"Food is an important part of a balanced diet."--Fran Lebowitz

Cheese Potato Soup Recipe

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This recipe for Cheese Potato Soup, by , is from The Feldpausch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Kalis
Added: Tuesday, April 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 medium potatoes, peeled and cubed
3/4 lb Velveeta cheese, cubed
1 can cheddar cheese soup (for a little extra "zing", use Southwest Pepperjack soup instead!)
1/2 c milk
1 tsp salt
1/2 tsp pepper
1 cup diced ham

Directions:
Directions:
Cover cubed potatoes with water in a soup pot; (don't add too much water, just cover the potatoes). Bring to a boil, lower the heat and simmer for 15 minutes. Add cubed Velveeta, stir until melted. Add soup (undiluted); stir until blended. Add salt, pepper and milk; stir. Add ham. Let simmer for about 20 minutes and serve.6

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Less than 1 hour to finish
Personal Notes:
Personal Notes:
Use Southwest Pepperjack soup instead of cheddar cheese soup if you want a little "zing" in the flavors!

Ellen makes this soup during Lent without the ham and her family loves it. She also dices her potatoes much smaller than Karen does; it's all in what you like, I guess!

 

 

 

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