Press "Enter" to skip to content

Cheesy Potato Soup

INGREDIENTS

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 6 medium potatoes, peeled and cubed
  • 5 cups water
  • 2 cups milk
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 12 ounces process cheese (Velveeta), cubed
  • Minced fresh parsley

DIRECTIONS

In a Dutch oven or soup kettle, saute onion in butter.
Add potatoes and water. Bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in the milk, soup, garlic salt and pepper; heat through.
Add cheese; stir until cheese is melted. Sprinkle with parsley
.Yield: 10 servings (2-1/2 quarts).

***Add a little bacon to the top

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *