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Creamy Thick Potato Soup Recipe

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This recipe for Creamy Thick Potato Soup, by , is from Through the Generations, 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!

Contributor:  
Contributor:  
Beverly Edwards Hurst

Category:
Category:

Ingredients:  
Ingredients:  
8 lbs potatoes-peeled & quartered
1 stick salted butter
2 pkgs shredded cheese-I use cheddar & provolone and mozarella mixed
1/3 c. flour
2 tbsp. corn starch
Milk
salt & pepper to taste

Directions:
Directions:
Boil the quartered potatoes til fork tender. Drain. Add enough milk to almost cover potatoes and keep on low heat. In a separate pot mix one stick melted butter on medium heat with 1/3 cup of flour, and two cups of milk til slightly thickens. Lightly stir to keep from scorching. Once it starts thickening add the shredded cheese one pkg at a time continuing to stir as the cheese melts. If soup is not thick enough mix 2 tbsp. of corn starch with 2 tbsp. water then add to soup and stir. Pour into the potatoes and milk and add salt and pepper to taste. For an added touch garnish each bowl with bacon bits and shredded cheese.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe keeps evolving. It started out as just the soup without the cheese - and sometimes I still make it that way - but even though it is a soup I always liked my soups thicker than most soups so I kept playing around with it until it was the thickness I preferred. As far as the cheese goes, I will usually use whatever strikes my fancy at the time but the ones listed are the ones I use most often. Apparently my girls liked it to because it is highly requested.

 

 

 

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