Cheesy Potato Soup

Cheesy Potato Soup - Grant Wilson Original
6 servings. We usually DOUBLE IT.

2 Cups Half & Half or Light Cream (1 Pint)
1/2 Cup water
2 Large Bouillon Cubes
1 Cup Milk
1 Can Condensed Cheese Soup
5-6 Medium Potatoes, peeled and diced (Gold, Red, or White)
2 Tbs Butter
1 Tbsp Dried Chives
2 Slices American Cheese
Salt & Pepper to taste

1. Put all ingredients in a large spot.
2. Bring to a boil and immediately reduce heat to a simmer.
3. Simmer until Potatoes are tender and soup has thickened.
4. Salt and Pepper to taste.

Great in a bread bowl.

Top with crumbled bacon, shredded cheese, and/or chopped green onion or chives.

Also, try with Broccoli

Replace the Bouillon with Vegetable Bouillon.

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