#cheesysoup

Easy Creamy Chicken Enchilada Soup Recipe

One Pot Lasagna Soup - Easy Comfort Food Recipe

Cheesy Tortellini Tomato Soup with Cheddar Toast This comforting soup features a rich tomato base paired with tender cheese tortellini, complemented by cheesy toast for the perfect dipping experience. Ingredients: 1 28 oz can crushed tomatoes 1 15 oz can diced tomatoes 4 cups vegetable or chicken broth 1 onion, diced 2 cloves garlic, minced 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup frozen cheese tortellini 1 cup heavy cream 1 tablespoon olive oil 4 slices of bread for toast bites 1 cup shredded cheddar cheese Directions: In the slow cooker, combine the crushed tomatoes, diced tomatoes, vegetable or chicken broth, onion, garlic, basil, oregano, salt, and pepper. Stir to mix well. Cover and cook on low for 6 hours or on high for 3 hours. About 30 minutes before serving, add the frozen tortellini to the slow cooker and stir to combine. Let the soup cook until the tortellini is tender. While the soup is cooking, heat olive oil in a skillet over medium heat. Toast the bread slices until golden brown and crispy, about 2-3 minutes per side. Sprinkle shredded cheddar cheese on top of the hot toast and melt under a broiler or in the skillet until bubbly and golden. Serve the soup with the cheesy toast bites on the side. Prep Time: 10 minutes Cooking Time: 6 hours low Total Time: 6 hours 10 minutes Kcal: Approximately 350 kcal per serving Servings: 6 servings

Broccoli Potato Cheese Soup Ingredients: 1-2 tablespoons butter 1 onion, diced 2 medium carrots, diced 3 cloves garlic, minced 4 cups chicken stock 1/4 cup cornstarch 1 cup milk 2 large potatoes, peeled and chopped into 1/2-inch cubes 16 ounces broccoli florets (fresh or frozen) 1 1/2 cups shredded sharp cheddar cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions: In a large pot, melt the butter over medium-high heat. Add the diced onion and sauté until it begins to soften, about 3 minutes. Add the diced carrots, salt, and black pepper. Continue to cook for another 3-4 minutes, stirring occasionally. Add the minced garlic and sauté, stirring, for 30 seconds or until fragrant. Add the chopped potatoes and chicken stock, then cover and bring the soup to a simmer. Let it simmer for about 10 minutes. Add the broccoli florets and continue simmering for another 10 minutes, or until the broccoli and potatoes are fork-tender. In a small bowl, combine the cornstarch with the milk, stirring until smooth. Pour this mixture into the hot soup and stir to combine. Gradually add the shredded cheddar cheese, stirring until it is fully melted and the soup is creamy. Serve hot, and enjoy your comforting bowl of Broccoli Potato Cheese Soup! Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 320 kcal per serving | Servings: 4 servings This Broccoli Potato Cheese Soup is the ultimate comfort food for cooler weather, combining the flavors of tender broccoli, soft potatoes, and melted cheddar cheese into a creamy, satisfying bowl. With the perfect balance of hearty vegetables and rich cheese, it’s a filling soup that warms you up from the inside out. The addition of carrots, onions, and a touch of garlic adds depth to each spoonful, while the cornstarch and milk create a silky texture. Ideal for a cozy dinner or an indulgent lunch, this soup can be served with crusty bread or topped with extra cheese for a comforting meal that’s as delicious as it is satisfying.

Cheesesteak Potato Soup Ingredients: 2 teaspoons vegetable oil, divided 2 lbs shaved steak 1 teaspoon Worcestershire sauce 3 teaspoons garlic salt, divided (1 tsp + 2 tsp, to taste) 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 4 tablespoons salted butter 1 medium yellow onion, diced 3 cloves garlic, minced 1/3 cup all-purpose flour 4 cups beef broth (plus more as needed) 2 cups whole milk 1 cup half-and-half 2 1/2 lbs Yukon Gold potatoes, cut into 1/2-inch cubes 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly cracked black pepper 1/2 cup white American cheese 1/4 cup provolone cheese 1 teaspoon dried parsley Directions: Heat a large Dutch oven over medium-high heat for about a minute. Add a drizzle of vegetable oil to coat the bottom. Add the shaved steak, spreading it in a single layer, and season with Worcestershire sauce and 1 teaspoon of garlic salt. Cook the steak, flipping and stirring constantly, until fully cooked, about 2-3 minutes. Transfer the steak to a plate and set aside. In the same pot, add the remaining vegetable oil and stir in the chopped bell peppers. Cook for about 3 minutes, or until they start to soften. Transfer the peppers to the plate with the steak. Melt the butter in the pot, then add the diced onions. Cook until the onions begin to soften and deepen in color, then add the minced garlic and cook for another minute. Sprinkle the flour over the onions and garlic, stirring to create a roux. If the mixture seems dry, add more butter or vegetable oil, one tablespoon at a time. Cook the roux for 3 minutes, stirring constantly. Gradually add the beef broth, milk, and half-and-half, stirring to avoid lumps. Add the remaining garlic salt, oregano, crushed red pepper flakes, cayenne, and black pepper. Stir in the diced potatoes, making sure they’re fully submerged. Bring the soup to a boil, then reduce heat to medium-low and cover with a lid. Let the soup cook for 10-15 minutes, stirring occasionally, until the potatoes are fork-tender. If the soup becomes too thick, add more broth or milk to maintain a creamy texture. Once the potatoes are tender, reduce the heat to low. Using an immersion blender, blend the soup for about 45 seconds to add creaminess while keeping some potato chunks intact. (Blend fully if a smoother consistency is desired.) Stir in the white American cheese, ensuring it melts completely, then add the provolone, stirring until melted for a deliciously cheesy pull. Taste the soup and adjust seasonings as needed. Cover and let rest for 5 minutes to meld the flavors. Stir one last time before serving, garnishing with minced parsley or chives if desired. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Calories: 530 kcal | Servings: 6 This Cheesesteak Potato Soup is a creamy, hearty take on the classic cheesesteak flavors, with tender pieces of steak, soft potatoes, and rich, melted cheese in every bite. The balance of beefy broth, savory seasonings, and colorful bell peppers adds a pop of flavor and color to each bowl. Finished with a hint of garlic and topped with fresh herbs, this soup brings comfort and warmth to any meal. Perfect for a cozy dinner or a hearty lunch, this soup is satisfying and easy to prepare. Serve it with a sprinkle of parsley or chives for added color, and a side of crusty bread to make the meal complete. With its rich and cheesy pull and comforting flavors, this Cheesesteak Potato Soup will be a new favorite for chilly nights.

Crock Pot Cheeseburger Soup Ingredients: 4 small russet potatoes, peeled and diced 1 small white or yellow onion, chopped 1 cup shredded carrots 1/2 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley 3 cups chicken broth 1 pound lean ground beef 3 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk (I use 2%) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 package (16 ounces) Velveeta cheese, cubed (or 2 cups shredded cheddar cheese) Directions: Place potatoes, onions, carrots, celery, dried basil, and parsley into a large crock pot. Pour chicken broth over the vegetables. Cover with lid and cook on low heat for 6-8 hours or on high for 4-5 hours until potatoes are tender. About 45 minutes before serving, cook and crumble the ground beef in a large skillet over medium-high heat. Drain any grease, then add the cooked beef to the crock pot. Carefully wipe out the hot skillet with a paper towel, then melt the butter in the skillet. Whisk in the flour and cook until golden brown and bubbly, about 1 minute. Gradually whisk in the milk, salt, and pepper until smooth. Pour the milk mixture into the crock pot and stir to combine. Add the cubed Velveeta or shredded cheese to the crock pot, stir, and cover. Let cook for an additional 20 minutes, or until the cheese has melted and the soup is creamy. Serve warm and enjoy! Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 4-5 hours (high) | Total Time: Up to 8 hours | Calories: 450 kcal | Servings: 6 This Crock Pot Cheeseburger Soup is the perfect blend of comforting flavors, creamy textures, and cheesy goodness. Made with tender potatoes, carrots, and celery, along with flavorful ground beef, every bite tastes like a classic cheeseburger in soup form. The addition of Velveeta or cheddar cheese gives the soup a rich creaminess, making it a cozy option for any chilly day. Ideal for family dinners or easy weeknight meals, this soup is simple to prepare in the crock pot and a guaranteed hit for all ages. Serve it warm with a sprinkle of fresh herbs or a side of crusty bread to soak up the creamy broth. It’s a deliciously satisfying bowl of comfort food that will keep you coming back for more.

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