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!