Farmhouse Potato Cheese Soup Recipes

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.

FARMHOUSE POTATO CHEESE SOUP

Steps:

• Place first six ingredients in a large pot, and bring to a boil.
• Cover and simmer for 25 minutes, or until potatoes are tender.
• Remove from heat, and puree the potato mixture with a potato masher.
• Stir in milk and seasonings, and return to heat.
• Add the cheese, and stir until melted.
• Enjoy!

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:

• Take ONE potato, cut into medium dice.
• place cut-up potato and water to pan, cook til potatoes VERY soft.
• Mash it with potatoes masher (leave the water).
• cut remaining potatoes to bite size.
• Add them to the mashed potatoes in the water.
• Add more water (depends on how much's evaporated).
• Cook the bite-size potatoes til tender.
• Meanwhile, Saute bacon, onion, celery til transparent.
• Once potatoes tender, add bacon/celery mixture and the evaporated milk.
• continue boiling and stir.
• Add the cheese.
• taste, adjust to your own liking.