Cheesy Potato Chowder
This is a great soup with excellent flavor. Potato soup is one of
my favorites and this really hit the spot on a cool fall day. This is very
easy to make.
Recipe By : Bountiful Harvest Cookbook (Taste of Home)
Serving Size : 12 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium potatoes, peeled and cubed
3 carrots, diced
2 cans (14-1/2 ounces each) chicken broth
1 lb VELVEETA Pasteurized Prepared Cheese Product, cubed
1 tsp dill weed
1/4 tsp salt
1/4 tsp pepper
1/2 lb bacon, cooked and crumbled, divided
3 cups milk
In a large kettle, cook potatoes and carrots in chicken broth until
tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook
and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk.
Heat through. Top individual bowls with reserved bacon.
Recipe Source: Bountiful Harvest Cookbook (Taste of Home)
Author Note: This chowder was invented by my niece, who took a basic potato
soup recipe and added some of her own ingredients. The results were
"souperb"! I was a cook at the time, and I tried her recipe at work. It was
the hit of the season!
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