Potato Cheese Soup

By á-382

Stay warm with a hot, delicious, creamy and cheesy potato soup. Serve with your favorite crusty bread and enjoy!

Ingredients

• 2 cups water
• 4 to 6 teaspoons chicken bouillon
• 1 cup carrots, shredded
• 1/2 cup celery, diced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup flour
• 9 cups potatoes, shredded
• 1 1/2 pounds Velveeta
• 4 to 6 cups milk or half and half
• 6 tablespoons real bacon bits

Preparation

Step 1

Cook carrots & celery in water & bouillon in a dutch oven on medium for 10 minutes.

Dissolve flour in 1 to 2 cups milk.

Add flour mixture & everything but cheese & bacon. Cook until thickened.

Add Velveeta & bacon bits & melt on low until thoroughly combined.