CHEESE POTATO SOUP RECIPES

CREAMY SLOW COOKER POTATO CHEESE SOUP RECIPE | ALLRECIPES

Creamy Slow Cooker Potato Cheese Soup Recipe | Allrecipes image

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Provided by KATHYB

Categories Potato Soup

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours 0 minutes

Yield 18 servings

Number Of Ingredients 15

Ingredients

¼ cup butter
½ white onion, chopped
¼ cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

Steps:

Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
Cover, and cook 5 hours on High, or 8 hours on Low.
Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

Nutrition Facts : Calories 168.7 calories, CarbohydrateContent 26.6 g, CholesterolContent 14.9 mg, FatContent 5.2 g, FiberContent 2.6 g, ProteinContent 4.6 g, SaturatedFatContent 3.2 g, SodiumContent 320.3 mg, SugarContent 2.4 g

CREAM CHEESE POTATO SOUP - LET'S DISH RECIPES

Cream Cheese Potato Soup - Let's Dish Recipes image

Cream cheese is the secret ingredient in this simple yet flavorful potato soup recipe.

Provided by Danelle

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1/2 cup minced onion
3-4 garlic cloves, minced
1 teaspoon season salt
1/2 teaspoon pepper
8 cups chicken broth
7-8 cups peeled and diced potatoes
2 bay leaves
12 ounces cream cheese, softened and cubed
Cooked crumbled bacon, shredded cheese and chopped green onion for serving

Steps:

In a large dutch oven, heat butter over medium heat. Add the onions and garlic and saute until onions have softened. Stir in season salt and pepper.
Add chicken broth, potatoes and bay leaves and bring to boil. Simmer until potatoes are just tender. Discard bay leaves and smash a few of the potatoes in the pot to help thicken the soup.
Reduce heat to medium-low and add the cream cheese. Continue to cook, stirring frequently until cheese is melted and smooth. Serve with bacon, shredded cheese and chopped green onions.

Nutrition Facts : Calories 1327 calories, CarbohydrateContent 252 grams carbohydrates, CholesterolContent 67 milligrams cholesterol, FatContent 24 grams fat, FiberContent 26 grams fiber, ProteinContent 36 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 1569 grams sodium, SugarContent 17 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

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

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
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CREAM CHEESE POTATO SOUP RECIPE: HOW TO MAKE IT

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Category Lunch, Soup
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Calories 188 calories per serving

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