Potato Cheese Soup from "The Best of the Best from the Midwest Cookbook"

by **Raeja** Wed Jul 31, 2019 4:20 pm

POTATO CHEESE SOUP

(175TH ANNIVERSARY QUILT COOKBOOK ~ OHIO)

6-8 POTATOES, PEELED, DICED 1/4 CUP BUTTER OR MARGARINE

2-3 CARROTS, SIICED 1 (10 3/4-OUNCE) CAN CREAM OF

1-2 CELERY STALKS CHICKEN SOUP, UNDILUTED

1 ONION, CHOPPED 2 CUPS MILK

1 (8-OUNCE) PACKAGE CREAM SALT AND PEPPER TO TASTE

CHEESE 4 BACON STRIPS, FRIED, CRUBLED

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PLACE POTATOES, CARROTS, CELERY, AND ONION IN A LARGE KETTLE; COVER WITH WATER

COOK UNTIL TENDER. MEANWHILE, IN A MIXING BOWL, COMBINE

CREAM CHEESE, BUTTER, AND SOUP; STIR WELL. ADD MILK, SEASONING, AND

BACON; ADD TO VEGETABLES AND HEAT THROUGH. YIELDS 10-12 SERVINGS