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Potato Cheese Soup

October 2, 2010

Soup sometimes seems the best answer to a long day, so when the temperatures dip this Fall cozy up with a loved one and share a hot bowl of potato cheese soup.  This recipe is easy and fast but taste as though you’ve been slaving away for hours.

Recipe

3 cups peeled and dice potatoes

1/2 cup carrots chopped

1/2 cup  chopped celery

1/4 cup of chopped onions

1 tsp. dried parsley or fresh

1/2 tsp. salt

1/4 tsp. pepper

1 chicken bouillon

1 cup water

2T. flour

1  1/2 cup milk

1/2 lb. of processed cheese cubed (I use Velveeta brand)

4 slices of thick bacon cooked and crumbled

sliced green onions

Directions:

Cook first 9 ingredients in a  large pot until vegetables are soft (about 10 min.)

Blend together milk and flour in small bowl.  Add milk mixture to the vegetables stirring constantly until soup thickens.

When soup is thickened add the cheese.  Stir until cheese is melted.

Serve soup with a garnish of crumbled bacon and green onions.

Serves 4-6


 

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This post is linked to: Tuedays at the Table

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From → Soup

11 Comments
  1. Heidi permalink

    Looks yummy! You always have good stuff! I got ingredients to make Cori’s this weekend. Maybe if I remember to get the Velveeta I will try this one instead. I love potato cheese soup! I am making cinnamon rolls tomorrow- posted my recipe on Facebook. =)

  2. Heidi permalink

    P.S. Looks like you need to change your time- says I posted tomorrow morning.

  3. Can someone say heaven in a bowl? Amen! 🙂

  4. Hmmmm, looks delish! Thanks so much for sharing all these wonderful recipes…and thank you VERY much for the award. I so appreciate your thinking of me!

    Hope you’re having a wonderful weekend!

  5. My man loves himself some potato soup and has been trying to come up with a recipe like the one he remembers. I’ll have to try this one on him as a surprise. Im sure he’ll love it!

  6. Hi, I stumbled upon your recipe and just tried it out this morning. It was really easy and tasty. I boiled my vegetables for closer to 15 minutes so they were more tender. The soup is not overly cheesy tasting, which I think, is a good thing. I decided to try out my new immersion blender and made it into “cream of” potato and cheese soup, this was delicious! Maybe it’s just me, but I prefer a more consistent texture for soups with a cream base, so the immersion blender did the trick using the recipe as is.

    The only negative was having to buy a huge log of velveeta (I couldn’t find a smaller size). Guess I’ll be making cheesy salsa dip to go with my soup 🙂

    I would love to share this with my readers on my site http://www.intuitive-nutrition.com, would that be okay with you? I will link back and give you full credit.

    Thanks for the great recipe! Just perfect for a cool rainy day here in Philadelphia!

  7. Potato soup…pure comfort in a bowl!! Love the addition of bacon!!!

  8. Tami permalink

    Oh my goodness this looks like heaven in a bowl….I am going to try this.

  9. Does this ever look and sound good! Thanks for sharing! God bless!

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