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Potato Cheese Soup Recipe


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     Potato Cheese Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

6 potatoes (peeled and chopped)
1/2 - 1 onion (diced)
1 lb mini carrots
2-3 ribs celery (chopped)
1 lb bag frozen broccoli cuts or 1 head of fresh broccoli (chopped)
Cauliflower (optional)

Cover all vegetables with water in a good, big stock pot. Salt generously. Couple shakes of pepper. Bring to boil. Simmer til fork tender. Add 1-2 cups cooked bacon or ham. Actually you donít have to cook the bacon. You can chop raw bacon into bite-sized pieces and toss them in with the vegetables to boil. But I donít usually put ham (or bacon bits, which are a practical substitute) til the vegetables are done-ish. Now add a couple of cans of Cream of Chicken (not mushroom!) and an 8-ounce cube of cream cheese to the pot. It will all break down eventually with gentle stirring (so as not to mush up your vegetables)
Ė OR Ė In a separate bowl, soften cream cheese and stir in Cream of Chicken soup. You might add a little milk, cream, half and half, or evaporated milk if you have some on hand. This will help make it all smooth before you even add it to the cook pot. Serve with grated cheddar and chopped cilantro ON THE SIDE. If you add these to the pot, the cheese will separate and become oily and the cilantro will make the whole soup too strong. Donít worry too much about amounts of any of this. It is all really just to taste and preference, and as I said, itís very forgiving. The basics of this soup came from Grandmom Marvel Rice.

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