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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pot of Gold Potato Soup Recipe

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This recipe for Pot of Gold Potato Soup is from Bridget's Eat to Live, Live to Eat Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup celery, chopped large
3/4 cup onion, chopped
3/4 to 1 cup Velveeta cheese
2-1/2 cups instant mashed potato flakes
2 (14 oz) cans low sodium chicken broth (need extra to thin later)
1/4 c. butter
2-1/2 cups milk ++
1/4 tsp chili powder
1 tsp garlic salt
1 pkg real bacon bits (not imitation)
1/2 cup sour cream
dried parsley flakes
cubed potatoes (2-3 cans whole white potatoes or equivalent in cooked fresh)
Directions:
Directions:
In a 3 qt saucepan, saute celery and onion in butter until transparent. Stir in broth, bring to a boil. Reduce heat, add potato flakes (consistency will be very thick). Cook and stir constantly for 5 minutes. Be careful not to scorch. Add cheese before adding milk to it melts well.

Add garlic salt and chili powder. Gradually add milk. Add parsley, bacon bits and potato cubes. Just before serving, add sour cream and heat through. DO NOT BOIL.

I usually add a little extra chicken broth to give a good consistency so it's not too thick. May want to reserve a little extra broth for when you reheat also. thickens when refrigerated.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a thick soup. Don't leave heat too high or it will scorch.

If you're looking for something to eat before you weigh in at Weight Watchers - THIS IS NOT WHAT YOU'RE LOOKING FOR!! :)

 

 

 

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