Wednesday, June 10, 2009

Cool Springs' Potato Soup

1/2 stick of butter
1/4 cup of flour
1 lb Mexican Velveeta cheese, cubed
2-3 cups of milk
4 cups of chicken broth
3 lbs potatoes, peeled and cubed
top with cheese and crumbled bacon

1. In one pot, melt butter and add flour; stir well. Add cheese until melted. Add 2 cups of milk.
2. In another pot, boil potatoes in chicken broth and cook until tender.
3. Add potatoes and broth to cheese mixture. Add more milk to desired consistency.
4. Top with cheese and bacon.

1 comment:

  1. This soup sounds yummy!

    You have a lot of great recipes here. I'll definitely be back!