Thursday, February 11, 2010

Baked Potato Soup

4-6 Baking potatoes
1 Onion (small sized, grated)
1 T. Butter
1 C. Whipping Cream
1 C. Velveeta (shredded)
1 C. Monterrey jack (shredded)
Salt and pepper

6-8 Slices of bacon (crispy, crumbled)
1 C. Sharp cheddar (shredded)

  • Peel and cube potatoes
  • Boil for 30-40 minutes, until soft, drain
  • Put potatoes back in pot and mash until lumpy
  • Place pot on medium/low heat; add onion, whip cream, both cheeses
  • Prepare toppings (bacon and cheddar) and serve very hot
Yummy! And keeps well in the refrigerator for company.

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