Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Potato and Cheese Soup Recipe
    Lost? Site Map

    Roasted Potato and Cheese Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    julie7000's Note:

    Looking for a way to use up leftover baked potatoes after a neighborhood cook-out, I created this recipe. I use an emmersion blender but you can leave it chunky, if you prefer. Reheats beautifully (add a bit of water or broth if too thick).

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    optional toppings

    Directions:

    1. 1
      If you don't have leftover potatoes, pick each with a knive and roast for 1 hour in a 375 degree oven. Let potatoes cool completely. Peel, if desired.
    2. 2
      Fry the bacon in a large heavy bottom pot until crispy. Remove and drain.
    3. 3
      In the bacon drippings, saute the onions until translucent.
    4. 4
      Sprinkle the flour in the bottom and cook for 2 - 3 minutes until slightly brown in color.
    5. 5
      Slowly add the stock and broth, whisking until smooth. Add water, if too thick.
    6. 6
      Add potatoes and mash/blend to desired consistency.
    7. 7
      Add the garlic powder, onion powder, salt and pepper to taste.
    8. 8
      When warm, cut cheese into small pieces and stir until melted.
    9. 9
      Heat through and serve with cooked bacon and desired toppings.
    10. 10
      Reheat on the stove, adding more water/stock as needed.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Roasted Potato and Cheese Soup

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 397.4
     
    Calories from Fat 133
    33%
    Total Fat 14.7 g
    22%
    Saturated Fat 7.0 g
    35%
    Cholesterol 38.1 mg
    12%
    Sodium 714.7 mg
    29%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 6.1 g
    24%
    Sugars 5.1 g
    20%
    Protein 13.3 g
    26%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites