Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cheesy potato soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Cheesy Potato Soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Cheesy Potato Soup is something which I have loved my entire life. They’re nice and they look fantastic.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Melt butter in a Dutch oven over medium-high heat. Add potatoes and water; bring to a boil.
To get started with this recipe, we must first prepare a few ingredients. You can have cheesy potato soup using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cheesy Potato Soup:
- Make ready 6 small potatoes
- Prepare 1/2 lb ground sausage
- Take 4 oz cream cheese
- Take 6 cup water
- Get 2 envelope chicken ramen seasoning
- Get 1 can condensed cheddar cheese soup
- Take 2/3 cup milk
- Prepare 1/4 cup flour
- Take 1 tsp black pepper
- Take 1 cup corn
- Get 1 cup broccoli
- Prepare 1 cup cauliflower
- Take 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. Melt butter in a medium saucepan over medium-high 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.
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.
Melt butter in a medium saucepan over medium-high 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. 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.
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