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cheesy potato soup, recipe please?

15 years ago

I am looking forward to cheese potato. I like my recipe but it's not the best. anyone have a favorite to give me please????

thanks

Judy

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Comments (8)

ghoghunter
15 years ago
I just made Baked Potato soup tonight!! Here is the recipe I use. We love it!

Here is a link that might be useful: Baked Potato soup
User
15 years ago
I have a wonderful cream cheese potato soup on Our Recipes

Here is a link that might be useful: Potato soup
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Hi Amanda - the shortest and simplest answer to your question is no, it cannot be safely canned for several reasons. The many reasons why are discussed in the many previous discussions here about this particular soup and I linked one of them below. The primary reason for the no is that the #1 guideline in the standard safe canning guidelines is that you cannot safely can personal/family recipes as they have never been tested for either pH or density or shelf-storage safety. Of course you always have the option of not following the guidelines and doing it at your own risk. Some do and assume that it will be sufficiently well cooked AFTER opening the jars to reduce the risk further. It all depends on your comfort level. There is no question that it would have to be pressure canned. BWB canning would never be an option as it is low-acid vegetables. The question is for how long it would need to be processed for and what the results, the quality, would be. There is also no debate over the pureeing - not done. Also the bacon would have to be left out and the jars would have to follow the soup rule - 1/2 solids and 1/2 liquids. Potato leek soup freezes very well and that is the recommended way to preserve it. Sorry as I know it isn't what you want to hear. Dave Here is a link that might be useful: Potato-Leek soup
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This one is excellent from Williams Sonoma. Leek and Potato Soup Ingredients: 1 lb. leeks (about 3 medium) 2 Tbs. unsalted butter 1 lb. baking potatoes, peeled and cubed 2 carrots, peeled and sliced Salt and freshly ground pepper, to taste 1/4 cup heavy cream if serving hot or 1/2 cup cream if serving cold 4 thin lemon slices Fresh chives for garnish Directions: Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them. Cut crosswise into slices 1/2 inch thick. In a large saucepan over medium-low heat, melt the butter. When foaming, add the leeks and sautÃÂ©, stirring occasionally, until they have wilted a little, 3 to 4 minutes. Add the potatoes and carrots, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes. Fit a food mill with the medium disk and set the mill over a large bowl. Using a ladle or a large spoon and working in batches, transfer the cooked vegetables and their liquid to the food mill and turn the handle to puree. If serving the soup hot, return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the 1/4 cup cream and heat to just under a boil. Add a little water if the puree is too thick. Taste and adjust the seasonings. Ladle into warmed bowls and float a lemon slice on top of each serving. Using scissors, cut the chives into pieces 1/4 inch long and sprinkle the chives on the lemon slices. Serve immediately. If serving the soup cold, do not return the puree to the saucepan. Instead, cover the bowl and refrigerate the puree until well chilled. When ready to serve, season with salt and pepper and stir in the 1/2 cup cream, mixing well. Taste and adjust the seasonings. Ladle into chilled bowls. Float a lemon slice on top of each serving and garnish with the chives as directed above.
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Comments (22)
If Chance likes minestrone, she might like this simple soup that you can throw together almost anytime from stuff you have around the house. Most kids like tomato soup and this is a little more sophisticated (and nutritous). It's my favorite tomato soup. Great with a grilled cheese or cheese biscuits. Hearty Tomato Soup, from "Diet for a Small Planet" by Frances Moore Lappe In a heavy pot, saute until onion is golden: Oil as needed 1 clove minced garlic 1 onion, finely chopped 1 stalk celery, finely chopped (this is optional, can omit if people don't like celery. Can sub some other green thing like zuchinni or just leave out entirely) 1 carrot, chopped fine Add, stir and saute until rice is a little toasty 2 TBLSP whole wheat flour 3/4 cup raw rice or 1 1/2 cups cooked rice. Add: 1 28 oz. can tomatoes, chopped 2 tsp. salt 4 white pepper corns or lots of freshly ground black pepper 1 TBLSP sugar 1 tsp. each oregano and basil. Have ready: 3 cups hot milk 1 TBLSP butter Cook until rice is done, if starting with raw rice (I ALWAYS start with pre-cooked brown rice or use instant brown rice which cooks in 5 min. Seems like if you started with raw brown rice you might want to add some broth towards the end if the rice looked dry.) If using precooked rice, cook until all the flavors mingle, at least 15 min. Remove from the heat. For a more elegant soup, at this stage pureee the soup in a blender or use a stick blender. (I never do this). Add the milk and butter. Don't omit the butter, it is the secret ingredient that makes this soup yummy. Adjust salt to taste. Warm soup but do not boil once milk is added.
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Definitely baked beans for me. I love the combination of BBQ, baked beans and cole slaw, yum. I'm not a cheese fan, so neither of the others appeal to me, although some kind of creamed or scalloped corn would also be good. In my family, though, everyone loves the cheese potatoes, regardless of whether they are my homemade-from-scratch au gratin or the frozen hashbrown/soup/cheese mixture, they love 'em all. Annie
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chubby_rat
15 years ago
Patti posted this a long time ago..it's wonderful!

Patti's CHEESEBURGER SOUP
1 pound of ground beef - browned
1 small onion diced and cooked with ground beef (opt.)
1 can cream of mushroom soup
1 can cream of chicken soup
3 cans of water
1 can whole kernel corn
2 cups cubed potatoes peeled & partially cooked
3/4 cup of grated cheddar cheese and diced dill pickle
added just before serving.
These are all just basic, you can add more cheese or more
soup and water.Whatever makes it good for you...
Terri_PacNW
15 years ago
I love this soup..I found this recipe last year and made it 3 times within 6 mos..

I use any thin skinned potatoes.

Here is a link that might be useful: Cheesy Potato Soup with Crispy Prosciutto
nicole__
15 years ago
Here's another one.

Cheesy Potato Soup

5 lb russet potatoes peeled & diced
1/2 cup flour
1 TBL seasoning salt.
1/2 tsp black pepper
4 TBL coffee creamer
1 lb mild cheddar cheese

Diced green onions,croutons & bacon bits for a topping

Put the diced potatoes in a large 6qt dutch oven. Cover with water, put the lid on & bring to a boil for 45 minutes. Then pour the liquid into a sauce pan. Put the heat on medium. Add the flour, seasoning salt, pepper & coffee creamer....whisking all the time until it thickens. Then add the cheese, stiring constantly. Pour the liquid back over the potatos. It's ready to serve.
good36
Original Author
15 years ago
Golly thanks guys, all look great!!
glenda_al
15 years ago
My family used to love this one. Haven't made in years, but so yummy.

Bacon Potato Cheese Soup

8 slices bacon, fried crisp and crumbled
1 cup chopped onion
2 cups cubed, peeled potatoes
1 cup water
1 can cream of chicken soup
1 3/4 cup milk
1 (4 oz) container sour cream
1/2 tsp salt
Pepper
1 (8 oz) pkg shredded Cheddar cheese

In bacon grease, saute onions for 2-3 minutes. Drain. Place onions,
potatoes, and water in a large pot. Bring to a boil. Cover and
simmer about 15 minutes.
Stir in soup, sour cream and crumbled bacon. Add milk, salt and
pepper and 1/2 of the cheese. Heat to serving temperature without
boiling.
Sprinkle remaining cheese on individual serving bowls.

Added the bacon as a topping instead of stirring it in.
pattico_gw
15 years ago
Here's a simple recipe...

You can add what you like.

Cheesy Potato Soup

5 - 6 baking potatoes
2 c. water
2 c. milk
1 1/2 lb. Velveeta cheese
1 lg. onion, cut up

peel potatoes, cut in chunks, bring to boil, simmer until they are not hard but not too soft.

cook onions before putting in soup or do like I do and use dry minced onions.

Pour water off potatoes mix all together and heat until cheese is melted.

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