Jb's Potato Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
12-18
ingredients
- 1 medium onion
- 1 teaspoon vegetable oil
- 6 potatoes
- 2 tablespoons salt
- 1 teaspoon pepper
- 4 cups water
- 2 cups milk
- 1⁄4 cup butter
- 1 cup cheddar cheese
- 4 ounces Velveeta cheese (optional)
- 1 chicken bouillon cube
directions
- Chop the onion and sautee in the vegetable oil until the onions are clear and soft.
- Peel and dice the potatoes; don't dice them too small if you like chunky soup. (For a real southern treat, leave the peel on one or two of the potatoes; just wash it and chop it!).
- Pour the onions and vegetable oil into a large pot (or crock pot.) Add the potatoes, salt, pepper, and enough water to cover it all.
- Boil it all together until the potatoes are cooked. (If you're using the crock pot on high, it will still take all night.).
- Scoop out about half of the potatoes and mash them with a fork. Pour the mashed potatoes back in with the other, and add all of the remaining ingredients. (Don't use both cheeses -- just pick one, please.) Mix it up and keep it over heat until the cheese is thoroughly melted.
- Finally, simmer for 30 minutes or until the potato soup has the consistency of mashed potatoes.
- When you're ready to serve, mix one part soup with one part milk or water.
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