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| CHEDDAR POTATO SOUP | |
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6 med. potatoes, peeled and cubed 1 med. onion, chopped 1 clove minced garlic 1 stalk celery, diced 2 c. chicken bouillon Water 2 cans cheddar soup 1 c. milk 1/4 tsp. pepper In 6 quart kettle, combine cut up vegetables. Add chicken bouillon and enough water to just cover vegetables. Cover and bring to a boil. Lower heat and simmer until vegetables are tender. In a mixing bowl, combine soup, milk, and pepper. Stir until smooth. Slowly add to vegetables. Heat until serving temperature. Top bowls of soup with bacon bits or chopped chives. | |
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recipe reviews #134619
Pam (West Virginia) says:
Made this but did add the veggies except potatoes. I also added bacon in the beginning. It turned out a lil runnier then I wanted at first but I fixed it by mixing a lil flour & milk and adding it to the soup. I also added a few tbsp. of sour cream & extra salt at the end. Topped it with shredded cheese & a crumbled strip of bacon. Tastes pretty close to bob Evans (minus the onions).
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