RECIPE FOR CHEDDAR POTATO SOUP 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.

BACON CHEDDAR POTATO SOUP RECIPE - FOOD.COM

Bacon Cheddar Potato Soup Recipe - Food.com image

This soup is my own recipe and is easy to make. It's thick and creamy texture is very filling and combined with a crusty french bread becomes a meal unto itself. Reheats on the stove or in the microwave very well so don't be afraid to make this several days ahead of time.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
8 tablespoons butter
5 cups diced peeled potatoes
2 (14 1/2 ounce) cans chicken broth
12 ounces shredded sharp cheddar cheese
1 pint whipping cream
2 cups water
3 ounces bacon bits (Hormel or Oscar Meyers)
4 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon paprika
1 tablespoon dried parsley
seasoned croutons, for garnish

Steps:

Chop onions and celery, if using a food processor don’t chop these too fine.
In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
Add potatoes and broth, bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
Stir in the cheese, bacon bits, parsley, pepper and paprika.
Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
Garnish with croutons, if desired.

Nutrition Facts : Calories 863.6, FatContent 70.6, SaturatedFatContent 42.2, CholesterolContent 224.8, SodiumContent 1317.9, CarbohydrateContent 31.5, FiberContent 3.5, SugarContent 2.6, ProteinContent 27.6

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