Need a recipe for cheesey potato soup?!


Question: ok i have some ingredients and need a recipe to make some cheesey potato soup. also i would like to put it in the crockpot to cook while im at work . this is what i have:

2 cans of campbells cheese soup
red skin potatos
bacon
onion

i also have milk spices whatever.


Answers: ok i have some ingredients and need a recipe to make some cheesey potato soup. also i would like to put it in the crockpot to cook while im at work . this is what i have:

2 cans of campbells cheese soup
red skin potatos
bacon
onion

i also have milk spices whatever.

I don't generally use canned soup, but I think I can guide you in the right direction.

First, turn your crockpot on high to begin the heating.

Sautee up your chopped bacon until it's crispy. Remove the bacon from the pan and drain. Then add 1 diced onion to the bacon grease and cook up. Remove the onions and put it in the crock pot. Then pout the cheese soup in the crock pot. Pour 3 canfuls of water into the pan and warm scraping up the little bits. Pour this in the crockpot. Mix well and add cubed potatoes. It should seem somwhat watery at this point. Turn down to low and cook for at least 6 hours. If you have a bay leaf and thyme would be good seasoning for this. Right before you are about to serve add milk into it's the consistency you want right before you are about to serve it. Top with your crumbled bacon. Perhaps some chives if you have for garnish.

Add chicken broth, miso, and garlic and you got some serious soup there.

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

DIRECTIONS:

1. 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.

2. 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.

3. 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.

go to food network.com to get a better recipe

All I use is...
chop a few potatose up...let them boil untill soft!
Then add how ever much milk you want & butter,
salt & Pepper!
Then *** as much cheese as you please!!
I like alot of CHEESE!!!!
So I like use most of the bag!!!
Good Luck!!!!

CHEESY POTATO SOUP

8-10 medium red potatoes
water to cover potatoes
1 green pepper
1 large onion
2 cloves garlic, minced
1/2 package bacon, cut into 1" pieces
1 cup milk
1/3 package Velveeta, cut into 1" cubes
1 tsp celery seed
salt and pepper to taste

Quarter and cut potatoes into small pieces. You can peel them or scrub and leave skin on. You may leave the skin on for red or new potatoes, and peel if using others.
Place potatoes in large pot and cover with water; add salt. Boil, covered until tender.

While potatoes are boiling, place bacon, onion, garlic, and green pepper in another large pot and sauté until bacon is cooked, green peppers are tender, and onions are clear.

Drain bacon fat, except for about 1 tablespoon. Add celery seed, salt, and ground pepper and sauté for 1 more minute.

Add sautéd ingredients to undrained boiled potatoes. Turn heat to medium.

Add Velveeta and stir soup until cheese melts. Add milk, and stirring constantly, heat until soup is hot.

Be careful not to burn it.

Makes a great pot of potato soup!

i dont have a recipe myself but look on bettycrocker.com, i was just on there and they have some good recipes you can print out

***********POTATO CHEESE SOUP
4-5 large potatoes
1 cup sour cream
2 cans cheddar cheese soup
2 1/2 cups Milk
Salt and pepper
Beef bouillon
Garlic powder
Peel and cut potatoes into cubes. Boil potatoes until soft and drain potatoes. With potatoes in pan add soup and sour cream. Gently mix until blended. Add milk into potato mixture until combined liquid barely covers potatoes. Add salt, pepper, beef bouillon, and garlic to taste. Heat on medium heat until soup is warm enough to eat.
DO NOT BOIL.
Saltine crackers are a good compliment to this soup.

Here's 2 that I love-
Cheeseburger Paradise Soup
From Taste of Home

INGREDIENTS
3 large potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped red pepper
1 tablespoon chopped seeded jalapeno pepper
1 1/2 cups water
1 tablespoon plus 1 teaspoon beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper
1 pound ground beef
1/2 pound sliced fresh mushrooms
1 tablespoon butter
2 1/2 cups milk, divided
3 tablespoons all-purpose flour
1 package (8 ounces) process cheese (Velveeta), cubed
Crumbled cooked bacon

SERVINGS 7

DIRECTIONS
In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 1 1/2 cups milk; heat through.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.



Best-Ever Potato Soup
From Quick Cooking

INGREDIENTS
6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional

SERVINGS 8

DIRECTIONS
In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.

Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.





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