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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I found this recipe in one of my favorite cookbooks, Texas Cookin' - Lone Star Style and changed it up just a bit. This soup is creamy and delicious! I made it for my DH because he had some dental work done. He normally is not a big soup fan, but he loved this recipe! Ingredients:
2 large potatoes, peeled and chopped |
2 cups water |
1 tablespoon chicken bouillon granule |
1/4 cup butter |
4 ounces velveeta cheese, chopped |
1 cup sour cream |
1/8 cup finely chopped onion |
1/8 cup finely chopped celery, optional |
salt, to taste |
pepper, to taste |
3 slices crisp-fried bacon, crumbled |
chives, chopped |
Directions:
1. Combine potatoes, water and bouillon granules in a soup pot.
2. ~NOTE~You might need to add just a little bit more water to barely cover potatoes.
3. Cook, covered, until potatoes are tender.
4. Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
5. Heat until cheese melts, stirring frequently.
6. Ladle into soup bowls.
7. Sprinkle with bacon and chives on top.
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