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Potato and Cheddar Cheese Soup


Source: Quick from Scratch - Vegetable Main Dishes
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 Reviews:  33   Viewing: 31 - 33   Page 1 2 3 4 < Back Next > 
Rating: 5
by: Carol Reviewed: 10/14/2009
Baked Potatoes
The soup I make is very much like this but I used baked potatoes. Throw them in the oven early, let them cool enough to handle, cut them in half and spoon the chunks out into the rest of the soup. When you scrape the extra potato from the skins, it is thin and will cook down to thicken the soup. I also use low-fat milk instead of water and it is creamier.
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Rating: 5
by: Lloyd Reviewed: 11/09/2008
Lloyd from Toledo
I followed Christines puree method and used a good Vermont sharp cheddar. Dish came out looking like the picture. It was excellent. I made it in the morning ate some and reheated for supper. Was even better in the evening. Only warning, Unless you are a big eater, I think this is 6-8 servings. I served with a fresh french bread and a spanish red(2003 solanera Castano Yecla Region.
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Rating: 5
by: Christine, UT Reviewed: 12/31/2006
I've made this recipe many times over the last few years! It is one of my favorites. I puree half the mixture as instructed, but I do not mash the remaining half because I prefer it to be chunky and hearty. I recommend a sharp cheddar, but have also used medium cheddar, and it is excellent either way. Plus, the bacon gives it a nice smoky flavor which makes this a little different then most potato soup recipes. Keep in mind that this soup is even better the next day, so you might want to make a double batch so you'll have left-overs! I love to serve it with a fall salad and sourdough.
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 Reviews:  33   Viewing: 31 - 33   Page 1 2 3 4 < Back Next > 
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