Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cheesy potato soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Cheesy Potato Soup is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Cheesy Potato Soup is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook cheesy potato soup using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cheesy Potato Soup:
- Get 6 small potatoes
- Prepare 1/2 lb ground sausage
- Take 4 oz cream cheese
- Make ready 6 cup water
- Get 2 envelope chicken ramen seasoning
- Prepare 1 can condensed cheddar cheese soup
- Get 2/3 cup milk
- Take 1/4 cup flour
- Take 1 tsp black pepper
- Get 1 cup corn
- Make ready 1 cup broccoli
- Take 1 cup cauliflower
- Get 1 cup baby carrots cut in quarters
Taste of Home has the best cheesy potato soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Mix together and bring to a boil over medium heat. Taking its cue not from chunky vegetable soup but from cheesy mashed potatoes, it's a silky-smooth purée that's rich but not excessive, hearty but not heavy, and spiked with a little chili powder. Pour about half of the potato-and-carrot mixture into a liquidiser.
Instructions to make Cheesy Potato Soup:
- Peel and cut potatoes into cubes or thin 1 inch strips.
- Cook sausage and drain the grease.
- Cut cream cheese into small cubes.
- Place all ingredients into a crockpot and let cook on high, stirring occasionally, until potatoes are soft and translucent; about 4 to 6 hours.
Taking its cue not from chunky vegetable soup but from cheesy mashed potatoes, it's a silky-smooth purée that's rich but not excessive, hearty but not heavy, and spiked with a little chili powder. Pour about half of the potato-and-carrot mixture into a liquidiser. Hold the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted.
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