Cheesy Tater Soup
- 4 medium potatoes
- 1 small onion
- 2 1/2 cups water
- 3/4 cup diced celery
- 4 strips bacon
- 1/4 lb. Velveeta cheese
- 2 cups milk
Cook the potatoes, onion, water and celery until tender. Do not drain. Fry bacon until crisp. Drain; crumble and add to soup. Add cheese and milk. Thicken with water and cornstarch to the thickness you like. Season as you desire.
By Robin from Washington, IA
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