Cheesy Potato Soup
Frozen potatoes are a real timesaver in this recipe, as is packaged shredded cheese. An 8-ounce package contains about 2 cups.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 5 cups frozen cubed potatoes
- 4 cups chicken broth
- 1 cup chopped celery
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon black pepper
- 2 cups milk
- 2 cups shredded Cheddar cheese
- 1/2 cup crisp real bacon bits
Directions
Combine potatoes, chicken broth and celery in a large saucepot. Stir in seasoned salt, garlic powder and black pepper.
Bring to a boil over medium heat. Reduce heat to medium-low. Cook, covered, until potatoes are tender, about 15 minutes. Puree mixture in a blender. Return to saucepot.
Add milk to potato mixture and mix well. Cook over medium-low heat, stirring occasionally, until heated through, about 2 minutes.
Stir in Cheddar. Cook, stirring frequently, until the cheese is melted, about 2 minutes.
Ladle into soup bowls. Sprinkle servings with bacon bits and additional Cheddar, if desired. Serve immediately.
Secret Tip
When you're baking potatoes, bake three extra, then refrigerate them for use the next night in this soup. Just scoop out the pulp and proceed as the recipe directs.
