Potato Cheese Soup
Kristina
From the Kitchen of Marlys Pomranke
ingredients
- 6 potatoes
- 2-3 carrots
- 2 celery sticks
- 1 onion
- 3-4 slices of bacon
- 1 (8oz) brick of cream cheese, cut up
- 1/2 cup butter
- 1 cup milk
- salt and pepper
directions
- 1
First:
- 2
1. Peel and cube 6 potatoes.
- 3
2. Slice 2-3 carrots.
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3. Slice 2 celery sticks.
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4. Chop 1 onion.
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5. Cover with water. Season with salt and pepper. Cook on high heat until tender.
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Second:
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1. In a large covered pot, while vegetables are cooking, fry up 3-4 slices of bacon to crisp, and save (or you can chop up ham in small pieces).
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2. Do not drain off liquid from the vegetables.
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3. Add brick of cream cheese and butter.
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4. Crumble up the bacon or ham and add to mixture.
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5. Stir until the cream cheese and butter are thoroughly melted.
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6. Add milk and season to taste with salt and pepper.
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7. Let stand covered at least 1/2 hour to let flavors combine.
notes
WORDS OF WISDOM: Keep the cooking easy.
Source: Marlys Pomranke
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