CHEDDAR POTATO SOUP RECIPE RECIPES

BAKED POTATO CHEDDAR SOUP RECIPE: HOW TO MAKE IT

Baked Potato Cheddar Soup Recipe: How to Make It image

A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. —Kristin Reynolds, Van Buren, Arkansas

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/3 cup all-purpose flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup thinly sliced green onions, divided
Crumbled cooked bacon, optional

Steps:

In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

Nutrition Facts : Calories 392 calories, FatContent 15g fat (10g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 469mg sodium, CarbohydrateContent 49g carbohydrate (12g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

COURGETTE, POTATO & CHEDDAR SOUP RECIPE | BBC GOOD FOOD

Courgette, potato & cheddar soup recipe | BBC Good Food image

This freezable soup is a delicious way to use up a glut of courgettes

Provided by Good Food team

Categories Dinner, Soup

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Serves 8

Number Of Ingredients 6

Ingredients

500g potato , unpeeled and roughly chopped
2 vegetable stock cubes
1kg courgettes , roughly chopped
bunch spring onion , sliced - save 1 for serving, if eating straight away
100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
good grating fresh nutmeg , plus extra to serve

Steps:

Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.
Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

Nutrition Facts : Calories 131 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 1.31 milligram of sodium

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