Potato Cheese Soup

Submitted by Izzy Knight

"My husband's favourite. Heavenly! It WON'T curdle (i promise) if using the KRAFt Old English Cheese."

 

• Ready In: 1hr 50mins
• Ingredients: 6
• Yields: 1 Heavenly Pot

ingredients

• 2 -3 large potatoes (prefer White Rose)
• 1 (14 ounce) can evaporated milk
• 2 slices bacon, diced
• 1 small onion, diced
• 1 celery rib, diced
• 1 (5 -10 ounce) jar Kraft Old English cheese spread (Kraft Brand with blue lid)

directions

1. Take ONE potato, cut into medium dice.
2. place cut-up potato and water to pan, cook til potatoes VERY soft.
3. Mash it with potatoes masher (leave the water).
4. cut remaining potatoes to bite size.
5. Add them to the mashed potatoes in the water.
6. Add more water (depends on how much's evaporated).
7. Cook the bite-size potatoes til tender.
8. Meanwhile, Saute bacon, onion, celery til transparent.
9. Once potatoes tender, add bacon/celery mixture and the evaporated milk.
10. continue boiling and stir.
11. Add the cheese.
12. taste, adjust to your own liking.

Reviews

[Darkhunter]

Izzy, my sister has always raved about my mother's potato cheese soup. I served this the other night and she said this was even better! The recipe did not make enough for my entire family, so all I did was add another jar of cheese spread, another potato and a can of chicken broth. Scrumptious!

 

[ltdsaloon16r]

Izzy this is great! I used a 255 gram jar of the Kraft Cheddar Cheese for this recipe, didnt need to add cornflour, it didnt curdle. I also used 4 slices of bacon, and 2 celery ribs. The smoothness and flavour of the cheese really makes this a tasty soup. We will have this again for sure. Thanks for posting. =)

 

[Izzy Knight]

I got responses from people who wanted to try my recipe but couldn't find the "Kraft Old English cheese spread". I experimented with other brands and find that if you add a tablesppon or two of corn startch to the cheese spread, it will never curdle! So good luck people! ~Izzy

 

[MSnow]

Fantastic recipe! I used two jars of Kraft Old English cheese and it was extremely good - very rich but not overly cheesy. I only had one problem with this recipe, and that was that I was unsure about how much water to use when boiling the potatoes since it doesn't get drained off when the potatoes are done. I ended up just using enough to barely cover the potatoes, which worked out just fine. I would imagine though, if I were an inexperienced cook I might forgo making this recipe because of that missing detail, or perhaps I might use too much or too little water. I'm glad it worked out though and I will definitely be making this wonderful soup again as the we all loved it. Thanks for sharing!

 

[Darlene Summers]

Izzy, Creamy soups are my favorite,so I had to try this,I make great potato soup,but had never tried it with cheese.I have to admit,this is better than mine.I did save a step by using instant potato flakes in the water I cooked my bite size potatoes in after they were done.Which is how I thicken my potato soup too. Thanks so much for a great recipe. Darlene Summers