242 potato cheese soup recipes

Microwave cheddar potato soup with carrots, celery, onion, and a splash of half-and-half. A four-serving cheesy comfort soup that goes from chopped vegetables to a steaming bowl in 25 minutes flat.

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.

Pork minestrone soup with cannellini beans, sweet potato, regular potato, and Italian-herb tomatoes in beef broth. A hearty 30-minute one-pot soup topped with Parmesan.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Flavors of Stilton cheese, garlic and sage flavor this unique version of a classic rich creamy soup.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.

Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.

Quick minestrone soup ready in 35 minutes with potatoes, kidney beans, and mixed vegetables in herb-seasoned vegetable broth. Topped with Parmesan.

Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.

New England creamy clam chowder steams fresh littlenecks for their broth, then simmers with salt pork, potatoes, onions, and half-and-half. The classic from-scratch version, no canned shortcuts.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

Cheese potato chowder with cheddar and blue cheese, ready in 30 minutes using instant potato flakes. A creamy, thick soup with sharp cheese flavor and a tangy blue cheese finish.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.