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- Dish type
- Vegetable soup
- Root vegetable soup
- Potato soup
A super-easy vegetable soup that will be welcomed any day of the week. Potatoes are simmered with mixed vegetables, condensed soup and processed cheese.
22 people made this
IngredientsMakes: 6 - 8 servings
- 2 litres water
- 315g diced potatoes
- 80g onion, chopped
- 250g celery, chopped
- 450g frozen mixed vegetables
- 2 (295g) tins cream of chicken condensed soup
- 450g processed cheese, such as Kraft singles, unwrapped and chopped
MethodPrep:15min ›Cook:40min ›Ready in:55min
- In a large saucepan, combine the water, potatoes, onions and celery. Bring to the boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the tins of soup and the cheese and cook slowly, until the cheese melts.
Reviews & ratingsAverage global rating:(20)
Reviews in English (17)
i only gave 4 stars because i made some changes, but i'm sure if i'd followed it exactly it would have been great too! i cut the recipe in half for starters, but because of the runny comment, i only used about 3/4 of a qt and used vegetable broth instead of water. i also used cream of celery instead of cream of chicken, and i omitted the cheese because i didn't have any on hand. It came out Wonderful! it was exactly the creamy vegetable soup i was looking for! with the changes, a great vegetarian soup! thanks-22 Apr 2008
by Cindy Yonkman
I make this recipe ALL THE TIME! Perhaps the other reviewer added to much water, but it isn't too watery with 2 quarts of water. Just be careful when melting the Velvetta to stir often, or the cheese will stick and burn.-05 Feb 2007
Homemade Cheesy Potato Soup
Yummy Cheesy Potato Soup
The weather is getting colder and that means soup in our household. During this time, I love making soups and stews that can warm you up and fill your belly with yummy goodness.
The recipe is easy to make that you can put it in your crock pot. Its gluten free and you can make it vegan too. I like to look at recipes online and try them out. Sometimes I create my own with some of the ingredients I found on the list but add my own touch to it. It really came out great and definitely will be doing this again.
- Don't add lots of milk and butter to the mash like you would usually do, you want it drier than that. You can use leftover mash, it will be nice and firm after a night in the fridge.
- There is no need for eggs or flax eggs as potatoes are a great binder.
- Don't make the potato cakes too big or too fat. They will just fall apart.
- You can use any leftover cooked vegetables in potato cakes, just cut them up finely.
- You can add spices to these cakes. Add paprika for a nice touch of spice or leave out the cheese and add ground cumin and coriander for an Indian style potato cake.
- Chill the potato cakes for at least half an hour before cooking. They will hold their shape better.
- You can bake these or cook them in a little oil. Just be patient and give them plenty of time to cook so the outside is crisp, firm and golden.
- For a more substantial meal serve with veggie sausages and beans.
- You can freeze these for another day.
- Alternatively serve them in a burger bun with some salad and your favourite toppings.
In fact you could make them into finger shapes and roll them in panko breadcrumbs for that crunchy finish. I may have to do that!
Whichever way you make these and whatever you serve them with, I know you'll love them and they'll become a family favourite in your house too.
Loaded Potato Soup with Cheesy Tater Tots
Loaded Potato Soup with Cheesy Tots has both vegetarian and t-rex versions that are sure to rock your socks! There’s something crazy legendary about the cheesy tater tot topping here and I can’t wait for y’all to try it!
Some days I make it rain salads.
Other days I whip up a big ole bowl of cheesy potato soup and top it with crispy baked tater tots smothered in cheddar.
The only way this could have been more perfect is if I had the foresight to time the release this recipe with National Tater Tot Day, which is absolutely a thing and as awesome as it is ridiculous. Sadly I missed it by a few months. This insane holiday takes place on Feb 2nd if you plan on channeling your inner Napoleon Dynamite and totting it up next year. Of course we don’t need a bogus food holiday in order to get our hands on some tots, do we?
Grab some tots and meet me in the kitchen!
I didn’t doubt for a moment that I would fall gloriously in love with this soup but I think I underestimated just how much of a game changer crispy tots on top of soup would be.
It opened up a whole new world of soup topping shenanigans. Unconventional soup toppers are kiiiind of a thing around here, with hall of fame inductees including crispy garlic parmesan chickpeas, melty mozzarella balls, and toasty garlic bread croutons. I’m also a big fan of topping soup with pumpkin seeds, copious amounts of crushed red pepper flakes, and green onions galore.
My superpower is making sure you never again eat a bowl of boring soup.
- 1 bunch scallions
- 1 (12-oz.) pkg. bacon, roughly chopped
- 3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups)
- 2 cups chopped yellow onion (from 1 large onion)
- 3 tablespoons butter
- 3 small garlic cloves, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 8 ounces white Cheddar cheese, shredded (about 2 cups)
- 1/2 cup heavy cream
- 2 ounces yellow Cheddar cheese, shredded (about 1⁄2 cup), for topping
Chop scallions, separating green and white parts. Set aside.
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.
Prepare the Garden Vegetable Potato Soup
In a medium saucepan, over low heat, melt margarine (or use oil) and stir in flour to make roux. Set aside.
In a separate pot, sauté the onion and dill in one tablespoon oil.
Place eight cups of water in another pot add all the vegetables, tomato juice, and salt and bring to a boil. Cover the pot and lower heat. Simmer for 40 minutes.
Add one cup of this soup to the roux. Stir well then add the roux to the soup in the pot. Mix the onion-dill mixture into the soup.
Cook over low heat until soup bubbles and begins to thicken and vegetables are soft, stirring frequently.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
- 1 carton (32 ounces) chicken broth, such as Progresso (4 cups)
- 5 cups diced peeled russet potatoes (about 5 medium)
- 3 Tablespoons cornstarch
- 2 Cups shredded American cheese (8 ounces)
- 4 medium green onions, sliced (1/4 cup)
- 1 1/2 Cup chopped onions
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Reserve 1/4 cup broth in small bowl cover and refrigerate. In cooker, mix onions, potatoes and remaining broth.
Cover cook on Low heat setting 8 hours.
Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker stir. Cover heat to simmering, and cook 10 to 15 minutes longer or until thickened.
Stir in cheese until well melted. Sprinkle servings of soup with green onions.
How do you make Instant Pot Cheesy Potato Soup?
- This is one of the easiest recipes you can do in the pressure cooker. Start out by cooking some diced onions in a little butter or olive oil on the saute setting of your Instant Pot.
- Then, add the rest of the ingredients to the pot. We recommend cutting the potatoes in slightly large cubes as it works best for the texture.
- Stir well to combine, and make sure you don&rsquot go over the inner Max line of your pot.
- Close the lid and cook.
- It&rsquos that simple!
What is the best potato for potato soup?
We&rsquove been making this recipe for a while and found out that Yukon Gold potatoes work best. Also, you don&rsquot need to peel them, they don&rsquot take long to cook, and they have a rich, buttery taste.
How long do you cook cheesy potato soup in the Instant Pot?
This soup takes 10 minutes to cook on HIGH pressure with a 10-minute Natural Pressure Release.
Can you make this soup in the slow cooker?
Absolutely! Making it in the slow cooker is also very flavorful because it is cooked for a longer period of time, resulting in a rich and flavorful dish. Also, if you don&rsquot own a pressure cooker, making it in the crockpot is the perfect alternative.
For the slow cooker version of it, check out the recipe here.
You can enjoy the soup as it is with a warm slice of bread or baguette. In addition, you can top it with some of the below:
Dairy Free Cheesy Vegetable Soup.
What do you crave in the cold winter months? Comfort food, right?
Cheesy, creamy, tasty recipes that will warm you up and keep you full.
It’s been a long time since I’ve had a cheese based soup, so I thought I would try to make it with dairy free substitutions. This dairy free cheesy vegetable soup turned out to be very tasty! And it’s so incredibly simple, plus it’s a fast and easy recipe that’s perfect for busy weeks.
If you don’t need to be dairy free, you can go ahead and make this cheesy vegetable soup with regular cheese and regular milk. It will still be delicious.
Cheesy Vegetable and Potato Soup recipe - Recipes
Vegan Vegetable and Potato Chowder! You are going to love this healthy and hearty vegetable corn chowder. Vegan and Gluten-Free.
This post is sponsored by The Little Potato Company. As always, I only partner with brands that I love and use. Thanks for supporting the brands that make DK possible.
After visiting Boston earlier this month, I’m tempted to call this one Potato Chowdah instead of Chowder. But, then I remember that I’m firmly planted in the middle of the country so- chowder it is.
A few weeks ago, BL asked for potato soup for dinner. A favorite of his, not so much of mine. Sure, I love potatoes in just about every form, but I really like my soups to have some bite to them. Chunky, stew-like soups > creamy soups. (Unless that creamy soup has a loaf of freshly baked-bread to go with it, then all bets are off.)
Um, how about chowder instead? BL still get’s the silky, hearty bite from simmered potatoes and I get extra vegetables and texture.
This soup starts like most others: with a sauté of the holy trinity: carrots, onion and celery. It’s how 99% of my soups start, and you know the saying- if it ain’t broke, don’t fix it.
Then we add in potatoes from The Little Potato company, a must-try for all potato fans like me. While almost all of their varieties will work in this dish, the delicate skin of the baby boomer variety gives way to a smooth, silky texture when cooked and then pureed. They are perfect for baking, mashing and in this soup. I’ve noticed The Little Potato company showing up in more and more stores.
For my STL friends, you can find them in Dierburgs, Schnuck’s and Walmart.
I’ve always been drawn to the combination of dill and potato, so I threw in a few sprigs near the end for added flavor. Isn’t it amazing the difference fresh herbs make? I planted a few herbs last spring (basil, rosemary, sage, chives and dill) and thankfully, they are still going strong. Though I’m sure they will be kaput the moment the first snow arrives, I’m taking every advantage I can to add them into dishes.
To transform this soup into a chowder, you’ll need to blend some of the soup to create a creamy base. If you’ve got an immersion blender, it’s the easiest way to do this. Simply stick the immersion blender into the soup, then puree until you get the consistency you want. If not, add
2 cups of the soup into a regular blender and puree until super smooth and creamy. I’d recommend letting the soup cool slightly before pureeing, so the steam doesn’t explode the top off.
Enjoy this one! We arrived into Florence late last night, and I’m itching to explore the city again. It’s been a few years since BL and I were here and I can’t wait to show my mom favorite spots and eats. Mangiamo. xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
How to Make Scalloped Potatoes
You&rsquoll want to slice up 2.5 pounds of potatoes. I throw these into my food processor and they&rsquore done within a minute. I always think it&rsquos magic. Then you&rsquoll want to cut up a head of broccoli. Use the reference photo below to the left to see the size of the broccoli cut up, each piece should be small.
And once your hour and 15 minutes are up you&rsquoll have a bubbling Scalloped Potatoes dish ready for serving.
Who wants a bite?
I hope you like this Scalloped Potatoes recipe and it helps you create a yummy dish your entire family will love!
If you try this Cheesy Scalloped Potatoes recipe, please leave a comment or share it on Instagram with tag #brooklynfarmgirl &ndash I&rsquom always looking for photos to feature and share!