Best 4 3 Cheese Potato Soup Recipes

Indulge in a culinary delight with our tantalizing 3-Cheese Potato Soup, a creamy and flavorful journey for your taste buds. This soup brings together the comforting warmth of potatoes, the rich and gooey indulgence of three types of cheese, and a symphony of herbs and spices. Served with a side of crusty bread or a crisp salad, this soup is not only a feast for the palate but also a feast for the eyes.

But wait, there's more! This article doesn't stop at one delectable recipe. Dive into a world of culinary creations with our additional soup recipes. Explore the smoky and spicy flavors of our Southwest Black Bean Soup, a zesty and vibrant fiesta in a bowl. If you're looking for a classic comfort food with a twist, our Creamy Broccoli Cheddar Soup is sure to satisfy. And for those who love a hearty and rustic touch, our Minestrone Soup, brimming with fresh vegetables and savory broth, will transport you to the heart of Italy.

So, let's embark on a culinary adventure with our 3-Cheese Potato Soup and its accompanying recipes. Prepare to tantalize your taste buds and create a memorable dining experience for you and your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

CHEDDAR CHEESE POTATO SOUP

Cheddar Cheese Potato Soup image

Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

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.

Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

3 CHEESE POTATO SOUP

3 Cheese Potato Soup image

This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and other sundry bits and pieces to make this a very versatile freezer staple

Provided by zoe85

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 cup onion, diced
1 teaspoon garlic powder
6 -8 potatoes, peeled and cubed
2 (8 ounce) cans cream of chicken soup or 2 (8 ounce) cans mushroom soup
2 (8 ounce) soup cans milk
1 (8 ounce) package cream cheese (light is fine)
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese or 1 cup cheddar cheese
salt and pepper

Steps:

Melt butter in a large saucepan.
Add onions, cooking until soft.
Add potatoes and enough water to barely cover.
Cook, covered, until potatoes are tender (15 - 20 minutes).
In a medium-size bowl, combine soup and milk until smooth.
Pour soup mixture into potato mixture and stir over low heat.
Add cheeses, and stir until smooth. Heat, but do not boil.
Add garlic and salt and pepper to taste.
To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.

Nutrition Facts : Calories 606.8, Fat 35.4, SaturatedFat 20.4, Cholesterol 103.7, Sodium 1073.4, Carbohydrate 51.5, Fiber 5.1, Sugar 3.8, Protein 22.6

POTATO CHEESE SOUP

Potato Cheese Soup image

My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. -Carol Smith, New Berlin, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

Ingredients

3 medium potatoes (about 1 pound), peeled and quartered
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups whole milk
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup shredded Swiss cheese

Steps:

In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. , Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 565mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

Tips:

When selecting potatoes, look for firm, unblemished tubers with a thin skin. Avoid potatoes that are sprouting or have green patches, as these signs indicate spoilage.
For a creamier soup, use a higher ratio of potatoes to broth.
If you don't have an immersion blender, you can use a regular blender to puree the soup. Be sure to work in small batches and blend until smooth.
To save time, use pre-shredded cheese. You can also use a variety of cheeses to create your own unique flavor combinations.
For a thicker soup, add more cheese or cornstarch. For a thinner soup, add more broth.
Serve the soup immediately, or store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.

Conclusion:

A warm and hearty bowl of 3-cheese potato soup is the perfect comfort food on a cold day. This soup is easy to make and can be tailored to your own taste preferences. With its creamy texture and rich flavor, this soup is sure to be a hit with your family and friends. So next time you're looking for a delicious and satisfying meal, give this 3-cheese potato soup a try.