This is rich, hearty potato soup with a hint of cheese.

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Name: Cheesy Potato Soup
Prep time: 1 h 30 min
Total time: 2 h 30 min
Yield: 20
Cuisine: American
Ingredients: 10 lbs Potatoes Peeled and largely cubed; 4 Stalks Celery diced; 18 Baby Carrots Sliced; 1/2 Medium Onion diced; 1 lb. Bacon baked and crumbled; 1 lb. Ham diced; 1/2 cup Butter cubed; 3 quarts Chicken Broth low sodium; 2 teaspoon Garlic from tube; 1/2 teaspoon Parsley; Salt and Pepper to taste; 1 pint Half and half Cream; 8 oz. Velveeta Cheese cubed; 1 Tablespoon Flour

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INGREDIENTS

10 lbs Potatoes ; Peeled and largely cubed
4 Stalks Celery ; diced
18 Baby Carrots ; Sliced
1/2 Medium Onion ; diced
1 lb. Bacon ; baked and crumbled
1 lb. Ham ; diced
1/2 cup Butter ; cubed
3 quarts Chicken Broth ; low sodium
2 teaspoon Garlic ; from tube
1/2 teaspoon Parsley
Salt and Pepper ; to taste
1 pint Half and half Cream
8 oz. Velveeta Cheese ; cubed
1 Tablespoon Flour

Servings

INSTRUCTIONS

In a skillet, melt 2 tablespoons of the butter and saute onion, carrot and celery. Cook cubed potatoes. (I used my power pressure cooker to cook the potatoes and added the onions, carrots and celery for 7 minutes. (They could easily have been cooked on the stove in a 1/2 water and 1/2 broth mixture.) If using the power pressure cooker, put only 1 1/2 cups in with the vegetables. Brown bacon on a cookie sheet lined with foil in a 400 degree oven for 20 minutes or until crispy. In the previously used skillet, slowly heat 1/2 cup of cream and 1 Tablespoon butter while incorporating the flour to make a rue. In a large pot on the stove, simmer the potato mixture, broth, rue and the rest of the ingredients for approximately 45 minutes.

Bowl of soup can be garnished with shredded cheese and crumbled bacon.

This recipe makes a huge amount....you may want to half it.

NOTES

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Cheesy Potato Soup

10  lbs Potatoes Peeled and largely cubed
4 Stalks Celery diced
18  Baby Carrots Sliced
1/2  Medium Onion diced
1 lb. Bacon baked and crumbled
1 lb.  Ham diced
1/2 cup Butter cubed
3 quarts Chicken Broth low sodium
2 teaspoon Garlic from tube
1/2 teaspoon Parsley 
  Salt and Pepper to taste
1 pint Half and half Cream 
8 oz. Velveeta Cheese cubed
1  Tablespoon Flour

In a skillet, melt 2 tablespoons of the butter and saute onion, carrot and celery.    Cook cubed potatoes.   (I used my power pressure cooker to cook the potatoes and  added the  onions,  carrots and celery for 7 minutes.  (They could easily have been cooked on the stove in a 1/2 water and 1/2 broth mixture.)  If using the power pressure cooker, put only 1 1/2 cups in with the vegetables.   Brown bacon on a cookie sheet lined with foil in a 400 degree oven for 20 minutes or until crispy.   In the previously used skillet,  slowly heat 1/2 cup of cream and 1 Tablespoon butter while incorporating the flour to make a rue.   In a large pot on the stove, simmer the potato mixture, broth, rue  and the rest of the ingredients for approximately 45 minutes.

Bowl of soup can be garnished with shredded cheese and crumbled bacon.

This recipe makes a huge amount....you may want to half it.

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Nutrition

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Serving Size: 1 Serving (1067g)
Recipe Makes: 20 Servings

Calories: 2022
Calories from Fat: 1209 (60%)

Amt Per Serving		% DV

	Total Fat 134.4g	179 %
	Saturated Fat 42.9g	214 %
	Monounsaturated Fat 54.5g
	Polyunsanturated Fat 25.6g
Cholesterol 613.4mg		189 %
Sodium 1143.7mg		39 %
Potassium 2545.5mg		67 %
Total Carbohydrate 43.4g		13 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 37.7g
Protein 151.6g		217 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2022

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