I need a good recipe for cheesy potato soup.?

Question

No scallops please.

Answer 1

2 Cups Chicken Broth
4Potatoes -diced
2 celery stalks-chopped
2 carrots -chopped
4 Cups 2% milk
4 pieces bacon-well done
4-6 slices of velveeta
Instant mashed potatoes for thickening
2-4 green onions
In a large pot, combine first 4 ingredients. Bring to a boil and on medium heat continue to cook until all the vegetables are tender.

In a small frying pan or in the microwave cook your bacon till crisp and then chop up real fine. Put aside until the end.

After vegetables are tender then add the four cups of milk and simmer. Add the cheese. When it is melted then slowly add instant potatoes until slightly thickened. Your own tastes are as desired.

When ready to serve sprinkle with bacon bits and green onion chunks

Answer 2

Beer Cheese Soup
Yield: 8 Servings

Ingredients

2 c yukon gold potatoes; cubed
1 c chopped yellow onion
1 leek; white part only,
-chopped
1/2 c butter
1/2 c flour
4 c chicken stock
2 c heavy whipping cream
3/4 c hopstreet golden light ale
1 1/4 lb grated cheddar cheese
1 1/2 ts ground white pepper
1 salt; to taste
1 chopped parsley; for garnish

Instructions

In a large saucepan, boil potatoes til tender. Drain and set aside.

In a heavy pot or Dutch oven, saute onion and leek in butter til lightly
browned. Gradually add flour. Cook, stirring constantly, for 3 to 4 mins.
Do not allow flour to brown.

Slowly whisk in the chicken stock. Whisk in the whipping cream and ale.
Cook til thickened. Add the grated cheese all at once. Stir in the drained
potatoes and heat through. Add white pepper and salt to taste. Garnish
bowls of soup with chopped parsley.

Answer 3

Cheesy Potato Soup II
Original recipe yield: 8 to 10 servings.
Prep Time:20 MinutesCook Time:30 MinutesReady In:50 MinutesServings:9 (change)

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INGREDIENTS:
6 tablespoons unsalted butter
1 1/2 cups chopped onions
1 1/2 cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 1/3 cups milk
2 tablespoons chopped fresh parsley

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DIRECTIONS:
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Answer 4

Cheddar Baked Potato Soup

1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk plus 1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon each salt, pepper, onion powder and garlic salt
7 medium potatoes, diced to 1-inch and boiled

Add soup, 1/2 can broth, 1 can milk, and stir. Add cheese and milk. Stir in cornstarch with the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.

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Potato Cheese Soup

8 cups potatoes, peeled and cubed
2 cups chopped onion
4 cups chopped celery
2 teaspoons salt
4 cups water
4 cups Half-and-half
6 tablespoons butter or margarine
1 cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 cup of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.

Answer 5

Potato Soup
3 t. butter

3 C. sliced or chopped leeks (you can substitute onions)

3 T. flour

2 qts. water

salt and pepper to taste

4 C. potato chopped

1/2 C. heavy cream

3 T. chopped parsley

Melt butter in a 5 quart pan. Add leeks and cook slowly for 5 minutes without browning. Blend in flour and cook for 2 minutes. Gradually add water, stirring to prevent lumps. Add potatoes, bring to a boil and simmer partially covered 45 minutes. You can prepare ahead to this point if you like. Before serving bring soup to a simmer and stir in cream, parsley and 3 T. more butter.

Answer 6

I found this recipe in one of my favorite cookbooks, "Texas Cookin' - Lone Star Style" and changed it up just a bit. This soup is creamy and delicious!

2 large potatoes, peeled and chopped
2 cups water
1 tablespoon chicken bouillon granules
1/4 cup butter
4 ounces Velveeta cheese, chopped
1 cup sour cream
1/8 cup finely chopped celery, optional
salt, to taste
pepper, to taste
3 slices crisp-fried bacon, crumbled


Combine potatoes, water and bouillon granules in a soup pot.
~NOTE~You might need to add just a little bit more water to barely cover potatoes.
Cook, covered, until potatoes are tender.
Add butter, Velveeta, sour cream, celery, salt and pepper; mix well.
Heat until cheese melts, stirring frequently.
Ladle into soup bowls.
Sprinkle with bacon on top.

Answer 7

1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives, sour cream

Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.

i forget where i got this but it is so good.

Answer 8

go to allrecipes.com!