Rating:
☆☆☆☆☆ 0 votes
Comments:
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
How to Make Potato soup
- 1Heat oil in a LG. Soup pot on med. Heat.
- 2Chop onion, celery, garlic, and potatoes. Shredded carrots.
- 3Add veggies and frozen corn to heated pot.cook till onions are clear.
- 4Put in salt, pepper,garlic, chicken bouillon and time.
- 5Add 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.
- 6Cut all cheese in small pieces. Add them to soup slowly stir in well.
- 7OK so you can top with cooked bacon or add cut up ham when you add the potatoes.
- 8Top with sour cream and shredded cheese.
- 9You can add instant potato flakes to help thicken it if needed.
