Zutaten für A Potato Cheese Soup
- 2 pounds potatoes
- 1/4 cup green onions, chopped
- 2 chicken bouillon cubes
- 1 (10.75 ounce) can cream of chicken soup
- Salt and pepper to taste
- 8 ounces Velveeta cheese
- 6 cups water
- 1 medium onion, chopped
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Zubereitung von A Potato Cheese Soup
- Peel and dice 2 pounds of potatoes into 1-inch cubes.
- In a large pot, combine the diced potatoes with 6 cups of water and bring to a boil.
- Add 1 medium onion, chopped, and 2 chicken bouillon cubes. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Carefully drain off some of the cooking liquid, reserving about 1 cup. The soup should be thick but not dry. You can always add more liquid later.
- Using a potato masher, lightly mash about half of the potatoes. Leave some chunks for texture.
- Stir in 1 (10.75 ounce) can of cream of chicken soup.
- Season generously with salt and pepper to taste.
- Reduce heat to low. Add 8 ounces of velveeta cheese, cut into cubes, and stir until completely melted and smooth.
- Adjust the consistency by adding reserved cooking liquid if needed. The soup should be thick and creamy.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
11g
Fat
6g
Carbs
17g
