Cheesy Potato Knipla Soup Recipes

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HOMEMADE CHEESY POTATO SOUP

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10



Homemade Cheesy Potato Soup image

Steps:

  • Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

CHEESY POTATO SOUP II

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Provided by Joan Zaffary

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

Time 50m

Yield 9

Number Of Ingredients 9



Cheesy Potato Soup II image

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.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g

6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

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