Creamy Potato Soup

Cold weather means hot soup! This creamy, cheesy, potato soup is the perfect dinner for a winter's night. It is also easy on the wallet and feeds a crowd. If you have leftovers, put it in a freezer safe container and freeze for when you're ready for more!

THE DETAILS:

• 3 lbs. white or red potatoes (I used white for this. Don't use russet potatoes.....too dry!)

• Chicken stock/broth (just enough to cover potatoes)

• 1/4 cup butter

• 1/4 cup flour

• 4 cups half and half

• 4 cups whole milk

• 16oz Velveeta cheese (diced)

• 3 cans of Campbell's cheddar cheese soup

• 2 teaspoons black pepper

• 2 teaspoons garlic powder

• 1.5-2 teaspoons hot sauce

• 1/2 pound bacon (cooked and chopped)

• Shredded cheddar cheese

• Chives, chopped (optional)

YOUR ASSIGNMENT:

1. Wash and scrub the potatoes. Dry them, then cut into bite sized pieces.

2. Place potatoes in a large soup pot, cover with the chicken stock and boil for about 10 minutes. They will not be done but will finish cooking later in the soup. Drain and set the potatoes aside.

3. In the same pot, melt the butter over medium heat. Add the flour and whisk until it is smooth and starts to thicken (will take about 2 minutes).

4. Slowly pour in the half-and-half and milk. Whisk constantly until liquid is smooth.

5. Add the Velveeta and the cheddar cheese soup. Stir until everything is combined.

6. Add the pepper, garlic powder, and hot sauce and stir to combine.

7. Add about half of the potatoes to the pot. Mash the other half and then add that to the pot. This gives it a thicker consistency while keeping a potato flavor. Add in the chopped bacon.

8. Cook on low heat for about 30 minutes.

9. Top with cheese, more bacon, chives, etc...............and enjoy!! (We eat this with oyster crackers.......so good!)