Creamy Potato Soup With All the Fixings
photo by FeelinYummy
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Yields:
-
0.5 CUP
- Serves:
- 5-7
ingredients
- 2267.96 g potatoes
- 473.18 ml baby carrots
- 3-5 celery ribs
- 473.18 ml milk
- 177.44 ml half-and-half
- 170.09 g cream cheese
- 29.58 ml butter
- 4.92 ml garlic powder
- salt
- pepper
- 453.59 g fried cooked bacon (crisp and broken in bite size peaces)
- 4-5 green onions with tops, topping (chopped)
- 226.79 g package Velveeta cheese, shreads topping
directions
- Peel and cut up the potatoes.
- Cut the half carrots in half.
- Cut up the celery into bit size pieces.
- Let boil until all are tender.
- Drain and put all the cooked veggies back into the pot.
- Now add the butter, 1/2 the milk, half and half and cream cheese into the veggies.
- Use a mixer to make the veggies like mashed potatoes.
- Add rest of the milk and cream until you get the desired consistency you want the soup -- I like it a bit thick, not really thin soup.
- When you get it to the way your family likes it, then add salt, pepper, and garlic powder.
- Taste and adjust accordingly.
- Let simmer for 15 minutes.
- Now you are ready to top it with what you like.
- Enjoy.
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Reviews
-
I'm afraid this recipe didn't work out for me. I was really looking forward to serving it. I made exactly as directed, carefully measuring out all the ingredients and cooking as specified in the steps. I'm afraid my "soup" turned into mashed potatoes even though I added in all the liquid amounts. This combination of ingredients does produce a wonderful flavor.
-
Delicious! When I told my DH I was making soup for dinner he made a face (not a big soup fan), but he ate it up and went back for more! I cut the recipe in half and mixed the velveeta into the soup, topped it with additional (real) cheddar cheese along with the other toppings and a dollop of sour cream.
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RECIPE SUBMITTED BY
kittycara
summerfield, 52
i am married and a stay at home mom of three great kids...i love to try new foods and also like to meet new people.
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