Creamy Potato And Cheese Soup Recipes

CHEDDAR CHEESE POTATO SOUP

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.

POTATO CHEESE SOUP

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.

CREAMY LOADED POTATO SOUP

Steps:

• Cook the potatoes: Add the cubed potatoes to a pot of salted boiling water and cook until fork tender, about 15 minutes. You can alternatively bake them in the oven at 425 F degrees for about 45 minutes until fork tender.
• Cook the bacon: Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tbsp of the rendered bacon fat and discard the rest.
• Saute veggies: In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt and pepper.
• Make the soup: Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any of the lumps as necessary. Once all the broth has been added, add in all the heavy cream. Bring to a boil.
• Finish the soup: Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.
• Serve and add toppings: Spoon into bowls, top with remaining bacon and load it up with your favorite toppings.

DELICIOUS THICK CREAMY POTATO SOUP

Steps:

• Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
• Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
• Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
• In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
• Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
• Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
• Sprinkle with grated Parmesan cheese and chopped green onions.
• Delicious!

CREAMY POTATO AND CHEESE SOUP

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.

CREAMY BROCCOLI POTATO CHEESE SOUP RECIPE

Steps:

• in a large pot, add 2 Tablespoons of butter. Add the diced onions. Heat, stirring occasionally until the onions are lightly brown, caramelized. Add the minced garlic, shredded carrots, and diced potatoes.
• Add the chicken broth and bring to a low boil. Boil the potatoes until they are done. You will know they are done when you can't pick them up by sticking them with a fork. They should be soft. (about 20-25 minutes)
• Add the broccoli and bring back up to a simmer for 2 minutes. (blend with an immersion blender if desired) Add the cream and the shredded cheddar cheese and stir until the cheese is melted. Salt and Pepper to taste. (approx 1 1/2 tsp salt and 1/4 tsp pepper) Enjoy!!

CREAM OF POTATO & CHEESE SOUP

Steps:

• In large pot, melt butter and sauté onions till soft.
• Add chopped potatoes, chicken broth, thyme, dill, paprika, salt and pepper into pan.
• Simmer for 15 minutes, or until potatoes are soft.
• Take the pot off heat and mash potato; put pot back on heat.
• Dissolve flour and water together; add to mashed potato.
• Add the milk and cheese soup. Whisk in until it thickens.
• Add cheddar cheese and heat through.

POTATO SOUP WITH CREAM CHEESE

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.

CREAMY POTATO BACON SOUP

Steps:

• Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
• Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
• Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
• Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
• Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.

CREAMY SAUSAGE POTATO SOUP

Steps:

• Heat a large soup pot over medium heat. Add in sausage and cook until browned, stirring occasionally. Use a slotted spoon to remove cooked sausage and set aside.
• Return pot to medium-high heat. Add in onion and sauté 7 minutes, until soft and translucent. Add in butter and garlic and stir until butter is melted.
• Slowly pour in chicken broth and milk. Add in potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.
• Once potatoes are tender, gently mash the potatoes, but not too aggressively so that you can still have some texture and chunks of potatoes. Stir in sour cream and add in the cooked sausage. Season with salt and pepper to taste.
• Serve hot topped with chives, cheese, and an additional dollop of sour cream.