Best 2 Corn Potato And Cheese Soup Recipes

Indulge in a culinary delight with our delectable Corn, Potato, and Cheese Soup. This comforting and flavorful soup is a symphony of flavors and textures that will warm your soul and satisfy your taste buds. With its creamy broth, tender vegetables, and gooey melted cheese, this soup is a perfect meal for a chilly day or a cozy gathering with loved ones. But that's not all - this article also features a collection of equally enticing recipes that will tantalize your palate and make your kitchen a haven of culinary wonders. From the classic elegance of French Onion Soup to the vibrant flavors of Thai Coconut Soup, and the hearty goodness of Slow Cooker Beef Stew, there's something for every craving. So, prepare to embark on a culinary journey filled with delectable dishes that will leave you craving for more.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't overcook the vegetables. You want them to be tender, but not mushy.
Use a good quality cheese. A sharp cheddar or Gruyère cheese will give your soup a rich, flavorful taste.
Season the soup to taste. Add salt, pepper, and other spices to taste.
Serve the soup hot, with a garnish of fresh herbs or crumbled bacon.

Conclusion:

Corn, potato, and cheese soup is a hearty, comforting, and delicious soup that is perfect for a cold day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.