potato soup
Basic potato soup. Ez.
prep time
1 Hr
cook time
1 Hr
method
Stove Top
yield
10 or more
Ingredients
- 6-8 - red potatoes
- 4 - celery
- 1/2 cup onion
- 1 bag frozen white corn
- 1 cup ham or bacon
- 1 - shredded carrot
- 2 cloves garlic
- 4 cups water
- 5 cups milk
- 1 can chesse soup
- 1 can cream corn
- 4 tablespoons oil
- dash salt
- dash pepper
- 1 tablespoon tyem
- 1 package chicken bouillon
- 1 cup sharp cheder cheese
- 3 in. Off - velveeta cheese
- ounce sour cream
How To Make potato soup
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Step 1Heat oil in a LG. Soup pot on med. Heat.
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Step 2Chop onion, celery, garlic, and potatoes. Shredded carrots.
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Step 3Add veggies and frozen corn to heated pot.cook till onions are clear.
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Step 4Put in salt, pepper,garlic, chicken bouillon and time.
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Step 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.
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Step 6Cut all cheese in small pieces. Add them to soup slowly stir in well.
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Step 7OK so you can top with cooked bacon or add cut up ham when you add the potatoes.
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Step 8Top with sour cream and shredded cheese.
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Step 9You can add instant potato flakes to help thicken it if needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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