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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Loaded Potato Soup Recipe

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This recipe for Loaded Potato Soup is from Our Family Cookbook, 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 gallon water
2 ½ lbs. potatoes peeled and cut into chunks
1 tbs. chicken stock base
1 tbs. salt
1 tbs. white pepper
1 tbs. black pepper
1 11 oz. cans condensed cheddar soup
½ block of Largest block Velveeta Cheese
1 lb. butter
½ cup flour
16 oz. Half and half
Bacon bits & Shredded cheese
Directions:
Directions:
1. Bring water and chicken stock, salt and both peppers to a boil. Add potatoes and cook for 12 minutes. Remove potatoes and set aside. Add cheddar cheese soup and Velveeta cheese, let melt and simmer for 10 minutes.
2. Melt butter in a saucepan. Add flour and cook over medium heat, stirring constantly, for 3 or 4 minutes. Do not brown. Whisk flour mixture into the soup pot and mix good. Add potatoes back in the pot. Bring into a boil.
3. Reduce heat and simmer an additional 3 or 4 minutes. Stir in half and half and heat to serving temperature. Do not boil.
4. Ladle finished soup into bowls and top with shredded cheese and bacon bits.

 

 

 

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