Cheesy Potato Soup
Cheesy Potato Soup
1 medium onion, chopped
2 Tbs butter or margarine
6 medium potatoes, peeled and cubed
5 cups water
2 cups milk
1 can (10.75ozs) condensed cream of chicken soup, undiluted
12 tsp garlic salt
1/8 tsp pepper
12 ozs process American cheese (Velveeta), cubed
Minced fresh parsley
In a large saucepan or soup kettle, saute onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Garnish with parsley. Yield: 10 servings (2.5 qts).
1 medium onion, chopped
2 Tbs butter or margarine
6 medium potatoes, peeled and cubed
5 cups water
2 cups milk
1 can (10.75ozs) condensed cream of chicken soup, undiluted
12 tsp garlic salt
1/8 tsp pepper
12 ozs process American cheese (Velveeta), cubed
Minced fresh parsley
In a large saucepan or soup kettle, saute onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Garnish with parsley. Yield: 10 servings (2.5 qts).
