Microwave Potato Cheese Soup Recipes

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MICROWAVE POTATO SOUP



Microwave Potato Soup image

Lately, Mom's been doing quite a bit of my cooking thanks to being sick, dizzy, and nauseated. Other than canned chicken noodle, grilled cheese, and other "easy on the tummy" foods, potato soup is one of those things I'm enjoying because it's not spicy. This microwave recipe is relatively fast and pretty good. It's very basic and is a great "starter" recipe to be altered in any way.

Provided by Redneck Epicurean

Categories     Low Protein

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 cups potatoes, cubes peeled and raw
1/2 cup finely chopped onion (we sometimes use the dehydrated minced onion)
1 cup water
1 1/2 cups half-and-half
1 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon pepper
4 slices favorite cheese, thin slices (optional)
bacon (to garnish) or chives (to garnish)

Steps:

  • Microwave potatoes, onion and water on high 8 to 10 minutes until potatoes are tender.
  • Cover and let rest 5 minutes. Mash potatoes with a fork into large pieces. This does help thicken the soup.
  • Add remaining ingredients except cheese and cook on high 5 to 8 minutes to serving temperature.
  • Garnish with cheese and bacon or chives.

Nutrition Facts : Calories 418.7, Fat 26.8, SaturatedFat 16.7, Cholesterol 82.4, Sodium 720.7, Carbohydrate 37.8, Fiber 4, Sugar 3.2, Protein 8.9

MICROWAVE-BAKED SMASHED POTATO SOUP



Microwave-Baked Smashed Potato Soup image

Potatoes get awesome baked potato flavor from a quick trip to the microwave. After that, they're smashed and loaded into a soup with bacon and cheese.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, about 1 cup each

Number Of Ingredients 7

1 lb. baking potato (about 3), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
3 Tbsp. snipped fresh chives, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
  • Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. chives for topping. Stir remaining bacon, cheese and chives into soup.
  • Serve soup topped with reserved bacon, cheese, chives and sour cream.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 500 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 13 g

MICROWAVE BAKED POTATO CHOWDER



Microwave Baked Potato Chowder image

Easy, Hearty and oh so good!

Provided by Nan Richardson

Categories     Cream Soups

Time 45m

Number Of Ingredients 12

3 large baking potatoes
3 1/2 c milk, whole or 2% is best devided
4 oz cream cheese
2 Tbsp butter
2 green onions with tops chopped
4 oz sharp white or yellow chedder cheese, grated
pinch salt to taste
pinch black pepper to taste
toppings
broccoli florets steamed and chopped (optional)
sour cream (optional)
bacon, cooked and cut into pieces (optional)

Steps:

  • 1. Slice potatoes in half lengthwise; place in large MICROWAVE SAFE baking dish. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baking dish from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove from microwave. Coarsely mash potatoes, set aside.
  • 2. Meanwhile, whisk cream cheese until smooth. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baking dish. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot.
  • 3. Slice green onions. Carefully remove baking dish from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix until cheese is melted. Serve with toppings, if desired.

MICROWAVE SCALLOPED POTATOES



Microwave Scalloped Potatoes image

I adapted this recipe from one that came with our microwave oven. The results were delicious.-Mary Hufford-Baker, Sweet Home, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 8

3 tablespoons butter
3 tablespoons all-purpose flour
1 to 1-1/2 teaspoons salt
1/4 teaspoon pepper
3 cups milk
1-1/4 cups shredded cheddar cheese
4 medium potatoes, peeled and thinly sliced
1/4 cup chopped onion

Steps:

  • In a saucepan, melt the butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a 2-1/2-qt. microwave-safe dish coated with cooking spray, layer a third of the potatoes, onion and cheese sauce. Repeat the layers twice. Cover and microwave on high for 25-30 minutes, stirring every 5 minutes until the potatoes are tender.

Nutrition Facts :

POTATO CHEESE SOUP



Potato Cheese Soup image

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

4 potatoes, peeled and quartered
1 small carrot, finely chopped
½ stalk celery, finely chopped
1 small onion, minced
1 ½ cups vegetable broth
1 teaspoon salt
2 ½ cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese

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

QUICK MICROWAVE-BAKED POTATO SOUP



Quick Microwave-Baked Potato Soup image

Get delicious loaded baked potato flavor with our Quick Microwave-Baked Potato Soup. Our Quick Microwave-Baked Potato Soup is creamy, easy and cheesy.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, about 1 cup each

Number Of Ingredients 8

1 lb. baking potatoes (about 3), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
1/2 tsp. onion powder
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1 green onion, sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and onion powder. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
  • Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
  • Serve soup topped with reserved bacon, cheese, onions and sour cream.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 490 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 5 g, Protein 13 g

CREAMY MICROWAVE SCALLOPED POTATOES



Creamy Microwave Scalloped Potatoes image

"These creamy potatoes taste much better than those made from a boxed mix," assures Betty Menerey from Auburn, Michigan. "It's a tradition to prepare them for family gatherings. I usually double the recipe and use one can of cream of chicken soup and one can of cream of mushroom soup."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup evaporated milk
4 medium potatoes, peeled and cut into 1/8-inch slices
1 cup shredded cheddar cheese
1/4 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese, optional

Steps:

  • In a 3-qt. microwave-safe dish, combine soup and milk until blended. Stir in the potatoes, cheddar cheese, onion, salt and pepper. Cover and microwave on high for 7-8 minutes; stir. Cook 7-9 minutes longer or until the potatoes are tender; stir. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 178 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 546mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

MICROWAVE POTATO CHEESE SOUP



Microwave Potato Cheese Soup image

Thats right, you cook it in the microwave! This came from a newspaper around 1994 and I'm still making it today. It is SUPER easy and delicious. We like to add steamed broccoli to ours when served. Enjoy.

Provided by kindcook

Categories     Potato

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 1/3 lbs potatoes, peeled and cut into 1/2 inch cubes
1 cup chopped onion
3 cups water
2 chicken bouillon cubes
3 ounces shredded cheddar cheese, more if desired
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • In a 2-3-quart mircowave-safe bowl cook butter/margarine on high for 1 minute.
  • Add onion; cook on high for 3 minutes.
  • Add potatos, water, and bouillon cubes; cook on high for 15 minutes.
  • Using ladle transfer soup into electric blender.
  • Holding lid on securely, blend until smooth.
  • After blended, return to bowl, add cheese then stir in until melted.
  • Serve immediately, add steamed broccoli florets as desired.

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