Roxy
New member
Potato Cheese Soup:
3 lb. red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups Half and Half
1 (16 oz.) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. Hot Pepper Sauce
1/2 lb. bacon, fried crisply
1 cup Shredded Cheddar Cheese
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
Top with chopped chives and parsley-opt.
Place soup into individual serving bowls and top with crumbled bacon and Shredded Cheddar Cheese.
3 lb. red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups Half and Half
1 (16 oz.) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. Hot Pepper Sauce
1/2 lb. bacon, fried crisply
1 cup Shredded Cheddar Cheese
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
Top with chopped chives and parsley-opt.
Place soup into individual serving bowls and top with crumbled bacon and Shredded Cheddar Cheese.