Recipe: Potato Cheese Soup (9)

Hi,

Hope these help.

Kim

Potato Cheese Soup 1

1/2 c. sliced green onion
1/2 c. bias cut celery
2 Tbsp. butter
2 c. chopped peeled potatoes
1 1/2 c. chicken broth
1/2 tsp. dry mustard
3 Tbsp. flour
1 1/2 c. milk or light cream
1 1/2 c. (6 oz.) shredded cheese
1/2 c. beer (optional)
fresh dill sprigs (optional)

In 3 quart saucepan cook green onion and celery in 2
tablespoons butter until tender, but not brown. Add potatoes, broth and mustard. Bring to boiling, reduce heat and cover and simmer for 15 minutes. Combine flour and 1/3 cup milk. Add to mixture in saucepan along with remaining milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add cheese. Continue heating and stirring until cheese is melted. Stir in beer and heat through.

Potato Cheese Soup 2

1 can Cheddar cheese soup
1 can cream of potato soup
1 medium zucchini, sliced
2 carrots, sliced
3 Tbsp. butter or margarine
1 1/4 c. milk
dash of hot sauce (if desired)

Saute vegetables in butter. Add remaining ingredients.

Potato Cheese Soup 3

3 c. diced potatoes
2 c. water
1/2 c. carrots
1/2 c. baby limas
1/2 c. peas
1/4 c. onion
1 chicken bouillon cube
salt, pepper and parsley to taste
2 c. milk
2 Tbsp. flour
4 to 8 oz. Velveeta cheese, cubed

Put potatoes, water, carrots, limas, peas, onion, bouillon cube and salt, pepper and parsley to taste into pan.
Cook until vegetables are tender. Combine milk with flour and cook until thickened, then add cheese cubes and heat until cheese is melted.

Potato Cheese Soup 4

1/3 c. chopped celery
1/3 c. chopped onion
2 Tbsp. butter or margarine
4 c. peeled, diced potatoes
2 c. shredded Cheddar cheese
3 c. chicken broth
croutons for garnish
2 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper

In a large pan, saute celery and onion in butter until
tender. Add potatoes and broth. Simmer until potatoes are
tender. (Smash potatoes if desired.) Stir in milk and seasonings. Heat thoroughly. Add cheese. Stir until melted.
Garnish.

Potato Cheese Soup 5

3 c. diced potatoes
1/2 c. diced celery
1 Tbsp. parsley flakes
1/2 c. diced carrots
1/2 c. diced onion
2 chicken bouillon cubes
2 c. water
salt and pepper to taste

Mix all ingredients in pot and cook until all tender.
Mix 1 1/2 cups milk and 2 tablespoons flour; add to cooked
potatoes. Add 1/2 cup Velveeta cheese. Heat until melted.
Serve.

Potato Cheese Soup 6

8 c. cubed potatoes
2 c. water
1 c. celery slices
1/2 c. chopped onion
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
3 c. milk
2 Tbsp. flour
1 lb. Velveeta cheese, cubed
1 1/2 c. shredded Jack cheese

Combine potatoes, water, celery, carrots, onion, parsley, seasonings and bouillon. Cover and simmer 20 minutes
until vegetables are tender. Gradually add milk to flour,
stirring until well blended. Slowly add flour mixture and milk to hot vegetables, stirring constantly until it thickens. Add cheeses and stir until blended and melted.

Potato Cheese Soup 7

1 1/2 c. thinly sliced onion
1/4 c. butter
3 c. thinly sliced potatoes
1 c. hot water
2 tsp. salt
dash of white pepper
4 chicken bouillon cubes
3 c. milk
1 c. half and half
2 c. shredded sharp Cheddar
cheese
2 Tbsp. minced parsley

Saute onion in butter until tender. Add potatoes,
water, salt, pepper and 1 bouillon cube. Cook, covered, until potatoes are tender, about 20 minutes. Add 2 cups milk. Whiz potato mixture and liquid in blender, a little at a time. Return to saucepan; add remaining 3 bouillon cubes, 1 cup milk, half and half and the cheese, stirring until melted. Serve hot, topped with parsley.

Potato Cheese Soup 8

6 medium potatoes
1 small onion
1/2 tsp. celery salt
1/4 tsp. pepper
1/4 tsp. dried chives
1 c. shredded Velveeta cheese
1 large can evaporated milk

Peel and cut up potatoes. Chop the onion. Add seasonings. Cover with water. Cook until the potatoes are tender.
Mash the potatoes with a fork, but do not drain. Add evaporated milk and cheese and heat until cheese melts.

Potato Cheese Soup 9

1/2 c. chopped onions
1/2 c. chopped celery
1/3 c. chopped bacon
5 c. chicken broth
1 tsp. salt
1/4 tsp. pepper (white, optional)
1/2 tsp. thyme
1 lb. potatoes, peeled and diced
1/2 c. butter or margarine
1/2 c. flour
1 qt. half and half
2 c. Cheddar cheese

Brown onions, celery and bacon. Add chicken broth, salt, pepper, thyme and potatoes. Simmer 1/2 hour. In separate pan melt butter and add flour; cook until bubbly. Add
half and half to flour mixture. Whip until smooth. Add to
soup and cook 10 minutes to blend. Add Cheddar cheese just
before serving, making sure it is all melted. Serves 8.