Cheesy Potato Soup |
| Name: |
Shelly Rhodes |
| Base: |
Ft. Campbell |
| Recipe: |
6 to 8 medium potatoes, sliced
3 carrots, grated
3 stalks celery, diced
1 onion, diced
1 pound Velveeta cheese
3 cups milk
6 or 7 slices bacon, cooked crispy and crumbled
salt and pepper to taste
2 cans cream of mushroom soup
Peel and slice potatoes. Place potatoes, carrots, celery, and onion in a large pot. Fill with water until vevetables are covered. Bring to a boil. Then turn down to medium heat.
When water has boiled down and vegetables are done, add the cheese. Let the cheese melt and then add milk and mushroom soup. Cook until hot but do not let boil. Add bacon, salt and pepper. |
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