ROSE'S CHEESY POTATO SOUP

Rose Dailey

By
@daileysbaby

My family loves this on a cold day!

my online cookbook:
tx-cherokee.tripod.com/index.html


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Rating:
★★★★★ 1 vote
Comments:
Method:
Stove Top

Ingredients

3
large baking potatoes, baked or microwaved, skinned and chunked
3
medium red potatoes, boiled and chunked ( leave skins on )
1/4 c
butter
1/2 c
chopped onions
1 tsp
minced fresh garlic
1/4 c
flour
1 can(s)
chicken broth (15 oz)
1 can(s)
evaporated milk (12 oz)
1/2 c
half & half
8 oz
cream cheese, softened and chunked
3/4 c
velvetta cheese, chunked
6 slice
bacon, fried and crumbled
salt and pepper to your taste

Step-By-Step

1Melt butter in large dutch oven or pan over medium heat. Add onions and garlic; cook, stirring occasionally, for 2 minutes.

2Stir in flour. Let it cook for 1 minute, stirring constantly. Gradually stir in the broth and evaporated milk.

3Add both kinds of potatoes.
Add the Half & Half, the cream cheese, and the Velvetta cheese. Let the soup come to a boil. Add salt and pepper according to your own taste.

4Turn the heat to low, and let the soup simmer, covered, for 10 minutes. Stir occasionally.

5Stir in the bacon. Turn the heat off and let the soup sit, covered, for 10 minutes before serving.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Quick & Easy