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Potato cheddar soup recipe food network

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Potato cheddar soup recipe food network
Ingredients
  • 3 tablespoons butter
  • 3 cups leeks, sliced
  • 4 cups taters, peeled and diced
  • 8 cups water
  • Pepper and salt
  • 1 teaspoon Dijon mustard
  • 1 cup grated Cheddar cheese
  • 1/2 cup heavy cream
Directions

In large pot melt butter. Add leeks and prepare over medium heat, stirring from time to time. Add taters and season with pepper and salt. Add water and produce to some simmer. Prepare until vegetables are tender. Place 3/4 of soup right into a blender and puree, go back to pot and produce to simmer. Add mustard and cheese. Stir until smooth. Add cream and produce to simmer. Pour into bowl and serve.

Recipe Thanks to Food Network Kitchens

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Taste great. I enjoyed it alot. regina g. 2012-03-17T16:02:30Z item not reviewed by moderator and printed

This soup is a superb option for a wet day. We top our soup with crispy bacon and diced eco-friendly onions. It's so good. We love to to create homemade bread whenever we have this along with a eco-friendly salad quietly. Each of our teenage kids as well as their buddies like it Try it out. Guest 2011-11-06T15:51:57Z item not reviewed by moderator and printed

a great begin to creating a nice potato soup steve l. 2006-11-24T22:40:24Z item not reviewed by moderator and printed

my children and my hubby loved it.Its ideal for soup and sandwiches. melinda h. 2006-05-28T20:12:42Z item not reviewed by moderator and printed

This soup didn't do much for me personally. After I read that the bottom of this recipe was water, I instantly substituted chicken stock, however it still was missing flavor and it was too runny. Basically get this to again, I'll work the stock lower to 4-5 cups and employ a more powerful cheese. Katie H. 2005-12-14T11:20:03Z item not reviewed by moderator and printed

It had been scrumptious and soooo easy! Ideal for an active student nurse- I even had leftovers to consider to clinical beside me the following day! REBECCA W. 2005-03-09T16:29:53Z item not reviewed by moderator and printed

Excellent soup. Very simple to make (espcially if a person utilizes a stick blender). Second time made, used two cups cheese versus that which was known as for. Third time made, added cubed smoked kilbasa (after blending, obviously) which designed a GREAT meal with crusty French bread. THOMAS M. 2005-03-04T19:12:26Z item not reviewed by moderator and printed

I've been causeing this to be recipe since 2002. It is commonplace. Very easy and scrumptious! Rather of flowing the soup right into a blender, I remove some potato chunks right into a bowl and puree all of those other soup having a hands blender. Much simpler, and safer. Then i add some potatoe chunks into the soup. MARIE C. 2004-09-22T10:08:51Z item not reviewed by moderator and printed

John D. 2004-06-02T14:04:04Z item not reviewed by moderator and printed

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