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Cook potatoes until tender. Do not drain all of potato water off. Save enough for 1 can of water in soup can. Add soup; add Velveeta cheese to taste. Heat until cheese is melted.
By Robin from Washington, IA
It finally turned a little cool here in south Texas with the much needed rain that came and stayed all weekend.
I had a taste for some old fashioned potato soup, the kind that my mother made. I think it was time I wrote it down. I'm not getting any younger and the old memory could fade at any time. LOL! This is it and even right down to the bacon grease.
Saute onion and bacon in margarine and optional bacon grease. When sauteed add the flour, stir and set aside. Cook the carrots and potatoes together in enough water to just cover potatoes. Add pinch of salt and cook until tender. About 20 minutes.
When potatoes and carrots are tender, pour 1 cup of water into a measuring cup and discard any left in the pot. Pour the 1 cup back into pot and add 3 cups of milk and the sauteed ingredients into the pot. Add the chicken bouillon granules and optional ham. Simmer for about 30 minutes.
Ladle into bowls and garnish with shredded cheese.
Take that bowl and that hunk of bread and enjoy. Umm! Good old fashioned comfort food. Your grandma would be proud.
Source: my German mother
By xintexas from San Antonio, TX
Shared on: 10/13/2011
I found this recipe and thought I really had to share with you.
IngredientsDirections
In large pot, put potatoes, celery, and onion. Fill with enough water to cover vegetables. Boil until veggies are tender. With potato masher, mash veggies until desired consistency. Add milk and cheese. Stir until heated through. Add salt and pepper to taste. Serve.
It's actually pretty yummy. My family enjoyed it. And it contains only few ingredients that you probably already have on hand.
By Terra from Manitoba, Canada
I am looking to a recipe for tastefully simple potato cheddar soup. The authentic product is not in my budget and my kids love it.
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