Potato soup

Kyra Brier

By
@kyra77

Basic potato soup. Ez.


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Serves:

10 or more

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

6-8
red potatoes
4
celery
1/2 c
onion
1 bag(s)
frozen white corn
1 c
ham or bacon
1
shredded carrot
2 clove
garlic
4 c
water
5 c
milk
1 can(s)
chesse soup
1 can(s)
cream corn
4 Tbsp
oil
dash(es)
salt
dash(es)
pepper
1 Tbsp
tyem
1 pkg
chicken bouillon
1 c
sharp cheder cheese
3 in. Off
velveeta cheese
oz
sour cream

Directions Step-By-Step

1
Heat oil in a LG. Soup pot on med. Heat.
2
Chop onion, celery, garlic, and potatoes. Shredded carrots.
3
Add veggies and frozen corn to heated pot.cook till onions are clear.
4
Put in salt, pepper,garlic, chicken bouillon and time.
5
Add water, milk, cream corn, and cheese soup. Cook till potatoes are fork tender. Better to cook on low so it will get thicker as it cooks.
6
Cut all cheese in small pieces. Add them to soup slowly stir in well.
7
OK so you can top with cooked bacon or add cut up ham when you add the potatoes.
8
Top with sour cream and shredded cheese.
9
You can add instant potato flakes to help thicken it if needed.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Potatoes
Regional Style: American