Kittencals Cheddar Cheese Potato Soup Recipes

KITTENCAL'S CHEDDAR CHEESE & POTATO SOUP

Steps:

• In a large saucepan melt butter with oil over medium-high heat.
• Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
• Stir in flour and cayenne pepper; whisk for 1 minute.
• Gradually add half and half and broth whisking continuously.
• Bring to a light boil; cook and stir for 2 minutes or until thickened.
• Add in cooked diced potatoes; simmer uncovered for 15 minutes.
• Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
• Ladle into bowls then sprinkle with Parmesan cheese.

KITTENCAL'S BAKED POTATO SOUP

Steps:

• In a Dutch oven or pot melt butter over medium heat.
• Add in onion and chili flakes; cook stirring for about 3 minutes.
• Add in garlic cook stirring 2 minutes.
• Add in flour then cook stirring constantly for about 1-1/2 minutes.
• Slowly add in milk and broth, whisking constantly until bubbly and thickened.
• Stir in the cubed cooked potatoes and green onions; bring to a boil.
• Reduce heat to low and simmer uncovered for about 20 minutes.
• Using a fork mash about half of the potatoes (leaving some cubed).
• Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
• Season with seasoned salt and black pepper.
• Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
• Delicious!

KITTENCAL'S CHEESY SHEPHERD'S PIE

Steps:

• Set oven to 400 degrees F.
• Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
• For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
• In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
• Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
• Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
• Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
• Bake for 25-30 minutes or until topping is light golden brown.
• Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
• ---------------------------------------------------.
• ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.

SCALLOPED POTATOES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
• In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper.
• Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the Cheddar cheese over the top of the casserole.
• Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.

HOMEMADE CHEESY POTATO SOUP

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.

POTATO CHEDDAR SOUP WITH BROCCOLI AND CAULIFLOWER

Steps:

• In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
• Add garlic and continue cooking.
• Add potatoes, carrots, and chicken stock.
• Bring to boiling; reduce heat.
• Cover and simmer for 1 hour.
• Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
• Coarsely chop tender stems.
• Core and separate cauliflower into small flowerets.
• Add broccoli stems and cauliflower to potato mixture.
• Cover; simmer 45 minutes.
• Add broccoli flowerets and cook, covered, for 15 minutes more.
• Add milk, cream, cheese, salt, and pepper to vegetable mixture.
• Lightly puree with a potato masher until coarsely blended to desired texture.
• Add water, if needed, to desired consistency.
• Note: I use an immersible blender.