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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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

Directions Step-By-Step

1
Melt butter in large dutch oven or pan over medium heat. Add onions and garlic; cook, stirring occasionally, for 2 minutes.
2
Stir in flour. Let it cook for 1 minute, stirring constantly. Gradually stir in the broth and evaporated milk.
3
Add 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.
4
Turn the heat to low, and let the soup simmer, covered, for 10 minutes. Stir occasionally.
5
Stir 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