8-10 medium red potatoes
Chicken broth
1 small onion
1 green bell pepper
½ package bacon
2 cloves garlic, minced
Salt
Pepper
Celery Salt
½ package Velveeta
1 cup milk
Scrub the potatoes and cut them into small pieces. Cover them with chicken broth and turn heat up to high. As the potatoes are boiling, cut bacon into small pieces and cook it until crispy in frying pan. Remove bacon from pan, and add to soup. Chop onion and bell pepper and add to bacon grease, cook through. Once the veggies are cooked, add some salt, pepper, celery salt (just whatever you like) add the garlic and cook for about 1 minute longer. Add the veggies to the soup. By this time, the potatoes should be soft (if not just continue to boil until they are). I use a potato masher to mash up the soup a little bit, but if you prefer a chunkier soup you can skip this step. Turn the heat down to medium, add Velveeta (cut into cubes) and stir until melted. Then add milk and heat though. Be careful once you add the cheese because at that point it gets easy to burn.
Yum! We'll have to have a soup party so I can try this...pretty sure it would put C in a dairy coma!
ReplyDeleteAng, will you post that one chicken noodle soup recipe that we made a few years ago that was super yummy?
This would be super good in bread bowls...I found a recipe for homemade bread bowls. I will post it right now. :)
ReplyDelete