CREAMY POTATO AND CHEESE SOUP
My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.
Nutrition Facts :
CREAM CHEESE POTATO SOUP
"I came up with this soup after I had tried something similar at a restaurant," explains Stacy Bockelman, California, Missouri. "Using chicken bouillon and frozen hash browns makes it easy to fix. It's good with sourdough bread," she adds. It's also good for your pocketbook at only 47 cents a bowl.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine the water and bouillon. Add cream cheese; cook and stir over medium heat until cheese is melted. Stir in the remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender.
Nutrition Facts : Calories 158 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 779mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
POTATO SOUP WITH CREAM CHEESE
This is a family favorite throughout the fall and winter! It's easy to prep and great for a lazy day, filling the house with aroma. Have extended family and guests? Simply double the quantity of each item. It's that easy! I derived the potato soup with cream cheese base compliments of Panera Bread®. I added a few extras over time to appeal to the whole family. This a well balanced, full-flavored soup, with a hint of trailing heat compliments of cayenne. If you have picky "little" ones you can substitute red pepper flakes as a side garnishment. Serve with sharp shredded cheese and a loaf a fresh beer bread!
Provided by csdavis
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h20m
Yield 5
Number Of Ingredients 11
Steps:
- Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
- Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 6.9 g, Cholesterol 69 mg, Fat 22.2 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 11.9 g, Sodium 1616.8 mg, Sugar 1.4 g
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
CREAMY POTATO CHEESE SOUP
A very thick and creamy soup. It takes a little bit of time to make this soup, but none of the steps are difficult. The "trick" is using evaporated milk, which makes the soup very stable and keeps it from separating, a good choice if you want to have leftovers. You will need a blender for this recipe.
Provided by galponetta
Categories Potato
Time 2h
Yield 8 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Add oil to a 4 quart or larger soup pot over medium heat.
- Add onions, celery, carrots and garlic and a little salt and pepper and cook until soft and just starting to show color. (15 - 20 minutes) Stir a few times.
- Add potatoes, stock, water, parsley, bay leaves, and a little more salt and pepper to the pan and cook covered at a high simmer or low boil (bubbling gently) for 30 to 45 minutes until the potatoes are just starting to fall apart when stirred and the other vegetables are very soft. Lift the lid and stir two or three times during this stage.
- When the vegetables are done, turn off the heat and remove the lid and let the pot rest for 10 minutes or so to cool a bit before the next step.
- REMOVE THE BAY LEAVES. Blend the soup in three or four batches in a blender until smooth. Watch out for the steam! Transfer it to a new pot, or to a bowl and then back to the original pot.
- Over medium heat, stir the evaporated milk into the soup. Add a bit more hot water or stock at this point if you would like a thinner soup. Once the soup is steaming, stir in the cheese in small batches until melted.
- Taste and adjust the seasoning as desired. You can add other flavorings at this point - more salt and pepper, a dash of cayenne, smoked paprika, a TBS of brandy, a dash of nutmeg, more minced parsley, or any other spice or herb you might like.
Nutrition Facts : Calories 334.4, Fat 15.3, SaturatedFat 7.3, Cholesterol 36.3, Sodium 422.1, Carbohydrate 38.2, Fiber 5, Sugar 3.9, Protein 12.4
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- In a large pot melt your butter. Stir in flour; continue to stir until smooth and bubbling. Allow the flour to cook out, approximately 30 seconds... keep stirring.
- Slowly add milk while stirring constantly until sauce has thickened (this part takes a while, but it will thicken)
- Add the cooked potatoes to the pot. Continue to cook, stirring constantly, until soup begins to bubble. Then you can reduce the heat and let it simmer gently for 10 minutes.
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