Simple Cheesy Potato Soup Recipe

Cheesy Potato Soup Recipe Yummy Healthy Easy

WEBOct 2, 2012 · Pour broth into a large soup pot. Add in diced potatoes and boil until soft in the broth. Do not drain. Add in shredded cheese and stir …

1. Pour broth into a large soup pot. Add in diced potatoes and boil until soft in the broth. Do not drain.
2. Add in shredded cheese and stir until melted.
3. Turn heat down to medium-low and then add in half & half, cream of celery soups, sour cream and dried onion.
4. Simmer for 15-20 minutes or until heated through and creamy. Serve warm and 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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Cheesy Potato Soup Recipe Loaded Potato Soup

WEBNov 2, 2017 · Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the …

1. In a large dutch oven or heavy bottom pot, melt the olive oil or bacon fat over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
2. Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
3. Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
4. Add the half-and-half, and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on (too much heat can cause cheese to separate). Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne. Taste; adjust seasoning if desired.

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