POTATO CHEESE SOUP

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Potato Cheese Soup image

My husband's favourite. Heavenly! It WON'T curdle (i promise) if using the KRAFt Old English Cheese.

Provided by Izzy Knight

Categories     Potato

Time 1h50m

Yield 1 Heavenly Pot

Number Of Ingredients 6

2 -3 large potatoes (prefer White Rose)
1 (14 ounce) can evaporated milk
2 slices bacon, diced
1 small onion, diced
1 celery rib, diced
1 (5 -10 ounce) jar Kraft Old English cheese spread (Kraft Brand with blue lid)

Steps:

  • Take ONE potato, cut into medium dice.
  • place cut-up potato and water to pan, cook til potatoes VERY soft.
  • Mash it with potatoes masher (leave the water).
  • cut remaining potatoes to bite size.
  • Add them to the mashed potatoes in the water.
  • Add more water (depends on how much's evaporated).
  • Cook the bite-size potatoes til tender.
  • Meanwhile, Saute bacon, onion, celery til transparent.
  • Once potatoes tender, add bacon/celery mixture and the evaporated milk.
  • continue boiling and stir.
  • Add the cheese.
  • taste, adjust to your own liking.

Nutrition Facts : Calories 1342.8, Fat 51.2, SaturatedFat 25.2, Cholesterol 145.9, Sodium 876.8, Carbohydrate 177.3, Fiber 17.9, Sugar 9.5, Protein 48.1

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