Potato Cheese Soup
- 6-8 potatoes, diced
- 1-2 carrots, sliced
- 1 can (10 3/4 oz.) cream of chicken soup
- 1/4 cup celery, sauteed
- 2 tbls. or 2 chicken bouillion base
- 1 tsp. garlic powder
- 1 cup half & half cream
- 1 1/2 cups wisconsin cheese (or your choice)
- bacon bits and chopped green onions to garnish
Preparation time 30mins
Cooking time 60mins
In a large sauce pan boil potatoes and carrots until tendern. Discard all liquid except 1 cup. Add soup, boullion base and garlic. Heat through. Stir in cream and bring back to simmer. Add cheese a portion at a time, stirring until smooth after each addition.
Add any additional ingredients, i.e. bacon bits, chives, green onions, etc.