Creamy Potato Cheese Soup |
- 4 lbs. potatoes, peeled and cut up
- 8 cups water
- 1 cup chopped carrots
- 2 Tbsp. dried, minced onion
- 2 Tbsp. chicken bouillon granules
- dash of pepper
- 3 cups cheddar cheese, grated or cubed
- In a large saucepan, place potatoes, water, carrot, bouillon and pepper.
- Over medium-high heat bring to a boil and reduce heat to low.
- Cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender.
- Cover and blend until smooth.
- Return mixture to sauce pan.
- Add cheese.
- Cook and stir over medium heat until cheese melts.
- Serve with croutons or crackers and garnish with cheese and a dollop of sour cream.
Recipe by Gracious Rain at https://graciousrain.com/creamy-potato-cheese-soup/
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