Best Potato And Cheddar Soup Recipes

POTATO, BROCCOLI, AND CHEDDAR SOUP

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
• Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

POTATO AND CHEDDAR SOUP

Steps:

• Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
• Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

POTATO CHEDDAR SOUP WITH BROCCOLI AND CAULIFLOWER

Steps:

• In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
• Add garlic and continue cooking.
• Add potatoes, carrots, and chicken stock.
• Bring to boiling; reduce heat.
• Cover and simmer for 1 hour.
• Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
• Coarsely chop tender stems.
• Core and separate cauliflower into small flowerets.
• Add broccoli stems and cauliflower to potato mixture.
• Cover; simmer 45 minutes.
• Add broccoli flowerets and cook, covered, for 15 minutes more.
• Add milk, cream, cheese, salt, and pepper to vegetable mixture.
• Lightly puree with a potato masher until coarsely blended to desired texture.
• Add water, if needed, to desired consistency.
• Note: I use an immersible blender.

DYLAN'S POTATO, CARROT, AND CHEDDAR SOUP

Steps:

• Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
• Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF

Steps:

• In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
• Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
• Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
• Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.

RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS

Steps:

• Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
• Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
• Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
• To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.

BROCCOLI, POTATO, AND CHEDDAR SOUP

Steps:

• Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper.
• Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.
• Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.

POTATO BACON TOMATO AND CHEDDAR SOUP

Steps:

• Brown together, 1/2 pkg. bacon, 1/4 cup butter and 2 med. onions. Add potatoes (6-8 cut (although I have used 8-10) with 1 box of chicken broth/stock and salt and pepper. Cook until potatoes are cooked. Add 1 can diced tomatoes. Cover and cook (low heat(--1.2 hour Let cool slightly and using a hand blender, blend until smooth or chunky (as you like it). Add cream or milk until it is as thin or thick as you like it. Serve with shredded cheddar cheese. If you want to freeze the soup in containers, don't add the milk until you are heating it to serve. b

CHEDDAR AND BACON POTATO SOUP

Steps:

• In large pan combine potatoes, onion, celery, bouillon, and enough water to cover; boil until tender. Add the butter.
• Add pepper gravy to the milk and stir well. Add to the soup mixture. When it thickens up, add the crumbled bacon and cheese. Stir the soup until the cheese melts. Serve.

CREAMY BACON AND CHEDDAR POTATO SOUP

Steps:

• In a large saucepan, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

POTATO, CHEDDAR, AND CHIVE SOUP

Steps:

• Place the potatoes and 1 cup of the stock in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.
• Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic. Blend to the desired consistency: a blender will yield a smooth texture, a food processor a rough, rustic consistency.
• Return the potato purée to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup stock, and the chives. Cover and cook on low for 30 minutes, or until the soup is well heated. Add extra stock or water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you. Season with salt and pepper. Stir in the cream just before serving.
• Ladle into soup bowls, sprinkle with the crumbled cheese, and serve immediately.
• Southwestern Potato-Cheddar Soup:
• For a Southwestern version of this soup, use cilantro instead of chives, and add 1 (4-ounce) can chopped roasted green chiles and 1 teaspoon each ground cumin and coriander.

ROASTED APPLE AND AGED WHITE CHEDDAR POTATO SOUP

Steps:

• 1. Preheat oven 400 degrees. Spray a large sheet pan with cooking spray. Lay the apples out in a single layer and drizzle olive oil over the apples and season with salt and pepper. Roast the apples for 20 to 30 minutes until browned. Remove from oven and set aside. Meanwhile bring a pot of water to boil and cook the potatoes until fork tender then drain. Set aside.
• 2. In a large pot add the olive oil and saute the onion and garlic for 5 minutes. Add the thyme, rosemary, and sage. Pour in the chicken broth and apple juice. Bring to a boil. reduce to a simmer. Stir in the apples.
• 3. Remove from heat and with an immersion blender. Blend until smooth. In a separate pan add the butter and let it melt. Stir in the flour and cook until browned about 5 minutes. Slowly pour in the heavy cream and heat to boiling then reduce the heat to low and let thicken. Add the shredded cheese and let it melt. Stir in the mustard
• 4. Pour the cheese mixture into the blended mixture. Stir in the potatoes. Taste and season with salt and pepper. Drizzle a couple of dots of Olive oil for serving

POTATO AND CHEDDAR SOUP

Steps:

• In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery, garlic, and thyme. Season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
• Add the cheese, about 1/3 cup at a time, stirring until melted and smooth after each addition. Taste and adjust for seasoning with salt and pepper.
• To serve, ladle the soup into warmed bowls. Sprinkle with chives and croutons and serve immediately.
• Bacon Croutons:
• Position an oven rack in the center of the oven and preheat the oven to 350°F. In a large bowl, combine the bread, bacon, oil, and pepper. Toss to coat. Transfer to a rimmed baking sheet. Bake, stirring occasionally, until the bacon is crisp and the croutons are golden, about 20 minutes.

POTATO AND CHEDDAR-CHEESE SOUP

Steps:

• In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.

RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS

Steps:

• Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
• Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
• Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
• To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.