Potato Cheese Soup

[Baking_Bud]

Potato Cheese Soup

8 Cups potatoes; peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half-and-half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese
*Garnish with: minced green onions, crispy bacon, extra cheese, etc.

Directions: Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil. Serves 6-8. Garnish with the toppings of your choice!

[Baking_Bud]

Potato Cheese Soup

1 large onion chopped coarsley
4 cloves fresh garlic
1 stick butter
6-8 medium potatoes peeled and cubed
4 cups chicken broth
milk > to your desired consistency state
1 lb American Cheese
1 8 oz block Cream Cheese
Chives for garnish

In large boiler, saute onions and garlic in butter (1 stick).
When tender, add broth and potatoes and bring to boil. When potatoes are tender, sitr often until most of liquid is gone. Add as much milk as you want to make. When new mixture boils, add approx 1 pound American cheese slices, and 1 large block of cream cheese, Stir often to keep from sticking, when boiling this time, reduce heat and simmer until it is as thick as you want it. You can add corn starch mixture (1/4 cup cold milk and 2 Tbsp corn starch blended well) to thicken.