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Cheesy potato soup Recipe

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This recipe for Cheesy potato soup, by , 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!
Contributor:  
Contributor:  
Mary Odette
Category:
Category:
Ingredients:  
Ingredients:  
4-6 medium sized day-old Yukon Gold potatoes- (precooked then refrigerated overnight)
I bunch celery, sliced into small pieces
One red onion, finely diced
3 cups milk
3 cups water
1 cup instant potatoes
2 cups cheddar cheese, mild or sharp
I pkg Knorr vegetable or leek soup mix
Salt and pepper to taste

3-4 slices finely chopped bacon if desired.
Directions:
Directions:
Peel then dice precooked, cold potatoes into small bit size pieces. Celery and onion should also be chopped or finely diced.

In a large stockpot or crockpot, add milk and water and heat almost to boil, then add soup mix, instant potatoes, shredded cheese and blend well. Reduce heat to simmer, add chopped potatoes, onion and celery, stir well. Add bacon pieces and stir. Let cook 20-30 minutes, add seasonings to taste and serve with yeast rolls or garlic bread if desired.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
Two days- to precook potatoes, then 1 hour soup prep, before simmering.
Personal Notes:
Personal Notes:
Yukon gold potatoes make the best soup, but they should be cooked and refrigerated overnight before using them for soup.

If desired, yeast rolls or garlic bread to serve with soup.

 

 

 

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