Cheesy Potato Soup

White potato cubes are cooked then mashed to form the base of this soup. Additional potato cubes are combined with cheese, cream cheese, and onion.

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Ingredients:

• 5 Pounds white potatoes
• 1 pound processed cheese (Velveeta)
• 1 medium onion, chopped
• 1 8 oz pkg cream cheese
• Milk
• .....
• 1 pound Bacon, cooked and crumbled
• 1 bunch green onions, chopped
• 16 oz shredded cheddar cheese
• 8 oz Sour Cream

Method

Peel and cut potatoes into bite-size pieces. Boil about half of the potatoes until very soft. Drain, saving water for later use. Mash potatoes, adding enough saved water until soupy. (Continue to save any leftover water.) Boil the other half of potatoes until just fork-tender (do not overcook); drain, do not save water. Add onion, processed cheese, and cream cheese to pot. Add boiled and mashed potatoes to pot. Heat on low to medium until cheese is melted. Add leftover potato water to soup mixture while heating. If necessary, add milk to achieve desired consistency. Serve with crumbled bacon, green onions, sour cream, and shredded cheese to sprinkle on top.

Notes: It may be necessary to add milk if reheating the soup at a later time. This soup freezes really well. For a thicker soup, use less water; for thinner soup, add more water or milk.

Number of servings: 8

Submitted By: KHanner
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