Super Cheesy! Super yummy in the tummy!! This is my version of a combination of several different recipes I've found over the years ... I do not take credit!
What you need:
5 or 6 medium/large potatoes
1/2 stick butter/margarine
1/4 c. flour
1 qt half-n-half
16 oz. package velveeta cheese
1 1/2 tsp hot sauce
pepper to taste
1/2 tsp garlic powder
1/2 c scallions
1 c shredded cheddar cheese
1/2 cup real bacon bits
1. peel potatoes (if desired) & cut in to bite size cubes - put cubes in large pan - cover with water - bring to boil
...meanwhile ...
2. cut velveeta into cubes (this will make melting easier)
3. in separate medium size pan melt butter & flour together until smooth (can add more butter as needed)
VERY IMPORTANT - CHECK POTATOES! You only want them cooked about 3/4 cooking all the way will make mushy cheesy potato soup! Once potatoes are 3/4 cooked - drain & put back in pot - set aside
3. over med/low heat - slowly - slowly - add half-n-half - stir constantly (careful not to scorch)
4. stir until mixture begins to thicken (this can take some time don't be tempted to turn heat up!) once mixture begins to thicken - slowly - add cubes of cheese - continue to stir until all cheese is melted
5. Return pot of potatoes to low/med heat & add cheese mixture. Stir gently until potatoes are well coated .
6. Stir in pepper, garlic & hot sauce (we like our's with a bite so I use white pepper & I'm generous with hot sauce!)
7. continue to cook over low heat for about 30 minutes.
8. Put soup in individual bowls & garnish with cheddar cheese - scallions - & bacon bits
9. Eat! Enjoy!!
I serve this with Marketplace (Walmart) fresh baked "everything" bread. Super yummy! Someday I'll figure out a way to make the bread myself but for now $1.60 is an easy yummy side to this soup.
**This soup will be very thick. If you do not want a think soup you can add chicken broth to the flour/butter mixture before adding cheese. This will obviously change the consistency of the soup base as well as the flavor**
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