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| Cream of Potato & Cheddar Cheese Soup | |
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| Tweet Topic Started: Sep 29 2012, 12:10 AM (234 Views) | |
| Domestic Goddess | Sep 29 2012, 12:10 AM Post #1 |
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I quickly put this soup together in my 3-1/2-quart size crockpot, and within 3 hours & 15 minutes, the soup was done. When making this soup, I didn't add any salt, as it didn't need it; plus the canned chicken broth and croutons I used, I purchased from Aldi's. One of the cans of broth was, Chef's Cupboard (it was 99% Fat Free) and the other was Fit & Active Chicken Broth (which was a low-sodium broth). The croutons I used were, Tuscan Garden Classics Cheese Garlic Croutons, and did they ever taste great in the soup!![]() Cream of Potato & Cheddar Cheese Soup 6 cups peeled, cubed, Yukon Gold Potatoes 1 cup diced red onion 1/2 cup diced celery (1 large stalk of celery) 1 (14 ounce) can chicken broth 1 (14 ounce) can low sodium chicken broth 1 (10.5 ounce) can cream of celery soup 1 teaspoon garlic powder 1/4 teaspoon ground white pepper 1 cup half-and-half cream 1-1/2 cups shredded sharp cheddar cheese cheese garlic croutons, to garnish the soup (optional) Add both cans of chicken broth to one 3-1/2 quart size crock-pot. Add the garlic powder and white pepper as well. Then add the onion, celery, and potatoes. Stir in the cream of celery soup. Cover the crock-pot. Cook on high for 3 hours, or 3 hrs. & 15 mins., until the potatoes are cooked through. Once the potatoes are cooked, add the half-and-half cream, and stir. Then add the 1-1/2 cups of the shredded cheese, and stir. Cover the crock-pot, and let set until the cheese melts. Once the cheese has melted, stir the soup. Serve soup garnished with the cheese garlic flavored croutons, if desired. This soup makes: 6 servings ![]() Edited by Domestic Goddess, Sep 29 2012, 08:31 PM.
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| Lisa | Sep 29 2012, 10:33 AM Post #2 |
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Your soup sounds really great DG!I'll be trying it very soon! We have another winning potato soup recipe that got rave reviews from everyone here on the board. You might like to try it sometime. Here's the recipe... Gary's Potato Soup 6-7 potatoes diced 1 small onion, diced Water to cover 8oz cream cheese 1 tsp. garlic salt 1 can cream of mushroom soup 1 can cream of celery soup 1 1/2 cups milk Dice potatoes and onions, place in pot and cover with water. Add salt and pepper. Cook until tender, add cream cheese into the pot without draining the water, and stir until creamy. Add butter and garlic salt, soups and gradually pour in milk. Increase heat and take out some of the potatoes and mash with potato masher. Add back to pot. Simmer Serve in bowls with added bacon bits and shredded cheddar cheese EDITED TO ADD-Do Not Drain Water Off Of Potatoes, when you cook them. |
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| Domestic Goddess | Sep 29 2012, 11:11 AM Post #3 |
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Lisa, Gary's Potato Soup sounds quite yummy! I'm looking forward to making this soup. The recipe I posted above, was also featured in the Simple & Delicious Magazine, in the April/May issue of this year, on page 25. Here's the link to my recipe at the Taste of Home site... http://www.tasteofhome.com/recipes/Cream-of-Potato---Cheddar-Soup |
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| Domestic Goddess | Sep 29 2012, 11:32 AM Post #4 |
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Lisa, about Gary's Potato Soup... I just happen to see in the instructions for cooking the soup, it states in the 4th line... Add butter and garlic salt, soups and gradually pour in milk. But I don't see butter listed in the ingredients, nor the amount to add. Lisa, could you or Gary tell me how much is needed to add to this soup??? |
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| Domestic Goddess | Oct 1 2012, 06:40 PM Post #5 |
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Edited by Domestic Goddess, Oct 1 2012, 06:40 PM.
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| Lisa | Oct 1 2012, 07:36 PM Post #6 |
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Yw DG!!! Thank Gary (Grandpa) tho, it's his recipe. All of us on this board really loves it. Great idea to add the corn & bacon, and I think adding chunks of chicken would be good, sorta be like a chicken-corn chowder. Glad you liked it! |
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