CHEDDAR CHEESE POTATO SOUP RECIPES

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POTATO BEER CHEESE SOUP RECIPE: HOW TO MAKE IT - TASTE …



Potato Beer Cheese Soup Recipe: How to Make It - Taste … image

This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 pounds potatoes (about 6 medium), peeled and cubed
1 small onion, chopped
2 cups water
1-1/2 cups 2% milk
1 cup beer or chicken broth
2 tablespoons Worcestershire sauce
2 chicken bouillon cubes
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
2 cups shredded cheddar cheese
Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional

Steps:

  • Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.

Nutrition Facts : Calories 211 calories, FatContent 9g fat (7g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 738mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

POTATO CHEESE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Potato Cheese Soup Recipe: How to Make It - Taste of Home 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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

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

Number Of Ingredients 10

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, FatContent 15g fat (9g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 565mg sodium, CarbohydrateContent 29g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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