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

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

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 ...

If you have a can of condensed cream of mushroom or cream of chicken soup languishing in your pantry, use it up in one of ...

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 ...