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Potato Soup

290 faves | 5 recommends
More from this source
Honey & Jam
Related tags
soups low carb nut free lunch
Nutrition per serving    (USDA % daily values)
CAL
756
FAT
169%
CHOL
85%
SOD
56%

Comments

Although I haven't tried this particular recipe yet, I do love potato soup. And I will try it soon. I know the recipe mentions cheddar farther on in the recipe. I would probably use a mild or medium cheddar because that's what I always have around the house. But Velveeta.....mmmmmm. How nice and creamy that would make it. And Jay's idea of some Cayenne would be a good addition.
Jackie Strang   •  1 Nov   •  Report
Good stuff - but I didn't use the bacon because I don't eat bacon. I also used 6 oz of velveeta instead of the shredded cheese and substituted the heavy cream with a powdered milk mix to mimick heavy cream so my husband who is lactose intolerant can eat this. It's really good and perfect for the fall.
Angela Fenus Tingblad   •  31 Oct   •  Report
I wanna try it,looks really delicious:)
Assiya Seidulla   •  18 Oct   •  Report
Made it twice now, boy is it good. If you know me I like to heat it up so a sprinkling of Cayenne is just what it called for.
Jay Mantie   •  31 May   •  Report
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Ingredients for 7 servings

6 cups peeled and cubed potatoes

1/2 cup chopped carrots

3/4 cup chopped onion

2 cube chicken bouillon

3 cups water

1/2 teaspoon salt (or to taste)

1 pinch ground black pepper

2 tablespoons all-purpose flour

3 cups heavy cream

2 1/2 cups shredded cheese

1 1/2 cup chopped bacon

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