Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
10 or more
Prep:
1 Hr
Cook:
1 Hr
Method:
Stove Top
Ingredients
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6-8red potatoes
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4celery
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1/2 conion
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1 bag(s)frozen white corn
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1 cham or bacon
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1shredded carrot
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2 clovegarlic
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4 cwater
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5 cmilk
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1 can(s)chesse soup
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1 can(s)cream corn
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4 Tbspoil
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dash(es)salt
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dash(es)pepper
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1 Tbsptyem
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1 pkgchicken bouillon
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1 csharp cheder cheese
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3 in. Offvelveeta cheese
-
ozsour cream
How to Make Potato soup
- Heat oil in a LG. Soup pot on med. Heat.
- Chop onion, celery, garlic, and potatoes. Shredded carrots.
- Add veggies and frozen corn to heated pot.cook till onions are clear.
- Put in salt, pepper,garlic, chicken bouillon and time.
- 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.
- Cut all cheese in small pieces. Add them to soup slowly stir in well.
- OK so you can top with cooked bacon or add cut up ham when you add the potatoes.
- Top with sour cream and shredded cheese.
- You can add instant potato flakes to help thicken it if needed.
