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Cheese Potato Soup
Ingredients:
3 medium potatoes, chopped
1 large onion, chopped
1 1/2 c. water
2 tsp. instant chicken bouillon
8 oz. process cheese loaf, cut up
1/4 c. imitation bacon
3 medium potatoes, chopped
1 large onion, chopped
1 1/2 c. water
2 tsp. instant chicken bouillon
8 oz. process cheese loaf, cut up
1/4 c. imitation bacon
Directions:
Heat potatoes, onion, water and instant bouillon to boiling in 2 qt. saucepan. Cover and cook until potatoes are tender, about 10 minutes. Place in blender container; add cheese. Cover and blend on high speed until uniform consistency. Sprinkle each serving with 1 tsp. imitation bacon. Makes about 4 cups.
Heat potatoes, onion, water and instant bouillon to boiling in 2 qt. saucepan. Cover and cook until potatoes are tender, about 10 minutes. Place in blender container; add cheese. Cover and blend on high speed until uniform consistency. Sprinkle each serving with 1 tsp. imitation bacon. Makes about 4 cups.
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