Cheesy Potato Soup

A warm, comforting dish for the first full week of the New Year ... Cheesy Potato Soup. I decided to make this yesterday for our evening meal, on the first day of this first full week, and also chose to make a big pot of it ... enough for several lunches throughout the rest of the week.

Cheesy Potato Soup

1/4 medium onion, chopped

2 Tablespoons butter

6-8 medium potatoes, peeled and cubed

5 cups water

2 cups milk

1 can cream of chicken soup

1/2 teaspoon garlic salt

1/8 teaspoon pepper

12 oz. (or more) Velveeta, cubed

few slices bacon, cooked and crumbled

In a large saucepan 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 milk, soup, garlic salt, pepper, and bacon (or wait and garnish with bacon on top); heat through.

Add cheese, stir until cheese is melted.

Yield:  8 servings

(Note: add more cream of chicken soup to make a bit thicker, if desired. I usually 1 1/2 times this recipe, as that is what fits in my large Revere pot ... and I use 2 cans of the cream of chicken soup.)

Love this menu, served with crackers or breadsticks ... and made for a cozy meal as we ate it last night down in our family room by our wood stove!

Linked to Tasty Tuesday, This Week's Cravings