Cheesy Potato Soup

Submitted by Peprich

"This is one our family's favorites, created to duplicate a delicious soup we had at a restaurant several years ago. My son insisted that I share it with others. Hope it becomes a favorite of yours."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 8-12

ingredients

• 3 -4 celery ribs, chopped
• 1 onion, chopped
• 2 tablespoons butter
• 3 cups chicken broth
• 8 large red potatoes, peeled and cubed
• 2 carrots, peeled and chopped
• 10 ounces frozen corn
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon marjoram
• 1⁄4 teaspoon pepper
• 3 cups half-and-half
• 4 -8 ounces Velveeta cheese, sliced

directions

1. Saute celery and onion in butter with 1/4 cup water added. (Alternatively, fry 3 slices of bacon until crisp; drain and crumble. Saute celery and onion in 2 T. bacon fat.).
2. Pour chicken broth in Dutch oven. Add 5 cups water, potatoes, carrots, corn, celery/onion mixture and spices. Bring to a boil and simmer until potatoes are tender, about 30 minutes.
3. Add half-and-half and cheese (and bacon, if using). Heat through, until cheese is melted.
4. Serve with crusty bread.