Cheese and Potato soup recipe?

Question

I recently enjoyed Cheese & Potato soup at a Perkins Restaurant in the USA (www.perkinsrestaurants.com). Is has to be the best soup I've ever had. Does anyone know what the recipe is that they use or have a great cheese soup recipe. This is NOT a blue cheese based soup but I think an American or Cheddar cheese.

Thank you for your help in advance.

Answer 1

beer, cheese and potato soup

Serving Size : 8

2 medium baking potatoes

1 can beer -- (12 oz)

1 cup canned diluted chicken broth

1 teaspoon worcestershire sauce

1/2 cup half and half

1/4 cup cornstarch

1 jar process cheese spread -- (16 oz)

1 cup milk

1/4 teaspoon ground red pepper

6 slices bacon -- cooked and crumbled

1/2 cup shredded sharp cheddar cheese -- (2 oz)

chopped fresh chives

Wash potatoes and pat dry. Prick each potato several times with a fork. Bake at 400°F for 1 hour or until done. Let cook completely; peel potatoes, and cut into chunks. Set aside. Combine beer, broth, and Worcestershire sauce in a 3-qt saucepan. Cook over medium heat for 4 to 6 minutes or until hot. Combine half and half and cornstarch; stir well. Add cornstarch mixture, cheese spread, milk, and red pepper to beer mixture; stir well. Cook, stirring constantly, 4 minutes or until thickened and bubbly. Add reserved potato chunks; cook 2 minutes or just until thoroughly heated. To serve, ladle soup into individual serving bowls. Top each serving with crumbled bacon, shredded cheese and chives.

Answer 2

They probably use up left-over baked potatoes that way.

I know a restaurant which specializes in broccoli cheddar soup.

Cook some potatoes, or use left-overs, & dice up about 1 cup/person.

Heat 2 tbsp of oil or butter with 2 tbsp of flour/person on medium heat.

You can saute some chopped onion if you like a little more bite.

Whisk smooth until golden, add 1 cup of milk & 1 cup of stock/person.

Add the diced potatoes & stir until liquid simmers & thickens.

You can blend lumps in a food-processor or blender in small batches.

Return to pot & bring to a simmer, add grated cheddar or american.

Answer 3

Marie Callender's Potato Cheese Soup

8 Cups potatoes; peeled and cubed

2 Cups chopped onion

4 Cups chopped celery

2 Teaspoons salt

4 Cups water

4 Cups Half−and−half

6 Tablespoons butter or margarine

1 Cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large

pot. Simmer about 15 minutes until vegetables are tender. Put in

blender and puree until chunky. Return soup to pot and add half−and−half,

butter, and cheese. Simmer until hot. Do NOT Boil.

Loaded Potato Soup

3 pounds red potatoes

1/4 cup margarine, melted

1/4 cup flour

8 cups half-and-half

1 (16 ounce) block 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

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.

Makes 8 servings

Velveeta Potato Soup

3 cups diced potatoes, cut up

1 cup water

1/2 cup diced carrots

Chopped onions, to taste

1 teaspoon parsley flakes

2 chicken bouillon cubes

1/2 teaspoon salt

Dash of pepper

1 1/2 cups milk

2 tablespoons all-purpose flour

1/2 pound sliced Velveeta cheese

In a large saucepan, combine potatoes, water, carrots, onion, parsley flakes, bouillon cubes and seasonings. Mix well. Cover and simmer 15 to 20 minutes, or until vegetables are tender.

Gradually add milk to flour mixing well. Add milk mixture to vegetables. Cook just a few minutes, until thickened. Add cheese slices and stir until melted.

Serve alone or with sandwiches.

Serves 6.

Answer 4

CHEESE/POTATO SOUP

1/2 stick butter

2 chopped green onions

3 ribs celery

3 grated carrots

2 cans chicken broth

3 cans cream of potato soup

8 oz. grated yellow cheese

Parsley flakes (optional)

Salt and pepper

Few drops Tabasco sauce

8 oz. sour cream

Saute onion, celery, carrots in butter. Add chicken broth and simmer 30 minutes. Put in blender (small amounts at a time) before heating. Add potato soup, cheese, parsley, Tabasco, pepper and salt (taste before). Stir in sour cream. Simmer but do not boil.

Answer 5

Pressure Cooker Potato and Cheese Soup

Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!

Ingredients

4 large potatoes, peeled and cut into 1 inch cubes (2 1/2 lbs)

4 small onions, chopped

2 teaspoons salt

1 1/2 cups water

4 cups milk

1/4 teaspoon pepper

3 cups cheddar cheese, grated

1 tablespoon parsley, chopped

Directions

1 Put potatoes, onions, salt and water in cooker.

2 Close cooker.

3 Bring to full pressure on high heat.

4 Reduce heat and cook for 3 minutes Remove cooker from heat.

5 allow to cool naturally, till there is no pressure inside cooker Open cooker.

6 Mix the mixture smooth in a blender or mash it through a sieve.

7 Return soup to cooker.

8 Add milk and pepper.

9 Place cooker on medium heat and bring to boil, stirring constantly.

10 Add cheese and stir till cheese melts.

11 Serve immediately, garnish with parsley.