Best 18 Cheese And Potato Soup Recipes

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Indulge in the creamy, cheesy goodness of our cheese and potato soup, a comforting classic that warms the soul on chilly days. This hearty and flavorful soup is made with simple, wholesome ingredients, ensuring a delightful experience with every spoonful.

The base of the soup is a rich and creamy broth, simmered with tender potatoes, aromatic onions, and a medley of herbs and spices. The addition of various types of cheese, including sharp cheddar, gooey mozzarella, and tangy Parmesan, creates a symphony of flavors that dance on the palate.

For those seeking a vegetarian delight, our vegetable-packed minestrone soup offers a vibrant and nutritious option. Bursting with fresh vegetables, flavorful broth, and hearty beans, this soup is a nourishing meal in a bowl.

If you're in the mood for a quick and easy pasta dish, our creamy tomato pasta is the perfect choice. Featuring succulent shrimp, juicy tomatoes, and a velvety tomato sauce, this pasta dish is a delightful treat that can be whipped up in a flash.

And for a sweet ending to your culinary journey, our classic chocolate chip cookies are a timeless favorite. With a chewy texture, crispy edges, and an abundance of chocolate chips, these cookies are sure to satisfy your sweet cravings.

Let's cook with our recipes!

CREAMY POTATO AND CHEESE SOUP



Creamy Potato and Cheese Soup image

My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
1/2 cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup Velveeta, cubed, or cheddar cheese, shredded
6 large potatoes, peeled, diced and cooked (about 8 cups)
1 teaspoon seasoned salt

Steps:

  • In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.

Nutrition Facts :

HAM, POTATO, AND CHEESE SOUP



Ham, Potato, and Cheese Soup image

This is especially good on a cold winter night along with hot rolls.

Provided by Donna

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

Time 1h10m

Yield 16

Number Of Ingredients 7

12 potatoes, peeled and cubed
2 large onions, finely chopped
2 pounds processed cheese food (eg. Velveeta)
1 pound chopped ham
ground black pepper to taste
3 ½ tablespoons all-purpose flour
1 cup milk

Steps:

  • Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
  • Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
  • Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 39.6 g, Cholesterol 41.8 mg, Fat 9.4 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 1293.7 mg, Sugar 7.6 g

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS



Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings image

This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl.

Provided by Galley Wench

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

Time 1h10m

Yield 8

Number Of Ingredients 17

¼ cup butter
1 stalk celery, sliced
1 yellow onion, chopped
1 carrot, peeled and diced
4 cloves garlic, minced
4 potatoes, peeled and cubed
4 cups chicken stock
⅛ teaspoon cayenne pepper
½ teaspoon ground thyme
2 tablespoons dried parsley
1 egg
1 cup all-purpose flour
2 cups diced cooked ham
4 cups milk
1 head broccoli, chopped
3 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
  • Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
  • Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 42.8 g, Cholesterol 112 mg, Fat 29.8 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.7 g, Sodium 1189.1 mg, Sugar 8.8 g

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS



Potato, Leek and Onion Soup with Garlic Cheese Toasts image

Provided by Daveena Limonick

Categories     Soup/Stew     Cheese     Potato     Vegetarian     Lunch     Leek     Winter     Swiss Cheese     Bon Appétit     Los Angeles     California

Yield Serves 6 to 8

Number Of Ingredients 9

5 tablespoons olive oil
3 large leeks (white and pale green parts only), sliced
1 1/2 pounds russet potatoes, peeled, diced
1 large white onion, chopped
4 14 1/2-ounce cans vegetable broth
3 large garlic cloves, chopped
1 1/2 cups grated Swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or green onion tops

Steps:

  • Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
  • Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
  • Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS



Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts image

Comfort food at it's finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
3 large leeks, sliced (white and pale green parts only)
1 1/2 lbs russet potatoes, peeled and diced
1 large white onion, chopped
7 1/2 cups vegetable broth (or chicken broth)
3 garlic cloves, chopped
1 tablespoon extra virgin olive oil
3 large garlic cloves, chopped
1 1/2 cups grated swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or 1/2 cup green onion, chopped

Steps:

  • SOUP:.
  • Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
  • GARLIC CHEESE TOASTS:.
  • Preheat oven to 350°F.
  • Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
  • Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9

CORN, POTATO AND CHEESE SOUP



Corn, Potato and Cheese Soup image

I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)

Provided by JennyLynn99

Categories     < 60 Mins

Time 40m

Yield 4 healthy bowls, 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 shallots, finely chopped
8 ounces potatoes, peeled and diced
4 tablespoons all-purpose flour
2 tablespoons dry white wine
1 1/4 cups milk
14 ounces corn kernels, drained
3 ounces gruyere cheese, grated (or cheese of your liking)
8 -10 fresh sage leaves, chopped (try to really use fresh...it makes a difference)
2 cups heavy cream
crouton (optional)

Steps:

  • Melt butter in heavy-bottom pan over low heat.
  • Add shallots and cook, stirring frequently, for 5 minutes or until softened.
  • Add potatoes and cook, stirring for 2 minutes.
  • Sprinkle in four and cook, stirring constantly, for 1 minute.
  • Remove from heat and stir in the wine.
  • Return to heat and stir in the milk.
  • Bring to a boil, stirring constantly, then reduce heat to a simmer.
  • Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
  • Ladle into bowls. Add croutons if desired and garnish with sage.

POTATO, BROCCOLI, AND CHEESE SOUP



Potato, Broccoli, and Cheese Soup image

This potato, broccoli, and cheese soup is the ultimate comfort food!

Provided by KDcook

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

Time 1h

Yield 10

Number Of Ingredients 8

1 ½ pounds potatoes, peeled and diced
1 large onion, chopped
6 cups water, divided
6 cups chopped broccoli
1 (32 ounce) container chicken broth
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
1 cup evaporated milk
salt and ground black pepper to taste

Steps:

  • Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
  • Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
  • Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
  • Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 23.3 g, Cholesterol 45.9 mg, Fat 13.8 g, Fiber 3.1 g, Protein 13.5 g, SaturatedFat 8 g, Sodium 1056.3 mg, Sugar 8.4 g

ASPARAGUS AND CHEESE POTATO SOUP



Asparagus and Cheese Potato Soup image

Make and share this Asparagus and Cheese Potato Soup recipe from Food.com.

Provided by Adopted Parisian

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large onion, chopped
4 teaspoons cooking oil
3 tablespoons all-purpose flour
2 cups asparagus spears, cut into 1-inch pieces
2 cups milk
2 cups chicken broth
8 ounces red potatoes, cubed
2 garlic cloves, minced
1 cup cheddar cheese, shredded
1/3 cup sour cream

Steps:

  • In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes.
  • Cook and stir until thickened and bubbly; reduce heat.
  • Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.

POTATO SOUP WITH BLUE CHEESE AND BACON



Potato Soup with Blue Cheese and Bacon image

Categories     Soup/Stew     Food Processor     Potato     Super Bowl     Blue Cheese     Bacon     White Wine     Winter     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 9

8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 cups canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine
4 ounces blue cheese, crumbled

Steps:

  • Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
  • Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
  • Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
  • Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

CREAM CHEESE CORN AND POTATO SOUP



Cream Cheese Corn and Potato Soup image

Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.

Provided by Happy Harry 2

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can creamed corn
1 (10 3/4 ounce) can cream of potato soup
4 -5 ounces whole kernel corn (frozen or canned,if canned,drain)
8 ounces neufchatel cheese, cut in small cubes
8 ounces half-and-half or 8 ounces whole milk (either one for richness)
8 ounces filtered water
1/4-1/2 teaspoon white pepper
1/4 teaspoon red pepper flakes
1 tablespoon potato starch or 1 tablespoon arrowroot
1/4 teaspoon salt (I did not use) (optional)
1/4 Splenda sugar substitute, add to finished product as desired

Steps:

  • Wisk half and half, water and starch until blended in 5-qt.
  • pot with lid.
  • Place on medium heat.
  • Add Neufchatel cheese.
  • Heat and stir until cheese starts to break down.
  • Add rest of ingredients EXCEPT Splenda.
  • Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
  • Stir frequently.
  • Add Splenda when finished if you wish soup to be sweeter.
  • Adjust liquid needs if it thickens too much upon standing.
  • This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.

CROCK POT POTATO SOUP WITH CHILIES AND CHEESE



Crock Pot Potato Soup With Chilies and Cheese image

This soup is so easy to put together and it is really nice meal to come home to after work. Easy and delicious - what more could one ask for? Serve with flour tortillas for dipping and shredded cheese of your choice to top. If you are not too concerned about the fat content you can use regular cream cheese - but I love the NEUFCHATEL. Everyone in my family loves this, even the babies.

Provided by Sooz Cooks

Categories     Potato

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 8

5 1/2 cups chicken broth
1 (10 3/4 ounce) can condensed reduced-fat cream of chicken soup
1 teaspoon onion powder
4 large potatoes (large dice, about 1-inch)
1 (8 ounce) package neufchatel low-fat cream cheese (cubed)
1 (7 ounce) can chopped green chilies
shredded Mexican blend cheese
flour tortilla

Steps:

  • Pour chicken broth, cream of chicken soup and onion powder into the crock pot and stir well to combine.
  • Add diced potatoes and diced green chilies and stir.
  • Cover crockpot and cook on low 8-10 hours.
  • Place cubed cream cheese in a bowl in the microwave and microwave for 1 minute.
  • Add cream cheese to the crock pot and stir until melted and blended.
  • Cover crock pot and cook for an additional 30 minutes (if you don't have time for this step, you can microwave the cream cheese for a bit longer).
  • Serve with shredded cheese as garnish and flour tortillas.

Nutrition Facts : Calories 253.2, Fat 7.8, SaturatedFat 4.5, Cholesterol 21.6, Sodium 650.8, Carbohydrate 36.3, Fiber 4.5, Sugar 3.3, Protein 10.4

POTATO, BROCCOLI AND CHEESE SOUP



Potato, Broccoli and Cheese Soup image

A cheesy, potato broccoli soup that tastes great.

Provided by Ruth A. Burbage

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

Yield 6

Number Of Ingredients 8

2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

Steps:

  • In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  • Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
  • In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
  • Add cheese and heat soup through until cheese is melted. Serve warm.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g

CHEESE AND POTATO SOUP



Cheese and Potato Soup image

Provided by Dorothy Davis

Categories     Soup/Stew     Cheese     Pork     Potato     Quick & Easy     Cheddar     Ham     Winter     Bon Appétit     Columbus     Ohio

Yield Serves 4

Number Of Ingredients 13

2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

SWISS POTATO AND CHEESE SOUP



Swiss Potato and Cheese Soup image

Make and share this Swiss Potato and Cheese Soup recipe from Food.com.

Provided by EveryoneLovesaSprin

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (10 3/4 ounce) cans condensed chicken broth
1 (10 3/4 ounce) can condensed beef broth
3 cups water
2 large onions, sliced
2 cups celery, sliced
4 large potatoes, diced
8 mixed mushrooms, sliced
1/3 cup butter
1/3 cup flour
salt and pepper
6 ounces emmenthaler cheese, shredded (swiss)
1/3 cup chopped parsley

Steps:

  • In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.
  • In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.
  • Add to simmering soup.
  • Stir until soup bubbles and thickens.
  • Season to tase with salt and pepper.
  • Spoon into bowls and sprinkle with cheese and parsley.

PRESSURE COOKER POTATO AND CHEESE SOUP



Pressure Cooker Potato and Cheese Soup image

Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!

Provided by TishT

Categories     Potato

Time 23m

Yield 10 cups

Number Of Ingredients 8

4 large potatoes, peeled and cut into 1 inch cubes (2 1/2 lbs)
4 small onions, chopped
2 teaspoons salt
1 1/2 cups water
4 cups milk
1/4 teaspoon pepper
3 cups cheddar cheese, grated
1 tablespoon parsley, chopped

Steps:

  • Put potatoes, onions, salt and water in cooker.
  • Close cooker.
  • Bring to full pressure on high heat.
  • Reduce heat and cook for 3 minutes Remove cooker from heat.
  • allow to cool naturally, till there is no pressure inside cooker Open cooker.
  • Mix the mixture smooth in a blender or mash it through a sieve.
  • Return soup to cooker.
  • Add milk and pepper.
  • Place cooker on medium heat and bring to boil, stirring constantly.
  • Add cheese and stir till cheese melts.
  • Serve immediately, garnish with parsley.

SWEET POTATO AND BLUE CHEESE SOUP



Sweet Potato and Blue Cheese Soup image

Can't remember where I picked this up from but it is good, so I posting it so I won't lose it. It may sound like an odd combination but it does work

Provided by dusty AE

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs sweet potatoes, peeled and cut into chunks
6 cups chicken stock
2 tablespoons lemon juice
4 ounces blue cheese, crumpled
salt and pepper
cream (to garnish)

Steps:

  • In a medium saucepan, cook sweet potato in stock until tender.
  • Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste.
  • Simmer gently 10 minutes until cheese is melted. DO NOT allow to boil.
  • Ladle into soup bowls and garnish with a few drizzles of cream.

Nutrition Facts : Calories 426.8, Fat 12.6, SaturatedFat 6.5, Cholesterol 32.1, Sodium 1035.2, Carbohydrate 59.7, Fiber 6.8, Sugar 15.5, Protein 18.7

IDAHO POTATO, BEER AND CHEESE SOUP



IDAHO POTATO, BEER AND CHEESE SOUP image

Categories     Soup/Stew

Yield 6

Number Of Ingredients 12

2 Tablespoon oil
1 large onion, diced
1 Tablespoon garlic, minced
1 quart chicken stock or base
12 ounces Grand Teton Deep Powder Ale (or another pale/golden ale)
1 3/4 quart heavy cream
2 large Idaho russet potatoes, peeled and diced
2 cups asiago cheese
2 1/2 cups cheddar cheese
1 teaspoon chili powder
1 lemon, juiced
Salt and pepper to taste

Steps:

  • Sweat onions and garlic in oil in a large pot until the onion becomes tender. Add chicken stock, beer, heavy cream and potatoes. Boil and reduce heat to simmer for approximately 40 minutes or until potatoes are tender. Stir occasionally to avoid scalding. Once potatoes are tender, remove pot from heat and fold in cheeses. Puree in a blender or with an immersion blender until smooth (you may use a sieve or strainer if a more elegant and smooth presentation is desired). Finish by adding lemon juice, chili powder and salt and pepper to taste. Serves 6 to 8 people. Serving suggestion: Top with diced chives, green onions or bacon and shredded cheese. Pair with a fresh local brew poured into a frosted glass to drink while making or eating the soup!

POTATO AND TWO CHEESE SOUP



Potato and Two Cheese Soup image

Delicious and so cheesy

Provided by barbara lentz

Categories     Other Soups

Time 25m

Number Of Ingredients 8

8 c chicken stock
6 medium yucon gold potatoes peeled and shredded
1 medium onion diced
2 tsp cajun seasoning
1 lb velveeta cheese
2 c shredded sharp cheddar cheese
2 Tbsp parsley chopped
salt and pepper to taste

Steps:

  • 1. Place the stock in a large pot over med high heat. Add the potatoes, onions, and cajun seasoning. Bring to a boil and cook for 10 minutes until potatoes are tender.
  • 2. Add the cheeses and cook until cheeses are melted. Stir in the parsley. Taste and adjust for salt and pepper.

Tips:

  • Use a variety of cheeses: This will give your soup a more complex flavor. A good combination is cheddar, Gruyère, and Parmesan.
  • Don't be afraid to experiment with different vegetables: You can add carrots, celery, or even corn to your soup. Just make sure to cook them until they are tender.
  • Use a good quality stock: This will make a big difference in the flavor of your soup. You can use chicken, beef, or vegetable stock, depending on your preference.
  • Season your soup to taste: Add salt, pepper, and other spices to taste. You can also add a splash of hot sauce if you like it spicy.
  • Serve your soup with a garnish: This could be a sprinkle of chopped parsley, chives, or grated Parmesan cheese.

Conclusion:

Cheese and potato soup is a classic comfort food that is easy to make and loved by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that will warm you up on a cold day. So next time you're looking for a quick and easy meal, give this cheese and potato soup recipe a try. You won't be disappointed!

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