Cheesy Potato Soup
Cheesy Potato Soup is an moderately easy dinner. Made with 3 lb. red potatoes, 1/4 c. margarine, melted, 1/4 c. flour, 8 c. milk and 1 (16 oz.) block velveeta cheese, melted, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
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 milk, 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 and garlic powder.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese and chives.
π· Perfect Pairings
Complete your meal with these
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