cream and salt, stirring while you add. Add Roux. Cook over low heat mixture until Roux is totally integrated. Add potatoes to soup. Cook 10 minutes at low simmer. While soup is cooking, melt cheese in microwave. Add cheese to soup and stir in well. Add garnish, as desired, after dishing into soup bowl.