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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cheesy Potato Soup Recipe

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This recipe for Cheesy Potato Soup, by , is from Grandma Mahlstedt's Recipe Box, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alexandria (Alex) Wahlenmaier


6 large peeled potatoes, cut in 1/2" cubes
1 medium onion, chopped
3 cloves garlic, minced or garlic powder
1 tsp salt
1 tsp pepper
4-6 C chicken broth
1 C milk
3 Tbsp flour
1/2 C heavy cream or half & half
1 lb Velveeta® cheese
Bacon and green onion - optional garnish

Add potatoes, onion, garlic, salt/pepper, chicken broth to a crock pot. Stir and cook on high for 3 1/2 hours or low for 6-8 hours. Potatoes should be completely cooked and fork tender. At the end of the cook time, whisk 3 Tbsp flour into 1 C of milk until smooth. Stir flour mixture into potatoes and add 1/2 C heavy cream (or half & half). Stir and cover and cook for another 30 minutes. Add chunks of Velveeta cheese and allow to melt. Garnish with bacon and green onion.




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