Cheddar Potato Soup Recipe Easy

Keto 'Potato' Soup Super Loaded! (with Video) A …

WEBJan 5, 2021 · Instructions. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 …

1. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then set aside.
2. In a dutch oven, melt half of your butter, then add in your diced onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes, then add in your minced garlic and cook until fragrant, about 30 seconds. Pour in your chicken bone broth, turnips and cauliflower with some more salt. Bring to boil, then reduce to a simmer, then cover and cook for 15 minutes until cauliflower and turnips are fork tender. Transfer to a blender, and puree until smooth. Set aside.
3. Add your remaining butter to the cast iron, along with your jalapeño smoked sausage. Cook until browned, and reserving some for topping the bowls later if desired. Add most of the bacon back to the dutch oven, reserving some for topping later. Reduce the heat to low, then pour the cauliflower and turnip puree into the dutch oven. Add in sour cream, shredded cheddar cheese and heavy whipping cream, stirring until cheese is melted and everything is well combined. Adjust salt to taste.
4. Garnish the bowls with more sour cream, slices of jalapeño, green onions, shredded cheddar, bacon bits and bits of sausage. Enjoy!

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Potato Cheese Soup {Healthy + Made Without Cream} …

WEBMar 17, 2022 · Instructions. Melt the butter in a large, deep stockpot or Dutch over medium-high heat. Add the onion and carrots and sauté until …

Rating: 5/5(14)
1. Melt the butter in a large, deep stockpot or Dutch over medium high heat. Add the onion, carrots, and jalapenos and sauté until just beginning to soften, about 5 minutes. Add the garlic, salt, and cayenne pepper and cook the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the vegetables, then cook 1 additional minute until lightly golden. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
2. Transfer the mixture to a 4-quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low.
3. Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender directly in the slow cooker). Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with jalapeño slices, green onions, and additional cheddar cheese.

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