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 ...

2.Select the soup function and allow it to blend and heat the ingredients. 3.Once done, stir in fresh cream and garnish with ...

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.

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 ...