 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
I am a potato lover and have made many variations of this soup. My husband who is not a fan of any white sauce, has declared that this one has to be the best one I have ever made and requests it everytime it gets cold. I hope you like it. Ingredients:
5 lbs baking potatoes (cut into 1 inch cubes) |
1/2 lb maple flavored bacon (chopped into small pieces) |
1 large onion (chopped) |
3 stalks celery (chopped) |
1 lb velveeta cheese (cubed) |
4 ounces sharp cheddar cheese |
3 large chicken bouillon cubes (no need for salt) |
2 -3 cups half-and-half |
pepper |
Directions:
1. Place potatoes and boulion into lg pot and add water, just enough to cover. Cook until tender but not overcooked. Fry bacon until crisp, then add onion and celery and cook until tender (don't drain the grease). Pour half of the water out of cooked potatoes and add the entire bacon mixture to potatoes including grease. Add half/half until it is about 2 inches above potatoes. Add cheese and simmer until cheese is melted. Add pepper to taste.
2. NOTE: do not add salt
3. Serve and enjoy!
|
|