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Potato cheese soup

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Ingredients/Components

milk - 2 c
cornstarch - 3 Tbsp
water - 1 c
salt and pepper to taste - 1 item
onion, chopped - 1/4 c
celery, diced - 1/2 c
carrots, diced - 1/2 c
Velveeta cheese, cubed - 1/2 lb
chopped potatoes - 3 c
chicken bouillon - 1 item
bacon slices, diced - 1/4 lb

How to make potato cheese soup:

In a large pot, fry diced bacon until brown and crispy. Drain off almost all grease. Add celery, carrots and onion. Saute a few minutes. Slowly add 1 cup water to avoid splattering. Add bouillon cube, salt and pepper. Cover and cook over medium heat while peeling the potatoes. Add potatoes and a little more water, if needed. Cover and cook 20 minutes or until potatoes are tender. Remove from heat and mash well. Return to heat and add 1 cup milk, stirring well with a wooden spoon. Add cornstarch to remaining cup of milk. Mix well. Add to soup. Add cubed cheese. Cook on low heat until cheese melts and soup thickens. Stir all the time. Recipe can be doubled.

Recipe categories: Lunch/snacks, Soups & stews, Main dish.

Rating:

3.3

Average rating: 3.3, total votes: 6

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