Potato Cheese Soup
LEIGH
ingredients
- 1 pkg velveeta cheese - cubed
- 2 pkgs frozen potato hash browns (cubes)
- 1 pkg bacon cooked chopped
- 2 celery stalks
- 1 leek
- 3 carrots
- 1 lg heavy cream
- 8 cups chicken stock
- 1 stick butter
- salt/pepper
- 2 tbsp worchestire
- 1 tbsp dry mustard powder
directions
- 1
puree’ celery, carrots, and leek in food processor.
- 2
melt butter in large stock pot, cook pureed veggies about 5 minutes.
- 3
pour in chicken stock, potatoes, salt/pepper to taste, worchestire, and mustard powder; bring to a boil, reduce to simmer and cook until potatoes are done, add cream and cheese. Stir until melted and heated through.
- 4
Serve with shredded cheese and bacon crumbles on top.
Source: LEIGH
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