Bob Evans Cheddar Baked Potato Soup Recipe
1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk
1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch and boiled
Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture 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.
Hope this helps..Does anyone have a good recipe for cheesey potatoe soup ?
I like to use this recipe-
Cheesy Potato Soup:
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 onions
1/8 cup finely chopped celery, optional
salt, to taste
pepper, to taste
3 slices crisp-fried bacon, crumbled
chives, chopped
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, onions, celery, salt and pepper; mix well.
Heat until cheese melts, stirring frequently.
Ladle into soup bowls.
Sprinkle with bacon and chives on top.
Potatoes, cream of mushrooms( 1 can) half cup milk and lots and lots of cheeeeezzzzzze!!!!!!! Pinch of salt and pepper and please save me some.
O'Charley's Baked Potato Soup Recipe
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Directions:
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and- half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Black Angus Baked Potato Soup Recipe
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked and crumbled
1 1/4 cups cheddar cheese -- shredded and divided
8 ounces sour cream
Wash, dry and prick potatoes with fork. Bake in 400掳F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
This simple and delicious recipe鈥︹€?br>
~~~~~~~~~ Potato-Cheese Soup ~~~~~~~~~~
In saucepan, combine 2 cups chicken broth, 2 cups water, 3 cloves garlic, and 4 sliced scallions. Bring to boil, add 1 陆 lbs. peeled and sliced all-purpose potatoes, and cook until tender. Partially mash with potato masher. Stir in 1 cup shredded white cheddar until melted. Serve garnished with 录 cup minced scallion. Serves 4.
This one more recipe for your kids too... and is yummy.....
~~~ Crisp Potato Skins with Creamy Mashed Potato Stuffing ~~~
Prep: 15 min / Cook: 1 hour 10 min
4 large (8-ounces) baking potatoes
2 tsp vegetable oil
录 cup grated Parmesan cheese
陆 cup reduced-fat (2%) milk
3 tbsp reduced-fat cream cheese (Neufchatel)
戮 tsp salt
录 tsp pepper
1/8 tsp grated nutmeg
4 tsp reduced-fat sour cream
2 scallions, thinly sliced
1.Preheat the oven to 450 deg F. Prick the potatoes in several places with a fork and bake for 1 hour or until firm-tender. Leave the oven on.
2.Halve the potatoes lengthwise and scoop out the flesh, leaving 录 inch of flesh on the skin. Brush the insides of the potato skins with the oil and sprinkle with 2 tbsp of the Parmesan cheese. Place the skins, cut-sides up, on a baking sheet and bake for 5 minutes or until they are crisp and golden. Leave the oven on.
3. Meanwhile, in a medium bowl, mash the potato flesh with the milk, cream cheese, salt, pepper, nutmeg, and the remaining 2 tbsp Parmesan.
4.Spoon the mashed potato mixture into the crisped potato skins, return to oven, and bake for 5 minutes or until piping hot. Top the potatoes with sour cream and sprinkle with the scallions. Serves 4.
Have fun!
Enjoy!..._;-)
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