A last minute dinner sent me searching for easy and hearty meals that would be good for both vegetarians and vegetarians. I was scrolling through the internet looking for ideas when I can across a very basic cheesy potato soup recipe but knew I would need to make A LOT of changes to make this delicious and for everyone. It turned out to be more delicious than I could have hoped for! After making it for the first time I made some adjustments and made it again just to be sure. I hope you enjoy it as much as I do!
Ingredients
3 tbsp. salted butter
1 onion, diced
2 medium carrots, diced
1 stalk celery, diced
8 medium potatoes, peeled and cubed
32oz Chicken broth
1 cup water
¼ cream cheese block (about 2 oz)
1 can Cream of Celery (10.5 oz)
2 cups Whole milk
16oz Velveeta, diced
1 TBSP salt
½ tsp. onion powder
¾ tsp. garlic powder
2 tsp. pepper
6 pieces bacon, diced
Green onion to garnish
Instructions
Melt butter in a Dutch oven and sauté onion, carrot, and celery and until cooked through. 5-7 minutes.
Add potatoes, chicken broth and water. Stir. Bring to boil, reduce, cover and cook for 10-15 minutes or until potatoes are tender.
Pull 1/3 of the potatoes out and mash.
Remove 1-2 cups of liquid and set aside.
Add mashed potatoes back to Dutch oven.
Add milk, cream cheese, and cream of celery, onion powder, garlic powder, Velveeta and half the bacon.
Stir until all is melted. Add salt and pepper to taste.
Garnish with green onion and a little handful of bacon.
