Time 45m Yield 10-12 servings (about 2-1/2 quarts). Number Of Ingredients 12 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.
Yield 6 Number Of Ingredients 12 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.
Time 45m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 10 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.
Yield 11 Number Of Ingredients 8 Steps:
In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender. Once tender, mash soup with a potato masher, and add butter and cream. Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.
Time 35m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Bring water, butter, corn, carrot, onion and pepper to a boil in a 3 quart saucepan. Cover and simmer 10 minutes. Stir in soup, then milk, cheese and broccoli. Heat, stirring occasionally, until cheese melts and serving temperature is reached. Do not boil.
Time 1h10m Yield 8 servings Number Of Ingredients 8 Steps:
In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.
More about “easy potato cheese soup recipes”
Time 35m Yield 10 serving(s) Number Of Ingredients 11 Steps:
Dice the peeled potatoes into about 3/4" pieces. Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender. While potatoes cook, in a separate pot, melt the butter. Add the chopped green onion and sauté for 5 minutes. Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. Gradually stir in the ff half and half. Stir frequently until mixture begins to thicken. Add the hot cooked potatoes and both into the creamy mixture; stir well. With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside. Use a stick blender or blender or food processor to blend the soup in the pot. Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot. Stir in the cheese, salt and pepper. Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed. Serve. Garnish with some green onion tops, if desired.
