Creamy Thick Potato Soup Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Boil the quartered potatoes until 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 until it slightly thickens. Lightly stir to keep from scorching. Once it starts thickening, add the shredded cheese one package 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. |
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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 too because it is highly requested...Bev
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