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Cheese Potato Soup
Choose a cheese potato soup recipe for a creamy start to dinner. Cheesy potato soup recipes are some of the favorites on the Best Potato Recipes site.
Bacon Cheese Potato Soup
Ingredients:
6 to 8 large baking potatoes 2 cups milk 4 cups chicken broth 2/3 cup flour 2/3 cup butter 8-12 strips bacon, cooked 1 cup sour cream 8 oz. cheddar cheese, shredded salt and pepper to taste
Directions:
Bake the potatoes until they are tender. Cool slightly and then peel. Mash the potatoes if you want a creamy soup. If you prefer a chunky potato soup, cut the peeled potatoes into cubes.
Combine the butter and flour in a large soup pot. Cook on medium heat, stirring, for 1 minute, then slowly whisk in the milk and chicken broth.
Add salt and pepper, potatoes, cooked bacon and cheddar cheese. Simmer until cheese is melted and soup is heated thoroughly. Just before serving, stir in the sour cream and season to taste with salt and pepper.
Serves 6
If you often have a craving for potato soup yet rarely have the time to cook, stock up by buying potato soup online.
Beer Cheese Potato Soup Recipe
Ingredients:
2 medium baking potatoes
1 12 oz can of beer
1 cup canned chicken broth
1 teaspoon Worcestershire sauce
1/2 cup half and half
1/4 cup cornstarch
1 16 oz jar process cheese spread
1 cup milk
1/4 teaspoon ground red pepper
6 slices bacon, cooked and crumbled
1/2 cup shredded sharp cheddar cheese
Fresh chives, chopped
Directions:
Bake the potatoes using the method you prefer.
After the potatoes are baked, allow them to cool slightly then peel them and cut them into chunks.
In a large saucepan or soup pot, combine the beer, chicken broth and Worcestershire sauce. Cook over medium heat for 4 to 6 minutes or until well heated.
Combine the half and half with the cornstarch, stirring well. Add the cornstarch mixture, cheese spread, milk, and red pepper to beer mixture; stir well.
Cook, stirring constantly, until thick and bubbly. Add the baked potato chunks and simmer for about 2 minutes or until thoroughly heated.
Ladle the soup into individual serving bowls and top each serving with crumbled bacon, shredded cheese and chives.
Serves 4
Cream Cheese Potato Soup
Ingredients:
4 cups potatoes, peeled and cubed
4 cups chicken broth
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground red pepper
1 8 ounce package cream cheese, cut into chunks
Directions:
Combine the chicken broth, cubed potatoes, minced onion, and seasonings in a large soup pot. Bring the soup to a boil, then reduce to medium heat and simmer until the potatoes are tender.
Reduce to low heat, add the cream cheese and continue to heat, stirring frequently, until the cream cheese melts.
5 large potatoes
1 medium onion, chopped
6 Tbsp butter
2 Tsp garlic, minced
3 cups vegetable or chicken stock
4 Tbsp flour
1 pint heavy cream
1 12 oz package shredded cheese
1 head broccoli or 1 pkg. frozen broccoli
salt and pepper, to taste
Other seasonings you like (maybe rosemary, tarragon, etc.)
Directions:
Peel and dice potatoes. Place some butter (2 Tbsp or so) in a stock pot, add the onions and cook for several minutes until they start to turn translucent. Add the minced garlic and cook for a few more minutes. Add the diced potatoes, and stir to coat them; cook for a few minutes.
Add enough chicken or vegetable stock to completely cover the potatoes. Add seasonings and herbs. Simmer until the potatoes are tender, approximately 30 minutes.
In another cooking pot, melt about 4 tablespoons of butter. Add 4 tablespoons of flour and whisk. Cook for a few minutes until thickened. Whisk in the heavy cream and bring it to a boil while whisking constantly.
Add the cream mixture to the soup mixture and stir well. Add the broccoli and continue to simmer the soup until the broccoli is cooked. Add the cheese and simmer until the cheese is melted. Enjoy!
Bacon Cheese Potato Soup
