One Recipe Two Meals Creamy Cheesy Potato Soup

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CHEESY POTATO SOUP II



Cheesy Potato Soup II image

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Provided by Joan Zaffary

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 9

6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
  • Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
  • In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g

HOMEMADE CHEESY POTATO SOUP



Homemade Cheesy Potato Soup image

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

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.

Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

CHEESY HAM 'N' POTATO SOUP



Cheesy Ham 'N' Potato Soup image

When I'm in the mood for comfort food, I prepare a pot of this soup. It is always a treat on a cool fall day.-Melissa Sherlock, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 10

2 cups cubed potatoes
1-1/2 cups water
1-1/2 cups cubed fully cooked ham
1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
3 cups milk
1-1/2 cups (6 ounces) finely shredded cheddar cheese
1 cup frozen broccoli florets, thawed and chopped

Steps:

  • In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.

Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.

CREAMY, CHEESY POTATO SOUP



Creamy, Cheesy Potato Soup image

Fast, easy, creamy, and cheesy! A great weeknight meal when you want something that will stick to your ribs but don't want to spend a lot of time in the kitchen. I found this recipe in my mom's recipe collection after she passed away and we love it! The recipe is very forgiving if you need to sub ingredients based on what you have on hand. Don't have broth? Use the potato cooking liquid with a tsp of chicken bouillon mixed in. No heavy cream? No worries, use all milk. I make a lot of soup when the weather turns cold and you know what they say about Wisconsin.... we have 2 seasons, Winter and Road Construction... we eat a lot of soup- LOL :)

Provided by Brenda.

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 -4 medium red potatoes, scrubbed and diced into 1 inch cubes
3 cups water
1 small onion, diced fine (or 2 tsp granulated onion)
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon red pepper flakes (to taste)
salt & pepper (to taste)
2 cups milk
1 cup heavy cream
1/2 teaspoon sugar
1 cup shredded cheddar cheese
1 cup chicken broth
4 -5 slices bacon, crumbled (or 1 cup of diced leftover ham)

Steps:

  • Bring water to a boil in a medium saucepan.
  • Add potato cubes and stir to make sure they are just covered with water.
  • Cook potatoes until fork tender, maybe 10 minutes.
  • Drain potatoes and set aside.
  • In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
  • Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).
  • Add red pepper flakes and salt & pepper.
  • Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
  • Start adding the milk and cream and stir until smooth.
  • Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
  • Add the sugar and the shredded cheese.
  • Stir until cheese is melted.
  • Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.

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