Melt the butter over medium heat in a heavy-bottomed pot like a Dutch oven. Add the hash browns, stock, and cream of celery ...

For me, a hearty vegetarian Potato and Cheddar ... milk and plant-based heavy cream. Bring the soup back to a gentle simmer ...

When the weather turns chilly, nothing warms you up like a bowl of Baked Potato Soup. Packed with tender potatoes, crisp ...

Enjoy the best of both worlds with this recipe — light and creamy potato leek soup joins forces with baked potato ... with heavy cream and a generous handful of sharp cheddar cheese to make ...

These crispy cheesy baked potatoes make ... If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire ...

Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish. Bake at 350°F. for 30 minutes or until the potato mixture is ...

All the flavours of leek and potato soup ... leek, cheddar and herbs together in a large bowl. Season with salt and pepper. In a separate bowl, gradually whisk the milk into the cream cheese.

Faced with a crisper drawer full of broccoli, I turned to Sarah Jampel’s recipe for Broccoli Cheddar Soup With Cheesy ...

Top baked potatoes with butter, sour cream, Frenched onions, and Gruyère cheese. Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food ...