Recipe: Delicious Cheddar Cheese and Potato Soup by Rocco Dispirito

Cheddar Cheese and Potato Soup by Rocco Dispirito. Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled.

Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. The best potato soup I've ever had. I had to add about a half cup more cheese. You can cook Cheddar Cheese and Potato Soup by Rocco Dispirito using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cheddar Cheese and Potato Soup by Rocco Dispirito

  1. It’s of nonstick cooking spray.
  2. It’s 2 of garlic cloves, minced.
  3. You need 1 of small yellow onion, chopped.
  4. It’s 2 cups of skim milk.
  5. Prepare 1 medium head of cauliflower, cored and roughly chopped (about 4 cups).
  6. It’s to taste of salt and freshly ground black pepper.
  7. It’s 1 1/2 cups (6 ounces) of shredded 50% reduced- fat cheder cheese, such as Cabot.
  8. Prepare 1/2 bunch of scallions (green part only), sliced thin on the diagonal.

If you want the potatoes to stay in "chunks" then. Sweet potato chips are the perfect guilt-free snack for chip lovers. Aside from sweet potatoes being healthier than regular potatoes, making your own chips means no oil and less calories. Make a flavorful scalloped potato dish or potato gratin with cheddar cheese and a creamy sauce.

Cheddar Cheese and Potato Soup by Rocco Dispirito instructions

  1. Heat a Dutch oven over medium heat. When the pot is hot, spray it with cooking spray. Add the garlic and onion. Sauté, stirring occasionally, until the garlic and onion have started to soften, about 4 minutes..
  2. Add the milk and cauliflower. Season with salt and pepper to taste. Cover the pot and bring the soup to simmer. Simmer until the cauliflower is tender, about 25 minutes..
  3. Stir 1 cup of cheddar cheese into the soup.
  4. Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot; reheat if necessary. Season with salt and pepper to taste..
  5. Ladle the soup into bowls, top with the remaining cheddar and the scallions, and serve..

You can't go wrong if you choose these cheddar scalloped potatoes for a family meal, potluck dinner, or holiday feast. Briefly cooking the potatoes before baking means less time in the oven and ensures. Rocco DiSpirito, New York, New York. I received a Vitamix for Christmas and have been using it several times a week. I have been making hummus weekly and I am beyond happy with the creamy texture.