Select a "Category" tab below, or use the "Index" in the right column to search by ingredient.

Saturday, January 8, 2011

Baked Potato Soup

10 medium russet potatoes (8 to 10)
1/2 medium onion, chopped
2 celery stalks, chopped
2 carrots, grated
1 can cream of chicken soup
6 ounces sour cream
8 ounces Velveeta cheese
12 ounces milk
4 tbsp. butter
1 slab bacon
1 cup cheddar cheese, shredded
1 bunch chives or green onions, chopped fine

Peel and dice potatoes into large chunks. Chop onion and celery. Grate carrots. Boil potatoes, onion, celery, and carrots until potatoes are soft. Drain half of the water. Add cream of chicken soup, Velveeta, sour cream, butter and milk. Simmer for 20-30 minutes. Stir occasionally so potatoes and cheese do not stick to the bottom of the pan. Fry bacon and tear into bits. Chop chives and shred cheese.

Serve soup and sprinkle bacon, chives, and cheese

Originally posted 1/08/08

No comments:

Post a Comment

Please leave your feedback and comments on recipes.

Popular Posts

Copyright ©