Tuesday, January 4, 2011

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!

1 comment:

  1. I made a very similar recipe last week...yummy. Definitely comfort food for me. Next week when the weather drops I plan to make Ham and Lentil soup with the meaty ham bone I have in the freezer from our Christmas ham. Love reading your posts, mom! Love, Cristy