Kittencals Cheddar Cheese Potato 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 AND CHEDDAR SOUP

Steps:

• Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
• Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

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.

CHEDDAR CHEESE SOUP (ATKINS)

Steps:

• 1. Melt butter in a large saucepan over medium heat. Add shallot and sauté until soft, about 3 minutes. Add stock and bring to a simmer. Whisk in thickener; cook until mixture thickens, about 2 minutes.
• 2. Add cream and simmer, stirring occasionally, until hot. Slowly whisk in cheese until melted and thoroughly combined. Stir in paprika and salt and serve.
• Variations:.
• Jalapeño Cheddar Soup: Prepare Cheddar Cheese Soup according to instructions, adding one seeded and minced jalapeño with the shallot. Season with Tabasco sauce to taste just before serving.

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!

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.

KITTENCAL'S BAKED POTATO CASSEROLE (RECIPEZAAR) RECIPE

Steps:

• TO SERVE HOT AS A CASSEROLE grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.