“This is a wonderful cheesy potato soup!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 5 -6 potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 2 -3 carrots, peeled and finely grated
  • 2 tablespoons butter
  • 1 cup milk
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 12-34 lb Velveeta cheese, cubed
  • salt and pepper

Directions

  1. Cook potatoes, carrots, and onion in just enough water to cover. Cook until very tender. DO NOT DRAIN. Mash vegetables with potato masher (or fork).
  2. Add rest of ingredients. Mix well. Heat until cheese is melted and well blended. Top with crumbled bacon and chopped parsley.

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