anyone have a good Potato and cheese soup recipe??

i've looked and looked and haven't found one i think might be good.

i'm looking for one that has the potatoes and cheese, onions, bacon...etc. i guess the traditional style potato soup!

Is this what you're looking for?

Dissolve 4 chicken bouillon cubes in 5 cups boiling water in dutch oven. Add 5 cups cubed potatoes, 1 cup chopped celery, 1 cup sliced carrots, 1 cup chopped onion. (I chop all of my vegetables with the steel blade of my food processor). Cook about 40 minutes or until vegetables are tender. Stir in 2 cans of creamed soup (2 celery, 2 chicken or 1 of each. I prefer creamed chicken. Add 1 pound of chopped Velveeta cheese, stir until cheese is melted. Add salt and pepper to taste. May be served with crumbled bacon on top.

heres me rendition;

I fry off some bacon till it releases its greese..........then I add chopped onions and saute till translucent....
then I add some COOKED cut up potatoes. Then I add milk or heavy cream............then I make a roux.......the same amount of butter and flour....say about 1/2 cup butter and 1/2 cup flour. melt butter then stir int he flour and cook for a couple of minutes,,,,to cook out the flour taste..slowly add to the hot milk mixture......It will thicken as it heats..........salt and pepper to taste...It is a little more work but there arent any preservatives and it is fresh............

joa44 wrote:

heres me rendition;

I fry off some bacon till it releases its greese..........then I add chopped onions and saute till translucent....
then I add some COOKED cut up potatoes. Then I add milk or heavy cream............then I make a roux.......the same amount of butter and flour....say about 1/2 cup butter and 1/2 cup flour. melt butter then stir int he flour and cook for a couple of minutes,,,,to cook out the flour taste..slowly add to the hot milk mixture......It will thicken as it heats..........salt and pepper to taste...It is a little more work but there arent any preservatives and it is fresh............

When do you add in the cheese?

OPPS!!!!!!!!!!!!!!!!!!! forgot the cheese..............me bad.......

I just put a dollop of sourcram then shredded cheddr and some more bacon on top of that............

mmmm sounds good. The recipe above is not mine. Just wanted to see if that's what she meant


I think I will give your recipe a try sometime. It seems nearly everything the family here wants consists of making a roux LOL Chicken pot pie, country fried steak......

oh what would we do without a roux.lol
well my butt might be smaller........

I haven't heard of roux before? Is it like a gravy or sauce? That recipe sounds tasty

Here ya go, Sarah, straight from wikipedia

Roux (pronounced /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.[1] When used in Italian food, roux is traditionally equal parts of butter and flour. By contrast, Hungarian cuisine uses lard (in its rendered form) or - more recently - vegetable oil instead of butter for the preparation of roux (which is called rántás in Hungarian)

Ahhh thanks Karen, I can see now how it can add on the pounds!

It definitely does do that, Sarah. And, unfortunately this house(other than me) loves the stuff so much they insist I make it. If I had my way, I'd eat nothing but fruits and vegetables, cottage cheese and a steak once in a great while. But, I don't get my way around here!

In New Orleans everything is made wit a roux!!!1 That is where I was born and raised by cajun parents so I have made and eaten many dishes that begin with a roux. Gumbo has to be my all time favorite....... Either chicken and smoked sausage or seafood gumbo with shrimp and lump crabmeat ummmmmmmmm good!

Pam, i LOVE authentic chicken gumbo!!!! yum yum!

the recipe i used to have used boiled potatoes, i assume you boiled the potatoes as usual, then added the other ingredients, but don't have the recipe anymore, i've never made potato soup, but i've had it at restaurants and i love it. wanted to make some homemade.

Joan, yours does sound good! i might try that!

i will keep looking for a recipe and if i find one i'll post it here. it's not supposed to be hard to make, so i may just get in the kitchen one day and play around.... we've all had the crud for the last 2 weeks and i'm just now getting where i want to even go try to cook!

That ia the best t hing to do,just jump in there and give it a try....and yes I boil my pots first.............

I only ever made potato soup, never had cheese in it so can't help you much except to say I would make my potato stock by boiling my potatoes and celery and onion then add a roux and more milk to it to thicken it up. Season to taste.

I like the O' CHARLEYS, POTATO SOUP they serve at their restuarant ! It is yummy and I make it from time to time. It is a thicker soup and cheesy tasting Yummy!

Here is the recipe as well as other soup recipes on the side, ENJOY!

http://www.food.com/recipe/ocharleys-loaded-potato-soup-18599

ooooh, that sounds good Patricia! thank you!

i think i have found the recipe i was looking for, gonna try it this week, gotta get more taters!! LOL

tried your recipe you posted tonite Patricia. it was good! i did substitute half of the half&half for just regular milk, but yummy! thanks again for posting it!