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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
Saute celery and onions in margarine in a large pot until tender, but not brown. Add potatoes, carrots, water, bouillon or granules, salt, thyme, rosemary, garlic powder and pepper; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables. Add milk and cheese; return to heat, stirring constantly until cheese is melted. Serve hot and freeze remainder.
By Robin from Washington, IA
I love the cheese and ham in this recipe!
Total Time: about 20-30 minutes
Yield: 8-10 servings
In pot cook bacon over medium high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve. To fat in pot add onion, salt and pepper; cook, stirring occasionally, until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom. Reduce heat to medium; stir in milk, dry potato mix, and bacon. Simmer 5 minutes; remove from heat. Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.
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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.
By Kelly from Dearborn, MI
Cook until veggies are tender. Just before serving add:
This is so good we eat it like fondue, dipping bread. Saute a large onion in olive oil, then add peeled, cubed potatoes (I use about 10 medium potatoes) and sliced carrots (2 or 3) If you have it, you can add celery and/or cauliflower. Saute, stirring often.
Cover with water and chicken base or 2 chicken bouillon cubes, and bring to a boil. When the veggies are tender, puree with a hand held blender, then add shredded cheddar to taste. If you use sharp, you can use less. Other additions that are delicious: 8 oz. cube of cream cheese, or 1/2 cup of sour cream.
I am a bit late on this, but hope you are still checking. My family's favorite, and it is quick and easy.
Dice up some onion, 1/2 or better, a bit of celery, if you have it handy, as it does add special flavor, even a bit of bell pepper, and saute for a bit in butter or oil of choice. Then using chicken stock, or a mix of stock and water, bring about 4-6 cups or so to a boil, add a couple diced potatoes, and the onion assortment. At this time season with some garlic, either minced, from a jar, or dried, to taste, simmer all for just a few minutes.
When potatoes are tender add instant potato flakes, and cubes of Velveeta, or any cheese that melts well, adding potato until a thickness you like is achieved. Don't overdo the cheese, then when the soup is served, put a bit of cheese on the top, as it is served, and sprinkle a dash of parsley for color, and flavor. You can tweak this to suit flavor strength, but you get the potato, cheese, and all the rich tastes, with minimal peeling of potato, and most of the ingredients are already in the kitchen. Hope you enjoy. (09/30/2009)
I found this recipe and thought I really had to share with you.Ingredients
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 a few ingredients that you probably already have on hand.
By Terra from Manitoba, Canada