Cheesy Potato Soup
This is based on a recipe I found long ago and have tweaked over the years
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 cup butter
- 2 medium onions chopped
- 4 cups milk
- 8 slices bacon cooked & chopped, reserve grease
- 10 large potatoes peeled and chopped
- 4 stalks celery chopped
- 2 cans cream of celery soup
- 1 pound velveeta cheese chopped
- 8 ounces sour cream
- 4 cups potato water
- 1/2 cup shredded cheese
- Carbohydrate 20.9800507657422 g
- Cholesterol 49.1137287388789 mg
- Fat 18.7566741868164 g
- Fiber 2.36750005433957 g
- Protein 10.0461971468747 g
- Saturated Fat 10.0617180913072 g
- Serving Size 1 1 Serving (215g)
- Sodium 460.752583542953 mg
- Sugar 18.6125507114026 g
- Trans Fat 1.44967117152757 g
- Calories 290 calories
Fry bacon till crisp then chop. Reserve 4 tablespoons bacon grease. Cook potatoes until softened. Drain reserving 4 cups of potato water. Saute celery 5 minutes then add onions and cook till both are softened. Add all other ingredients except for potatoes. Cook until everything has melted and well blended. Add potatoes and cook till desired consistency. Be careful not to overcook the potatoes. Add salt and pepper to taste. Serve with shredded cheese and chopped bacon.
