"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheesy Potato Soup Recipe

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This recipe for Cheesy Potato Soup, by , is from , 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!

Jennifer Stout


3 lbs Red Potatoes
1/4 cup Salted Butter, melted
1/4 cup Flour
2 quarts Half-and-Half
1 lb block Velveeta Cheese, melted
Garlic Powder to taste
Pepper to taste
1 tsp Red Hot Pepper Sauce

1/2 lb Bacon, fried crispy
1 c Cheddar Cheese, shredded
1/2 cup fresh Chives, chopped

Dice unpeeled red potatoes in 1/2" cube x 2" long. Place in large dutch oven, cover with water and bring to boil. Let boil for 10 minutes or until almost cooked. In a separate deep pan, combine melted butter and flour and mix until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta and stir well. Drain potatoes and add to cheese mixture. Stir in pepper, garlic powder and hot sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual bowls and top with bacon, cheese and chives.




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