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Potato Cheese Soup Recipe

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This recipe for Potato Cheese Soup, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
8 cups russet potatoes - peeled and cut into cubes
6 cups water with 1/2 tsp. salt
8 tablespoons butter (1/2 cup)
1 cup carrot, shredded
1/4 cup onion, finely chopped
1 tsp. chopped garlic
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 1/2 ounce) cans condensed cream of potato soup
4 cups 2% or whole milk
2 cup heavy cream
1 cup package frozen whole kernel corn - optional
1 cup frozen peas - optional
4 cups cheddar cheese, shredded - divided ( I use a combination of shredded sharp, medium and white cheddar cheese) - 2 cups for the soup and 2 cups to use for topping when serving.

Directions:
Directions:
In a large pot bring water to a boil and add potatoes. Cook for 12-15 minutes until potatoes are tender. Drain. Melt butter in pot and add carrot, onion, garlic, salt and pepper. Saute until tender about 3-5 minutes. Add flour and stir. Add milk, cream of potato soup and cream and stir to combine. Add cooked potatoes and frozen corn and peas if desired. Heat over medium high heat and stir until mixture thickens. Do not boil soup. Turn heat down to low and add 2 cups of grated cheese and stir until melted.

If desired garnish with green onions, cooked crumbled bacon, & shredded cheese.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 min. Cook: 20 min.
Personal Notes:
Personal Notes:
This is Jenna's favorite soup! Pop Pop got her hooked on it when she was 9 years old and she still requests it at least once a week. He gave me a similar recipe to this one. We like it very thick and creamy like a chowder but if you like you can add more milk to desired consistency.

 

 

 

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