Cheesy Potato Soup

Maverick2272 · 02-16-2008, 03:19 PM

We got this recipe from a lady at a church function last year and have been making it ever since:

6 to 8 yellow potatoes, cubed
1/2 block Velveeta cheese, cubed
1 small onion, chopped
1/4lb thick cut pepper bacon cooked and crumbled
salt and pepper to taste

Put the potatoes and onions into a large pot, just covered with water. Boil until tender and there is only a little liquid left. You have to keep an eye on it to get it down to only maybe a cup of liquid left but without the potatoes burned. This is the trick to this recipe.
Turn to low heat, start adding the cubed Velveeta cheese, whisking in as it melts. Keep slowly whisking in the cheese until it is fully incorporated. Add bacon and salt and pepper to taste.
This soup is even better if prepared a day ahead, then re-heated and served the next day. In fact this is the way I recommend making and serving the soup, it helps the flavors blend even more.
Don't make this in a crock pot as it will separate out, but you can re-heat it in a Crockpot and serve it. This is what makes it good for pot lucks and church functions. Take it out of the fridge, put it in the Crockpot, take it to the function, then turn on the Crockpot and let it heat up until ready to serve, stirring occasionally.